The ham sits in the fridge April 6th, half gone. I hate waste, and I love having an excuse to cook again the day after a big meal. This quiche uses up what we have, feeds the whole family, and makes brunch feel intentional instead of sad.
I learned early on that a big holiday meal doesn’t end when the table is cleared—it starts again the next morning when you’re looking at leftovers and wondering what to do with them. Nana Ruth would never let good ham go to waste. She’d say, “Cook with what the earth gave you yesterday, and what the kitchen gives you today.” So when Easter ham is half-gone and asparagus is cheap and bright green at the market, that’s when I make quiche.
A quiche looks fancy enough for brunch, but it’s truly easy. Eggs, cream, ham, asparagus—that’s the whole recipe. It doesn’t require any fancy technique, just the willingness to let eggs and cream do their quiet work in the oven while you drink your coffee and watch the morning light change the kitchen. Wyatt helps me chop the ham. Clara arranges the asparagus like it matters. Mason tastes everything and offers commentary. And by 10 AM, we’re sitting around the table like yesterday’s big meal never happened—we’re just celebrating again, quietly and with no fuss.
Day-After-Easter Ham & Asparagus Quiche
Ingredients
- 1 pie crust store-bought or homemade, in a 9-inch pie plate
- 1 1/2 cups diced leftover ham
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 cup shredded Swiss or Gruyere cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon nutmeg
- salt and pepper to taste
Instructions
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Preheat oven to 375°F. If using a store-bought crust, press it into a 9-inch pie plate and crimp the edges. Prick the bottom with a fork and blind bake for 8 minutes. Let cool slightly.
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Scatter the diced ham and asparagus pieces evenly over the bottom of the crust. Sprinkle the cheese on top.
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In a bowl, whisk together eggs, cream, milk, nutmeg, salt, and pepper until smooth. Pour the custard over the ham and vegetables.
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Bake for 35-40 minutes until the center is just set — it should jiggle slightly when you shake the pan but not look liquid. A knife inserted near the center should come out clean.
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Let the quiche rest at least 10 minutes before slicing. It's good warm or at room temperature, which makes it perfect for brunch.
Recipe Notes
Any leftover ham works — spiral-cut, bone-in, whatever you've got. Asparagus can be swapped for broccoli, spinach, or mushrooms. Assemble the night before (everything except the custard), then pour and bake in the morning.
Making the Most of Holiday Leftovers
The beauty of this quiche is that it’s really just a framework for whatever you’ve got. If your ham is already gone but you’ve got leftover roast chicken or turkey, that works too. The asparagus is ideal if you bought it for Easter dinner, but broccoli or sauteed mushrooms are just as good in a pinch.
I make the pie crust from scratch when I have the energy, but store-bought works perfectly here. Nobody’s judging your crust the day after a holiday — they’re just grateful someone else is cooking. If you’re using store-bought, let it come to room temperature before unrolling so it doesn’t crack.
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Stop guessing. Best twelve dollars I ever spent on my kitchen.
Leftovers, meal prep, school lunches. The lids actually snap and nothing leaks in the backpack.
Color-coded so the chicken board never touches the fruit. Jake taught me that one.
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