Easy Ham Asparagus Gruyere Quiche

I’ll be honest—I used to think quiche was one of those fancy French dishes that only worked for brunch at a nice restaurant. Too complicated, too fussy, not worth the effort on a regular weekday. Then one Sunday morning, I had leftover ham in the fridge, asparagus that needed to be used up, and a pie crust I’d bought on a whim. I figured, why not?

Turns out, quiche is actually pretty straightforward. You don’t need any special skills or equipment. It’s basically eggs, cream, cheese, and whatever you want to throw in, all baked in a pie crust. This ham, asparagus, and Gruyère version has become my go-to when I want something that feels special but doesn’t require me to stress out in the kitchen. Plus, it’s just as good for dinner as it is for breakfast.

What Kind of Gruyere Should I Use?

For this quiche, you’ll want to buy a block of gruyere and shred it yourself rather than using pre-shredded cheese. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly, and you want that nice, creamy texture in your quiche. Gruyere can be a bit pricey, so if you’re watching your budget, you can substitute half of it with regular Swiss cheese and still get great results. When you’re at the store, look for gruyere that’s aged about 5-6 months for the best balance of nutty flavor without being too sharp.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Gruyere cheese: Gruyere gives this quiche its signature nutty flavor, but Swiss cheese is a close substitute. You can also use sharp cheddar, fontina, or even a mix of parmesan and mozzarella if that’s what you have on hand.
• Deli ham: Leftover cooked ham works great here. You can also swap in cooked bacon, prosciutto, or even smoked turkey. For a vegetarian version, just leave out the meat and add more vegetables like mushrooms or bell peppers.
• Asparagus: When asparagus isn’t in season, try broccoli florets, spinach, or sliced zucchini instead. If using spinach, make sure to squeeze out excess water after cooking to avoid a soggy quiche.
• Half & half: The recipe already mentions this, but you can use equal parts heavy cream and whole milk. In a pinch, whole milk alone works too, though the texture will be slightly less rich.
• Refrigerated pie crust: A store-bought frozen pie shell works just fine. You can also make your own from scratch if you’re feeling ambitious, but the refrigerated version saves time without sacrificing quality.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is skipping the step of blind-baking your crust for 10-12 minutes before adding the filling, which prevents that dreaded soggy bottom – just prick the crust with a fork and line it with parchment and pie weights or dried beans.

Another common error is adding raw asparagus directly to the quiche, but sautéing it in butter for 2-3 minutes first removes excess moisture and brings out better flavor.

Overbaking is easy to do with quiche, so pull it from the oven when the center still has a slight jiggle (around 325°F for 35-40 minutes), as it will continue cooking from residual heat and firm up as it cools.

Finally, cutting into your quiche right away will cause it to fall apart, so let it rest for at least 15-20 minutes before slicing for clean, beautiful pieces.

What to Serve With Ham, Asparagus, and Gruyere Quiche?

Quiche is one of those dishes that works for breakfast, brunch, or even a light dinner, so you’ve got plenty of options for what to serve alongside it. A simple mixed greens salad with a light vinaigrette is my go-to because it balances out the richness of the eggs and cream without weighing you down. Fresh fruit like sliced strawberries, melon, or grapes also pairs really well, especially if you’re serving this for brunch. If you want something a bit heartier, roasted potatoes or a side of crusty bread are perfect for rounding out the meal.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. I actually think quiche tastes even better the next day after all the flavors have had time to meld together.

Freeze: You can freeze this quiche for up to 2 months, either whole or in slices. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual slices so I can grab just what I need for a quick breakfast or lunch.

Reheat: For the best texture, reheat slices in a 350°F oven for about 15-20 minutes until warmed through. You can also use the microwave for 1-2 minutes, but the crust won’t be quite as crispy. If reheating from frozen, let it thaw in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 65-75 g
• Fat: 115-125 g
• Carbohydrates: 85-95 g

Ingredients

For the crust:

• 1 (9-inch) refrigerated pie crust (thawed to room temperature)

For the filling:

• 1.5 tsp sea salt
• 1 cup shredded Gruyère (freshly shredded preferred)
• 1 cup diced deli ham
• black pepper to taste
• 1 tbsp butter (unsalted, for sautéing)
• 1 cup asparagus (cut into 1-inch pieces)
• 5 large eggs (room temperature)
• 1.5 cups half and half (or heavy cream for richer texture)

For garnish:

• fresh parsley (finely chopped)

Step 1: Prepare the Pie Crust with Blind Baking

• 1 refrigerated pie crust

Preheat your oven to 425°F.

Place the thawed pie crust into a 9-inch pie pan, letting it settle naturally into the corners without stretching.

Prick the bottom and sides all over with a fork to prevent puffing during baking.

Line the crust with parchment paper or foil and fill with pie weights or dried beans to keep it flat.

Blind bake for 10 minutes until the crust is set but not golden.

Remove the weights and parchment carefully, then let the crust cool while you prepare the remaining components.

This pre-baking step prevents a soggy bottom and ensures a crisp, professional texture.

Step 2: Sauté the Asparagus and Prepare the Filling Base

• 1 tbsp butter
• 1 cup asparagus
• sea salt
• black pepper to taste

Lower your oven temperature to 350°F.

While the crust cools, melt the butter in a skillet over medium-high heat.

