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Ham & Asparagus Quiche

Prep Time:

1 hr 5 mins

Cook Time:

45 minutes


6 servings


280 calories


  • 2 Tbs extra-virgin olive oil

  • 1 c red onion (sliced thin)

  • 1 lb fresh asparagus (trimmed & cut diagonally 1-inch)

  • 3/4 c ham (chopped)

  • 1 Tbls garlic (sliced thin)

  • 6 large eggs

  • 1/4 c whole milk

  • 1/4 c half-and-half

  • 2 Tbls fresh chives (chopped)

  • 1 Tbls mustard (stone-ground)

  • 1/4 tsp ground pepper

  • 1/8 tsp salt

  • 1 1/2 Emmenthal or Swiss cheese (shredded)


Step 1

Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic; cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.

Step 2

Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.

To Make Ahead

Refrigerate, covered, for up to 3 days. To reheat, let stand at room temperature, uncovered, for 30 minutes; bake at 350°F until heated through, 20 to 25 minutes.

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