Ham and Spinach Quiche Recipe

Introduction

This Ham and Spinach Quiche is a delicious and satisfying dish perfect for breakfast, brunch, or a light dinner. With a flaky deep dish crust, savory ham, fresh spinach, and a creamy custard filling, it’s sure to please any crowd.

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 the oven to 400˚F. Place parchment paper inside the crust and fill it with dried beans or pie weights. Bake for 12-15 minutes until golden brown. Remove from the oven and let it cool to room temperature. Reduce the oven temperature to 350˚F. Note: Do not poke holes in the crust to avoid egg leakage. The weights will prevent bubbling.
2. Step 2: Prepare the custard by whisking together the eggs, heavy cream, milk, salt, and black pepper in a medium bowl until fully combined.
3. Step 3: Roughly chop the spinach. Layer half of the spinach in the bottom of the pre-baked pie shell. Top with half of the diced ham and half of the shredded cheese. Repeat the layering 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 in the 350˚F oven for 45-55 minutes, or until the center is just set.
5. Step 5: Allow the quiche to sit for 20 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• For extra flavor, add sautéed onions or garlic to the spinach before layering.
• Swap cheddar for Gruyère or Swiss cheese for a nuttier taste.
• Use turkey or chicken instead of ham for a leaner option.
• If fresh spinach is unavailable, frozen spinach can be used—be sure to thaw and squeeze out excess moisture.
• To avoid a soggy crust, ensure the crust is fully cooled before adding the filling.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. This quiche can also be frozen, wrapped tightly in foil or plastic wrap, 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 make this quiche ahead of time?

Yes, you can assemble the quiche the day before and refrigerate it. Bake it fresh before serving for best texture and flavor.

What can I substitute for heavy cream?

You can use half-and-half or whole milk in place of heavy cream, but the filling will be less rich and creamy.

Ham and Spinach Quiche Recipe

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4.8 from 149 reviews

A savory Ham and Spinach Quiche featuring a flaky pre-baked pie crust filled with diced ham, fresh spinach, cheddar cheese, and a creamy egg custard. Perfect for breakfast, brunch, or a light dinner, this quiche offers a delicious and satisfying dish that’s easy to prepare and bake.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch, Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 frozen deep dish pie shell (16 oz)

Filling

• 8 oz ham (diced)
• 2 cups fresh spinach
• 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: Preheat the oven to 400˚F. Line the frozen deep dish pie shell with parchment paper and fill it with dried beans or pie weights to prevent bubbling. Bake for 12-15 minutes or until the crust is golden brown. Remove from the oven and let it cool to room temperature. Then reduce 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 ground black pepper. Using a hand mixer, beat the mixture until completely combined and smooth.
3. Assemble the quiche: Roughly chop the fresh spinach. Place half of the spinach evenly in the bottom of the pre-baked pie crust. Layer half of the diced ham on top of the spinach, followed by half of the shredded cheddar cheese. Repeat the layering with the remaining spinach, ham, and cheese.
4. Add the custard and bake: Pour the beaten egg custard mixture evenly over the layered filling in the pie crust. Place the quiche on a baking sheet to catch any spills and bake in the oven at 350˚F for 45-55 minutes, or until the center is just set and a knife inserted comes out clean.
5. Rest and serve: Remove the quiche from the oven and let it sit for 20 minutes to firm up. Serve warm or at room temperature. Enjoy your delicious ham and spinach quiche!

Notes

• Pre-baking the crust helps prevent a soggy bottom by sealing and partially cooking the crust before adding the filling.
• Use pie weights or dried beans to keep the crust flat during pre-baking, avoiding the need to poke holes.
• Letting the quiche rest after baking allows it to firm up, making it easier to slice.
• Feel free to substitute cheddar with other cheeses like Gruyère or Swiss for variation.
• This quiche can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: Ham and Spinach Quiche, savory quiche, breakfast quiche, brunch recipe, egg custard pie, easy baked quiche