Baked Ham and Asparagus Quiche

If you ask me, quiche is one of those dishes that looks fancy but is actually pretty easy to pull off.

This ham and asparagus quiche makes a great brunch or light dinner that’s packed with savory flavor. Tender asparagus and salty ham pair with nutty Gruyere cheese and a creamy custard filling.

It starts with a store-bought pie crust that gets pre-baked, then filled with sautéed leeks, fresh asparagus, and diced ham. The egg mixture gets poured over everything and baked until it’s golden and set.

It’s a satisfying dish that feeds a crowd, perfect for spring gatherings or weekend meals.

What Kind of Ham Should I Use?

For this quiche, you can use pretty much any ham you have on hand – deli ham, leftover holiday ham, or even ham steak from the grocery store will all work great. If you’re using deli ham, just stack a few slices and dice them into small cubes so they distribute evenly throughout the quiche. Leftover baked ham is actually my favorite option because it tends to have more flavor and a firmer texture that holds up nicely during baking. Just avoid honey-glazed ham if you can, since the sweetness can clash a bit with the savory flavors of the asparagus and Gruyere.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Pie crust: Store-bought works great, but if you’re feeling ambitious, a homemade crust adds a nice touch. You can also use puff pastry for a flakier texture.
• Leek: Don’t have leeks? Yellow or sweet onions work just fine. Use about 1 cup of chopped onion as a substitute.
• Asparagus: Broccoli florets, spinach, or mushrooms make good swaps. If using spinach, sauté it first and squeeze out excess water to avoid a soggy quiche.
• Ham: Cooked bacon, turkey, or even leftover rotisserie chicken work well here. You can also leave out the meat entirely for a vegetarian version.
• Gruyere cheese: Swiss cheese is the closest match, but cheddar, fontina, or even mozzarella will do the job. Just stick with something that melts well.
• Milk: Half-and-half or heavy cream will make your quiche richer, while whole milk keeps it lighter. You can also use unsweetened almond or oat milk if needed.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is skipping the pre-baking step for your crust, which leads to a soggy bottom that nobody wants – those 10 minutes with pie weights make all the difference in getting a crispy, flaky base.

Another common error is adding too much liquid to your egg mixture or not draining your vegetables properly, so make sure your sautéed leeks and asparagus aren’t sitting in excess moisture before adding them to the crust.

Overbaking is easy to do with quiche, so start checking around the 35-minute mark – the center should still have a slight jiggle when you shake the pan, as it will continue cooking while it cools.

Don’t skip that 15-minute cooling period either, because cutting into your quiche too early will cause it to fall apart and lose its shape on the plate.

What to Serve With Ham and Asparagus Quiche?

Quiche is perfect for brunch or a light dinner, and I love serving it with a simple mixed greens salad tossed with a lemony vinaigrette to balance out the richness. Fresh fruit like sliced strawberries, melon, or grapes makes a great side that adds a sweet contrast to the savory quiche. If you’re serving this for breakfast or brunch, some crispy bacon or breakfast sausage on the side never hurts, along with a basket of buttered croissants or toast points. For a more filling meal, roasted potatoes or hash browns round things out nicely and make it feel like a complete plate.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It’s perfect for grabbing a quick breakfast or lunch throughout the week.

Freeze: This quiche freezes great for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. You can freeze the whole thing or cut it into slices first for easier portioning.

Reheat: For the best texture, reheat slices in the oven at 350°F for about 15-20 minutes until warmed through. You can also use the microwave for 1-2 minutes, but the crust won’t be quite as crispy. If reheating from frozen, thaw it in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 70-80 g
• Fat: 110-120 g
• Carbohydrates: 90-100 g

Ingredients

For the crust:

• 1 refrigerated pie crust (such as Pillsbury)

For the filling mixture:

• 1 tablespoon olive oil
• 1 large leek (white and light-green parts only, sliced into 1/4-inch rounds)
• 1 1/4 cups asparagus (tough ends trimmed and cut into 1-inch pieces)
• 8 oz ham (diced into 1/2-inch pieces)
• 1 1/4 cups shredded Gruyere cheese
• 1 teaspoon Dijon mustard (to brush on pre-baked crust)

For the custard:

• 4 large eggs
• 3/4 cup whole milk (room temperature)
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

Step 1: Prepare the Mise en Place and Preheat

• 1 large leek
• 1 1/4 cups asparagus
• 8 oz ham
• 1 1/4 cups shredded Gruyere cheese

Preheat your oven to 400°F.

While it heats, trim the tough ends from the asparagus and cut into 1-inch pieces, then slice the leek (white and light-green parts only) into 1/4-inch rounds.

Dice the ham into 1/2-inch pieces and shred the Gruyere cheese.

Having everything prepped and ready will make the assembly process smooth and efficient.

