Spinach, Ham, and Cheddar Quiche
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. A quiche with ham and cheese, which meant it was time to make our well loved Spinach, Ham, and Cheddar Quiche!
Recipe Video
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Ingredients Needed
- 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!
- All Purpose Flour
- Butter
- Salt
- Cold Water
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! 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, Hawaiian Grilled Cheese, and Ham and Potato Hash!
Other Favorite Egg Dishes
- Caprese Breakfast Casserole
- Spinach and Feta Egg Cups
- Crustless Spinach and Feta Quiche
- Avocado Baked Eggs
- Homemade Shakshouka
- Turmeric Spinach and Eggs
- Perfect Soft Scrambled Eggs
- 10 Minute Spinach and Feta Breakfast Quesadilla
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! 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!
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Spinach, Ham, and Cheddar Quiche
Equipment
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!
Amazing looking quiche Tracy! Pass me a slice please 😀
Your quiche looks so wonderful and delicious! The crust looks great too!
I’m a lover of quiche too, so I can completely relate to your hankering. 🙂 Love this classic variation.
I love Quiche and this looks so good!
ooh this looks so yummy!
Mmmm I love me some quiche. Especially spinach in the mix!
Yes, yes, yes…. I love egg dishes but have never tried a quiche. This one looks easy enough for me to try (I bet my cook of a husband will take on the challenge of whipping up some crust for me 😉 ) What a great dish to bring to the party, and the photos are gorgeous.
This truly does look fabulous. I agree with some other bloggers; can your husband hold a cooking class for our men??? How fantastic that this was a dual effort delicious meal! And wow does it look good. I agree, mixing the ingredients is much better than layering. So good!
looks really yummy i am always nervous to make pastry though xx
I need your husband to meet my husband. But back to the quiche, just a month ago I had a specific hankering for quiche and wen to our neighborhood French Japanese bakery/cafe Amandine, where I don’t know how they make their quiche but it is fabulous. The shot of the slice really makes your recipe look so delicious. There is a recipe in one of my Thomas Keller books for a deep dish quiche that looks as tall as 2 cheesecakes and takes a wrestling session to get the dough into the pan . . . but I am determined to make it one day. So maybe I start with your recipe? Nice job here, thanks for bringing to FF.