Ham and Asparagus Quiche Recipe (Family Size)

This ham and asparagus quiche recipe is made in a large cast iron skillet with a homemade pie crust and a simple egg mixture that comes together easily. It’s a great way to use up leftover ham, especially after Easter, while adding in fresh asparagus for a seasonal, savory filling.

The deep skillet makes a large quiche that’s perfect for feeding a family or using as a meal prep option for the week. It can be served warm or cold, and the combination of salty ham, tender asparagus, and sharp cheddar creates a balanced, satisfying brunch dish or easy dinner.

Why You’ll Love This Ham and Asparagus Quiche Recipe

Great Use for Leftover Ham: This is a great way to use up leftover Easter ham and turn it into a full meal.

Large, Family-Size Quiche: Made in a cast iron skillet, this recipe creates a large quiche that can feed a crowd or be used for meal prep.

Homemade Pie Crust: The buttery crust holds up well in the skillet and gives you that classic flaky texture.

Flexible Filling: While fresh asparagus is the star, you can easily swap in broccoli or other vegetables depending on what you have.

How to Make Ham and Asparagus Quiche in a Cast Iron Skillet

Start by preparing your homemade pie crust. In a large bowl, combine the flour and salt, then cut in the butter until the mixture forms a soft dough. Add cold water as needed until it comes together into a soft ball.

Roll out the dough and line a deep cast iron skillet.

Once the dough is in the skillet, press it firmly up against the sides and along the lip. I like to use the handle of a butterknife to push the dough into place so it stays put as it bakes.

You can crimp the edges with your fingers or a fork if you prefer a more traditional look, but when you’re baking a quiche in a cast iron skillet, the goal is more rustic than perfect.

Prebake the crust to help prevent a soggy crust.Prebake the crust at 350°F for about 20 minutes to help prevent a soggy crust. Before baking, poke holes across the bottom with a fork to keep it from puffing up. I didn’t use pie weights here and the crust stayed flat just fine. It’s normal if the sides shrink slightly during baking.

While the crust is prebaking, prep your filling. If you’re using leftover ham, cube it right on the cutting board and measure out about 2 cups. Set aside.

Dice your onion finely. I used a white onion because that’s what I had on hand, but any onion will work here.

Rinse the asparagus and snap off the woody ends so you’re only using the tender spears. Cut into small pieces so they distribute evenly throughout the quiche.

Pull the prebaked shell out of the oven and sprinkle the prepared ham, onion, and asparagus evenly across the crust. Pour the egg whites over everything, letting it settle into all the gaps.

Finish with a sprinkle of black pepper and bake until the egg mixture is set and the top is lightly golden. 

Bake at 350°F until the egg mixture is fully set and the top is lightly golden. Because this is a deep quiche made in a cast iron skillet, it will take longer than a standard pie — about 55 minutes. To check if it’s done, pierce the surface with a knife. If you see any liquid pooling, it needs more time. It can look set on top, but the liquid is a clear sign the center isn’t fully cooked yet.

Ingredients

Homemade pie crust

All-purpose flour: Forms the base of the crust and gives it structure.

Butter: Adds richness and helps create that slightly flaky texture.

Salt: Balances the flavor in the crust.

Cold water: Brings the dough together into a soft ball so it can be rolled and shaped.

Quiche Filling

Leftover ham: A great way to use up leftover ham, especially after a holiday meal. The salty ham adds depth and makes this quiche filling enough for a full meal.

Fresh asparagus: Adds a fresh, slightly crisp texture. Be sure to remove the woody ends so you’re only using the tender asparagus.

Sweet Onion: Adds a bit of sweetness and flavor. Any type of onion works depending on what you have on hand.

Sharp cheddar cheese: Brings a strong, savory flavor that pairs well with the ham and balances the egg mixture. I used Balderson cheddar here, but any sharp cheddar will work.

Pasteurized egg whites: A lighter alternative to whole eggs that still creates a creamy filling once baked.

Black pepper: Adds a mild heat and finishes the quiche with a bit of sharpness.

Substitutions and Add-Ins for Ham and Asparagus Quiche

Pie crust: You can use any pastry recipe you prefer, but for a deep 12″ cast iron skillet, it needs to be a double crust amount to fully line the pan. If you’re using a smaller skillet or pie pan, a single crust will usually be enough.

Ham: Leftover ham works best here, but you can substitute with cooked bacon or sausage if that’s what you have on hand.

Asparagus: Can be swapped with broccoli or other vegetables if you don’t like asparagus or want to change it up.

Sweet Onion: Any variety will work, including yellow or red onion, depending on what you have available. 

Sharp cheddar cheese: Can be replaced with other cheeses like Swiss or a mild cheddar for a different flavor profile.

Egg whites: You can use whole eggs instead if preferred. This will create a richer, slightly heavier filling.

Expert Tips, Serving and Storing Suggestions

Expert Tip #1: Prebake the crust properly. Prebaking the pie crust helps prevent a soggy crust once the egg mixture is added. Poking holes in the bottom allows steam to escape so it stays flat even without using pie weights.

Expert Tip #2: Press the dough firmly into the skillet. Use the handle of a butterknife to press the dough tightly against the sides and lip of the cast iron skillet. This helps keep the crust in place as it bakes. You can crimp the edges if you like, but this quiche is meant to be more rustic than perfect.

Expert Tip #4: Let it rest before slicing. Once baked, let the quiche sit for a bit before cutting into it. This allows the filling to set so you get clean slices instead of a loose center.

Serve this ham and asparagus quiche warm or cold as a brunch dish, easy dinner, or make-ahead meal. It pairs well with a simple salad, like a cucumber tomato salad or a light spring vegetable mix, or can be served on its own since it’s filling enough for a full meal.

It’s also a great option to round out a breakfast spread alongside something like a smoothie or a lighter side, especially if you’re feeding a group or planning ahead for the week.

Store leftovers in an airtight container in the fridge for up to 3–4 days. This quiche holds up well for meal prep option for the week and can be reheated or eaten cold straight from the fridge.