This classic ham and asparagus quiche recipe can be made with a store bought or low carb homemade crust. Light yet filling, buttery and savory, it makes for a great high protein (and low carb optional) meal.
I don’t typically like breakfast for dinner, but I do make an exception for quiche! I love eating it for breakfast, lunch or dinner and find that the savory flavor works round the clock. This spring quiche is also wonderful for Sunday brunch or Easter brunch. If enjoying for breakfast, I’ll eat some fresh fruit as well, or for a light dinner, serve with a green salad. And the wonderful thing about quiche is how adaptable it is. You can easily swap out the ham in this recipe for bacon or turkey bacon, depending on what you have on hand!
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Why this recipe works
- Easy prep and clean up. Just throw a few ingredients together and you’ve got a perfect high protein (low carb optional) meal that any level of home cook can make.
- Flavorful, light yet filling. The fantastic flavor of this quiche will really impress you, as well as how good you feel after eating it! Not a heavy meal by any means, but because of the high protein and healthy fat content, you will feel great!
- Can be made in advance of your special event, or is a great meal prep dish because it reheats well throughout the week.
- Allows for easy modifications! As I mentioned above, feel free to swap out the ham for another protein option, or even use broccoli instead of the asparagus (but I really encourage you to go for the asparagus!). Quiches are a great dish because they allow for so many flavor and ingredient combos!
Ingredients
- Make your own pie crust (use low carb recipe included or your own favorite recipe), or a store bought premade pie crust
- 1 cup, or about ½ lb tender chopped asparagus
- 1 cup diced ham
- ½ small diced onion
- 5 eggs
- ½ cup whole milk or heavy cream
- ¾ cheddar cheese (Another great option for recipe swaps is to use either swiss cheese or gruyere cheese)
Step-by-step directions
For a homemade crust, begin by combining the almond flour, melted butter, egg and a pinch of salt. Mix till ingredients stick together and can easily be pressed into the 9-inch pie plate. Heat oven to 350 and blind bake the crust for 10 minutes.
Poke a few holes in it with a fork to prevent it from bubbling up.
To make the quiche, in a large bowl add the eggs, milk (I use whole milk but you can also use heavy cream for a richer filling), and a teaspoon salt and black pepper and whisk. Set aside.
Rinse the fresh asparagus and remove the woody ends. Cut into approximately 1″-2″ pieces. In a large skillet, warm olive oil over medium heat and sauté the onion for 1 minute. Add in the asparagus and cook till slightly softened but still crunchy, about 5 minutes. Add in the diced ham and cook for another 5 minutes or so, stirring frequently.
Spoon the asparagus mixture into the bottom of the prebaked pie crust, then sprinkle cheddar cheese on top. Pour egg mixture over the filling.
Place filled pie pan on a baking sheet to catch spills. Bake in a 375 degree oven for approximately 45 minutes, till the filling is set. Allow your ham and asparagus quiche to rest a few minutes before cutting into it.
Other helpful expert tips
Blind baking is where you first bake the pie crust before adding the filling. This allows for a more flaky crust, and prevents a soggy crust and a fully cooked middle. Blind baking ensures the crust is well cooked as well as the filling when the dish is complete. With that being said, I do recommend also blind baking a store bought crust for 10-12 minutes at 350 degrees.
Traditional pie crusts do tend to rise more. I recommend placing parchment paper in the crust and using pie weights.
This ham and asparagus quiche recipe makes for a great meal prep dish. It will keep in the fridge for up to 5 days and can be reheated in the microwave or oven. For meal prep, store in a single serve airtight container to enjoy the next day or throughout the week.
If making your own low carb crust, you can use either blanched or regular almond flour. Take note that the crust will come out lighter if using blanched flour. If using regular almond flour as I do here, the crust will be darker.
For another easy quiche recipe, make sure to check out my broccoli and cheddar quiche, using a store bought crust.
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Ham and Asparagus Quiche Recipe
Ingredients
For the low carb crust
- 2.5 cups almond flour blanched or unblanched
- ¼ cup butter melted
- 1 egg
For the quiche
- 1 tbsp olive oil
- 1 cup asparagus cut into large 1" pieces
- 1 cup ham diced
- ½ small onion diced
- 5 eggs
- ½ cup whole milk or heavy cream
- ½ cup cheddar cheese shredded (may use up to ¾ cup for cheesier quiche)
Instructions
Make the crust
- Preheat oven to 350 degrees.In a medium bowl combine the almond flour, melted butter and egg and mix till sticks together.
- Lightly grease a 9" pie pan and press the crust into the pie pan until crust is evenly distributed and as flat as possible.
- Bake in a 350 degree oven for 10 minutes. To prevent the crust from rising when baking, poke a few holes in the crust with a fork half way between baking. Remove from the oven when done and increase heat to 375.
Make the quiche
- While the crust is blind baking, whisk the eggs and milk together in a medium bowl, and season with salt and pepper. Set aside.
- Warm the olive oil in a skillet over medium heat. Add the diced onion and cook for till translucent. Add the asparagus and cook for about 5 minutes, till the asparagus is cooked a bit but still crunchy. Add the ham and cook till just warmed through.
- Pour the asparagus filling into the par-baked crust. Sprinkle cheese on top and then carefully pour egg mixture over the ingredients.
- Bake the quiche in a 375 degree oven for approximately 45 minutes, until filling is set.
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