This Ham and Spinach Quiche is full of savory ham, hearty spinach, and sharp cheddar in a creamy egg base. It’s SO easy to make, too – using a frozen pie crust makes prep a breeze!
Quiche is one of those dishes that feels kind of fancy, but it’s actually the least fussy thing to make, ever! Especially when you use a frozen pie crust which shortens the prep time down to a mere 10 minutes. Love it!
This easy ham and spinach quiche is one of my favorite recipes to break out when I’m entertaining for breakfast or brunch. It’s always a crowd-pleaser, with very little effort. Win-win.
But this spinach ham and cheese quiche doesn’t need to stay in the breakfast lane only. A wedge of quiche with a simple side salad makes an excellent easy lunch or dinner, too.
Why I LOVE this recipe!
- Extra creamy – I have a special method for the most creamy custard base that I also shared in my other quiche recipes (like my Sausage and Spinach Quiche): Beat the eggs, cream, and milk with a hand mixer! This helps to ensure a perfectly blended mix, plus, whipping it brings a bit of air into the eggs which results in the best ham and spinach quiche recipe. You have to try it!
- Simple and easy – This ham and spinach quiche recipe needs only 7 ingredients and 10 minutes of prep time.
- Perfect for using up leftovers – I love making this easy ham and spinach quiche a couple of days after a big holiday dinner when we have leftover ham to get through.
- Great for any meal – It’s perfect for breakfast and brunch, sure, but also great for lunch and dinner! Just warm up a wedge and serve it up with a simple side salad. I love baby arugula tossed with a drizzle of olive oil, a squeeze of lemon, and a pinch of flaky sea salt.
Recipe Notes
This Ham and Spinach Quiche recipe is as simple as promised! Just a 7 ingredients for a family friendly breakfast or brunch.
In this section I am going to go through a few tips and tricks I use for how to make Ham and Spinach Quiche to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Pie shell – You’ll want frozen deep dish pie crust. It’s already pre-shaped and ready to go, found in the freezer section of the grocery store. This shortcut makes quiche so easy, but of course, if you want to make your favorite pie crust recipe instead, go for it!
- Ham – You’ll need one cup, or about 8 ounces, of chopped cooked ham.
- Spinach – You can use pre-washed baby spinach or grab a bunch of spinach (wash it well) and chop it up. I love to use fresh spinach in quiche because it results in the most vibrant green color and the texture is phenomenal!
- Cheddar cheese – I like to use sharp cheddar cheese in this spinach and ham quiche, which contributes a nice punch of cheesy flavor.
- Eggs – You’ll want 6 large fresh eggs for this deep-dish quiche. If you’re using medium-size eggs, I suggest increasing the quantity to 8.
- Heavy cream – The combination of heavy cream, milk, and eggs makes a creamy custard base for this ham and spinach quiche recipe.
- Milk – Whole milk, 2%, 1%, or even fat-free will all work well.
- Salt & pepper – To enhance the flavors. Only a little is needed, as the ham and cheese already provide quite a bit of saltiness.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Ham, Tomato, & Spinach Quiche- Add sliced tomatoes along with the ham and spinach. Garnish your baked quiche with halved cherry tomatoes.
- Vegetarian Spinach Quiche– Transform this quiche into a vegetarian Spinach Quiche by omitting the ham.
- Spinach & Bacon Quiche– Cook several slices of bacon and drain. Chop into bite-size pieces and substitute for the ham.
- Kale & Ham Quiche– Swap in baby kale for the spinach.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Ham and Spinach Quiche.
Crack all of the eggs into a medium-size bowl.
Pour in the cream and milk along with the salt and pepper. Beat with a hand mixer.
Fill the pie crust with dried beans or pie weights to weigh it down, then bake it until golden brown. Don’t poke holes in the pie crust; the egg can leak through.
Roughly chop the spinach and add half of it to the baked pie crust. Add half the ham and cheese, then repeat with the remaining spinach, ham, and cheese.
Pour the egg mixture on top.
Bake until the center is just set.
Recipe Tips
- Blind bake your pie crust – It’s important to bake your pie crust before adding the quiche filling. You’ll want to line the crust with parchment paper, then fill it with dry beans or pie weights, to help keep the crust in place while baking.
- Don’t poke holes in the crust! – It might be tempting, but don’t use a fork to poke holes in the bottom of the pie crust. Why? Because the egg can leak through those holes, leading to a soggy crust.
- Use a hand mixer to beat the eggs – Mixing the eggs, cream, and milk together with a hand mixer gives you the most soft, creamy custard.
- Add the ingredients in layers – This helps to ensure even distribution and looks so pretty when you slice into it.
- Don’t overcook – You’ll want to cook your spinach and ham quiche JUST until the center jiggles ever so slightly. Otherwise, you can end up with overcooked quiche that could end up dry, rubbery, or curdled.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make ahead – Bake your pie crust and prep your ingredients beforehand, storing them separately in airtight containers in the fridge for up to 3 days. Then, when you’re ready to bake ham and spinach quiche, it’s just a matter of adding the ingredients to the crust and baking!
- Freeze ahead – This ham and spinach quiche recipe freezes well! You can freeze it before or after cooking; scroll to “Freezer Meal Instructions” for everything you need to know.
- Use pre-washed baby spinach – Save yourself the step of washing your spinach by buying pre-washed baby spinach in a clamshell container, usually found along the outer edge of most grocery store produce sections.
Freezer Meal Instructions
Making this Ham and Spinach Quiche recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Assemble the quiche up to the point of baking, then carefully transfer it to the freezer.
- Once completely frozen, wrap the quiche in plastic wrap or foil, or place it in a large airtight container. Place back in fridge.
- Thaw overnight in the fridge, then proceed with baking as directed.
How to Freeze Ham and Spinach Quiche After Cooking
- Allow baked quiche to cool completely.
- Wrap tightly in plastic wrap or foil, or place the quiche in an airtight container. Transfer to the freezer for up to 6 months.
- Thaw overnight in the fridge.
- Cover and re-heat in the oven at 350°F for around 30 minutes, until warmed through.
What to Serve with Ham and Spinach Quiche
Since this protein based dinner has the delicious flavors of ham and eggs, it will pair well with many of your favorite classic breakfast side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Glazed Lemon Scones
- Ice Cream Cinnamon Rolls
- Cinnamon Swirl Cake
- Apple Cinnamon Muffins
- Summer Fruit Salad
- La Scala Chopped Salad
- Kale Salad
Ham and Spinach Quiche Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Does spinach need to be cooked before putting in quiche?
As long as the spinach is cut into small pieces, it will cook along with the rest of the quiche. Therefore, it is not necessary to cook it before adding it to the quiche.
Is milk better than heavy cream in quiche?
I actually like to use a combination of both. The addition of heavy cream gives this spinach and ham quiche a decadent, creamy texture, while the milk keeps it from being over-the-top rich.
More EASY Quiche Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy breakfast recipes here, or see a few of our readers favorite recipes below.
Ham and Spinach Quiche
Ingredients
- 1 frozen deep dish pie shell, (16 oz)
- 8 oz ham, diced
- 2 cups fresh spinach
- 1/2 cup cheddar cheese, shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans or pie weights. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
- Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
- Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the ham and half of the cheese on top of the spinach, then repeat with the remaining spinach, ham, and cheese.
- Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
- Let sit for 20 minutes and serve warm to room temperature. Enjoy!
Recipe Notes
- Sharp cheddar cheese: If you prefer another type of cheese, gruyere, Swiss, feta, and goat cheese are all delicious.
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