Ham and Spinach Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/ham-and-spinach-quiche-recipe/
