This moist fluffy Ham and Cheese Quiche Recipe is the perfect dish to serve at any brunch you're hosting this Spring and Summer. Made from scratch, it is truly one of the easiest and best recipes to make. Chunky cubes of ham, the salty addition of parmesan cheese, and fresh spinach make this creamy egg custard a scrumptious delight to serve your guests.
This yummy quiche is one you will return to over and over again because it is crazy easy and absolutely delectable. For such a simple recipe, the results are rich and oh so tasty. Other than the pie crust (which can be either made ahead or store-bought), you can literally throw this together in less than 10 minutes. Prep is incredibly quick.
If you love this quiche idea, you must also try my Asparagus Quiche with Cherry Tomatoes and Feta.
How to Make a Ham and Cheese Quiche with Spinach
Main Ingredients Needed
- 9-inch Pie Crust
- Large Eggs
- Heavy Cream - you can use half and half if you want to cut down on the fat and calories
- Whole Milk
- Freshly Grated Parmesan Cheese - don't buy pre-packaged grated parmesan. Grate it right before using it.
- Fresh Baby Spinach
- Cubed Ham Steak - you can always use leftover ham from Easter or any holiday meal.
Tips for Making Homemade Pie Crusts
There's no hard and fast rule that says you must make your crust from scratch in order for a pie or quiche to be the best. If time does not allow or if you feel intimidated by the thought of rolling out a pie crust, there's no shame in grabbing a pre-made one from the grocery store. But here are a few tips to help if you choose to make your own.
Chill the dough - Once you've made the pie crust dough, flatten it slightly into a disc and wrap it in plastic wrap. Place it in the refrigerator for at least one hour.
Use pie weights, dry beans, or dry rice to hold the dough in place while it pre-bakes. After rolling out your dough and placing it in your pie plate, take a piece of parchment paper and gently lay it on top of the dough. Pour either the weights, dry beans or rice on top of the parchment paper and spread them around to cover the bottom. These pie weights are what I use. Two packages are what you will need to fill the bottom of the pan.
The pie crust once again goes into the refrigerator to chill for another 30 minutes or so. This will also help prevent the crust from shrinking in the pie pan.
Par-bake (blind bake) your pie crust - preheat the oven to 400°F and baked the shaped pie crust with the pie weights for 15 minutes or until the crimped edges start to brown. Remove from the oven and take hold of each corner of the parchment paper and carefully remove the pie weights.
Gently Poke holes with a fork in the bottom and sides of the crust - this allows steam to escape while baking. Otherwise, it will puff up and form bubbles and pockets that create uneven surfaces for the filling. Then back into the oven for eight to ten minutes to crisp it up further.
Preparing the Egg Custard Filling
This is where all the ingredients come together and the recipe itself is especially quick and easy.
Whisk the Eggs, Whole Cream, and Milk - this recipe calls for four large eggs. My pie plate is a deep dish so I add two extra eggs along with 1 Β½ times all the other ingredients. This is how I measured for my deep dish quiche:
- 6 eggs
- ΒΎ cup each of heavy cream and whole milk
- 1 teaspoon salt & 1 teaspoon black pepper
- 1 Β½ cups grated parmesan cheese
- 3 cups fresh spinach (some recipes call for slightly sautéing the spinach but I didn't and it turned out great)
- 1 Β½ cups cubed ham steak
Throw in and combine the cheese, spinach, ham, and a little bit of salt and pepper- it's literally that simple. Pour the egg mixture into the par-baked pie crust and arrange all the ingredients throughout so that you get plenty of ham in every bite.
Baking the Ham and Cheese Quiche
The whole quiche goes back into the 400°F oven for its final baking adventure.
Bake the quiche on the bottom rack of your oven. This ensures the entire crust, sides and bottom, will brown and crisp up. If the edges begin to brown too quickly, take thin strips of foil and cover the edges, this will save them from burning.
How long do you bake a quiche and how to tell if it is done. Depending on how deep your pie dish is and how hot your oven bakes, it will take anywhere from 40-50 minutes (for a 9-inch pie pan), and 50-60 minutes (for a deep dish.) If the edges are set but the middle jiggles slightly you know you have achieved the perfect creamy, silky quiche. Be careful not to overbake.
The Knife Test. Insert a thin-bladed knife about one inch from the center. If the knife is clean when it is pulled out, the quiche is done. If some of the egg fillings cling to the knife, continue to cook for a couple of minutes and test again.
Let the quiche rest for about 15-20 minutes. This gives time for the filling to firm up giving a clean warm slice to serve.
- Quiche can be eaten any time of the day, warm, room temperature or cold. That is the beauty of this dish. You can keep the quiche at room temperature for up to two hours, after that you should refrigerate it.
