Crustless Ham & Asparagus Quiche (Leftover Ham Recipe)

Crustless Ham & Asparagus Quiche (Leftover Ham Recipe)

Why You Should Give This Recipe a Try

Crustless Ham & Asparagus Quiche (Leftover Ham Recipe) is the perfect spring dish. I created it as a great way to use up leftover Easter ham, but it is a fantastic simple meal any time. Simply chop some fresh asparagus, cube pieces of ham, sprinkle with cheddar cheese, and pour over the classic quiche egg custard of beaten eggs and light cream. It could not be easier and the taste is so light and flavorful. And while baking it all in a crust is the traditional way to make quiche, this crustless version is even easier without sacrificing any of the great taste. Really feel attached to that crust version? Check out my spinach quiche recipe for directions.

Serve Crustless Ham & Asparagus Quiche (Leftover Ham Recipe) for a sophisticated Easter brunch dish or for an easy weeknight meal using up those Easter weekend leftovers.

Some of the best features of this recipe:

Easy: Chop asparagus and ham, sprinkle cheese and pour over a mixture of beaten eggs and light cream. That’s all the cooking skills you need!

Use up your leftovers: Leftovers from the classic ham Easter dinner? Have some asparagus getting soft in fridge? This easy quiche recipe is a great use of leftovers. Mix together for  Sunday brunch or a backyard get together.

Versatile: If cheddar cheese isn’t your thing – or you don’t have any on hand – there are many others you can use. I generally put Monterey jack cheese in my quiches but you can also use gruyere cheese or even shredded Swiss cheese. No leftover ham? Use a ham steak. Want to add a crust? Go for it!

As always with all my recipes, Crustless Ham & Asparagus Quiche (Leftover Ham Recipe) is easy to make with no complex cooking techniques, no special equipment, and with simple ingredients you can find in any grocery store. 

Recipe Ingredients

8 oz (1 cup) diced ham

2 1/2 cups chopped asparagus

1/2 tsp herbes de Provence (optional)

1 1/4 cups shredded Monterey jack or cheddar cheese

4 large eggs (room temperature)

1 1/2 cups light cream  (room temperature)

Pinch nutmeg (optional)

Black pepper

Helpful Tools

• Sharp knife
• Cutting board
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Large bowl
• Wire whisk or fork
• Pie pan
• Rimmed baking sheet
• Non-stick cooking spray

Ingredient Notes

Ham: I use a ham steak in this recipe. You can use any sort of leftover holiday ham you prefer, however: sweet ham, savory ham, leftover canned ham, etc.

Cheese: I use shredded Monterey jack cheese in most of my quiches. You can also use other shredded cheese including cheddar cheese, gruyere cheese, and Swiss cheese. 

Cream: I make so many different kinds of quiche! In my opinion, light cream really strikes the right balance in creating the custard. You can also use milk (preferably whole milk) but DO NOT use heavy cream. Heavy cream is too rich and will weigh down the quiche.

Seasoning: This recipe does not include salt because of the salty ham taste. That said, I like a little spice flavor and include herbes de Provence and a sprinkle of black pepper over the meat and veggies as well as a pinch of nutmeg in the custard. You can skip the herbes de Provence and the nutmeg and still have a really flavorful quiche.

Step-by-Step Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Dice the ham and set aside.

3. Chop off the woody ends (the bottom) of the asparagus. Chop the rest of the asparagus into bite-sized pieces. Set aside.

4. Spray a pie pan with non-stick cooking spray.

5. Place the pie pan on a rimmed baking sheet.

6. Layer the bottom of the pie pan with the chopped asparagus and diced ham.

7. Sprinkle with 1/2 tsp of herbes de Provence if using.

8. Lightly dust black pepper over the veggies (a few turns of the pepper mill).

9. Sprinkle evenly with the shredded cheese. 

10. Beat the eggs and cream together in a large mixing bowl using a fork or a wire whisk. Mix enough that the egg yolks are broken and evenly distributed. 

11. Add a pinch of nutmeg to the eggs and cream, if using.

12. Pour the eggs and cream over the ham, cheese, and asparagus mixture.

13. Bake in the 425 degree oven for 25 minutes.

14. Lower the heat to 350 degrees and bake another 15-20 minutes until the quiche is golden brown and the does not jiggle when the edge of the pan is tapped. A knife inserted into the center of the quiche should come out clean. Be sure to check the quiche as it nears the end since the baking time sometimes varies with the oven.

15. Let the quiche cool about 15 minutes before serving.

Check out the complete step-by-step instructions for Crustless Ham & Asparagus Quiche (Leftover Ham Recipe) on the recipe card below.

Storage

Store leftover quiche in an airtight container in the fridge for 2-3 days. 

Tips & Tricks

I always place baking dishes on a rimmed baking sheet to avoid messy spills on the bottom of the oven. You can also line the baking sheet with aluminum foil. It makes clean-up easy if you jostle the pan of the way into the oven. 

Really feeling the need to have a crust under your quiche? My Easy Spinach Quiche with Store Bought Crust Recipe will give you all the directions for preparing an easy pie shell – using a refrigerated pie crust – for your quiche filling. Be sure to do the par-bake to avoid a soggy crust. Once the crust is ready, follow the same directions included in this recipe.

Be sure to let the quiche rest before cutting into it. If you slice it straight out of the oven, it will fall apart. Waiting those few extra minutes is really worth it!

Ham and asparagus quiche is a comfort food in our house (served alongside a green salad), and we sometimes eat it cold out of the fridge. It is a great dish to slice up and bring to a picnic!

Looking for other light and delicious meals for spring? Give some of these a try:

Best Greek Yogurt and Lemon Marinated Chicken Recipe

Quick & Easy Lemon Ricotta Pasta

Easy One Pot Meal: Lemon Shrimp with Orzo & Spinach

One Pot Creamy Lemon Chicken with Orzo & Spinach

Quick One Pot Creamy Pasta Primavera with White Wine