Day-After-Easter Ham & Asparagus Quiche
Use up leftover Easter ham in this creamy, comforting quiche. Eggs, cream, ham, and fresh asparagus — the kind of brunch that makes the day after a big holiday feel just as special as the holiday itself.
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1
pie crust
store-bought or homemade, in a 9-inch pie plate
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1 1/2
cups
diced leftover ham
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1
bunch
asparagus
trimmed and cut into 1-inch pieces
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1
cup
shredded Swiss or Gruyere cheese
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4
large
eggs
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1
cup
heavy cream
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1/2
cup
whole milk
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1/4
teaspoon
nutmeg
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salt and pepper
to taste
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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.
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.