As spring blossoms, asparagus peaks, offering the perfect opportunity to craft a sublime quiche. Enjoy your dinner experience with this seasonal delight.

This asparagus quiche recipe is packed with fresh asparagus that is steamed, thinly sliced prosciutto, and a light and delightful egg cream custard. Light in texture and rich in flavor, it is the perfect dish for a Sunday brunch, a family dinner, or a party favorite.

Fresh asparagus quiche slice on a white plate with rest of the quiche on a stand.

And this recipe will be the perfect dish to showcase with Easter and Mother’s Day just around the corner.

In this Article

A Note From Giangi

So Easy – Most of your ingredients are staples in your kitchen.

Texture – This recipe uses eggs and cream to create a beautiful custard around your steamed asparagus.

Quick and Easy – From start to finish, this quiche is part of our under-45-minute collection and is super easy to make.

Perfect anytime – Last-minute friends over for dinner, this will soon become your go-to meal. Easy to prepare, the oven does all the heavy work for you. We love to pair it with butter lettuce salad with shallots vinaigrette or our French classic carrot salad.

Giangi

Ingredients needed to make your fresh asparagus quiche

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Fresh Asparagus – the star of this dish. Ensure that they are all the same size. This will help with even steaming and not all having the same crunchiness.

Eggs – large eggs and at room temperature. This will help baking go faster if your eggs are at room temperature.

Heavy Cream – helps create a great custard when blended with the eggs.

Prosciutto di Parma – Italian, which most stores in the USA carry, but if you can find French, do get that. Either way, make sure the slices are very thinly sliced.

Salt and pepper – all the seasoning you will need.

Asparagus, Ham Quiche ingredients

Equipment Needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!

Removable bottom round tart pan – My favorite as it lets the sides come off beautifully.

Round parchment paper: add a sheet to your round baking dish. You eliminate the possibility that your quiche will stick to the bottom of the pan, and it facilitates its removal.

Pie weight – helps keep the pie from rising during the pre-baking process

Mixing bowl – to whisk the eggs and heavy cream

Whisk – for your eggs and heavy cream

Asparagus peeler – helps you remove the thin other skin without taking too much away from the stem.

Asparagus Steamer – facilitates par-cooking your asparagus while maintaining the perfect green color.

A Chef Giangi Pick
Navaris Asparagus Pot - Stainless Steel Asparagus Vegetable Steamer Spaghetti Pasta Stovetop Cooker
Navaris Asparagus Pot - Stainless Steel Asparagus Vegetable Steamer Spaghetti Pasta Stovetop Cooker
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05/18/2026 03:05 pm GMT

Step by step on how to prepare your ham asparagus quiche

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Preheat the oven and turn on the heat under your steamer basket.

Pasty dough:

  • Place a parchment sheet on the removable bottom of a round pan.
  • Roll out the store-bought pie crust and place it in the round pie tart.
  • Poke light indentations with a fork. Place a parchment sheet over the dough and add the pie weights.
Asparagus ham quiche pie dough prior to going in the oven and with pie weights
Pie weight placed over parchment before pre-baking the pie
  • Place the pie mold in your hot oven and prebake for 8 to 9 minutes.
  • When ready, remove the pie weights from the oven, let it rest, and prepare the other ingredients.

Preparing the asparagus:

  • While the water is coming to a boil, cut the hard end core of the asparagus and peel the bottom inch of it. Place in the steaming basket and steam for about 5 minutes. They need to be vibrant, bright green, and tender still.
  • Once done, place on a paper towel to absorb any released water.
  • Slice the tips from the rest of the stem. Cut the stems in half and slice each part into 4 of 5 slices lengthwise. This process will help when you eat them so as not to be too harsh.
steamed asparagus sliced

Preparing the prosciutto and egg cream mixture:

  • Slice in thinly and then separate the thin pieces.
  • In a small bowl, whisk together the eggs and heavy cream.
sliced prosciutto and egg whisked with heavy cream
Egg and heavy cream whisked together ready to be poured over the asparagus.

Assembling your quiche:

  • Place the asparagus pieces, and save a couple of tips to place over it (optional), over the pie dough.
  • Add the prosciutto, ensuring that there are no clumps.
Prosciutto and asparagus laying on the par baked dough before adding the egg mixture.
  • Pour the egg mixture and place in the hot oven.
  • Once the top of your quiche is nice and golden, around 20 to 25 minutes, depending on your oven, take it out and let it rest for a few minutes before removing it from the mold or serving.