Can Quiche be made ahead of time?
Absolutely. You can mix up the filling the night before, cover it and refrigerate overnight. You can also par-bake the crust at the same time. In the morning, pour the filling into the pie crust and bake as directed.
Also, you can bake the entire quiche up to three days ahead of time. Which makes it so convenient for holiday mornings when everything is bustling. BTW, leftovers are fabulous because all the flavors have had time to meld together.
Can you Freeze Quiche?
Definitely YES! They freeze beautifully which makes for the most convenient weeknight meal at a later date. First of all, place the uncovered baked quiche in the freezer for at least one hour or until frozen solid. Place it in a large freezer bag and seal. Baked quiche can be frozen for up to three months. When ready to serve, pull it out of the freezer, do not thaw, and place it in a preheated 350°F oven for 25-30 minutes or until warmed through.
Variations that work with quiche
There are probably hundreds of variations for quiche and here are a few ideas.
- Pretty much any type of cheese you love can be grated and included.
- Any kind of veggie that suits your fancy and any leftovers in the refrigerator are a perfect fit. Most should be cooked, drained, and blotted to remove excess moisture before adding them to the filling though.
- All kinds of meats can be added, they just need to be cooked through and drained of any fat.
- The ratio is one cup each of the above to 4 eggs and Β½ cup each of heavy cream and whole milk.
Mini quiches are a great variation and the perfect appetizer. Use a biscuit cutter and cut circles and press the crust into mini muffin tins. I would layer the ham, cheese, and chopped spinach into the tins before pouring in the egg mixture separately. Bake for 25-30 minutes or until the filling is set.
Another variation is a crustless quiche. Everything remains the same with the filling, but you will want to grease the heck out of the pie pan before adding it. Baking time will be approximately the same.
Is Ham and Cheese Quiche Healthy
Wellllllll ... If you are wanting to lose weight, quiche is probably not the best choice because of the calories and fat found in heavy cream and its pastry crust. But depending on the veggies and your choice of meat, the filling can pack a good amount of protein and nutrients that can go a long way. The eggs contain vitamin B-12 along with the yolks that provide your body with iron, zinc, and calcium. Everything, in my opinion, has to do with moderation in what and how we eat.
What to Serve with Ham and Cheese Quiche
- Fresh Fruit is always a winner
- Old Fashioned Banana Bread
- Your favorite salad - mine is Watermelon Arugula Salad with Feta
- Your favorite potatoes - mine are Cheesy Scalloped Potatoes and Hasselback Potato Ring
- Homemade Cinnamon Rolls
Other Really Good Brunch Ideas:
Spanish Baked Eggs
Ham and Cheese Crescent Rolls
Old Fashioned Banana Bread
Spinach Puff Pastry Appetizers
Puff Pastry Apple Galette
Chicken and Waffles with Peppadew Sauce
Almond Cherry Muffins with Streusel Topping
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PrintHam and Cheese Quiche Recipe with Spinach
This fluffy creamy Ham and Cheese Quiche Recipe is the perfect dish to serve at any brunch you're hosting this Spring and Summer. Made from scratch, it is truly one of the easiest and best recipes to make. Chunky cubes of ham, the salty addition of parmesan cheese, and fresh spinach make this creamy egg custard a scrumptious delight to serve your guests.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Category: Quiche
- Method: Baking
Ingredients
- 1 - 9-inch par-baked Pie Crust
- 4 Large Eggs
- Β½ cup Heavy Cream
- Β½ cup Whole Milk
- Β½ teaspoon Salt
- Β½ teaspoon Black Pepper
- 1 cup Ham Steak, cubed
- 1 cup Parmesan Cheese, freshly grated
- 2 cups Fresh Baby Spinach, loosely packed
Instructions
- Preheat the oven to 400°F.
- In a medium-size mixing bowl, beat or whisk 4 large eggs until well blended and fluffy for 2-3 minutes.
- Add Β½ cup whole cream, Β½ cup whole milk, Β½ teaspoon each salt and black pepper. Continue to beat until the eggs and cream/milk are fully blended, about 1 minute.
- Stire in 1 cup of cubed ham steak, 1 cup of freshly grated parmesan cheese, and 3 cups of loosely packed fresh baby spinach. Stir until everything is combined.
- Pour the egg mixture into a 9-inch par-baked pie crust and bake for 40-50 minutes. The edges of the filling should be firm but the middle should still slightly jiggle.
- Remove from the oven and place the pie pan on a cooling rack for 15-20 minutes to continue to cook and firm up.
- Serve warm and ENJOY!!
Notes
- Once you've made the pie crust dough, flatten it slightly into a disc and wrap it in plastic wrap. Place it in the refrigerator for at least one hour.
