Asparagus, Ham and Parmesan Quiche

asparagus ham and parmesan quiche

Our Asparagus, Ham, and Parmesan Quiche is the perfect combination of silky egg custard dotted with fresh asparagus, salty ham, and nutty parmesan nested in a buttery crisp crust. It’s the ideal centerpiece on your brunch table!

slice of asparagus ham and parmesan quiche

The Techniques

We’ve got a few things going on with this quiche, but that doesn’t mean that it is difficult. We are using so many in this recipe that this post could go on forever. So we’ll focus on just a few before your eyes glaze over. Want to know more? Or get more info on other techniques? Just ask! We’ll respond right away in the comments.

The Pie Crust

The Ratio 

This pie crust is a traditional butter-based flaky short dough. That means that we are using only real butter and we are carefully keeping those gluten strands short so that our crust bakes up crispy instead of chewy. The basic ratio is easy to remember. It’s simply 3:2:1 – 3 parts flour to 2 parts butter to 1 part cold water (all by weight). We’ve listed out cup measurements for you, too, but it’s so much easier and you will get more consistent results if you use a scale like this one.

pie dough rolled out with a rolling pin
Perfect Circles NOT Required

We see so much perfection in the pictures online, but this truly does not need to be perfect. It takes a ton of practice to be able to roll a perfect circle of pie dough that is just the right size. You can get there, but there is just as much value in a wonky circle because you will know how to make any kind of circle work for you!

In some places, the dough may hang way over the edge. Simply trim off the excess. You will need just a bit of overhang, but no more than a quarter inch. In other places, the dough may be a little short. Simply take a trimmed piece and add it to the dough in the short places. Press the edges gently together to adhere the extension piece. Trim if necessary to stick to the 1/4-inch overhang.

Fold the overhanging dough under, then press or flute it any way you like. Here is a great video from Taste of Home teaching a variety of fluting techniques. Or you can leave your edges as-is. It’s your dough, your quiche, and it will taste amazing no matter what that edge looks like!

pie dough in dish with edges crimped
Blind Baking

Blind baking is necessary here to ensure our quiche has a fully cooked and crispy crust. Essentially, the term refers to partially baking the crust before filling. To do this, the dough needs to be weighed down or it will puff up, making it difficult to fill. We are using weight to keep this from happening. 

Shield the dough itself from the weights with a piece of parchment that has been crumpled to make it more flexible. For the weights, you have options, but our favorite is a simple bag or two of dried beans. It’s inexpensive, reusable (as pie weights only), and works perfectly every time. Fill the parchment, being careful not to allow any beans to slip under the parchment into the dough.

pie crust prepared for blind baking, filled with dried beans

The Filling

Most egg bakes and quiches are made with an egg custard, to which various proteins, veg, and cheese are added before baking. This is no exception. Custards are simply liquid thickened with egg and baked gently so that it becomes silky instead of scrambled. For quiche, we like to make it easier by using whole eggs so that we have a bit more structure without losing that silky texture.

slice of asparagus ham and parmesan quiche

Want More Techniques?

There are so many more techniques and pie-related topics we could talk about here, like rolling out your dough, crimping the dough edges, egg custards, ratios, and more. If you love learning the techniques like we do, let us know in the comments! We’ll share any and all of it with you. We also love trouble-shooting, because we’re all learning more that way, so ask all your questions and let’s figure it all out together. 

asparagus ham and parmesan quiche plated with strawberries, blueberry muffins, and juice

Serving Your Asparagus, Ham, and Parmesan Quiche

It’s finally time to eat your amazing quiche! The dish is perfect in the spring with fresh asparagus appearing in the stores. It’s also perfect for your Easter brunch, or the weekend after Easter when you still have a bit of leftover ham to use up. Or bake this up and serve it to bring a bit of joy to a regular old weekend. You are going to love it!

