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Ham and Spinach Quiche Recipe

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★★★★★

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.

Ingredients

Scale

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

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