Ham and Asparagus Quiche

Ham and Asparagus Quiche is super easy and perfect to serve at a cute brunch or even have on rotation for a simple weeknight meal. 

Quiche is just a simple savory pie filled with a variety of fillings. It’s similar to a frittata, but quiche has a pie crust.  This one is filled with the beautiful asparagus we’ve been finding at the farmers’ market and bites of delicious, savory ham. After tasting just one bite, One Potato’s co-founder, Catherine, said her kids filled the kitchen with sounds of ooh and ahh.

This recipe is a great make-ahead recipe too. You can mix up the filling the night before and refrigerate it, then the next morning, just pop the filling into the pie crust and bake! It’s so easy. Quiche is easy to prepare and super customizable! You can put any of your favorite veggies in them and they’ll be equally delicious. If you want to try out another quiche, this Caprese Quiche recipe is delicious!

Ham and Asparagus Quiche

Prep Time 30 mins
Cook Time 50 mins
Servings 6 servings


  • 4 large eggs
  • 3/4 cup half and half
  • 1 cup swiss cheese, shredded
  • 1 cup chopped asparagus
  • 1 cup chopped ham
  • 1/2 tsp kosher salt
  • 1 unbaked pie crust (store bought or use recipe below)

Pie Crust

  • 1 1/3 cups flour
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1/2 cup butter, cubed and cold
  • 2-3 tbsp water


Pie Crust

  • Place the first 3 ingredients in a food processor and pulse.
  • Add cold butter and using on/off turns, process until coarse meals forms.
  • Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
  • Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.


  • Preheat oven to 350° F.
  • In a bowl, whisk together the eggs and milk, then stir in the remaining ingredients.
  • Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill.
  • Pour the filling into the well-chilled pie crust, and bake for 50 minutes or until golden and cooked through (the center shouldn’t jiggle).
  • Cool and serve.