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Front view of a slice of ham, asparagus and mushroom quiche on a round white plate with a garden salad.

Ham, Asparagus and Mushroom Quiche

  • Author: Amy @ The Blond Cook
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


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


  • 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


  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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: French

Keywords: ham asparagus mushroom quiche, ham asparagus mushroom quiche recipe