Ham, Asparagus and Mushroom Quiche

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

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★★★★★ 5 from 1 reviews

• Author: Amy @ The Blond Cook
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Bake
• Cuisine: French
Scale 1x2x3x

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Description

This savory and satisfying quiche full of ham, asparagus, mushrooms and onions is a perfect Easter or Mother’s Day brunch!

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Ingredients

• 1 (9-inch) refrigerated pie crust
• 1 tablespoon unsalted butter
• 8 ounces asparagus (1/2 bunch), tough ends removed and sliced into about 3-inch pieces
• 1/2 cup thinly sliced yellow onion
• 1 cup sliced baby bella mushrooms
• 2 teaspoons freshly minced garlic
• 6 large eggs
• 1/2 cup half and half
• 1/2 teaspoon dried thyme
• Pinch of nutmeg
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup cubed or shredded fully cooked ham
• 4 ounces Swiss cheese, shredded
• 4 ounces sharp cheddar cheese, shredded

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Instructions

1. Preheat your oven to 350 degrees F.  Form pie shell in a pie dish that has been sprayed with cooking spray.
2. 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.
3. Whisk together eggs, half and half, thyme, nutmeg, salt and pepper in a large bowl.
4. Add ham, shredded cheeses and asparagus mixture.  Stir to combine.
5. Pour into pie shell and bake (uncovered) for 40-45 minutes, or until eggs are set and crust is golden brown.

1 slice3541.7 g661 mg23.5 g18.8 g17 g176.2 mg