Asparagus Quiche

4.72 from 87 votes
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This delicious asparagus quiche is perfect for Easter or a simple Sunday brunch. The buttery crust contains egg custard, savory ham, leeks, chives, and asparagus.

Ham and asparagus quiche in a glass pie plate.

Quiche combines my two favorite mealtimes: breakfast and dessert. You can’t get any more decadent than filling a tender, buttery crust with creamy egg custard. For this year’s Easter brunch, ensure you have this delicious ham and asparagus quiche on the table.

You can add just about anything to the quiche custard base. Inspired by my classic quiche Lorraine recipe, I made a tasty variation by adding smoky chunks of ham, tender leeks, and asparagus. Just before baking, I add fresh chopped chives to the custard to infuse that onion flavor and aroma as the pie bakes.

“My co-worker made this for my birthday treat instead of cake and I’m so glad she did. THIS. WAS. FABULOUS.!!! Thank you so much for sharing.”—Susan

Recipe ingredients

  • Pie Crust: I use a classic pie crust recipe called Pâte Brisée. It’s made with flour, butter, salt, sugar, and water. Store-bought pie crust can be used if you are short on time.
  • Vegetables: Fresh asparagus and thinly sliced leeks are delicious springtime additions.
  • Pork: Use cooked ham steak cut into 1/4-inch cubes. This recipe is perfect for using leftover baked ham.
  • Custard: A mixture of eggs, half-and-half, salt, pepper, and nutmeg.
  • Cheese: Grated Swiss cheese or gruyere cheese to add a nutty flavor and melty texture.
  • Herbs: Sliced chives add a delicate onion flavor to the custard filling.

See the recipe card below for all ingredients and measurements (US and metric).

Make the pie crust

Step 1: I make the pie crust by hand and break the cold butter into the flour, salt, and sugar mixture. The sweetener adds extra crispness to the crust and helps accelerate browning. The mixture should resemble wet sand with coarse crumbles. If desired, you can use a pastry cutter or stand mixer fitted with the paddle attachment.

Step 2: Gradually hydrate the dough with 2 tablespoons of ice water. If, after mixing, it doesn’t compress together when pressed, gradually add up to 2 more tablespoons of liquid. The dough should resemble modeling clay when combined.

Step 3: Form the dough into a disc about ¾ inch thick. Wrap it in plastic and chill for at least 1 hour or freeze for 30 minutes to allow the gluten bonds to relax so that the crust is pliable when rolled and doesn’t taste tough.

Form the pie crust

Step 4: Remove the dough from the fridge and let it sit at room temperature for about 10 minutes. Rolling it out to about ⅛-inch thickness creates a tender shell robust enough to support the custard and vegetable filling.

Step 5: Shape the crust on a 9-inch glass pie plate so you can see if the crust is achieving the right color as it bakes. Trim the excess dough, then tuck and crimp the edges for a fluted design. Chill it in the freezer for 20 minutes to help the butter firm and to ensure a light and flaky crust when baked.

Step 6: Set the oven rack to the middle position for even cooking and preheat to 350°F (177°C).

Quiche in a baking dish with eggs and asparagus next to it.

Cook the vegetables

Step 7: Cut and clean the leeks before cooking because the leaves trap a lot of dirt and debris. Saute the sliced leeks and asparagus pieces in melted butter over medium heat. Season with salt and pepper to enhance their savory taste. Cook until the asparagus is bright green and crisp-tender, about 5 minutes.

Quiche in a glass pie dish with a slice taken out of it.

Make the custard filling

Step 8: In a large bowl, whisk together eggs, half-and-half, salt, black pepper, a pinch of nutmeg, and chopped chives. Combining the eggs and dairy will create a smooth and sliceable custard filling.

Bake the quiche

Step 9: Transfer the chilled prepped pie crust to a rimmed baking sheet. Layer in the diced ham, leek, asparagus, and Swiss cheese. Pour in the egg mixture and allow it to settle around the ingredients. Bake until the center of the quiche is just set, about 50 to 60 minutes.

Cool before serving

Step 10: I know it may be tempting to slice the quiche right out of the oven. However, it’s best to let it cool down so the carryover cooking allows the eggs to be delicately set. Cool the quiche on a wire rack until it reaches room temperature, about 1 to 2 hours.

