This savory and satisfying Ham, Asparagus and Mushroom Quiche is perfect for Easter brunch and is also a great way to recycle leftover ham.
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Full of asparagus, mushrooms, ham, onion and a blend of Swiss and cheddar cheeses, this quiche is brunch bliss. It’s incredibly easy to make and so impressive!
This quiche also freezes well for an easy make-ahead brunch… which leaves more time for pouring mimosas! 
I used a refrigerated pie crust to slash time (which I’m all about) but if you have a trusted pie crust recipe, use it!
How to reheat a cooked quiche that has been frozen:
- To reheat a frozen cooked quiche that has been thawed, bake (covered with aluminum foil to prevent from further browning) in a preheated 325 degrees F oven for 15 minutes or until heated through.
- To reheat a cooked quiche directly from frozen, bake (covered with aluminum foil) in a preheated 350 degree oven for 25 minutes, or until heated through.
I hope you enjoy this quiche as much as I did. Enjoy! 
Ham, Asparagus and Mushroom Quiche
Ingredients
- 1 (9 inch) refrigerated pie crust
- 1 tablespoon unsalted butter
- 8 ounces asparagus ½ bunch, tough ends removed and sliced into about 3 inch pieces
- ½ cup thinly sliced yellow onion
- 1 cup sliced baby bella mushrooms
- 2 teaspoons freshly minced garlic
- 6 large eggs
- ½ cup half and half
- ½ teaspoon dried thyme
- Pinch of nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup cubed or shredded fully cooked ham
- 4 ounces Swiss cheese shredded
- 4 ounces sharp cheddar cheese shredded
Instructions
- Preheat your oven to 350 degrees F. Form pie shell in a pie dish that has been sprayed with cooking spray.
- Melt butter in a large skillet over medium high heat. Add asparagus, onion and mushrooms and saute for 3 minutes, or until asparagus is crisp-tender. Add garlic and cook until fragrant, about an additional 30 seconds.
- Whisk together eggs, half and half, thyme, nutmeg, salt and pepper in a large bowl.
- Add ham, shredded cheeses and asparagus mixture. Stir to combine.
- Pour into pie shell and bake (uncovered) for 40-45 minutes, or until eggs are set and crust is golden brown.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Cheryl says
I made this quiche yesterday. It turned out great. And, I made it without the crust. Still good! Thank you!
Marti says
The cooking temperature or timing is way off. I followed recipe to the letter. I baked it for 55 minutes and let it rest 10 minutes and center was still raw. Crust was soggy. Filling delicious. If I make it again I will up the temperature and par bake the crust 10 minutes before filling it.
Amy says
Hi Marti, I don’t know what could have gone wrong – I always use this oven thermometer to ensure that the temperature is correct and I tested this recipe a few times before posting.
Peggy Woods says
This quiche recipe sounds delicious! I’ll be making this soon. Thanks for your recipe.
Amy @ The Blond Cook says
Thanks, Peggy – Hope you enjoy the quiche! 🙂
Valerie | Valerie's Kitchen says
GORGEOUS! This quiche is absolutely perfect for Easter brunch!
Amy @ The Blond Cook says
Thanks so much, Valerie! Happy Easter to you and your family! 🙂