Tender asparagus, Gruyere cheese and savory bits of ham make this creamy asparagus quiche a springtime favorite. While this recipe includes a low carb pie crust, make it crustless to lower carbs even further. It’s an easy dish that makes a great family friendly meal and one of my go-to’s on busy nights.
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So, let’s be truthful for a minute…
Quiche is a dish my mother’s generation made and served at ladies luncheons. With its French origins, flaky crust and silky custard filling, quiche is an impressive dish that elevates its humble ingredients; a savory pie filled with eggs, cream (or milk) and cheese with some odds and ends thrown in for flavor. A good quiche is simple and delicious.
As often with quiche recipes, this ham and asparagus quiche took advantage of what I had in the refrigerator: leftover Easter ham, some fresh asparagus, a few forgotten green onions and the last of our eggs. With minimal time and effort the asparagus quiche was in the oven, filling the house with amazing smells.
Ham and Asparagus Quiche
CRUST: This particular ham and asparagus quiche recipe is low carb because I used an almond flour pie crust. Adding sesame seeds to the bottom of the pie plate ensures the crust doesn’t stick and adds a nice flavor. Feel free to use your favorite crust recipe or make this quiche crustless for an ultra low carb version. While the ham and asparagus filling tastes great on its own, a pie crust looks nice and enhances the overall flavor.
ASPARAGUS: My ham and asparagus quiche recipe uses a half pound of asparagus (8 spears) which is just enough for a nice light flavor. Gently peel large spears of asparagus with a peeler and trim to half the diameter of the pie plate. Chop or slice any leftover asparagus stems for the filling.
HAM: While I cubed most of the ham, I finely chopped a small portion to top the quiche which caramelized and became crispy like bacon. In lieu of buying a large ham, a ham steak or a thick slice of deli ham works just as well. For additional flavor, fry the ham in a pan until it browns. I didn’t need this step since my leftover ham was flavorful from roasting in the oven.
CUSTARD: The custard is partly what makes this ham and asparagus quiche extra delicious. It’s flavored nicely and the texture is gorgeous.
The proper ingredient ratio for a quiche filling is 1 large egg: 1 ounce cream (or whole milk) : 1 ounce cheese and results in a luxurious, silky custard. (I thin my cream with a little water)
Adjust the ratio according to the moisture content of filling ingredients. I may add another egg and cheese while decreasing the amount of cream. I kept the quiche ratio as is for this ham and asparagus quiche.
What do I serve with Quiche?
I find a simple salad with an oil and vinegar dressing helps to cut the richness of the quiche. I served a mixed green salad with apple cider vinegar dressing while testing this recipe for my family. It was perfect. However, a serving of lightly grilled vegetables drizzled in oil and vinegar and fresh herbs is equally nice.
More Low Carb Quiche Recipes Please.
- Crustless Zucchini Quiche
- Broccoli Cheddar Quiche with Bacon
- Spinach and Mushrooms Quiche
- Spinach Bacon Quiche
- Low Carb Mushroom Quiche
- Low Carb Spinach Feta Quiche
- Ham and Arugula Quiche with Creamy Havarti
- Ham Quiche Lorraine with Caramelized Onions and Gouda
- Bacon and Cheese Quiche with Bacon and Leeks
Ham and Asparagus Quiche
- 10-inch pie plate
- Frying pan
- Medium bowl
- cutting board
Prepare the pie crust per instructions. While the dough chills, move on to the preparation of the quiche ingredients (below). Then roll out the dough and line a 10-inch pie plate, wrap and chill until needed. [NOTE: The pie crust dough will keep in the refrigerator for several days or can be frozen for up to 3 months.]
Preheat oven to 375 F and place racks in the middle and lowest positions.
With a vegetable peeler lightly peel the asparagus and trim to half the diameter of the pie plate. Slice any remaining asparagus into bite sized pieces. Chop the onion and dice the ham. Grate the cheese and set aside.
To a medium pan over medium heat, add 1 tbsp of butter and saute the sliced asparagus, onion and ham until the onion begins to soften and the ham develops some color. Stir in the asparagus spears and turn off the heat to cool. Then remove the spears to use on top of the quiche
Add the eggs, cream, water, thyme, salt and white pepper into a medium bowl. Beat with a hand mixer until frothy.
Layer 1/3 of the cheese into the pie plate, followed by 1/3 of the ham mixture. Continue layering twice more. Pour the custard mixture over the quiche and arrange the asparagus spears on top, radiating out from the middle of the quiche.
Bake the quiche on the lowest rack for approximately 30 then move to the middle rack and cook about 10 minutes more. The quiche is done when it is just barely set in the middle but still a little soft. (I like mine cooked more so I remove it when it is completely cooked and firm in the middle.) Place under the broiler to brown the top to your liking.
Serve slightly warm or at room temperature with a green salad or grilled vegetables. Cover leftovers and refrigerate up to 5 days or freeze up to 3 months. I reheat a slice at a time, uncovered, in the microwave for about a minute.