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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/ham-and-spinach-quiche-recipe/