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4.11 from 39 votes

Spinach, Ham, and Cheddar Quiche

Everything you need in one delicious pie dish!
Course Breakfast, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Pie Crust Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Calories 647kcal
Author Tracy


  • 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


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!


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. 


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