Ham and Asparagus Quiche Recipe (Family Size)
This ham and asparagus quiche is made in a deep cast iron skillet with a homemade pie crust and a simple egg white filling. It’s a great way to use leftover ham and fresh asparagus for a large, family-style brunch or meal prep dish.
Equipment
- Large Cast Iron Skillet
- Rolling Pin
- mixing bowl
- Cutting board
- measuring cup
- knife
- Pastry Knife
- Teaspoon
- Tablespoon
Ingredients
Pastry
- 2¼ Cups All-purpose flour
- ½ Tsp Salt
- ⅔ Cup Cold Butter
- 10 Tbsp Cold Water More if needed to form soft pastry ball
Ham And Asparagus Filling
- 2 Cups Old Cheddar Grated
- ½ Cup Sweet Onion Finely Diced
- 2 Cups Ham Pre-cooked Cubed
- 2 Cups Asparagus Fresh, raw, cut in pieces
- 3¾ Cups Pastuerized Egg Whites
- Black Pepper Optional* Sprinkle on top
Instructions
Pastry
- Preheat oven to 350°F.
- In a large bowl, combine flour and salt.2¼ Cups All-purpose flour, ½ Tsp Salt
- Cut in cold butter until the mixture forms pea sized pieces.⅔ Cup Cold Butter
- Add cold water as needed until it comes together into a soft ball.10 Tbsp Cold Water
- Roll out the dough and line a deep 12" cast iron skillet.
- Press firmly into the sides and along the lip of the skillet.
- Poke holes in the bottom with a fork to prevent puffing. Pie weights are not required.
- Prebake the crust at 350°F for 20 minutes.
Assembling Quiche
- While the crust is baking, cube the cooked ham, dice the onion, and trim the woody ends from the asparagus before chopping into pieces.
- Grate the cheese.
- Remove the prebaked crust from the oven. Evenly distribute the ham, onion, and asparagus across the crust.½ Cup Sweet Onion, 2 Cups Ham, 2 Cups Asparagus
- Sprinkle shredded cheddar cheese over the filling.2 Cups Old Cheddar
- Pour the egg whites over everything, allowing it to settle into the gaps.3¾ Cups Pastuerized Egg Whites
- Sprinkle black pepper over the top., if using.Black Pepper
- Bake at 350°F for about 55 minutes, or until the center is set.
- To check doneness, pierce the surface with a knife. If liquid pools, it needs more time.
- Let rest before slicing. Serve warm or cold.
Notes
Notes
- Prebaking the crust helps prevent a soggy crust and keeps the base firm.
- Press the dough firmly into the skillet to prevent shrinking during baking.
- Trim asparagus by snapping off the woody ends for best texture.
- This is a deep quiche and will take longer to bake than a standard pie.
- Store leftovers in an airtight container in the fridge for 3–4 days.
Tried this recipe?Let us know how it was!