- After rolling out your dough and placing it in your pie plate, take a piece of parchment paper and gently lay it on top of the dough. Pour either pie weights, dry beans or rice on top of the parchment paper and spread them around to cover the bottom.
- The pie crust once again goes into the refrigerator to chill for another 30 minutes or so. This prevents the crust from shrinking in the pie pan.
- Par-baked the shaped pie crust with the pie weights for 15 minutes or until the crimped edges start to brown. Remove from the oven and take hold of each corner of the parchment paper and carefully remove the pie weights.
- Gently Poke holes with a fork in the bottom and sides of the crust - this allows steam to escape while baking. Otherwise, it will puff up and form bubbles and pockets that create uneven surfaces for the filling. Then back into the oven for eight to ten minutes to crisp it up further.
- Bake the quiche on the bottom rack of your oven. This ensures the entire crust, sides and bottom, will brown and crisp up. If the edges begin to brown too quickly, take thin strips of foil and cover the edges, this will save them from burning.
- If the edges are set but the middle jiggles slightly you know you have achieved the perfect creamy, silky quiche. Be careful not to overbake.
- The Knife Test. Insert a thin-bladed knife about one inch from the center. If the knife is clean when it is pulled out, the quiche is done. If some of the egg filling clings to the knife, continue to cook for a couple of minutes and test again.
- Let the quiche rest for about 15-20 minutes. This gives time for the filling to firm up giving a clean warm slice to serve.
- To make ahead, you can mix up the filling the night before, cover it and refrigerate overnight. You can also par-bake the crust at the same time. In the morning, pour the filling into the pie crust and bake as directed.
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 1 g
- Sodium: 672 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 120 mg
Eric says
Ham and cheese is definitely a classic quiche recipe. I like that you added spinach and changed the popular swiss cheese for parmesan. As always thanks for sharing.
Jill says
Yum! I love to make quiche because it rewarms so well. This combination is excellent. I'll be making this one again very soon!
Kristy Murray says
Thanks Jill! Quiche definitely speaks of sleepy Saturday mornings or brunch with friends.
Madalaine says
Hi Kristy, this is a wonderful quiche recipe! I usually use frozen chopped spinach but I love how fresh and vibrant the fresh spinach is that you used. I'm going to do that next time. Do you ever freeze your quiches? I do and they freeze beautifully for 3 or 4 months. Perfect for a weeknight dinner when I want something super fast. π₯°
Kristy Murray says
Thanks so much Madalaine for taking time to share. And thanks so much for reminding me about freezing, because, yes, I have frozen my quiches and I agree that they are the greatest convenient weeknight dinner. I must include that info in my post.
Tandy | Lavender and Lime says
This looks so good! Thanks for the visit to my blog, it is lovely to 'meet' you π
Kristy Murray says
Thanks Tandy. I just found your blog and really happy to follow your posts.
David @ Spiced says
Oh, this is a classic, and I had totally forgotten about it! The timing is perfect as we have some leftover ham that I smoked last weekend. We've been eating ham sandwiches, but I'm ready to mix it up - this quiche sounds like an awesome way to use up the rest of that ham!!
Kristy Murray says
Thanks David. Your smoked ham is the perfect add-in to this quiche. What a great idea. I do love a good ham sandwich from leftovers though. Enjoy the quiche!
Carrie Tyler says
Ham and cheese is definitely a classic, but I love the addition of parmesan and spinach in your recipe! YUM!!
Kristy Murray says
You're so kind to stop by and leave a comment. Happy Springtime to you!!
Michelle says
What a lovely ham and cheese quiche! The best breakfast or lunch! π Just found your blog -- it's so lovely!
Kristy Murray says
Thank you so much Michelle.
Teresa Dunne says
Super delicious! I added my own twist by including shredded fresh carrots, and caramelized sweet vidalia onion. I also did a blend of fresh shredded cheeses: parmigiana reggiano, mozzarella, provolone & Monterey Jackβ¦
I also sprinkled in a little garlic/herb seasoning and crushed red peppers ( I like a little spicy πΆ) !!β€οΈ
Kristy Murray says
Thanks Teresa! I love your added twists. Such a great idea.
Teresa says
β€οΈ I just had the last couple pieces that I had wrapped up and frozenβ¦still as delicious as when I first made the recipe!!!
Iβm going to try the Stuffed Pork Roast out for Christmas dinner
Kristy Murray says
Thank you so much Teresa for taking the time to leave a comment. I'm so happy to hear that you enjoyed the leftovers after they were frozen. Also, I would love to hear what you think after you make the Stuffed Pork Roast. Merry Christmas to you and your family!
Teresa says
Thank you! Happy Holidays to you and yours too!