Easy Ham and Asparagus Quiche with Gruyere Cheese

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This ham and asparagus quiche is my delicious, go-to solution for reinventing leftover Easter ham. It’s a recipe that feels special enough for brunch guests but simple enough to whip up on a Tuesday thanks to refrigerated pie crusts.

What I love most is how fresh this quiche tastes—shallots add subtle sweetness, and the asparagus stays bright and crisp-tender after baking. You don't even have to pre-cook the veggies!

This is the kind of dish that looks impressive but comes together without much fuss, and I know you're going to love it.

Ham and Asparagus Quiche with Gruyere Cheese on a round wire rack with a yellow checked linen, wooden handled pie server, salt and pepper shakers, and a yellow plate off to the side.

After every holiday meal, there’s always that moment when you open the fridge, spot the leftovers, and wonder what to do with them. If you're like me, after the second or third day of eating the same thing...you're over it. However, the idea of wasting food hurts your soul. That's when this recipe comes to the rescue.

Not only does this recipe revive leftovers; the best news of all may be that this quiche freezes beautifully too. So if you have had your fill of holiday ham, whip up this quiche to bake and freeze for later when you don't feel like cooking.

One thing is for certain, whether you’re hosting brunch, packing lunches, or just making the most of your Easter leftovers, this quiche delivers every time.

Looking for another great way to use up that ham? These ham and onion empanadas taste even better than the ham and cheese Hot Pockets I had growing up. If you're on a roll and want to discover other ways to use up leftovers, be sure to check out these 20 turkey recipe ideas for leftover holiday turkey.

Finally, if you're looking for more quiche recipes, I know you'll love my sun-dried tomato quiche too. Ready to make this savory ham quiche? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this easy quiche recipe:

refrigerated pie crusts
asparagus
diced ham (I use the leftovers from my bourbon glazed ham)
shallot
large eggs
half-and-half
mayonnaise
Gruyere cheese
kosher salt
freshly ground black pepper
ground nutmeg

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

One pie crust on a wooden board topped with another pie being rolled on top.

First, preheat the oven to 350°F. Stack the pie crusts on top of each other and roll out to a 12-inch circle. Fit the pie crust in a deep-dish 10-inch pie pan. Fold the edges under and crimp. Fill with parchment paper and pie weights or beans and bake for 15 to 17 minutes or until the crust is set. Remove from the oven and let cool.

Whisking the egg custard filling for quiche in a turquoise batter bowl.

Then, whisk together the eggs, half-and-half, mayonnaise, salt, pepper, and nutmeg.

An unbaked pie crust filled with asparagus pieces, chopped ham, sliced shallots, and cheese.

Next, sprinkle the asparagus, ham, shallot, and cheese in the bottom of the prepared pie crust.

Pouring the egg mixture over the quiche filling in an unbaked pie crust.

Finally, pour egg mixture over the ingredients in the pie pan. Brush the edges of the pie crust with egg wash. Bake at 325°F for 35 minutes or until or until the quiche filling is set and the crust is golden brown.

Hint: Keep an eye on the crust edges as the quiche bakes. Shield with aluminum foil if needed to prevent excess browning.

Substitutions

Want to change things up? Here are some ingredient substitution ideas:

Ham - I love to use leftover Easter ham for this recipe, but you can swap that out for another protein. Use cooked bacon, cooked sausage, or roasted chicken instead. Smoked salmon is another great choice.
Gruyere cheese - This classic Swiss style cheese is tangy, nutty and perfect for this quiche. You can use another Swiss cheese, sharp Cheddar cheese, or even goat cheese if you prefer.
Asparagus - Instead of asparagus, try baby spinach, peas, or broccoli.
Shallot - If you don't have a shallot, you can use thinly sliced red onion, yellow onion, or green onions instead.
Mayonnaise - Sour cream is the perfect substitute for mayonnaise.
Refrigerated pie crusts - Refrigerated pie crust is such a time saver! To fill a deep-dish pie pan, I stack the two crusts that come in the box and roll them out. If you prefer, you can also buy a frozen deep dish pie crust instead.
Half-and-half - Don't have half-and-half? Use whipping cream instead. You can use whole milk too, but the custard won't be as rich.

Variations

Check out these easy variations for this ham and asparagus quiche recipe:

Spicy - Add a little kick to this quiche but stirring some cayenne or crushed red pepper flakes into the egg mixture.
Mini Asparagus and Ham Quiches - The filling for one large quiche is enough to make about 16 mini quiches. Use a mini muffin pan and cut out the pie crusts with a round cutter. (There's no need to stack the crusts; you can just cut each one into smaller circles for mini quiches.) You should still pre-bake the crusts before filling, about 10 minutes, and then bake for another 15 minutes or until the filling is set.
Quiche Lorraine - Make this classic French quiche recipe. Instead of ham, use chopped cooked bacon and omit the asparagus.

Equipment

Here's the equipment you'll need for this recipe:

chef's knife
rolling Pin
10-inch deep dish pie dish
whisk
liquid measuring cup
dry measuring cups
measuring spoons
cheese grater
pastry brush
ceramic pie weights or dry beans
medium bowl
small bowl

Storage

Store leftover quiche in the pie pan covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.

This quiche freezes very well. Wrap tightly with plastic wrap and aluminum foil and freeze for up to 3 months.

Tasty Tip

Sometimes when I unroll the pie crusts, they crack, and I have a great solution to fixing the cracks. Simply dip your index fingertip into water and smear the crack with your finger until it disappears. Dust with flour before rolling out.

Frequently asked questions

Do you cook asparagus before putting in a quiche?

Nope! Because asparagus doesn't take long to cook anyways, I don't cook it before adding the filling. By the time the quiche has baked, the asparagus will be crisp-tender and bright green.

Should vegetables be cooked before putting in quiche?

It depends on the vegetable. For vegetables that don't take long to cook anyway, I don't cook them first.

Do you have to pre-bake crust for quiche?

Yes! If you don't pre-bake aka "blind bake" the crust, you'll end up with a soggy crust since the custard filling is so wet.

Should I prick the crust before I pre-bake it?

You don't need to, but you certainly can. Just be sure to brush the holes with egg wash to seal them. Otherwise, the egg filling will seep out during baking.

Is heavy cream or milk better for quiche?

This all depends on your preference. For a lighter quiche, use whole milk. For a richer quiche, use heavy cream. I opt for somewhere in the middle by using half-and-half.

Can I blind bake without weights?

Yes, if you don't have ceramic pie weights, pour dried beans over the parchment paper and bake.

How to keep pie crust from sliding down?

When fitting the pie crust into your pie plate, try to avoid stretching the dough. It'll slide down when you bake it. Also make sure that your pie crust is cold before baking it. That'll help keep the crust in the right place too.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this leftover ham, asparagus, and Gruyere cheese quiche:

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