Asparagus And Ham Quiche

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Asparagus season has just started, a good reason for me to share one my favorite asparagus recipes with you: asparagus and ham quiche made with homemade pastry. This asparagus and ham quiche recipe is very simple, easy to follow and tastes heavenly! It’s perfect for brunch, picnic, potluck or family reunion . I have made it tons of times, especially when having guests over and it has always gone down a treat.


The pastry packed with butter, flour, egg and sugar is beautifully crumbly. I’ve used white spelt flour, but plain flour works fine as well. I’ve used sour cream and milk to for the filling. This makes it somehow calorie friendly.

What I like about this recipe is it’s versatility. You can use the shortcrust pastry recipe as a basic recipe to bake quiche of any variety, from leek, spring onions, peas, spinach, zucchini to broccoli. You can make this recipe vegetarian too, by simply leaving out ham.

So if you’re looking for an easy peasy & absolutely delicious asparagus quiche to impress your loved ones and guests, then you should definitely give this ultimate asparagus quiche a try!!

Looking for more recipes to impress your guests?

Meatballs in tomato sauce
Apple Tart
Best cheesecake ever recipe
Cevapcici (skinless sausage)


Asparagus and ham tart

Prep Time: 25 min
Bake Time: 45 min @ 180 °C (320 °F)
Yield: 8 servings

You’ll need

For shortcrust pastry:

250 g (2 cups/ 8.8 oz) white spelt flour, plus extra for dusting
1 teaspoon sugar
150 g (5.3 oz) Butter, cold, plus extra for the form
1 egg

For the filling:

400 g (14.1 oz) asparagus
200 g (about 1 cup/ 7 oz) sour cream
100 g (about ½ cup) milk
2 eggs
200 g (7 oz) ham
50 g (1.8 oz) fresh parsley
salt, pepper and a pinch of nutmeg to taste

You’ll also need:

springform cake tin or flan dish
paper towels
cutting board, sharp knife and/ or vegetable peeler
cling film
parchment paper

Asparagus quiche with ham step by step photo recipe

Make the pastry

Start off by lining the cake tin (I used a 28 cm (11 inch) diameter form) with a parchment paper at the bottom and grease the sides with butter. If you’re using a flan dish, then grease it with butter.

Mix butter, egg, sugar and flour into a bowl together with your hands to a firm dough.

Wrap with a cling film and place it in the fridge while making the filling.


Preheat the oven to 180°C (320 °F).

Make the filling:

In the meantime fill a pot with water, then throw in a pinch of salt and a pinch of sugar and bring to a boil. Wash green asparagus very well and shake off excess water. On a cutting board cut off the ends (1 – 2 cm (0.4 -0.8 inch)) and peel from bottom half of each asparagus spear.

Cut them in the middle and blanch in boiled water for 2 minutes, uncovered.

Remove from the water and set aside.

NOTE: You can use the asparagus water to make soup or use as vegetable stock. I always cook the asparagus peeled off skin and ends/stems in the same water that I blanched asparagus spears and make soup out of it.


Rinse fresh parsley, pat dry with paper towels and chop finely.

Then cut the ham into small slices.


Put sour cream, milk, heavy cream, eggs, ham and parsley in a bowl and mix well. Season with salt, pepper and a pinch of nutmeg.

Combine and bake

Remove the pastry from the fridge and roll it out (not too thin) on a floured surface, with a dusted rolling pin (if you don’t have a rolling pin just use a glass bottle).

Place the rolled out pastry on the prepared cake tin or flan dish. If you’re using a cake tin, make the pastry a bit high on the sides as well. If your dough is breaking apart, don’t worry, just press it into the form with your hands nicely until it looks like the picture below.


Arrange cooked and cooled asparagus on top of the pastry, leaving 8 nice spear tops behind.

Then pour the sour cream egg mixture over the top of asparagus.

Arrange the remaining asparagus half spears on top and bake for 45 minutes.


After 45 minutes, switch off the oven, open the door and let the tart cool for at least 10 minutes before serving!

Serve it warm or cold with green salad or just like that.

Did you make this? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag me @ester.kocht on Instagram.

Asparagus and ham quiche

Simply delicious, simple, and easy to follow asparagus and ham quiche recipe perfect for brunch, picnic, potluck or family reunion .
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Appetizer, Brunch, Main Course
Cuisine: French
Keyword: asparagus tart, green vegetables, how to, quiche
Servings: 8 Servings
Author: Ester from esterkocht.com

Ingredients

For shortcrust pastry

  • 250 g (2 cups/ 8.8 oz) white spelt flour plus extra for dusting
  • 1 teaspoon suagr
  • 150 g (5.3 oz) Butter, cold plus extra for the form
  • 1 egg

For the filling

  • 400 g (14.1 oz  fresh asparagus green or white
  • 200 g (about 1 cup/ 7 oz)  sour cream
  • 100 g (about ½ cup) milk
  • 2 eggs
  • 200 g (7 oz)  ham
  • 50 g (1.8 oz)  fresh parsley
  • salt, pepper and a pinch of nutmeg to taste

Instructions

Make the pastry

  • Start off by lining the cake tin (I used a 28 cm (11 inch) diameter form) with a parchment paper at the bottom and grease the sides with butter. If you're using a flan dish, then grease it with butter. Mix butter, egg, sugar and flour into a bowl together with your hands to a firm dough. Wrap with a cling film and place it in the fridge while making the filling.
    Preheat the oven to 180°C (320 °F).

Make the filling

  • In the meantime fill a pot with water, then throw in a pinch of salt and a pinch of sugar and bring to a boil. Wash green asparagus very well and shake off excess water. On a cutting board cut off the ends (1 – 2 cm (0.4 -0.8 inch)) and peel from bottom half of each asparagus spear. Cut them in the middle and blanch in boiled water for 2 minutes. Remove from the water and set aside.
    Rinse fresh parsley, pat dry with paper towels and chop finely. Then cut the ham into small slices. Put sour cream, milk, heavy cream, eggs, ham and parsley in a bowl and mix well. Season with salt, pepper and a pinch of nutmeg.

Combine and bake

  • Remove the pastry from the fridge and roll it out (not too thin) on a floured surface, with a dusted rolling pin (if you don't have a rolling pin just use a glass bottle). Place the rolled out pastry on the prepared cake tin (make the pastry a bit high on the sides as well) or flan dish. If your dough is breaking apart, don't worry, just press it into the form with your hands nicely.
    Arrange cooked and cooled asparagus on top of the pastry, leaving 8 nice spear tops behind. Then pour the sour cream egg mixture over the top of asparagus. Arrange the remaining asparagus half spears on top and bake for 45 minutes.
    After 45 minutes, switch off the oven, open the door and let the tart cool for at least 10 minutes before serving! Serve it warm or cold with green salad or just like that.

Notes

  • You can use the asparagus water to make soup or use as vegetable stock. I always cook the asparagus peeled off skin and ends/stems in the same water that I blanched asparagus spears and make soup out of it.

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