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This spring ham-and-asparagus quiche is perfect for brunch or dinner with a green salad on the side. If you've got leftover Easter ham, let it shine paired with tender asparagus in this crustless quiche. Emmenthal cheese adds a rich, sharp flavor, but Swiss cheese is an excellent alternative.

EatingWell.com, January 2021


Credit: Victor Protasio

Recipe Summary

25 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic; cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.

  • Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.


9-inch deep-dish pie pan

To make ahead

Refrigerate, covered, for up to 3 days. To reheat, let stand at room temperature, uncovered, for 30 minutes; bake at 350°F until heated through, 20 to 25 minutes.

Nutrition Facts

1 slice
280 calories; fat 20g; cholesterol 226mg; sodium 452mg; carbohydrates 7g; dietary fiber 1g; protein 19g; sugars 4g; niacin equivalents 1mg; saturated fat 8g; vitamin a iu 952IU.