Ham and Asparagus Quiche
This Ham and Asparagus Quiche is perfect for a weekend brunch or a simple evening meal in the spring or summer. Pair it with a fresh green salad and breadsticks or with fresh fruit and muffins or scones.
Made with a homemade pastry crust and fresh asparagus and mushrooms, it turns any meal into an elegant event. I served this quiche recipe for Easter brunch this year, and it was enjoyed by all.
Ingredients for Ham and Asparagus Quiche
Pastry Crust
- all-purpose flour
- salt
- vegetable shortening
- cold water
Filling
- Swiss or Gouda cheese, shredded
- all-purpose flour
- butter
- mushrooms, sliced
- shallots, minced
- large eggs
- half and half cream
- dried chives
- parsley
- kosher salt
- freshly ground black pepper
- cooked ham, diced
- asparagus spears, chopped
Instructions for this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 425 degrees.
Prepare the Ingredients
Using a knife and cutting board, dice the cooked ham. On a second cutting board, slice the asparagus spears into 1″ pieces. Slice the mushrooms. Mince the shallot.
Feel free to use minced onion in place of the shallot. If I can find shallots at the store, I use them, but onion works well, too.
Shred the Swiss cheese using a box shredder.
Again, you may substitute another cheese in place of the Swiss. Consider Gouda, Muenster, or Mozzarella. I have noticed that when I make this recipe with Mozzarella that it doesn’t brown on top as much as with Swiss.
Make the Pastry Dough
Combine the all-purpose flour and salt in a medium mixing bowl. Cut in vegetable shortening with a pastry fork until mixture resembles crumbs.
Add water in two parts, until dough comes away from the bowl.
On a lightly floured surface, roll dough to fit a 9-in deep-dish pie plate. Transfer the dough to the pie plate. Trim and flute edges.
Prepare the Filling
In small bowl, toss the shredded Swiss cheese with all-purpose flour. Set aside.
Melt butter in a small skillet and saute the prepared mushrooms and shallot until tender. Add in the sliced asparagus. Set aside to cool.
In a large bowl, whisk together the large eggs, half and half cream, dried chives, parsley, kosher salt, and freshly ground black pepper.
Assemble the Quiche
Place the chopped ham on the bottom of the pie crust.
Spoon the asparagus mushroom mixture over the ham. Then sprinkle with the shredded gouda cheese.
Pour the egg mixture over the cheese, spreading with a spoon so that everything is even. If desired, garnish the top with asparagus spears.
Bake in preheated oven on a lower rack of oven for 15 minutes. Reduce the temperature to 375 degrees and bake for another 30-40 minutes until the egg has set and the top is a nice golden brown.
Cool for 10 minutes before slicing. This recipe will serve 8-10 people. Serve quiche for brunch with fresh fruit and muffins or scones, or for a light dinner with a salad and breadsticks.
See more Breakfast Ideas Here. View Quiche Recipes Here. Browse Recipes with Asparagus Here.
Ham and Asparagus Quiche
Equipment
Ingredients
Pastry Crust
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/4 cup cold water
Filling
- 8 oz Swiss or Gouda cheese shredded
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/3 cup mushrooms sliced
- 1/4 cup shallots minced
- 4 large eggs lightly beaten
- 1 1/2 cups half and half cream
- 1 tablespoon dried chives
- 2 teaspoons parsley crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups cooked ham diced
- 1 1/2 cups asparagus spears chopped into 1" pieces
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 425 degrees.
Prepare the Ingredients
- Using a knife and cutting board, dice the cooked ham. On a second cutting board, slice the asparagus spears into 1" pieces. Slice the mushrooms. Mince the shallot.
- Shred the Swiss cheese using a box shredder.
Make the Pastry Dough
- Combine the all-purpose flour and salt in a medium mixing bowl.
- Cut in vegetable shortening with a pastry fork until mixture resembles crumbs.
- Add water in two parts, until dough comes away from the bowl.
- On a lightly floured surface, roll dough to fit a 9-in deep-dish pie plate. Transfer the dough to the pie plate. Trim and flute edges.
Prepare the Filling
- In small bowl, toss the shredded Swiss cheese with all-purpose flour. Set aside.
- Melt butter in a small skillet and saute the prepared mushrooms and shallot until tender. Add in the sliced asparagus. Set aside to cool.
- In a large bowl, whisk together the large eggs, half and half cream, dried chives, parsley, kosher salt, and freshly ground black pepper.
Assemble the Quiche
- Place the chopped ham on the bottom of the pie crust.
- Spoon the asparagus mushroom mixture over the ham. Then sprinkle with the shredded gouda cheese.
- Pour the egg mixture over the cheese, spreading with a spoon so that everything is even. If desired, garnish the top with asparagus spears.
- Bake in preheated oven on a lower rack of oven for 15 minutes. Reduce the temperature to 375 degrees and bake for another 30-40 minutes until the egg has set and the top is a nice golden brown.
- Cool for 10 minutes before cutting. Serves 8-10.
Notes
Nutrition
