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    Home » Breakfast and Brunch Recipes » Savory Breakfast and Brunch Recipes

    Published: Apr 1, 2021 · Modified: Dec 10, 2023 by Renée · This post may contain affiliate links · 10 Comments

    Ham and Asparagus Quiche with a Hash Brown Crust

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    A vertical closeup of a slice of Ham and Asparagus Quiche in the foreground along with a title text overlay graphic in black and green.
    A vertical two photo collage of a Gluten-Free Ham and Asparagus Quiche along with a title text overlay graphic in the center.
    A vertical closeup of a slice of Ham and Asparagus Quiche in the foreground on top of lettuce and a whole quiche in the background.

    Ham and Asparagus Quiche is a deliciously special yet easy breakfast or brunch item that utilizes leftover ham, frozen hash browns, and fresh tender asparagus.

    A vertical closeup of a slice of Ham and Asparagus Quiche in the foreground on top of lettuce and a whole quiche in the background.
    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be-
    • Can quiche be frozen after baking?
    • How to reheat a frozen quiche-
    • Why is a deep-dish pie plate the best choice for this recipe?
    • Can other vegetables be used in this quiche recipe?
    • Additional vegetable options for this gluten-free hash brown quiche:
    • The step-by-step photo instructions:
    • Additional recipes using leftover ingredients:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    A vertical offset closeup photo of a Ham and Asparagus Quiche with a hash brown potato crust.

    The ingredient list:

    • diced ham (leftovers work great for this recipe)
    • asparagus
    • frozen shredded hash brown potatoes
    • Parmesan cheese
    • butter
    • eggs
    • Dijon mustard
    • salt and pepper

    Kitchen tools and equipment needed:

    • large mixing bowl
    • whisk
    • measuring cups and spoons
    • deep-dish pie plate
    • chef's knife or santoku
    • cheese grater (optional)
    • cutting board

    How this recipe came to be-

    I used what I already had on hand in my fridge and freezer…because, as we all know, necessity is the mother of invention.

    The ham was leftover in the fridge from when I made this Spiced Apricot Glazed Ham.

    Since I always have asparagus on hand in the spring, that part was a no-brainer.

    And while I was rooting through the freezer, seeing if I had store-bought pie dough for the crust, I spied a package of frozen shredded hash browns, and a lightbulb went off in my brain.

    Can quiche be frozen after baking?

    Yes!

    Once the quiche is baked, cool it completely before wrapping it well with several plastic wrap layers.

    Freeze for up to 3 months.

    How to reheat a frozen quiche-

    Allow the frozen quiche to thaw completely. *Note - it is best to thaw a quiche in the refrigerator for at least 24 hours.

    Unwrap the thawed quiche, and preheat the oven to 350-degrees Fahrenheit.

    Place the quiche on a baking sheet, cover it with foil, and bake until hot (approximately 20 minutes).

    Why is a deep-dish pie plate the best choice for this recipe?

    Due to the thickness of the shredded hash brown potato crust, you'll need the extra depth a deep-dish pie plate provides when it comes time for all the delicious filling.

    Can other vegetables be used in this quiche recipe?

    Sure thing!

    I used asparagus because it's one of my favorite springtime vegetables.

    However, just about any vegetable, you can think of will work wonderfully well in this savory breakfast tart.

    Additional vegetable options for this gluten-free hash brown quiche:

    • cooked spinach
    • kale
    • bell peppers (all colors)
    • quartered Brussels sprouts
    • scallions
    • broccoli
    • cauliflower
    • zucchini
    • summer squash
    • sugar snap peas
    • peas
    • shallots
    • roasted garlic
    • leeks

    You get the idea...

    Just remember that most vegetables need to be semi-cooked before being adding to the crust so that once the quiche is cooked, the vegetables will be also.

    A horizontal closeup photo of a Ham and Asparagus Quiche with a slice taken out.

