Ham and Spinach Quiche Recipe

Introduction

This Ham and Spinach Quiche is a delicious and easy-to-make dish perfect for breakfast, brunch, or a light dinner. Combining savory ham, fresh spinach, and melted cheddar cheese in a flaky pie crust, it’s sure to become a favorite in your kitchen.

Ingredients

• 1 frozen deep dish pie shell (16 oz)
• 8 oz ham, diced
• 2 cups fresh spinach
• 1/2 cup cheddar cheese, shredded
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Pre-bake the pie crust. Heat the oven to 400˚F. Place parchment paper in the crust and fill it with dried beans or pie weights. Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool to room temperature. Reduce oven temperature to 350˚F. Note: Do not poke holes in the crust to prevent egg leakage; weighting the crust keeps it from bubbling.
2. Step 2: Make the custard by combining the eggs, heavy cream, milk, salt, and pepper in a medium bowl. Beat with a hand mixer until completely combined.
3. Step 3: Roughly chop the spinach. Place half of it in the bottom of the pie crust, then layer half of the ham and half of the cheese on top. Repeat with the remaining spinach, ham, and cheese.
4. Step 4: Pour the egg mixture over the layered ingredients in the crust. Place the quiche on a baking sheet and bake for 45-55 minutes, or until the center is just set.
5. Step 5: Let the quiche sit for 20 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use Swiss or Gruyère cheese instead of cheddar for a different flavor profile.
• Fresh herbs like thyme or chives can be added to the custard for extra aroma.
• For a vegetarian version, omit the ham and add sautéed mushrooms or roasted red peppers.
• Make sure the spinach is well-drained to avoid a soggy crust.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a 350˚F oven for 10-15 minutes or until warmed through. You can also freeze unbaked quiche for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pie crust instead of frozen?

Yes, fresh pie crust works just as well. Just be sure to blind bake it with weights to prevent bubbling before adding the filling.

How do I know when the quiche is fully cooked?

The quiche is done when the center is just set and no longer jiggly. A knife inserted in the center should come out clean or with only a slight custard residue.

Ham and Spinach Quiche Recipe

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★★★★★

4.7 from 140 reviews

This classic Ham and Spinach Quiche combines a flaky pre-baked deep dish pie crust with a savory custard filled with diced ham, fresh spinach, and melted cheddar cheese. Perfect for breakfast, brunch, or a light dinner, this quiche is rich, flavorful, and easy to prepare with simple ingredients.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Shell

• 1 frozen deep dish pie shell (16 oz)

Filling

• 8 oz ham, diced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup cheddar cheese, shredded

Custard Mixture

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment paper in the pie crust and fill it with dried beans or pie weights to prevent bubbling. Bake the crust for 12-15 minutes until it turns golden brown. Remove from the oven and allow it to cool to room temperature. Then reduce the oven temperature to 350˚F.
2. Make the custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and ground black pepper. Using a hand mixer, beat the mixture until completely smooth and combined.
3. Assemble the quiche: Layer half of the chopped spinach evenly in the bottom of the pre-baked pie shell. Add half of the diced ham followed by half of the shredded cheddar cheese. Repeat these layers with the remaining spinach, ham, and cheese to evenly distribute the filling.
4. Pour the custard: Pour the prepared egg mixture over the layered filling in the pie shell. Place the quiche on a baking sheet for easier handling and to catch any spills, then bake at 350˚F for 45-55 minutes or until the center is just set and a knife inserted comes out clean.
5. Cool and serve: Remove the quiche from the oven and let it rest for 20 minutes to firm up. Serve warm or at room temperature for best flavor and texture. Enjoy your delicious ham and spinach quiche!

Notes

• Do not poke holes in the pie crust as this could cause the egg mixture to leak out during baking.
• Using pie weights or dried beans prevents the crust from bubbling up while pre-baking.
• The quiche can be served warm or at room temperature and also tastes great cold.
• Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
• Feel free to substitute cheddar cheese with Swiss or Gruyere for a different flavor profile.

Keywords: Ham quiche, Spinach quiche, Breakfast quiche, Brunch recipe, Savory pie, Cheese quiche