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Ham and Asparagus Quiche with a Hashbrown 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.

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.

**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. 

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A vertical offset closeup photo of a Ham and Asparagus Quiche with a hash brown potato crust.

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

Kitchen tools and equipment needed:

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, salt, 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, 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!

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.

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.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

A Ham and Asparagus Quiche with a hash brown crust on a brown woven placemat with colorful napkins.

Ham and Asparagus Quiche with a Hash Brown Crust

Renee – Kudos Kitchen
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.
5 from 2 votes
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Breakfast and Brunch
Servings 8 servings
Calories 285 kcal

Ingredients
  

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

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, salt, 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, 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.

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 21gProtein: 14gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 167mgSodium: 1287mgPotassium: 433mgFiber: 2gSugar: 2gVitamin A: 746IUVitamin C: 10mgCalcium: 128mgIron: 2mg
Keyword gluten-free quiche, ham and asparagus quiche, ham and asparagus quiche with hash brown crust
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

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 this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Recipe Rating




Judy

Tuesday 4th of May 2021

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

Renée

Wednesday 5th of May 2021

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

Liz

Tuesday 6th of April 2021

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

Renée

Tuesday 6th of April 2021

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

Ashley

Tuesday 6th of April 2021

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

Renée

Tuesday 6th of April 2021

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