Spinach, Ham, and Cheddar Quiche, the perfect breakfast, brunch, or even dinner meal. It’s everything you need in one delicious pie dish!
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.
I can’t even remember the last time I had a quiche, never mind make one. But since we had a ton of leftover ham that needed to be used, some spinach, and of course we always have some extra sharp cheddar in our house, we were all set for a Spinach, Ham, and Cheddar Quiche! 
So have I mentioned lately how studly my husband is? He has his own, memorized, go-to pie crust recipe, which he whipped up and put in the fridge to rest before heading to the gym the other night. I love that man.
He is totally the baker in our house, not me. I usually leave the pastry making up to him so I was going to wait for him to get home to roll out the pie crust like he so expertly does. But then I realized after that it would have been over an hour before it’d be done. So rolled it out myself. Which turned out not nearly as pathetic as I thought it would!
Edges trimmed and baked for 10 minutes, and hey, it actually looks like the pie crust!
While it cooked, I put together everything else. I chopped up the last of this ham which I thought would have been perfect in the quiche. Right after Easter, spiral cut hams went on sale at our grocery store for .49 cents a lb!! I know. So I bought three and put them in our freezer. It’s been the most amazingly cheap but delicious lunch meat for some hearty ham and cheese sandwiches. .Sooo much better than the $8 a lb we would have otherwise spent on deli lunch meat!
Then a dice of half a white onion and some garlic into a pan with some spinach for a quick saute.
Then a super hearty whisk of eggs and milk
and then the sauteed goodness mixed in with the eggs and a cup of shredded cheese all poured into the pie crust,
And we’re in business.In the oven for about an hour, and we have this Spinach, Ham, and Cheddar Quiche deliciousness. Ham, cheddar, spinach, and cheese all baked into a buttery flaky pie crust? Yes, please!
Yummm. Some people say to layer the ingredients, I like to have them all mixed together.
Ingredients
- 1 cup cubed cooked thick cut ham
- 1 cup shredded extra sharp cheddar cheese
- 1 bunch of cleaned spinach
- 1/2 cup of diced white onion
- 2 minced garlic cloves
- 1 cup of milk
- 4 eggs
- salt and pepper to taste
Pie Crust
- 1 1/4 cups of all purpose flour
- 2 tablespoons of cold water
- 1/2 cup of slightly chilled butter, cubed
- 1/2 tsp of salt
Instructions
- To 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.
- 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 pie pan and then cut off excess around the edges. Bake for 10 minutes.
- Meanwhile, add garlic and onions to a saute pan with a little bit of 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 50-55 minutes until middle is done and set. Let cool for at least 10 minutes and then enjoy!
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!
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 🙁