Ham and Spinach Quiche Recipe

Introduction

This Ham and Spinach Quiche is a delightful blend of savory ham, fresh spinach, and creamy custard baked in a flaky pie crust. Perfect for breakfast, brunch, or a light dinner, it’s a satisfying dish that’s easy to prepare and sure to impress.

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. 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 it cool to room temperature. Reduce oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage; using weights will keep the crust from bubbling.
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 evenly in the bottom of the pie crust. Layer half of the diced ham and half of the shredded cheddar cheese over the spinach. Repeat with the remaining spinach, ham, and cheese.
4. Step 4: Pour the egg mixture evenly over the layered ingredients in the pie 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 rest for 20 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use a mix of cheeses like Gruyère or Swiss for a richer flavor.
• For a vegetarian version, omit the ham and add sautéed mushrooms or bell peppers.
• Fresh herbs such as thyme or parsley can add a nice aromatic touch.
• If you prefer a lighter custard, substitute half of the heavy cream with more milk.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or warm the whole quiche in a 350˚F oven for about 15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of frozen?

Yes, homemade pie crust works great. Just make sure to pre-bake it with weights to keep it from puffing up, just as you would with a frozen shell.

Can this quiche be made ahead of time?

Absolutely. You can prepare the quiche assembly in advance and refrigerate it uncooked for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Ham and Spinach Quiche Recipe

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★★★★★

4.6 from 87 reviews

A delicious and hearty Ham and Spinach Quiche featuring a flaky pre-baked deep dish pie 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 quiche is both savory and comforting.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Pre-bake the pie crust: Heat 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 or until golden brown. Remove from oven and let cool to room temperature. Reduce oven temperature to 350˚F. Avoid poking holes in the crust to prevent egg leakage.
2. Make the custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and pepper. Beat thoroughly with a hand mixer until the mixture is smooth and fully blended.
3. Assemble the quiche: Place half of the chopped spinach in the pre-baked crust, then layer half of the diced ham and half of the shredded cheddar cheese on top. Repeat the layering with the remaining spinach, ham, and cheese.
4. Pour egg mixture and bake: Pour the prepared egg custard evenly over the layered ingredients in the pie crust. Place the quiche on a baking sheet and bake at 350˚F for 45-55 minutes, or until the center is just set and slightly jiggles when gently shaken.
5. Rest and serve: Remove the quiche from the oven and let it rest for 20 minutes before slicing. Serve warm or at room temperature. Enjoy your savory ham and spinach quiche!

Notes

• Using dried beans or pie weights helps prevent the crust from bubbling up while pre-baking without the need to prick holes in the crust.
• Letting the quiche rest after baking helps it set properly, making slicing easier.
• Feel free to substitute cheddar cheese with Gruyere or Swiss for a different flavor profile.
• To make it lighter, use half-and-half or whole milk instead of heavy cream.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: Ham and spinach quiche, savory quiche recipe, brunch recipes, easy quiche, baked quiche, spinach and ham pie