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Ham and Cheese Quiche Recipe with Spinach

A piece of ham and cheese quiche is lifted above the pie with a serving utensil. A green napkin rests beside it.

5 from 6 reviews

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.

Ingredients

Scale
  • 19-inch par-baked Pie Crust
  • 4 Large Eggs
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1/2 teaspoon Salt
  • 1/2 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 1/2 cup whole cream, 1/2 cup whole milk, 1/2 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

Keywords: ham and cheese recipe, ham cheese quiche, easy quiche, simple quiche recipe

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