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! Perfect for brunch, picnic, potluck or family reunion . I’ve made it tons of times, especially when having guests over and it has always gone down a treat.


The beautifully crumbly pastry is packed with butter, flour, an egg and sugar and filled with asparagus, sour cream, milk, ham, eggs and fresh parsley.

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, 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!!


Asparagus and ham tart

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

What you’ll need to make quiche with asparagus and ham

Ingredients for shortcrust pastry:

250 g (2 cups/ 8.8 oz) white spelt flour, plus extra for dusting (plain flour (all puepose flour) works great as well).
1 teaspoon sugar
150 g (5.3 oz) Butter, cold, plus extra for the form
1 egg

Ingredients 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

How to make asparagus quiche with ham

How to make shortcrust 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).

How to make asparagus and ham filling for the quiche:

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.

More recipes you’ll like

Asparagus and ham quiche

Delicious and easy to follow recipe on how to make asparagus and ham quiche with step by step photos. The beautifully crumbly pastry is packed with butter, flour, an egg and sugar and filled with asparagus, sour cream, milk, ham, eggs and fresh parsley. 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: European, French
Keyword: asparagus tart, brunch, Easter, family reunion, green vegetables, how to, lunch and dinner recipes, picnic, quiche, spring treats
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 (SEE NOTES)
  • 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

  • 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. Next preheat the oven to 180°C (320 °F).
  • 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.
  • 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

  • I've used white spelt flour to make my asparagus quiche, but plain flour works fine as well.
  • I've used sour cream and milk to for the filling instead of heavy cream. This makes the asparagus somehow calorie friendly.
  • 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.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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