    The step-by-step photo instructions:

    To prepare the hash brown crust:

    • Preheat oven to 375-degrees Fahrenheit.
    • Thaw 4 cups of frozen shredded hash brown potatoes.
    • Add shredded Parmesan cheese, half the salt, hald the pepper, and melted butter.
    • Toss well to combine.
    • Add the prepared potatoes into a deep-dish pie pan and press the crust firmly up the sides of the pan and evenly on the bottom.
    • Place the pie pan on a parchment-lined baking sheet and pre-bake the hash brown crust in the preheated oven for 25-30 minutes until lightly golden brown.
    • Meanwhile, prepare the savory quiche filling...
    A bowl filled with frozen hash brown potatoes.
    Frozen hash brown potatoes in a bowl with cheese.
    Potatoes cheese and seasonings in a bowl.
    A hand mixing up frozen hash brown potatoes in a bowl.
    Melted butter being poured into a bowl with frozen hash brown potatoes.
    Thawed hash brown potatoes in a bowl with a spatula.
    Frozen and thawed hash browns in a pie tin.
    A hand pressing hash browns into place.
    Hash browns being pressing into a pie tin for a quiche.
    A partially baked hash brown crust for a quiche.

    To prepare the ham and asparagus filling:

    • Chop the asparagus into 1" pieces.
    • Add them to a medium-hot skillet with melted butter and sauté for 1-2 minutes.
    • Add the chopped ham and cook an additional 1-2 minutes. Remove from the heat and cool slightly.
    • Meanwhile, in a large bowl, whisk together the eggs, Dijon mustard, milk, and the remaining salt and pepper.
    • Once the hash brown potato crust comes out of the oven, firmly re-press the crust into the pie pan (a straight-sided measuring cup works great for this), making additional room for the filling.
    • Pile the partially cooked asparagus and ham into the potato crust and pour the egg mixture on top of the ham and asparagus filling.
    • Bake the quiche for 45-50 minutes in the 375-degree Fahrenheit oven until the center is set and no longer jiggly.
    • Remove to a wire rack and cool for 30 minutes before slicing and serving.
    Chopped asparagus on a cutting board.
    Seasoned asparagus pieces in a skillet.
    Ham and asparagus in a skillet on the stovetop.
    Eggs in a glass measuring bowl.
    Dijon mustard being added to eggs in a bowl.
    A whisk with eggs and seasonings in a glass measuring bowl.
    A measuring cup pressing a crust into a pie pan.
    A measuring cup being used to form a hash brown crust for a quiche.
    A quiche loaded with ham and asparagus before baking.
    Eggs being poured into a ham and asparagus quiche with a hash brown crust.
    An unbaked quiche with a hash brown crust.
    An unbaked quiche with ham and asparagus and a hash brown crust.
    A golden brown Hash Brown Crust for a Ham and Asparagus Quiche on a baking sheet.

    Additional recipes using leftover ingredients:

    *Loaded Skillet Potatoes (shown below)

    Loaded Skillet Potatoes will work as a breakfast, brunch, main course or side dish. You decide. No matter how you choose to serve them, you simply can’t go wrong!

    A cast iron skillet filled with Loaded Skillet Potatoes with cheese, bacon, and green onions.

    *Corned Beef Hash Frittata (not shown)

    When you have a taste for some corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata?

    *Deviled Ham and Eggs (not shown)

    Whether you choose to serve these easy-to-make deviled Dijon ham and eggs for breakfast, brunch, appetizers, or a hearty snack, you just can’t go wrong! They’re utterly scrumptious no matter how, or when, you eat them!

    *Homestyle Pork Pot Pie (shown below)

    Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. It’s comfort food that’s as easy as one, two, three.

    A closeup horizontal photo of a pork pot pie with a slice taken out and a pie bird on top

    *Loaded Pulled Pork Nachos (not shown)

    Looking for a colorful snack that also can pull double duty as a meal and leave everyone happy and full? Loaded Pulled Pork Nachos do just that!

    *Ham and Asparagus Quiche with a Hash Brown Crust (shown below) THIS IS THE PLACE!!

    A vertical closeup of a slice of Ham and Asparagus Quiche in the foreground along with a title text overlay graphic in black and green.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    An overhead photo of a Ham and Asparagus Quiche with a Hash Brown Crust.

