I’ve perfected a Crustless Asparagus Quiche that marries ham, asparagus and two cheeses into a quick, healthy recipe with one surprising ingredient swap you’ll want to know about.

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I love improvising in the kitchen and this Ham Gruyere Quiche is the kind of recipe that makes me feel clever even when I’m half asleep. The salty ham and melting Gruyere cheese pair in a way that tastes like I spent hours but took no time, and it shows up on my brunch table more than I admit.

I found it scrolling through Quiche Recipes Crustless and thought nah but tried it, now it’s a keeper. It’s not fancy, but it has that little twist that makes people ask how did you do that and I never tell all my secrets.

Ingredients

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Eggs bind the quiche, pack protein and make a rich, silky custard texture.
Gruyere gives a nutty, slightly sweet flavor and creamy melt, deep savory notes.
Asparagus adds grassy, springy bite, fiber, vitamins and a bright green color.
Ham brings salty, smoky meatiness, boosts protein and makes it more hearty.
And half and half makes the custard silky rich, milder than cream still luxurious.
Shallots or green onions add soft onion bite, aromatic lift and subtle sweetness.
A pinch of nutmeg warms the custard; parsley or chives brighten with fresh color.

Ingredient Quantities

1 tbsp butter or olive oil for greasing the dish

6 large eggs

1 cup half-and-half (or whole milk if that’s what you got)

1 to 1 1/2 cups shredded Gruyere cheese (about 4 to 6 oz), loosely packed

1 cup diced ham (about 6 oz), cooked or leftover ham works fine

1 bunch asparagus (about 8 oz), trimmed and cut into 1 inch pieces

1 small shallot or 2 green onions, thinly sliced (optional but nice)

3/4 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

Pinch of ground nutmeg (optional)

1 tbsp chopped fresh parsley or chives for garnish (optional)

How to Make this

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1. Preheat oven to 375 F and grease a 9 inch pie dish or an 8 inch square baking dish with the 1 tbsp butter or olive oil.

2. Trim woody ends off the asparagus and cut into 1 inch pieces. If you want them bright and tender, blanch in boiling water 2 minutes then plunge into ice water, or sauté them 3 to 4 minutes with the sliced shallot or green onions until just softened.

3. In a large bowl whisk together 6 large eggs, 1 cup half and half (or whole milk if that is what you got), 3 4 tsp kosher salt, 1 2 tsp freshly ground black pepper and a pinch of ground nutmeg if using.

4. Stir in 1 to 1 1 2 cups loosely packed shredded Gruyere, 1 cup diced cooked ham, and the cooled asparagus and shallot or green onions. Mix gently so the cheese and ham are evenly distributed.

5. Pour the egg mixture into the greased dish, give the dish a gentle tap on the counter to level it and release any big air bubbles.

6. Bake on the middle rack for about 30 to 40 minutes until the edges are set and the center has only a slight jiggle. If you like, check with an instant read thermometer it should register about 165 F in the middle.

7. Remove from oven and let the quiche rest 10 minutes before slicing so it finishes setting and slices clean. This also makes it way easier to serve.

8. Sprinkle with the 1 tbsp chopped fresh parsley or chives if you want, then serve warm or at room temperature. Leftovers keep covered in the fridge for up to 3 days and reheat nicely in the oven or microwave.

Equipment Needed

1. Oven (preheat to 375 F) and a greased 9 inch pie dish or 8 inch square baking dish
2. Sharp chef’s knife and cutting board for trimming asparagus and dicing ham
3. Small saucepan for blanching or a large skillet for sautéing with the shallot
4. Large mixing bowl plus a whisk for beating the eggs
5. Measuring cups and spoons (1 cup, 1 tbsp, 3/4 tsp etc)
6. Cheese grater for shredding the Gruyere
7. Slotted spoon or tongs and a bowl for ice water to shock blanched asparagus
8. Rubber spatula or wooden spoon for folding ingredients and scraping the bowl
9. Instant read thermometer (optional) and a cooling rack or clear counter space to let the quiche rest

FAQ

Q: How long and at what temperature do I bake this quiche? A: Preheat oven to 350°F and bake 35 to 45 minutes until the edges are set and the center only jiggles a little. If you like a browner top, put it under the broiler for 1 to 2 minutes, watching closely so it does not burn.

Q: Can I make this ahead of time? A: Yes. You can assemble it and refrigerate up to 24 hours before baking. Baked quiche keeps in the fridge 3 to 4 days. To freeze, wrap well and freeze up to 2 months, thaw overnight in the fridge before reheating.

Q: How do I prevent the quiche from getting soggy from the asparagus or other veggies? A: Pre-cook the asparagus briefly by blanching or sautéing, then drain and pat dry. Avoid adding too many wet veggies raw. Also dont overfill the custard; shredded cheese helps absorb moisture.

Q: Any good substitutions if I dont have Gruyere or ham? A: Sure. Swap Gruyere for Swiss, fontina, or a sharp cheddar. Use cooked bacon, roasted chicken, or skip the meat for a vegetarian version. If you only have whole milk use 1 cup, half-and-half is richer but not required.

