Savory ham and asparagus quiche is the perfect dish to make for Easter or brunch. The buttery crust is filled with egg custard, ham, leeks, chives, and asparagus.
Quiche combines my two favorite mealtimes together, breakfast and dessert. You can’t get any more decadent than filling a tender buttery crust with creamy, savory egg custard. For this year’s Easter brunch make sure you have this delicious ham and asparagus quiche on the table.
You can add just about anything you want in your quiche custard base. My spin on this quiche Lorraine is adding smoky chunks of ham, tender leeks, and fresh asparagus. Just before baking, I add fresh chopped chives to the eggs to infuse that onion flavor, and fresh garden picked aroma as it bakes.
A pinch of warm nutmeg spice brings all the rich and fresh ingredients together, it’s a winning springtime combination! To make this pie, even more, irresistible, I added shredded Swiss cheese. If you have access to Gruyère, that will make the quiche even better because of its nutty flavor.
There’s a lot of debate as to go crustless or switch it up by using hash browns or quinoa for the crust. I’m a classic butter and flour crust girl, so I’m all for making a simple crumbly crust to help carry the savory bites of egg custard, ham, and vegetables to your mouth, yum!
I like to use a 9-Inch glass pie plate because I can see if the crust is achieving the right color and cook as it bakes. The see-through material makes peeking at the sides and bottom of the pan a breeze. You certainly don’t want a raw doughy crust, no thanks!
You can even make the crust a few days in advance. Just combine the ingredients one day, roll it out into the pie pan the next and have it ready to fill and bake the day you’re ready to eat. This gives you more time to spend with your family and enjoy the festivities.
This beautiful quiche will not be the only item on our Easter Sunday menu. I will also be making some traditional Italian Easter bread that even has a dyed egg in the center with sprinkles! Jason loves this bread, and he can eat a whole ring all by himself, especially if it’s fresh out of the oven.
If you are looking for some more Easter and Spring inspired recipes, try my spinach artichoke deviled eggs.
How do you know when your Quiche is ready?
Besides the smell of aromatic herbs, vegetables, and savory ham filling the air when you remove the quiche from the oven you want to see a little wobble in the center of the egg custard. This indicates a creamy and smooth custard base that surrounds the meat and vegetables with every bite. The crust and top of the quiche should also be a beautiful golden brown. Make sure you allow the quiche to stand for at least 15 minutes before serving, so the carryover cooking allows the eggs to delicately set.
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Ham and Asparagus Quiche
- 1 ¼ cups all-purpose flour, plus more for rolling dough
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- 8 tablespoons unsalted butter, cold, cut into pieces, 1 stick
- 2 tablespoons ice water, plus 2 more, if needed
- 1 tablespoon unsalted butter
- 1 ½ cups leeks, halved and thinly sliced, then well washed, white and light green parts only
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup asparagus, tough ends removed, thinly sliced on the diagonal
- 8 ounces ham steak, (1 ½ cup) cut into ¼-inch dices
- 4 large eggs
- 1 ¼ cups half-and-half
- 1 pinch nutmeg, ground
- 1 tablespoon chives, chopped
- 1 cup swiss cheese, or gruyere cheese, (4 ounces) shredded
- In a large bowl, whisk together flour, salt, and sugar. Add butter pieces and cut into the flour mixture using your hands or a dough cutter until the mixture resembles a coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons of ice water. Combine with your hands until the dough holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not over knead.
- Turn dough out onto a work surface; form dough into a ¾-inch-thick disk. Wrap tightly in plastic and refrigerate until firm, at least, 1 hour or freeze for 30 minutes. Tightly wrap in plastic wrap and stored in a plastic bag.
- Before baking, unwrap dough; place on a large piece of floured parchment paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of the plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a straight edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour or 30 minutes in the freezer.
- Preheat oven to 350°F, with rack in the lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, occasionally stirring, until asparagus is crisp-tender and bright green, 5 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, a pinch of nutmeg and chopped chives. Place the pie crust on a rimmed baking sheet. Evenly sprinkle with ham, the leek and asparagus mixture, and then cheese. Pour egg mixture on top.
- Bake until the center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
- The dough can be made up to 3 days in advance.
- The crust can be rolled out 1 day in advance, wrapped tightly in plastic wrap.
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