Diced Ham Spinach Egg and Cheese Quiche Recipe

This diced ham, spinach, egg, and cheese quiche is a savory, satisfying dish that works for breakfast, brunch, lunch, or even a light dinner. The combination of salty ham, tender spinach, and rich, melted cheese is held together by a creamy, custard-like egg filling, all baked in a flaky pie crust. Itâ€™s a versatile and forgiving recipe thatâ€™s perfect for using up leftover ham and is sure to become a staple in your rotation.

Ingredients

1 (9-inch) unbaked pie crust (store-bought or homemade)
1 tablespoon (15 ml) olive oil or butter
1/2 cup (75 g) diced onion (about 1/2 medium onion)
1 clove garlic, minced
5 oz (140 g) fresh baby spinach
1 1/2 cups (215 g) diced cooked ham
1 1/2 cups (170 g) shredded cheese (such as cheddar, Swiss, or GruyÃ¨re)
6 large eggs
1 1/2 cups (360 ml) whole milk or half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)

Instructions

Preheat your oven to 375Â°F (190Â°C). If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges as desired. You can also pre-bake the crust for 8-10 minutes to prevent a soggy bottom, but this is optional.
Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the fresh spinach to the skillet in handfuls, stirring until it wilts. This will take about 2-3 minutes. Once all the spinach is wilted, remove the skillet from the heat and let it cool slightly.
Squeeze any excess liquid from the cooled spinach mixture. This is important to prevent a watery quiche. Roughly chop the spinach mixture.
Spread the diced ham evenly over the bottom of the pie crust. Top with the chopped spinach-onion mixture, then sprinkle the shredded cheese over the top.
In a medium bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and nutmeg (if using) until well combined and slightly frothy.
Pour the egg mixture over the ham, spinach, and cheese in the pie crust. Gently shake the pie dish to ensure the filling is evenly distributed.
Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The internal temperature of the quiche should reach 160Â°F (71Â°C) as the safe minimum for egg dishes, according to USDA FSIS guidelines. Check with a food thermometer.
Let the quiche cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows it to set properly.

Tips

Pre-bake the crust: For a crispier bottom crust, pre-bake the pie crust for 8-10 minutes at 375Â°F (190Â°C) before adding the filling. This helps prevent a soggy bottom, especially if you’re using a homemade crust.
Drain the spinach well: Thoroughly squeezing the cooked spinach is crucial. Excess moisture will make your quiche watery and prevent it from setting properly.
Cheese variations: Feel free to swap the cheddar for Swiss, GruyÃ¨re, Monterey Jack, or a combination. Each cheese brings its own flavor and meltability.
Don’t overbake: The quiche is done when the edges are set but the center still has a slight jiggle. It will continue to cook as it rests. Overbaking can result in a rubbery texture.

Serving Suggestions

Serve this quiche warm, at room temperature, or even chilled. It pairs beautifully with a simple green salad dressed with a light vinaigrette. For a heartier brunch, serve it alongside roasted potatoes, fresh fruit, or a bowl of soup. Itâ€™s also great for a picnic or packed lunch.

Variations

Vegetable Swap: Replace the spinach with cooked broccoli, asparagus, or mushrooms. Make sure to cook them first and drain any excess liquid.
Meat Swap: Use cooked bacon or sausage instead of ham. Crumble the bacon or cook and crumble the sausage before adding.
Add Herbs: Fresh herbs like chives, parsley, or dill add a fresh flavor. Stir them into the egg mixture before baking.
Crustless: For a low-carb option, skip the pie crust. Grease the pie dish well and pour the filling directly in. Bake for 30-40 minutes, or until set.

Storage and Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. To reheat, place a slice on a microwave-safe plate and heat in 30-second intervals until warmed through. For a crispier crust, reheat in a toaster oven or conventional oven at 350Â°F (175Â°C) for about 10 minutes. Quiche can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen spinach? Yes, thawed frozen spinach works well. Make sure to squeeze out as much water as possible after thawing.

Can I make this quiche ahead of time? Absolutely. You can assemble the quiche the night before, cover it, and refrigerate. Bake it the next morning, adding a few extra minutes to the baking time if it’s going into the oven cold.

Why is my quiche watery? This is usually due to excess moisture in the vegetables. Be sure to squeeze the spinach thoroughly. Also, avoid overbaking, which can cause the eggs to separate.

Can I use a different type of milk? Yes, you can use skim or 2% milk, but the quiche will be less rich and creamy. Half-and-half or heavy cream will make it more decadent.

How do I know when the quiche is done? The center should be set but still slightly jiggly. A knife inserted near the center should come out clean, and the internal temperature should read 160Â°F (71Â°C) on a food thermometer.

Can I use a deep-dish pie crust? Yes, but you may need to increase the baking time and the amount of filling. Keep an eye on it and check for doneness as directed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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