Ham and Spinach Quiche Recipe

Introduction

This Ham and Spinach Quiche is a savory, comforting dish perfect for breakfast, brunch, or a light dinner. Filled with tender ham, fresh spinach, and melted cheddar cheese, it combines wholesome ingredients in a flaky, golden crust. Easy to prepare and delicious warm or at room temperature, it’s sure to become a family favorite.

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 by heating your oven to 400˚F. Line the crust with parchment paper and fill it with dried beans or pie weights to prevent bubbling. Bake for 12-15 minutes until golden brown. Remove from the oven and let cool to room temperature. Then reduce the oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage.
2. Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined.
3. Step 3: Roughly chop the spinach. Place half of the spinach in the bottom of the cooled pie shell, then layer half of the diced ham and half of the shredded cheddar cheese over it. Repeat the layers with the remaining spinach, ham, and cheese.
4. Step 4: Pour the egg mixture evenly over the layered ingredients in the pie shell. Place the quiche on a baking sheet and bake for 45-55 minutes, or until the center is just set and slightly firm to the touch.
5. Step 5: Allow the quiche to rest for 20 minutes before slicing. Serve warm or at room temperature and enjoy!

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg or a tablespoon of chopped fresh herbs like thyme or chives to the egg mixture.
• Substitute Swiss or Gruyère cheese for cheddar for a different flavor profile.
• If you want a vegetarian version, omit the ham and add mushrooms or bell peppers instead.
• Make sure the pie crust is completely cooled before assembling to keep it crisp.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. The quiche also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

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 well too. Just be sure to follow the pre-baking step to prevent a soggy bottom.

How do I know when the quiche is fully cooked?

The quiche is done when the edges are set and golden, and the center is just firm with a slight wobble. A knife inserted in the center should come out mostly clean.

Ham and Spinach Quiche Recipe

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★★★★★

4.6 from 65 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This Ham and Spinach Quiche is a savory, comforting pie featuring a flaky pre-baked crust filled with layers of fresh spinach, diced ham, shredded cheddar cheese, and a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this recipe balances protein and veggies in a rich, satisfying dish.

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Ingredients

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Pie Crust

• 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

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

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Instructions

1. Pre-bake the Pie Crust: Preheat the oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans or pie weights to prevent bubbling. Bake for 12-15 minutes until the crust is golden brown. Remove from oven and let it cool to room temperature. Lower the oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage during baking.
2. Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and black pepper. Use a hand mixer to beat the mixture until fully blended and slightly frothy.
3. Assemble the Quiche: Place half of the chopped spinach at the bottom of the pre-baked pie crust. Add half of the diced ham and then half of the shredded cheddar cheese on top. Repeat the layers with the remaining spinach, ham, and cheese.
4. Pour Egg Mixture: Carefully pour the prepared custard evenly over the layered filling in the pie shell.
5. Bake the Quiche: Place the filled pie on a baking sheet and bake in the oven at 350˚F for 45-55 minutes, or until the center is just set and no longer jiggles.
6. Rest and Serve: Remove from the oven and allow the quiche to sit for 20 minutes before slicing. Serve warm to room temperature for the best flavor. Enjoy your delicious ham and spinach quiche!

Notes

• Do not poke holes in the crust before baking to avoid egg leakage in the quiche.
• Using parchment and pie weights during pre-baking helps prevent crust bubbling.
• The quiche can be served warm or at room temperature and pairs well with a fresh side salad.
• Substitute spinach with kale or Swiss chard if preferred.
• For a lighter quiche, use half-and-half or whole milk instead of heavy cream.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: ham quiche, spinach quiche, breakfast pie, brunch recipe, savory pie, cheddar cheese quiche, easy quiche recipe