Fork and a slice of quiche on a white plate.

Flavor variations

Switch up the flavor of this asparagus quiche recipe with these tasty options:

  • Pork: Instead of ham, add roasted bacon pieces, pancetta, or prosciutto.
  • Cheese: Try gruyere, gouda, provolone, mozzarella, or cheddar.
  • Vegetables: Add sun-dried tomatoes, roasted bell peppers, spinach, or sauteed mushrooms.
  • Alliums: Saute chopped shallots, diced onions, or minced garlic.
  • Herbs: Instead of chives, add sliced greens or try other herbs like basil or tarragon.

Serving suggestions

Frequently asked questions

How do I make a quiche without a soggy bottom?

You can blind-bake the crust for a more golden brown and crisp texture. To the prepared pie crust, add parchment paper and pie weights. Bake at 375 degrees for 20 minutes; remove the weights and bake again for 5 minutes. Par-baking ensures the bottom doesn’t get soggy. Add the quiche filling and bake until it sets about 45 to 50 minutes.

What can I substitute for half-and-half?

Use equal parts of whole milk and heavy cream to replace half-and-half. This will be slightly higher in milkfat but will maintain the creamy texture of the dairy product.

Should you saute vegetables before adding them to a quiche?

Sauteing the vegetables removes excess moisture, which can dilute the rich custard and make the filling watery. Cooking also adds more flavor to the vegetables’ surface and allows for seasoning. The result is a more flavorful quiche.

Recipe Science

Testing the quiche for doneness

When you remove the quiche from the oven, it should have a little wobble in the center. This indicates a creamy and smooth custard base surrounding the meat and vegetables. The center temperature should be 185 to 190ºF (85 to 88ºC). The crust and top of the quiche should also be a beautiful golden brown.

Ham and Asparagus Quiche

Delicious 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.
4.72 from 87 votes
Prep Time1 hour 15 minutes
Cook Time1 hour
Total Time2 hours 15 minutes
Servings 8 servings
Course Side
Cuisine Italian

Ingredients 
 

Pie Crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • ½ cup unsalted butter, cut into ½" cubes, chilled
  • ¼ cup ice water, divided

Quiche Filling

  • 1 tablespoon unsalted butter
  • 1 ½ cups leeks, white and light green parts halved, thinly sliced
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 cup asparagus,  cut into ¼" coins
  • 4 large eggs
  • 1 ¼ cups half-and-half
  • teaspoon ground nutmeg
  • 1 tablespoon chopped chives
  • 8 ounces ham steak, cut into ¼" cubes
  • 1 cup shredded swiss cheese

Instructions 

  • Break Down the Butter  In a large bowl, whisk together the flour, ½ teaspoon salt, and sugar. Add ½ cup cubed butter and cut into the flour mixture using your hands or a dough cutter until the mixture resembles coarse crumbles with some pea-sized pieces.
  • Hydrate the Dough – Add 2 tablespoons of ice water. Combine with your hands until the dough holds together when squeezed with your fingers. If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
  • Rest the Dough – Place the dough onto a work surface and form it into a ¾-inch-thick disk. Wrap tightly in plastic and refrigerate until firm, at least 1 hour, or freeze for 30 minutes.
  • Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. Dust the counter and dough with flour. Use a rolling pin to roll it into a 14-inch circle, slightly thicker than ⅛-inch thick.
  • Form the Crust – Place the rolled-out dough into a glass 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough leaving a ½-inch overhang over the edge. Tuck the extra dough underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place the pie dish in the freezer for 20 minutes.
  • Preheat the Oven – Set the oven rack in the middle position. Heat to 350°F (177°C).
  • Saute the Vegetables – In a large skillet, melt 1 tablespoon of butter over medium heat. Add leeks, asparagus, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until the asparagus is crisp-tender and bright green, 5 minutes; let cool.
  • Make the Custard Filling – In a large bowl, whisk the eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, a pinch of nutmeg, and chopped chives.
  • Bake – Place the pie crust on a rimmed baking sheet. Evenly sprinkle with ham, the leek and asparagus mixture, and Swiss cheese. Pour the egg custard on top and bake until the center of quiche is just set, 50 to 60 minutes.
  • Cool & Serve – Cool the quiche on a wire rack until it reaches room temperature, about 1 ½ to 2 hours. Slice and serve.

