Ham and Asparagus Quiche with a Hash Brown Crust

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.

**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Ham and Asparagus Quiche is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe. 

The ingredient list:

**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• 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.

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...

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.

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!

*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.

*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!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's gluten-free Ham and Asparagus Quiche with a hash brown potato crust.

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Printable Recipe Card

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!!