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!Print