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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.

Ingredients

Scale

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

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