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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

This savory and satisfying quiche full of ham, asparagus, mushrooms and onions is a perfect Easter or Mother's Day brunch!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings


  • 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


  • 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.