This Spinach, Ham, and Cheddar Quiche is the perfect breakfast, brunch, or dinner meal. It’s incredibly easy to make and is the perfect way to use up some leftover ham!
I don’t know where it came from or why, but I had a serious hankering for some quiche. Specifically a Spinach, Ham, and Cheddar Quiche.
Ingredients Needed
The first, a pie dough. We usually keep a dough or two in our freezer for instances just like this! You could also totally use a pre-made dough from the grocery store, but I personally think that there’s nothing like a homemade dough!
The rest, it doesn’t get much easier.
- Leftover ham
- Fresh Spinach – a fresh bunch or about 12 oz. You can use frozen spinach, but you have to be sure that it is thawed and drained.
- Cheddar cheese – extra sharp is our favorite!
- Garlic and Onion
- Milk
- Eggs
- Salt and Pepper
Step-by-Step Instructions
First Step: Prep your crust by lining your dough in a pie dish, trimming the edges and giving it a quick 10 minute pre-bake. This is called the Blind Bake and it’s what helps prevent your crust from becoming soggy.
Second Step: Saute the onion, garlic, and ham.
Third Step: Whisk together eggs, milk, and salt and pepper.
Fourth Step: Add whisked eggs to pie dish with crust and then add spinach, ham, onions, and cheddar cheese.
Fifth Step: Bake!
Spinach, Ham, and Cheddar Quiche deliciousness. Ham, cheddar, spinach, and cheese all baked into a buttery flaky pie crust? Yes, please!
This had become not only one of our go-to leftover ham recipes, but also egg recipes!
Other Favorite Egg Dishes
Crustless Spinach and Feta Quiche
FAQ
That means you didn’t do a blind bake! Pre-baking your crust will help prevent this.
You need to be sure you’re pre-cooking your veggies that you’re adding to release their liquid. Otherwise they will release the liquid into your lovely quiche!
Definitely! Just make sure you cook them first!
Yup! Just butter (grease) your pie dish well and sprinkle with some cheese before adding eggs and fillings.
Yes, just be sure to thaw and drain it.
Enjoy, friends! As always, please let me know if you make this recipe and what you think! I love to hear from you on Facebook, Pinterest, and Instagram!
Spinach, Ham, and Cheddar Quiche
Ingredients
- 1 cup cubed cooked thick cut ham
- 1 cup shredded extra sharp cheddar cheese
- 1 bunch of cleaned spinach 12 oz
- 1/2 cup of diced white onion
- 2 minced garlic cloves
- 1 -2 teaspoons olive oil
- 1 cup milk 2% is our preferred but you can use whatever you have.
- 4 eggs
- salt and pepper to taste
Pie Crust
- 1 1/4 cups all purpose flour
- 2 tablespoons cold water
- 1/2 cup slightly chilled salted butter, cubed see notes for unsalted
- 1/2 tsp salt
Instructions
Make Pie Crust
- Sift flour, add salt, and then cut in the butter until dough is a consistency similar to bread crumbs. Slowly add the cold water and once combined shape into a smooth ball (don't over work), wrap in foil, and put in fridge to cool / rest for at least 30 minutes.
- Blind bake the crust. Pre-heat oven to 350 degrees. After 30 minutes, remove from fridge and roll out into a large circular shape on a floured surface. Gently place the dough over and into a 9 inch 1 1/4 inch deep pie pan (standard size) and then cut off excess around the edges. Bake for 10 minutes.
- Meanwhile, add garlic and onions to a saute pan with olive oil. Saute until onions are translucent. Add ham and then spinach and cook until spinach is wilted.
- In a large bowl, add eggs and milk and whisk vigorously. Then add ham, onions, and spinach and mix, then add cheese and mix all together.
- Slowly pour the mixture into the pre-baked pie crust and then add to oven. Bake for 40-50 minutes until middle is done and set. Edges should be browned, center set but still a little jiggly. Let cool for at least 10 minutes and then enjoy!
I loved this recipe!! Has your veggies and carbs and protein! Great for me and my son as we are both diabetic!! I was wondering Tracy if u could add a cutt uo vine ripened tomatoes ???
Hi Rebecca, so glad you enjoyed it, thank you for letting me know! And oh yes, adding tomatoes sounds delicious!!
Awesome! Thank you! A little trick I added was that once the mixture was in the pie crust, I sprinkled about a 1/4 cup of shredded cheddar to the top and patted it in with a spatula so that it was below the egg mixture and once baked, that added a nice cheesy topping! I’m all about the cheese!
Now that is a GREAT trick, Robin!! I’m going to do that next time I make it! Thanks so much for sharing!
Can this be made with a premade frozen pie shell? I would assume deep dish would be the best.
Definitely!
I just tried it but pastry shrunk in the prevalence!!
Can you substitute with heavy cream instead of milk?
Totally! It’ll make it a LOT richer and add a lot of fat to the dish, but it’ll still work!
Can I make this without the crust? Would you change anything to the recipe?
Hi Annie! Yes! Absolutely! It would be like my Crustless Spinach Feta Quiche! https://www.servedfromscratch.com/crust-less-spinach-and-feta-quiche/ Just be sure to grease your dish, and add some grated Parm! Enjoy!
The recipe itself is good. I added mushrooms when I cooked the onion and garlic to take some of their natural water. However, it makes me crazy when the recipe says, …”remove from fridge and roll out into a large circular shape on a floured surface. Gently place the dough over and into a pie pan…”. There are many different sizes of pie pan: 8″, 9″, 10″, deep dish, and the list goes on. The size of pie pan dictates how large the, “… large circular shape is”. And it also determines how much dough you need to have to make sure you can cover the pie pan adequately. The other issue is how much this recipe makes and what the best size pie pan is. Those details are really important. I got lucky when I made this and the quiche itself is really good. Just my 2 cents.
Hi! Delicious!!! Made for family and friends, gobbled it up!
Am I over looking what temp the oven needs to be at?
You’re not – thank you for asking – it looks like I left that out when I just recently updated the recipe! It’s 350 degrees. 🙂 Enjoy!
I love quiche and all the flavours in this one work perfectly together!
You can’t go wrong with ham, cheddar, and spinach for sure!
For sure the best choice for a long pending brunch with family. One of the most useful and handy recipes I’ve come across.
thanks!
Love quiche, love spinach, love ham and every other ingredient in here! Looks delicious!! Definitely making this recipe! Thank you!
Thanks, Cathy! Enjoy!
This looks like a perfect breakfast to start the day!
Or even breakfast for dinner!
This looks delicious! Also, your husband is a total keeper–anyone who makes pie dough for me can stick around forever, haha!
Hahhaa right?!
This looks amazing & super easy! It’s nice that the husband can help out as well!
His baking skills were definitely a selling feature! ;P
I now want quiche. I love the ingredients you put in this, they are simple but go together so well.
Definitely!
How many will this recipe feed ?
Hi La Donna- 4-6, dependent upon appetites and slice sizes. Enjoy!
I made this today and doubled recipe for two pies and they both were burned to not being edible…this was for Easter breakfast….425 degrees is way too high a temp for eggs and I should have known better but put my trust in the recipe…I threw away recipe
Oh Virginia I am SO incredibly sorry to hear this. Yes, you are so right, 425 is too high for eggs and I don’t know how/why that instruction to turn up the oven to 425 degrees was there but definitely an error as they should have just been cooked at the original 350 degrees. Again I am oh so very sorry this was ruined for Easter 🙁