Easy Spring Quiche with Ham and Asparagus

Hello, it’s wonderful you’re here today! Quiche is one of those dishes that is perfect for any time of day. Today’s recipe is for an Easy Spring Quiche with Ham and Asparagus; we also have leeks, fresh shiitake mushrooms and goat cheese. A beautiful addition to your brunch spread, or have it with a salad for lunch or dinner, this quiche has great flavor and texture. Let’s get right to it!

I will leave it up to you whether you want to make your own pie dough. I opted for store-bought to save time. You will likely have leftover ham and veggie filling, which is great because it makes for a nice omelet or burrito filling.

Start by slicing the white and light green parts of two small leeks (or one large leek) into 1/4-inch rounds. Leeks are very dirty, so you can soak them in a fine mesh strainer set inside a bowl of water. Swish them around a few times during their soak, then strain and rinse them before using.

Preheat the oven to 400 degrees F. While you’re soaking and swishing the sliced leeks, you can prep the rest. Stem and quarter the shiitakes, slice the asparagus into 1/2 to 1-inch pieces, and slice some thick cut smoked ham into small squares or cubes.

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the leeks to the skillet and season with a pinch of kosher salt. Sauté, stirring occasionally until the leeks have brightened in color and begin to soften. Then add the shiitakes to the skillet and season with another pinch of kosher salt.

Stir in the shiitakes and sauté until the shiitakes have softened and released some of their moisture. Then add the asparagus and the ham slices. Sauté while stirring occasionally until the asparagus turns bright green and the ham begins to get a little browning. Then cut the heat. We want to keep the asparagus on the firm-side so it won’t turn to mush in the quiche.

If you’re using a cast iron pan, like I am, the radiant heat from the pan will keep cooking the ham and veggies, ever so lightly. If you are not using cast iron, leave the burner on its lowest setting while we prep the quiche crust. Give the ham and veggies a stir every now and then.

Quiche Crust

Now, turn your attention to the pie crust. Lay the pie dough in a pie baking dish. Roll the dough out a little more if needed for the dough to fully come up and clear the sides, with some overhang. Crimp the overhanging dough to make a crust. Lay a sheet of parchment over the dough and fill the center with baking beads or dry beans. We will blind bake the crust for 8 minutes, then brush it with egg wash, and continue blind baking for another 4 minutes.

While the quiche dough is baking, we can whisk together the egg filling.

Egg Filling

Lightly beat 4 eggs. Add 1.5 cups of heavy cream to the beaten eggs and whisk to combine. Add 1/2 teaspoon kosher salt, and 1/4 teaspoon each of black pepper and nutmeg. Whisk in the spices and set aside.

Quiche Assembly

With our blind-baked crust, egg mixture and ham and veggie filling, we are ready to start assembling this Easy Spring Quiche with Ham and Asparagus.

Place the baking dish on a sheet tray to catch drips and to make it easier to handle without spilling. Then, slice pieces of goat cheese and dot the crust with hunks of goat cheese.

Spoon in the ham and veggie mixture. Like I mentioned, it probably won’t all fit. I used all but about 1 cup of the filling. You want the filling to come up the sides of the crust, roughly about half way.

Then, give the egg mixture another good stir and grab a clean fine mesh sieve. Hold the sieve over the quiche and pour the egg mixture through the sieve into the quiche. Fill nearly to the top of the lowest bit of crust. Then, dot the top with more goat cheese.

Time to Bake

Place the whole sheet pan in the oven and bake for 30 minutes. At which point, if the center is not puffed and looks liquid-y, set the timer to bake for another 10-15 minutes. Test the center with a cake tester or skewer, if it comes out clean, it’s done! Let the quiche sit for 10 minutes before slicing.

Remember, you can omit the ham if you’re looking for a vegetarian version of this Easy Spring Quiche with Ham and Asparagus.

Thank you so much for tuning in today, I do hope you give this quiche combination a try – it’s really flavorful and light. Perfect for your Spring brunches! We have also made the OG of the quiche on Djalali Cooks – Quiche Lorraine. Check that out too! Take care and be well, xo Kelly

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Easy Spring Quiche with Ham and Asparagus

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course, Brunch, Side, Breakfast – American

By Kelly Djalali – Serves: 6

Prep Time: 30 Minutes – Cooking Time: 45 Minutes – Total Time: 1 Hour, 15 Minutes

Easy Spring Quiche with Ham and Asparagus also features leeks, shiitake mushrooms and goat cheese – it's sure to be a hit at your Spring Brunch!

Ingredients

• 2 small Leeks, sliced into 1/4-inch rounds, washed and rinsed
• Olive Oil
• Kosher Salt
• 4 oz. Shiitake Mushrooms, quartered
• 1 bunch Asparagus, ends trimmed and cut into 1-inch pieces
• 1 cup Diced Smoked Ham
• 1 Prepared Pie Dough
• 1 Egg White, lightly beaten with 1 tablespoon water
• 4 Large Eggs
• 1.5 cups Heavy Cream
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Nutmeg
• 1/4 tsp. Fresh Ground Black Pepper
• 4 oz. Goat Cheese

Instructions

1

Preheat the oven to 400 degrees F.

Ham and Veggie Filling

2

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the leeks to the skillet and season with a pinch of kosher salt. Sauté, stirring occasionally until the leeks have brightened in color and begin to soften. Then add the shiitakes to the skillet and season with another pinch of kosher salt.

3

Stir in the shiitakes and sauté until the shiitakes have softened and released some of their moisture. Then add the asparagus and the ham slices. Sauté while stirring occasionally until the asparagus turns bright green and the ham begins to get a little browning. Then cut the heat.

Quiche Crust

4

Lay the pie dough in a pie baking dish. Roll the dough out a little more if needed for the dough to fully come up and clear the sides, with some overhang. Crimp the overhanging dough to make a crust. Lay a sheet of parchment over the dough and fill the center with baking beads or dry beans. We will blind bake the crust for 8 minutes, then brush it with egg wash, and continue blind baking for another 4 minutes.

Egg Filling

5

Lightly beat 4 eggs. Add 1.5 cups of heavy cream to the beaten eggs and whisk to combine. Add 1/2 teaspoon kosher salt, and 1/4 teaspoon each of black pepper and nutmeg. Whisk in the spices and set aside.

Quiche Assembly

6

Place the baking dish on a sheet tray to catch drips and to make it easier to handle without spilling.

7

Then, slice pieces of goat cheese and dot the crust with hunks of goat cheese.

8

Spoon in the ham and veggie mixture. You want the filling to come up the sides of the crust, roughly about half way.

9

Then, give the egg mixture another good stir and grab a clean fine mesh sieve. Hold the sieve over the quiche and pour the egg mixture through the sieve into the quiche. Fill nearly to the top of the lowest bit of crust. Then, dot the top with more goat cheese.

10

Place the whole sheet pan in the oven and bake for 30 minutes. At which point, if the center is not puffed and looks liquid-y, set the timer to bake for another 10-15 minutes. Test the center with a cake tester or skewer, if it comes out clean, it's done! Let the quiche sit for 10 minutes before slicing.

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