Name: Ham and Spinach Quiche Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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

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Introduction

This Ham and Spinach Quiche is a savory, satisfying dish perfect for breakfast, brunch, or a light dinner. With a flaky pre-baked crust, creamy custard filling, and layers of ham, spinach, and cheddar cheese, it’s a crowd-pleaser that’s easy to prepare.

Ham and Spinach Quiche Recipe - Recipe Image

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

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 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.)
Step 2: In a medium bowl, combine the eggs, heavy cream, milk, salt, and pepper. Beat thoroughly with a hand mixer until fully blended into a smooth custard.
Step 3: Roughly chop the spinach. Spread half of the spinach evenly over the pie crust. Layer half of the diced ham and half of the shredded cheese on top, then repeat these layers with the remaining spinach, ham, and cheese.
Step 4: Pour the egg mixture evenly over the layered ingredients in the crust. Place the quiche on a baking sheet to catch any spills and bake for 45-55 minutes, until the center is just set and no longer jiggly.
Step 5: Allow the quiche to sit for 20 minutes before slicing and serving warm or at room temperature. Enjoy your delicious homemade quiche!

Tips & Variations

For added flavor, try using Gruyère cheese instead of cheddar or mix both cheeses for a richer taste.
Substitute fresh kale or Swiss chard for the spinach if preferred; just be sure to cook and drain them to remove excess moisture.
If using leftover cooked ham, dice it finely to distribute the flavor evenly throughout the quiche.
To make a vegetarian version, omit the ham and add sautéed mushrooms or bell peppers instead.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or in a 350˚F oven for 10-15 minutes until warmed through. You can also freeze the quiche for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of frozen?

Yes, a homemade deep dish pie crust works well. Just pre-bake it following the same process with pie weights to prevent bubbling before filling.

How do I know when the quiche is fully cooked?

The quiche is done when the center is just set and no longer jiggly. It should spring back slightly to the touch. Avoid overbaking to keep it creamy and tender.