    Ham and Asparagus Quiche with a Hash Brown Crust

    Renee Goerger
    Ham and Asparagus Quiche is a gluten-free and deliciously special yet easy breakfast or brunch item that utilizes leftover ham, frozen hash browns, and fresh tender asparagus.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Breakfast, Breakfast and Brunch, brunch
    Servings 8 servings
    Calories 285 kcal

    Ingredients
     
     

    • 2 tablespoons butter
    • 1½ cup chopped ham leftovers work great for this
    • 1½ cup chopped asparagus
    • 4 cups frozen shredded hash brown potatoes thawed
    • ½ cup shredded Parmesan cheese
    • 1½ teaspoon salt
    • ½ teaspoon black pepper
    • 5 tablespoons melted butter
    • 6 eggs
    • 1 tablespoon Dijon mustard
    • 1½ cups milk
    Get Recipe Ingredients

    Instructions
     

    To prepare the hash brown crust:

    • Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius)
    • Thaw 4 cups of frozen shredded hash brown potatoes.
    • Add shredded Parmesan cheese, half the salt, half the pepper, and melted butter.
    • Toss well to combine.
    • Add the prepared potatoes into a deep-dish pie pan and press the crust firmly up the sides of the pan and evenly on the bottom.
    • Place the pie pan on a parchment-lined baking sheet and pre-bake the hash brown crust in the preheated oven for 25-30 minutes until lightly golden brown.
    • Meanwhile, prepare the savory quiche filling.

    To prepare the ham and asparagus filling:

    • Chop the asparagus into 1" pieces.
    • Add them to a medium-hot skillet with melted butter and sauté for 1-2 minutes.
    • Add the chopped ham and cook an additional 1-2 minutes. Remove from the heat and cool slightly.
    • Meanwhile, in a large bowl, whisk together the eggs, Dijon mustard, milk, and the remaining salt and pepper.
    • Once the hash brown potato crust comes out of the oven, firmly re-press the crust into the pie pan (a straight-sided measuring cup works great for this), making additional room for the filling.
    • Pile the partially cooked asparagus and ham into the potato crust and pour the egg mixture on top of the ham and asparagus filling.
    • Bake the quiche for 45-50 minutes in the 375-degree Fahrenheit oven until the center is set and no longer jiggly.
    • Remove to a wire rack and cool for 30 minutes before slicing and serving.

    Video

    Notes

    Store any leftovers in an airtight container in the refrigerator for up to 5 days.
    May be frozen. Store in airtight containers or wrapped well with plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in the oven or an air fryer until hot.

    Nutrition

    Serving: 1sliceCalories: 285kcalCarbohydrates: 21gProtein: 14gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 167mgSodium: 1287mgPotassium: 433mgFiber: 2gSugar: 2gVitamin A: 746IUVitamin C: 10mgCalcium: 128mgIron: 2mg

    I sincerely hope you've enjoyed today's savory breakfast/brunch recipe using leftover ingredients as much as I've enjoyed bringing it to you!!

    A direct overhead photo of a whole Ham and Asparagus Quiche with a hash brown crust and colorful napkins.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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    Reader Interactions

    Comments

      4.50 from 4 votes (1 rating without comment)

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    1. Sharon A. Wentzel says

      April 11, 2025 at 5:08 pm

      5 stars
      I'm going to make this one this weekend! I already gave it a 5-star rating because everything I make from your site always comes out perfect and delicious.

      Reply
      • Renée says

        April 12, 2025 at 10:17 am

        Sharon, you're so sweet!
        Thank you very much and please enjoy the recipe!! 🙂
        Have a great day!
        Renee

        Reply
    2. Karen B says

      December 25, 2021 at 10:02 am

      Looks delicious but the ingredient list is missing the milk and an amount for it. Help!

      Reply
      • Renée says

        December 25, 2021 at 11:25 am

        So sorry. I'll fix that right away. 1½ cups milk.

        Reply
    3. Judy says

      May 04, 2021 at 3:29 pm

      This sounds good but where is the list of ingredients with measurements??????

      Reply
      • Renée says

        May 05, 2021 at 6:30 am

        Hello, Judy.
        That is, by far, the weirdest mistake I've ever made. I'm very sorry for the inconvenience.
        Thank you for nicely notifying me of my error. I've since gone in and added that information to the recipe card. Doh.
        Take good care,
        Renee

        Reply
    4. Liz says

      April 06, 2021 at 9:01 am

      5 stars
      Such a great spring recipe! I love anything with asparagus. Thanks for sharing!

      Reply
      • Renée says

        April 06, 2021 at 11:42 am

        Me too, Liz. So glad you enjoyed it!
        Renee

        Reply
    5. Ashley says

      April 06, 2021 at 8:50 am

      5 stars
      I made this for brunch and everyone loved it. Thanks for the great recipe!

      Reply
      • Renée says

        April 06, 2021 at 11:43 am

        It is my pleasure, Ashley!!
        So glad you enjoyed it!
        Renee

        Reply

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