Q: How do I know the quiche is fully cooked? A: The edges should be firm and lightly golden, the center will still jiggle a little but not be liquid. An instant-read thermometer in the center should read about 165°F to be safe.

Q: Best way to reheat slices? A: Reheat slices in a 325°F oven for 10 to 15 minutes until warmed through for the best texture. You can microwave a slice for 1 to 2 minutes but it may get a bit rubbery.

Asparagus, Ham & Gruyere Crustless Quiche Recipe Substitutions and Variations

Gruyere: swap with Swiss, Emmental or even sharp cheddar, same volume (1 to 1 1/2 cups). It melts the same, just less nutty tasting.
Half-and-half: if you don’t have it mix 3/4 cup whole milk with 1/4 cup heavy cream for each cup needed, or thin plain Greek yogurt with milk 1:1 for a tangy finish.
Ham: use cooked bacon, pancetta or diced smoked turkey in the same amount, cook bacon/pancetta first so it isn’t soggy and drain well.
Asparagus: replace with small broccoli florets, baby spinach, or thawed frozen peas; if using frozen veggies squeeze out extra water and chop broccoli small so it cooks evenly.

Pro Tips

1) Let the eggs and half and half come to room temp for about 20 minutes. Cold eggs can make the custard tough and cause big air bubbles, so warming them up helps it bake smooth.

2) Blanch the asparagus 1 to 2 minutes then shock in ice water so it stays bright and crisp. If you sauté instead, cook just until tender crisp and dry them well so they dont steam out moisture and make the quiche soggy.

3) Grate the Gruyere fresh. Pre-shredded cheese has anti clumping stuff that can make the texture a bit off. To keep fillings from sinking, toss the diced ham and asparagus in a couple tablespoons of the beaten egg mixture before folding them in.

4) Start checking the bake early. Ovens vary so check at 25 to 30 minutes, it should have a slight wobble in the center or register 160 to 165 F. If the edges brown too fast, tent with foil for the last 10 minutes. Always let it rest 10 minutes before slicing.

5) For make ahead and leftovers: you can assemble and refrigerate up to 24 hours then bake, or bake fully and freeze individual slices. Reheat gently in a 325 F oven covered so it warms through without getting rubbery.

Asparagus, Ham & Gruyere Crustless Quiche Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’ve perfected a Crustless Asparagus Quiche that marries ham, asparagus and two cheeses into a quick, healthy recipe with one surprising ingredient swap you’ll want to know about.

Servings

servings

Calories

444

kcal

Equipment: 1. Oven (preheat to 375 F) and a greased 9 inch pie dish or 8 inch square baking dish
2. Sharp chef’s knife and cutting board for trimming asparagus and dicing ham
3. Small saucepan for blanching or a large skillet for sautéing with the shallot
4. Large mixing bowl plus a whisk for beating the eggs
5. Measuring cups and spoons (1 cup, 1 tbsp, 3/4 tsp etc)
6. Cheese grater for shredding the Gruyere
7. Slotted spoon or tongs and a bowl for ice water to shock blanched asparagus
8. Rubber spatula or wooden spoon for folding ingredients and scraping the bowl
9. Instant read thermometer (optional) and a cooling rack or clear counter space to let the quiche rest

Ingredients

1 tbsp butter or olive oil for greasing the dish
6 large eggs
1 cup half-and-half (or whole milk if that’s what you got)
1 to 1 1/2 cups shredded Gruyere cheese (about 4 to 6 oz), loosely packed
1 cup diced ham (about 6 oz), cooked or leftover ham works fine
1 bunch asparagus (about 8 oz), trimmed and cut into 1 inch pieces
1 small shallot or 2 green onions, thinly sliced (optional but nice)
3/4 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
Pinch of ground nutmeg (optional)
1 tbsp chopped fresh parsley or chives for garnish (optional)

Directions

Preheat oven to 375 F and grease a 9 inch pie dish or an 8 inch square baking dish with the 1 tbsp butter or olive oil.
Trim woody ends off the asparagus and cut into 1 inch pieces. If you want them bright and tender, blanch in boiling water 2 minutes then plunge into ice water, or sauté them 3 to 4 minutes with the sliced shallot or green onions until just softened.
In a large bowl whisk together 6 large eggs, 1 cup half and half (or whole milk if that is what you got), 3 4 tsp kosher salt, 1 2 tsp freshly ground black pepper and a pinch of ground nutmeg if using.
Stir in 1 to 1 1 2 cups loosely packed shredded Gruyere, 1 cup diced cooked ham, and the cooled asparagus and shallot or green onions. Mix gently so the cheese and ham are evenly distributed.
Pour the egg mixture into the greased dish, give the dish a gentle tap on the counter to level it and release any big air bubbles.
Bake on the middle rack for about 30 to 40 minutes until the edges are set and the center has only a slight jiggle. If you like, check with an instant read thermometer it should register about 165 F in the middle.
Remove from oven and let the quiche rest 10 minutes before slicing so it finishes setting and slices clean. This also makes it way easier to serve.
Sprinkle with the 1 tbsp chopped fresh parsley or chives if you want, then serve warm or at room temperature. Leftovers keep covered in the fridge for up to 3 days and reheat nicely in the oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.