Giangi’s Pro Tips

  • Do not overseason with salt. The ham is salty; once baked, the salt tends to come out more forcefully; therefore, I suggest adding less salt than you would normally.
  • Keep in mind that the crust will and is thin. It is there solely to hold the ingredients together, thus making them very thin.
  • Do use parchment paper as it will be much easier to slide the quiche out of the mold in case of spillage of the custard.

What to serve with your Fresh Asparagus Quiche

For a French dining experience, please allow me to suggest a few dishes I have prepared for my family to accompany our quiche.

Salad is always our go-to, and trying something different is fun sometimes.

Salads

  • The classic French Carrot Salad pairs beautifully with the quiche and adds a refreshing touch to your meal.
  • Rainbow carrots and broccolini are another alternative to bake alongside your quiche in the oven, leaving you time to prepare your dessert. I have a sweet tooth; what can I say 😊

Desserts

  • Are you looking for a quick, delicious dessert to end your meal? This Blueberry Galette is just the perfect ending to a great meal.
  • For another delightful dessert to serve to your family and friends, this Chantilly Strawberries is a fantastic dessert that can be prepared before you enjoy your dinner.
Asparagus ham quiche

Storage and Reheating

Ensure your quiche is thoroughly cooled before covering it with a plastic wrap and placed in your refrigerator. It will store for up to three days.

Reheating

Once ready to enjoy it again, bring your dish back to room temperature. Cover with aluminum foil and place in your oven or toaster oven; set at 300F for 10 to 15 minutes. As all ovens are different, you are ready to enjoy them once you feel warm enough.

Frequently Asked Questions

When to buy asparagus?

The season starts around late February and goes until June, with peak months in April and May.

How do you keep your quiche from getting soggy?

You will eliminate the fogginess by pricking the pie dough, adding pie weights, and placing it in the hot oven to precook the dough partially.

Milk or heavy cream? Which one to use?

The real quiche only uses heavy cream and not milk. Once in contact with the hot oven, the heavy cream blended with the eggs, creating a custard-like filling.

What not to put in a quiche?

Any raw food should be avoided. Ingredients that release a lot of water as they will run into your crust and ruin it. If using bacon, make sure you blanch it first to remove the saltiness and extra fat content.

a bite of asparagus on a fork

If you enjoy this quiche recipe, you may want to try my other recipes.

Quiche Lorraine – A French Classic

Zucchini Quiche

Onion Tart Recipe

Roasted Asparagus with Parmesan Cream Sauce

Fresh Tomato Quiche

Fresh Asparagus Quiche

5 from 9 votes
Asparagus, Ham Quiche
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Giangi Townsend
This asparagus quiche recipe is packed with fresh asparagus that are steamed, thinly sliced prosciutto with this light and delightful egg cream custard.
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Ingredients 

  • 1 pie dough, store bought
  • 3 eggs, large
  • 1 cup heavy cream
  • 1 asparagus, bundle
  • 4 sllices prosciutto di Parma, thnly sliced

Instructions

  • Preheat the oven to 350℉
  • Place your store bought pie crust in a round tarte pan. With a fork, poke light holes in the dough. Cover with parchment paper, add pie weight, and bake for about 9 minutes.
  • While the dough is baking, work the asparagus. Remove the hard end core and peel the bottom inch. Steam them for about 5 minutes until they become vibrant and tender. Remove from the steam and slice them into slivers lengthwise.
  • In a bowl whisk togehter the eggs with the heavy cream. Season lightly. Slice the ham into strips.
  • Remove the pie weights and toss the parchment paper. Lay the asparagus strips and the ham on the bottom of the pie dough. Add the egg mixture. Bake for about 25 to 30 minutes, until your quiche has a golden top.

Notes

Pro Tips

  • Do not overseason with salt. The ham is salty; once baked, the salt tends to come out more forcefully; therefore, I suggest adding less salt than you would normally.
  • Keep in mind that the crust will and is thin. It is there solely to hold the ingredients together, thus making them very thin.
  • Do use parchment paper as it will be much easier to slide the quiche out of the mold in case of spillage of the custard.

Nutrition

Calories: 449kcal | Carbohydrates: 23g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 243mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1084IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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