Notes

  • Store-bought Crust: For an unbaked refrigerated crust, follow the same instructions for shaping and baking. If using a frozen crust, allow it to defrost before using.
  • Storing: Cool completely, cover, and refrigerate for up to 7 days.
  • Freezing: The whole quiche or slices can be wrapped and stored in a plastic bag for up to 1 month.
  • Reheating: Reheat refrigerated individual slices in the microwave in 15-second intervals on high power until warmed through. Alternatively, bake slices in the oven at 375ºF (191ºC) on a foil or parchment paper-lined sheet pan, about 10 to 15 minutes. If frozen, bake sliced for 20 to 25 minutes. Defrost a whole quiche, then bake until warmed through.

Nutrition Facts

Serves: 8 servings
Calories 369kcal (18%)Carbohydrates 20g (7%)Protein 16g (32%)Fat 25g (38%)Saturated Fat 15g (75%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 166mg (55%)Sodium 625mg (26%)Potassium 158mg (5%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 1400IU (28%)Vitamin C 6.6mg (8%)Calcium 190mg (19%)Iron 2.2mg (12%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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21 Comments Leave a comment or review

  1. Kiss the Cook says

    I can’t wait to make this Quiche. The addition of leeks is what sold me, I make quiches all the time. This recipe sounds perfect

  2. Kate Kennedy says

    Love this! Used tinned asparagus as it’s out of season right now, but it still turned out wonderfully. The custard is creamy and the flavor is delightfully subtle.

  3. Ann marie says

    Hey Jessica if using a frozen pie crust do you have to defrost it first or add ingredients to frozen and bake ?

  4. Char Cunning says

    Just made this and loved it. Added an extra egg since I was using a deep dish pie pan. Appreciate the nutrition info but don’t see how many servings per quiche?

  5. Linda Blair says

    I just made this with my first garden asparagus and it was wonderful. I used Vidalia onion and it tasted like ham and scalloped potatoes without all the carbs.

    • Jessica Gavin says

      Wow, you are amazing growing your own asparagus Linda! Vidalia onions are so good 🙂

  6. Nina says

    Very tasty.

    My first time making a quiche and this one was a success. My husband loved it. I made a few changes. I added mushrooms to the asparagus and leeks. I also added my ham to the skillet as well to give it more flovor.

    For the cheese, I didn’t have Swiss, so I used provolone instead. And instead of half and half I used heavy cream and milk.

    I wish you would have posted before baking pic, because it looked like there was not enough eggs, but then they fluffed up during baking.

    • Jessica Gavin says

      Hi Nina! Thank you so much for sharing your experience. I love your substitutions, and that you had success with your very first quiche! Great suggestion for adding the before photo to help other cooks.

  7. Susan says

    My co-worker made this for my birthday treat instead of cake and I’m so glad she did. THIS. WAS. FABULOUS.!!! Thank you so much for sharing.

    • Jessica Gavin says

      Wow, what a spin on birthday cake! I hope you had a wonderful day celebrating 🙂 I’m thrilled to hear that you enjoyed the recipe. Cheers!

  8. Boston Kevin says

    I prebaked the pie shell and it shrunk and puffed up and was unusable. If you want to prebake the pie shell, use a different recipe.

    • Jessica Gavin says

      Thank you for your feedback Kevin! I usually don’t blind bake the tart shell before adding the filling for this quiche recipe, so I appreciate your comments.

  9. Shelly says

    Looks good. Thinking of making this for an upcoming Spring brunch. Just curious why you don’t par bake the pie crust first. I usually do with quiches. I’m afraid it will leave me with undercooked dough on the bottom.

    • Jessica Gavin says

      Hi Shelly- Great question! I have found for custard based recipes like quiches and pumpkin pies, I don’t need to always par-bake the crust. I usually use a glass pie dish so I can also monitor the browning of the crust along the sides and bottom of the dish. If you like the crust to be a little more cooked, or for assurance that you won’t get a soggy crust, you can absolutely par-bake the shell before you add the custard. I would suggest putting foil around the edges of the crust if you see it browning rapidly during the second bake step.

  10. Thao @ In Good Flavor says

    This quiche looks SO good! I agree with you, the other kind of crust are good, but good old-fashioned flour crust is best!