Ham and Spinach Quiche Recipe

Introduction

This Ham and Spinach Quiche is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. With a flaky pre-baked crust and a creamy custard filled with savory ham, fresh spinach, and melted cheddar cheese, 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. Heat your oven to 400˚F. Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 12-15 minutes or until golden brown. Remove from the oven and let cool to room temperature. Then reduce the oven temperature to 350˚F. Note: Do not poke holes in the crust, as this may cause egg leakage.
2. Step 2: Make the custard by whisking together the eggs, heavy cream, milk, salt, and pepper in a medium bowl until fully combined.
3. Step 3: Roughly chop the spinach. Place half of it in the bottom of the cooled pie crust. Then layer half of the diced ham and half of the shredded cheddar cheese over the spinach. Repeat this layering with the remaining spinach, ham, and cheese.
4. Step 4: Pour the egg mixture evenly over the layered ingredients in the crust. Place the quiche on a baking sheet and bake at 350˚F 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 it warm or at room temperature.

Tips & Variations

• For extra flavor, add sautéed onions or mushrooms along with the spinach.
• Use Swiss or Gruyère cheese instead of cheddar for a different taste.
• Fresh herbs like thyme or parsley can be added to brighten the flavor.
• If you prefer, substitute the ham with cooked bacon or smoked sausage.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. To reheat, warm slices in a 350˚F oven for 10-15 minutes or until heated through to keep the crust crisp.

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. Be sure to pre-bake it with weights to prevent bubbling, just as you would with a frozen crust.

Can I prepare the quiche ahead of time?

Absolutely. You can assemble the quiche up to a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Ham and Spinach Quiche Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

A classic savory Ham and Spinach Quiche featuring a flaky deep dish pie crust filled with tender spinach, savory diced ham, and rich cheddar cheese in a creamy egg custard. This comforting dish is perfect for brunch, lunch, or a light dinner and is baked to golden perfection for a delicious homemade treat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Quiche
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pie Shell

• 1 frozen deep dish pie shell (16 oz)

Fillings

• 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

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. Reduce the oven temperature to 350˚F. Avoid poking holes in the crust to prevent the egg custard from leaking.
2. Make the custard: In a medium bowl, combine the 6 large eggs, 1/2 cup heavy cream, 1/2 cup milk, 1/4 tsp salt, and 1/4 tsp ground black pepper. Beat thoroughly with a hand mixer or whisk until the mixture is uniform and slightly frothy.
3. Assemble the quiche: Spread half of the roughly chopped spinach evenly in the cooled pie crust. Layer half of the diced ham and then half of the shredded cheddar cheese on top of the spinach. Repeat the layers with the remaining spinach, ham, and cheese, creating two even layers.
4. Pour the egg mixture: Carefully pour the prepared egg custard over the layered fillings in the pie crust, making sure it fills the spaces evenly without overflowing.
5. Bake the quiche: Place the quiche on a baking sheet to catch any potential drips. Bake in the preheated 350˚F oven for 45-55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
6. Cool and serve: Remove the quiche from the oven and allow it to rest for 20 minutes. Serve warm or at room temperature for the best flavor and texture. Enjoy your homemade ham and spinach quiche!

Notes

• Using pie weights or dried beans prevents the crust from bubbling during the blind bake.
• Do not poke holes in the crust to avoid egg leakage.
• Letting the quiche rest after baking allows it to set and makes slicing easier.
• You can substitute milk with half-and-half for richer custard or use a combination of cheeses to vary the flavor.
• Fresh spinach is preferred but frozen, thawed and drained spinach can be used as a substitute.

Keywords: ham quiche, spinach quiche, savory quiche, brunch recipe, easy quiche, baked quiche, pie crust recipe