Ham, Asparagus, and Mushroom Quiche

No ratings yet
Jump to Recipe Pin Recipe
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

Indulge in the harmonious blend of flavors with our Ham, Asparagus, and Mushroom Quiche recipe. Each creamy slice boasts savory ham, tender asparagus spears, and earthy mushrooms nestled in a flaky homemade shortcrust pastry. Perfect for brunch gatherings or a cozy dinner, this quiche is sure to become a new family favorite!


Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

The filling for the quiche is very versatile. You don’t need to use the exact same ingredients and quantities. Want more mushrooms? Then increase its amount and reduce another ingredient so that the filling will still fit your quiche crust.

REFRIGERATED:

  • ham. 75g of your favorite ham. Bacon is a good substiute!
  • cheese. 250g of shredded cheese, divided. I use the pre-shredded cheddar cheese. You can also use Swiss Cheese, Monterey Jack, etc. I would avoid cheese that is too salty as we are using a large amount.
  • heavy cream. Also called double cream. You need 100ml.
  • eggs. 2 large eggs or 100g (weight is without shell).
  • quiche crust ready for baking. Quiche crust is shortcrust pastry, or also called all-butter pie dough. Here’s a great homemade shortcrust pastry recipe, or you can also use store-bought ones!

PRODUCE:

  • asparagus. 75g of asparagus stalks. I like chopping the ends and saving the tops for decoration. You can also use leeks instead of asparagus
  • mushrooms. I use 75g of cremini mushroom but any other kind should be ok.

PANTRY:

  • salt & pepper. Reduce or leave out salt if your add-ins and cheese are particularly salty.
mise en place: measured ingredients for the ham, asparagus, and mushroom quiche
Ingredients for Quiche Filling

How To Make Step-By-Step

blind-baked shortcrust pastry

STEP 1.Preheat oven to 350°F/ (177°C) (no fan).

You need a 9 or 9.5 inch tart pan with removable bottom (pictured above) or a pie plate.

Homemade Quiche Crust/ Shortcrust Pastry – prepare and bake the crust as per recipe. Leave the crust to cool while you make the filling.

STEP 2.  Lightly grease a medium pan with butter. Add the asparagus and mushrooms and cook over medium heat for a few minutes until the asparagus stalks have softened and the mushrooms have cooked slightly.

STEP 3. Sprinkle the ham and half of the cheese onto the base of the quiche crust. Then add the asparagus and mushrooms on top.

STEP 4.  In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper together until combined. Pour into the quiche crust, then sprinkle over the rest of the cheese.

Optional: I like adding asparagus spears for decoration, I slice them lengthwise.

STEP 5. Bake the quiche for 32-35 minutes or until the center is just about set and the pastry has browned a little.

STEP 6. Let it cool for 15 minutes before slicing and serving. Can be eaten warm or at room temperature and best served with a side of salad!


❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

Ham, Asparagus, and Mushroom Quiche

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 1 Quiche 24 x 3 cm / 9.5 x 1.2″
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. 
Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/ham-asparagus-and-mushroom-quiche/
Print Recipe Pin Recipe

Ingredients

Quiche Crust

Filling

  • 75g asparagus stalks chopped into 1/2 inch pieces
  • 75g mushrooms chopped into 1/2 inch pieces
  • 48g (2 tbsps) butter salted or unsalted
  • 250g shredded cheese I used cheddar but you can also use monterey jack or Swiss Cheese
  • 100g cubed ham chopped into about 1/2-inch cubes
  • 100g (2 large) eggs weight is without shell
  • salt & pepper to taste see notes
  • 100ml heavy cream/ double cream

Instructions 

Quiche Crust (Shortcrust Pastry)

Filling

  • Preheat oven to 350°F/ (177°C) (no fan).
  • Lightly grease a medium pan with butter. Add the asparagus and mushrooms and cook over medium heat for a few minutes until the asparagus stalks have softened and the mushrooms have cooked slightly.
  • Sprinkle the ham and half of the cheese onto the base of the quiche crust. Then add the asparagus and mushrooms on top.
  • In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper together until combined. Pour into the quiche crust, making sure the whole surface is covered. Then sprinkle over the rest of the cheese.
    Optional: Add the top of asparagus stalks for decoration.
  • Bake the quiche for 32-35 minutes or until the center is just about set and the pastry has browned a little.
  • Let it cool for 15 minutes before slicing and serving. Can be eaten warm or at room temperature. Best served with salad on the side!

Notes

Salt. Reduce or leave out salt if your add-ins and cheese are particularly salty.
Storage. Good for 2-3 days in the fridge.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

hey, homebaker

Subscribe to my baking newsletter and get my FREE Cake Troubleshooting Guide!

I hate spam and promise to keep your email address safe. You can unsubscribe anytime.