Step 2: Pre-Bake the Pie Crust

• 1 refrigerated pie crust
• 1 teaspoon Dijon mustard

Place the refrigerated pie crust in a 9-inch pie pan and prick the bottom with a fork.

Line with parchment paper and fill with pie weights or dried beans to prevent puffing.

Bake for 10 minutes until the crust is set but still pale.

Remove the weights and parchment, then brush the warm crust lightly with Dijon mustard—this adds subtle flavor and helps seal the crust to prevent sogginess.

Step 3: Sauté the Leeks and Asparagus

• 1 tablespoon olive oil
• sliced leeks from Step 1
• asparagus pieces from Step 1

Heat the olive oil in a large skillet over medium heat.

Add the sliced leeks and sauté for 2-3 minutes until they begin to soften, then add the asparagus pieces and cook for another 2 minutes until just tender-crisp.

Don’t overcook—the vegetables will continue to cook in the oven.

I like to taste a piece of asparagus to make sure it has a slight bite to it, which keeps the quiche from becoming mushy.

Step 4: Prepare the Custard Mixture

• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

In a medium bowl, whisk together the eggs, milk, and heavy cream until well combined.

Season with kosher salt, black pepper, and ground nutmeg.

Whisk gently but thoroughly to ensure the eggs are fully incorporated and the custard is smooth.

Room-temperature milk helps the custard cook evenly throughout the quiche.

Step 5: Assemble and Bake the Quiche

• pre-baked crust from Step 2
• sautéed vegetables from Step 3
• diced ham from Step 1
• custard mixture from Step 4
• shredded Gruyere cheese from Step 1

Spread the sautéed leeks and asparagus from Step 3 evenly over the pre-baked crust, then scatter the diced ham over the vegetables.

Pour the custard mixture from Step 4 over everything, allowing it to settle around the filling ingredients.

Sprinkle the shredded Gruyere cheese evenly over the top.

Bake at 400°F for 40 minutes until the custard is set but still slightly jiggly in the very center—it will continue to set as it cools.

The top should be golden brown.

Step 6: Cool and Serve

Remove the quiche from the oven and let it rest on a cooling rack for 15 minutes before slicing.

This resting period allows the custard to set completely and makes the quiche easier to cut into clean slices.

Slice into wedges and serve warm or at room temperature.

Baked Ham and Asparagus Quiche

Delicious Baked Ham and Asparagus Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8 slices

Calories 1800 kcal

Ingredients

  

For the crust

• 1 refrigerated pie crust (such as Pillsbury)

For the filling mixture

• 1 tablespoon olive oil
• 1 large leek (white and light-green parts only, sliced into 1/4-inch rounds)
• 1 1/4 cups asparagus (tough ends trimmed and cut into 1-inch pieces)
• 8 oz ham (diced into 1/2-inch pieces)
• 1 1/4 cups shredded Gruyere cheese
• 1 teaspoon Dijon mustard (to brush on pre-baked crust)

For the custard

• 4 large eggs
• 3/4 cup whole milk (room temperature)
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

Instructions

 

• Preheat your oven to 400°F. While it heats, trim the tough ends from the asparagus and cut into 1-inch pieces, then slice the leek (white and light-green parts only) into 1/4-inch rounds. Dice the ham into 1/2-inch pieces and shred the Gruyere cheese. Having everything prepped and ready will make the assembly process smooth and efficient.
• Place the refrigerated pie crust in a 9-inch pie pan and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 10 minutes until the crust is set but still pale. Remove the weights and parchment, then brush the warm crust lightly with Dijon mustard—this adds subtle flavor and helps seal the crust to prevent sogginess.
• Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 2-3 minutes until they begin to soften, then add the asparagus pieces and cook for another 2 minutes until just tender-crisp. Don't overcook—the vegetables will continue to cook in the oven. I like to taste a piece of asparagus to make sure it has a slight bite to it, which keeps the quiche from becoming mushy.
• In a medium bowl, whisk together the eggs, milk, and heavy cream until well combined. Season with kosher salt, black pepper, and ground nutmeg. Whisk gently but thoroughly to ensure the eggs are fully incorporated and the custard is smooth. Room-temperature milk helps the custard cook evenly throughout the quiche.
• Spread the sautéed leeks and asparagus from Step 3 evenly over the pre-baked crust, then scatter the diced ham over the vegetables. Pour the custard mixture from Step 4 over everything, allowing it to settle around the filling ingredients. Sprinkle the shredded Gruyere cheese evenly over the top. Bake at 400°F for 40 minutes until the custard is set but still slightly jiggly in the very center—it will continue to set as it cools. The top should be golden brown.
• Remove the quiche from the oven and let it rest on a cooling rack for 15 minutes before slicing. This resting period allows the custard to set completely and makes the quiche easier to cut into clean slices. Slice into wedges and serve warm or at room temperature.