Ham and Spinach Quiche

Savory ham and spinach quiche with a flaky buttery crust and gooey cheese filling will make a great filling breakfast any time of the year.

Holiday mornings call for some special recipes. And here is one of my favorite savory dishes to bake for my family during holidays or when I have time throughout the year. It is healthy, easy, relatively quick, and absolutely delicious.

The entire quiche works for a big family or as a meal prep for a few days ahead – this simple French tart goes a long way!

Why You’ll Love This Recipe

• Perfect for holiday brunch and one of my favorite breakfast recipes – you can eat quiche at any time of the day or year! I love serving it with a little green salad or fresh fruit, if possible.
• Minimal prep work and simple ingredients only, which makes it very budget-friendly too.
• Super forgiving recipe and highly customizable. A perfect dish to use anything left in the fridge after holiday dinners.

Ingredients Notes

• Pie crust, (9-inch) pre-made pie crust or homemade.
• Ham. We need any cooked ham (smoked works too).
• Fresh spinach is best, but if you don’t have it, using frozen spinach is fine too. Regular or baby spinach, doesn’t matter.
• Swiss cheese
• Eggs + Whole milk – is the most important part of the filling, binding all the ingredients together, making the quiche creamy, soft, and moist, almost like a custard.
• Seasoning: salt, black pepper, garlic powder, and a pinch of nutmeg (optional)

Kitchen Equipment

• A pie dish or tart pan, 9 to 10″ is good. You can place a baking sheet under the rack with quiche, to catch any drippings.
• Mixing bowl
• Whisk
• Pie plate, optional, for serving.

How To Make Ham And Spinach Quiche

1: Prepare The Pie Crust

1. Preheat your oven to 375°F (190°C). Be sure to move the oven rack to the center position while the oven is cold.
2. Prepare the pie crust in the dish and crimp or flute the edges as desired.
3. If using store-bought pie crust, simply let it warm up at room temperature before transferring it to the dish.

2: Prepare The Egg Filling

Crack eggs in the bowl, and combine with milk, salt, pepper, garlic powder, and nutmeg in a large bowl. Whisk well.

3: Assemble & Bake

1. Place the diced ham, spinach, and shredded cheese in the bottom of the pie crust, arranging so that all of the ingredients are evenly distributed.
2. Pour the egg mixture over the top.
3. Bake for 35-40 minutes in the preheated oven on the center rack of the oven. It is done when the center is set and the top is lightly golden brown. The egg filling should be fully set and cooked.
4. Let the quiche rest and cool slightly for 5-10 minutes before slicing. Place quiche on the pie plate for serving.
5. Serve warm or at room temperature. If you like spicy, serve with some hot sauce on the side, otherwise, some sour cream works great too.

Storage

Store any leftover ham and spinach quiche in an airtight container for up to 4 days. 

Freeze quiche wrapped in one layer of plastic wrap and a layer of aluminum foil for up to 2 months. Thaw overnight in the fridge and reheat till hot in the oven at 300 degrees F.

You can make this simple recipe 1-2 days ahead of time.

Substitutions & Variations

• Cheese substitutions. The ham, spinach, and cheese quiche recipe works great with Parmesan cheese, Monterey Jack, Gouda, Gruyere cheese, Cheddar, Mozzarella, or any other cheese that melts pretty well when heated.
• Ham options. Use any ham (from pork to turkey ham), including smoked ham, ham steak, or bacon.
• Milk substitutions. Instead of milk, you can also use heavy cream or half-and-half for creaminess.
• Crustless quiche is an option too. It is much quicker and you don’t need to make or buy a pie crust at all! The egg mixture will bind all the ingredients. It will be like a dense omelet bake. Simply skip the crust step in the recipe.
• Add-ons to bulk up the ham and cheese quiche: bacon bits, white or yellow onion, mushrooms, broccoli, green onion, kale, parsley, tomato slices on top, or other veggies.

Expert Tips To Make The Best Ham And Spinach Quiche

• You don’t have to, but you can par-bake pie crust with some pie weights before baking the whole quiche to make sure the crust won’t become soggy. I would blind-bake homemade pie crust.
• If you have raw ham or bacon, precook them with some onions, butter, and minced garlic over medium heat before adding to the baking dish.
• Be sure to use top quality large eggs, cheddar cheese, chopped spinach, and top with green onions when making this easy quiche recipe.

Popular Questions

Does Spinach Need To Be Cooked Before Putting In Quiche?

It is optional, but you can cook spinach before adding it to the pan to prevent extra water trapped in fresh or frozen spinach from getting into the crust and making it soggy. Lightly blanch it for 1-2 minutes, drain, and add back to the pie pan.

Should A Quiche Crust Be Cooked First?

You can blind bake the crust to make it firmer but it is not mandatory. This easy ham and spinach quiche comes together without pre-baking the crust or spinach.

Why Is My Ham Quiche Watery?

If you used frozen spinach in your quiche recipe, the excess moisture from it can make the pie filling watery and the crust soggy. 

If you love this tasty recipe, you’re going to love these other great ideas for using leftovers too. Please click each link below to find the easy, printable recipe!

More Quiche Recipes

Keto Quiche

Ham and Cheese Quiche

Bacon Cheddar & Spinach Quiche Cups

Pressure Cooker Crustless Quiche

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