Add the asparagus pieces and cook for 6-8 minutes, stirring occasionally, until tender but still slightly firm—you want them to have a bit of bite since they’ll cook again in the quiche.

Season lightly with a pinch of salt and pepper.

I like to finish the asparagus with just a touch of salt at this stage because it helps draw out their natural sweetness and makes them taste more vibrant than underseasoned asparagus.

Step 3: Build the Custard Mixture

• 5 large eggs
• 1.5 cups half and half
• 1.5 tsp sea salt
• black pepper to taste

While the asparagus cooks, crack the room-temperature eggs into a mixing bowl and whisk them together thoroughly.

Pour in the half and half (or heavy cream if you prefer a richer quiche), then add the remaining salt and a generous grind of black pepper.

Whisk until the mixture is smooth and well combined—the eggs and cream should be fully incorporated with no visible streaks of egg white.

Set this custard mixture aside until you’re ready to assemble the quiche.

Step 4: Assemble the Quiche and Bake

• pie crust with pre-bake from Step 1
• 1 cup shredded Gruyère
• 1 cup diced deli ham
• sautéed asparagus from Step 2
• custard mixture from Step 3

Spread the shredded Gruyère evenly across the bottom of the pre-baked crust, then scatter the diced ham over the cheese.

Distribute the sautéed asparagus from Step 2 in an even layer across the ham.

Gently pour the custard mixture from Step 3 over all the fillings, allowing it to settle and fill in the gaps—pour slowly to avoid overfilling.

Place the quiche on a baking sheet (this catches any drips and makes handling easier) and transfer to the 350°F oven.

Bake for 40-50 minutes until the custard is set around the edges but still has a slight jiggle in the very center—it should register about 160°F on an instant-read thermometer.

I find that slightly underbaking ensures the quiche stays moist and creamy rather than rubbery.

Step 5: Cool and Finish

• fresh parsley

Remove the quiche from the oven and let it rest at room temperature for 10 minutes—this allows the residual heat to finish setting the center gently while the structure stabilizes, making it easier to slice cleanly.

The quiche will continue to cook slightly during this resting period.

Slice into wedges and garnish with fresh chopped parsley just before serving.

The quiche can be served warm or at room temperature, making it ideal for both brunch gatherings and make-ahead meals.

Easy Ham Asparagus Gruyere Quiche

Delicious Easy Ham Asparagus Gruyere Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 6 slices

Calories 1775 kcal

Ingredients

  

For the crust:

• 1 (9-inch) refrigerated pie crust (thawed to room temperature)

For the filling:

• 1.5 tsp sea salt
• 1 cup shredded Gruyère (freshly shredded preferred)
• 1 cup diced deli ham
• black pepper to taste
• 1 tbsp butter (unsalted, for sautéing)
• 1 cup asparagus (cut into 1-inch pieces)
• 5 large eggs (room temperature)
• 1.5 cups half and half (or heavy cream for richer texture)

For garnish:

• fresh parsley (finely chopped)

Instructions

 

• Preheat your oven to 425°F. Place the thawed pie crust into a 9-inch pie pan, letting it settle naturally into the corners without stretching. Prick the bottom and sides all over with a fork to prevent puffing during baking. Line the crust with parchment paper or foil and fill with pie weights or dried beans to keep it flat. Blind bake for 10 minutes until the crust is set but not golden. Remove the weights and parchment carefully, then let the crust cool while you prepare the remaining components. This pre-baking step prevents a soggy bottom and ensures a crisp, professional texture.
• Lower your oven temperature to 350°F. While the crust cools, melt the butter in a skillet over medium-high heat. Add the asparagus pieces and cook for 6-8 minutes, stirring occasionally, until tender but still slightly firm—you want them to have a bit of bite since they'll cook again in the quiche. Season lightly with a pinch of salt and pepper. I like to finish the asparagus with just a touch of salt at this stage because it helps draw out their natural sweetness and makes them taste more vibrant than underseasoned asparagus.
• While the asparagus cooks, crack the room-temperature eggs into a mixing bowl and whisk them together thoroughly. Pour in the half and half (or heavy cream if you prefer a richer quiche), then add the remaining salt and a generous grind of black pepper. Whisk until the mixture is smooth and well combined—the eggs and cream should be fully incorporated with no visible streaks of egg white. Set this custard mixture aside until you're ready to assemble the quiche.
• Spread the shredded Gruyère evenly across the bottom of the pre-baked crust, then scatter the diced ham over the cheese. Distribute the sautéed asparagus from Step 2 in an even layer across the ham. Gently pour the custard mixture from Step 3 over all the fillings, allowing it to settle and fill in the gaps—pour slowly to avoid overfilling. Place the quiche on a baking sheet (this catches any drips and makes handling easier) and transfer to the 350°F oven. Bake for 40-50 minutes until the custard is set around the edges but still has a slight jiggle in the very center—it should register about 160°F on an instant-read thermometer. I find that slightly underbaking ensures the quiche stays moist and creamy rather than rubbery.
• Remove the quiche from the oven and let it rest at room temperature for 10 minutes—this allows the residual heat to finish setting the center gently while the structure stabilizes, making it easier to slice cleanly. The quiche will continue to cook slightly during this resting period. Slice into wedges and garnish with fresh chopped parsley just before serving. The quiche can be served warm or at room temperature, making it ideal for both brunch gatherings and make-ahead meals.