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    Home » Dinner » Spinach, Ham, and Cheddar Quiche

    Spinach, Ham, and Cheddar Quiche

    May 22, 2014 by Tracy | Updated June 27, 2020 This post may contain affiliate links. Read my disclosure policy.

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    a close up of a top of a quiche with spinach and ham with Pinterest pin text.
    cheddar and spinach and eggs and ham being poured into a pie crust
    a raw quiche in a pie dish and cooked quiche with Pinterest pin text.
    spinach, ham, cheddar, salt, pepper, ham, onion, and a cooked quiche and Pinterest text.
    cooked spinach ham and cheddar quiche with Pinterest pin text.

    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!

    cooked spinach ham and cheddar quiche.

    I don't know where it came from or why, but I had a serious hankering for some quiche. A quiche with ham and cheese, which meant it was time to make our well loved Spinach, Ham, and Cheddar Quiche!

    Recipe Video

    Ingredients Needed

    ham, spinach, cheddar, milk, eggs, onion, garlic, and salt and pepper on counter
    • Ham - This is one of our favorite ways to use up some leftover holiday ham.
    • Fresh Spinach - A fresh bunch or about 12 oz. This is definitely a quiche that Popeye would approve of - it's packed! You can use frozen spinach, but you have to be sure that it is thawed and drained.
    • Cheddar Cheese - Extra sharp is our favorite, but mild or just sharp is delicious, too.
    • Garlic and Onion - Staples in our cooking.
    • Milk - 2% is what we usually have on hand but 1% or even whole would work.
    • Eggs - Of course!
    • Salt and Pepper

    And of course, 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!

    frozen pie dough opened up from foil
    • All Purpose Flour
    • Butter
    • Salt
    • Cold Water

    Step-by-Step Instructions

    pie crust laid out in pan and then baked and trimmed

    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.

    sauteed spinach and spinach and a whisk in a bowl with eggs

    Second Step: Saute the onion, garlic, and ham.

    Third Step: Whisk together eggs, milk, and salt and pepper.

    cooked spinach and ham with cheddar being added to pie dish with whisked eggs

    Fourth Step: Add whisked eggs to pie dish with crust and then add spinach, ham, onions, and cheddar cheese.

    Fifth Step: Bake!

    cooked spinach ham and cheddar quiche

    Spinach, Ham, and Cheddar Quiche deliciousness.  Ham, cheddar, spinach, and cheese all baked into a buttery flaky pie crust?  Yes, please! I mean what's not to love about a ham and cheese quiche?

    This had become not only one of our go-to leftover ham recipes but also egg recipes!

    For another great leftover ham recipe, check out our French Onion Soup From Scratch, Croque Monsieur, and Ham and Potato Hash!

    Other Favorite Egg Dishes

    Spinach and Feta Egg Cups

    Crustless Spinach and Feta Quiche

    Avocado Baked Eggs

    Homemade Shakshouka

    Turmeric Spinach and Eggs

    Perfect Soft Scrambled Eggs

    FAQ

    The bottom of my quiche was soggy.

    That means you didn't do a blind bake! Pre-baking your crust will help prevent this.

    My quiche was watery.

    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!

    Can I add other vegetables?

    Definitely! Just make sure you cook them first!

    Can I make this crustless?

    Yup! Just butter (grease) your pie dish well and sprinkle with some cheese before adding eggs and fillings.

    Can I use frozen spinach?

    Yes, just be sure to thaw and drain it.

    Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

    If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

    Spinach, Ham, and Cheddar Quiche

    Everything you need in one delicious pie dish!
    4.55 from 101 votes
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Pie Crust Resting Time: 30 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 4 people
    Author: Tracy

    Equipment

    • 9 inch pie dish

    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!

    Notes

    To use unsalted butter for pie crust, just increase salt in recipe by 1/8 teaspoon. 
    If using a pre-made pie crust, blind bake crust and follow all other instructions.
    If using frozen spinach, be sure to thaw and drain it of any excess liquid. 
    Customize with your other favorite veggies - just be sure to cook them first to release any liquid. 

    Nutrition

    Calories: 647kcal | Carbohydrates: 36g | Protein: 27g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 281mg | Sodium: 1176mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1313IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!

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    Comments

    1. Sam

      September 10, 2023 at 3:58 pm

      I have made this now a handful of times and am absolutely in LOVE with the recipe! This is always a family favorite. Would it be possible to freeze it once it is fully cooked to have this amazing meal on standby?

      Reply
      • Tracy

        September 11, 2023 at 5:18 am

        Hi Sam! Oh I'm so happy to hear that you love it! Yes! You can definitely freeze it!

        Reply
    2. Carol

      March 22, 2023 at 12:52 pm

      4 stars
      While a good recipe, a great improvement is to use half and half or even whipping cream.. the extra fat content ....which is negligible....makes a richer, denser, fluffier version.

      Reply
    3. Deb

      September 12, 2022 at 11:58 am

      5 stars
      I just made this, using a refrigerator pie crust. It turned out to be delicious! I added sliced, sautéed fresh mushrooms and some sliced up cherry tomatoes.

      Reply
      • Tracy

        September 19, 2022 at 5:34 am

        Yum!! Thanks so much for sharing and taking the time to leave a review, Deb!

        Reply
    4. Darlene Bliss

      January 18, 2022 at 4:22 pm

      Fantastic, I added about a cup of sliced, sautéed mushrooms that I had leftover! I can’t wait to try some of your other recipes 😊

      Reply
      • Tracy

        January 19, 2022 at 4:57 am

        That's great to hear, Darlene! Thanks so much for sharing - enjoy!!

        Reply
    5. Rodney A Lewis

      October 30, 2021 at 1:15 am

      Very good recipe. I've been a fan of crustless quiche for some time, and often stir in a half cup or so of stoneground oats for a bit of fiber. Makes a great quick breakfast.

      Reply
      • Tracy

        October 30, 2021 at 9:09 am

        Oooh I like the sound of the oats, too! Thanks so much for taking the time to leave a review, Rodney!

        Reply
    6. Christine Elliott

      October 01, 2021 at 2:46 pm

      What temperature do you bake this at?

      Reply
      • Tracy

        October 01, 2021 at 2:49 pm

        Hi Christine! 350 degrees. Enjoy!

        Reply
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    Hi, I'm Tracy!

    Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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