Try serving it with some fruit, a simple green salad, and one of these amazing baked goodies:


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asparagus ham and parmesan quiche

Asparagus, Ham, and Parmesan Quiche

Our Asparagus, Ham, and Parmesan Quiche perfectly pairs silky eggs with fresh asparagus, salty ham, and parmesan in a flaky, buttery crust.
Prep Time 20 minutes
Cook Time 35 minutes
Chilling and Resting Time 30 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Main
Cuisine American, French
Servings 8 slices


For the Crust:

  • 2 cups (9 ounces) all purpose flour
  • 1/4 teaspoon (heaping) coarse kosher salt
  • 12 tablespoons (6 ounces) unsalted butter, cold and cut into small pieces (or frozen then grated)
  • 3 ounces (1/2 cup plus 1 tablespoon) very cold water

For the Filling:

  • 1 tablespoon olive oil
  • 10 ounces asparagus trimmed and cut into 1-inch pieces (about 2 cups chopped)
  • 7 ounces diced ham 1/4-inch dice (about 1-1/4 cup diced)
  • 1/2 cup shredded parmesan cheese
  • 4 whole large eggs
  • 12 ounces (1-1/2 cup) whole milk
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg


For the Crust:

  • Cut in the Butter: To make the crust, place the flour and salt in the bowl of a food processor and pulse a few times until well combined. Cut in the cold butter by adding it to the processor and pulsing until it is broken up into pea-sized pieces. Alternatively, whisk these dry ingredients together in a medium bowl and cut in the butter using a pastry cutter or fork. Work quickly so that everything stays very cold.
  • Add the Water: Slowly pour in the water while pulsing the processor or stirring with the fork. The dough should still look crumbly but will hold together when you grab a little and squeeze. Turn it out onto a lightly floured surface and gently press it together into a small round.
  • Roll it Out: Sprinkle your dough round with a little flour and roll out into a circle about 1/8- to 1/4-inch thick and 12 inches across. Continue to move and turn the dough as you roll it to keep it from sticking to your surface. Sprinkle a little flour onto sticky spots as necessary, but be careful to not add too much flour.
  • Shape and Chill: Carefully lift your dough by rolling it gently onto your rolling pin, then unroll it into a deep 9-inch pie dish, gently pressing it into place then trimming the excess and folding the edge under. Crimp the edges. Cover and refrigerate for an hour or chill in the freezer for 15 minutes.
  • Blind Bake: When the dough has chilled, preheat the oven to 375 degrees F. Prepare your pie shell for blind baking by lining it with a large piece of parchment paper that has been crumpled and straightened out again. (Crumpling it makes it more flexible.) Place pie weights, rice, or dried beans, reserved for this purpose only, on the parchment to fill your shell. Be careful not to get any underneath the parchment into the dough itself. Bake the pie shell for 20 minutes. Remove the pie weights and parchment, then bake for an additional 10 minutes. Remove to cool slightly, but do not turn off your oven.

For the Filling:

  • Par-Cook the Asparagus: While the crust bakes, prepare your filling. Heat the olive oil in a large skillet over medium-low heat. Add the asparagus and cook until almost tender, about 5 minutes (it will finish cooking in the oven). Drain on a paper towel to remove any moisture.
  • Mix: In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the asparagus, ham, and parmesan, then gently pour this mixture into the crust.
  • Bake: Bake for 30-35 minutes, or until the filling is set. If the edges of the crust begin to brown too much before the filling is set, cover them with strips of aluminum foil or with a pie shield.
  • Cool and Serve: When the filling is set, allow to cool on a wire rack for 10-15 minutes. Serve warm or at room temperature.


When completely cool, your quiche can be stored tightly covered in the refrigerator for up to 2 days or wrapped well and stored in the freezer for up to one month. Bring to room temperature and heat in a low oven to warm through before serving.
Keyword brunch, eggs, quiche
Tag @mealtimejoy on instagram if you made this recipe

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