HAM SPINACH QUICHE
This ham spinach quiche is so easy to prepare and it makes a meal by itself. This dish is wonderful to throw together when you need something in a hurry and it is so versatile in that you can change out the meats and vegetables to make it your own. It would be easy to make a healthy version of this quiche, too. You can use different cheeses and spices to make it your own. You might also like Cheesy Sausage Quiche! It has great reviews.
Ham spinach quiche ingredients needed:
Uncooked deep dish pie shell
Chopped ham
Baby spinach
Green onions
Shredded cheddar cheese or your favorite shredded cheese
Eggs
Evaporated milk (can use regular milk or heavy cream)
Salt
Black pepper
Nutmeg
Dash hot sauce or cayenne pepper
I have a hard time finding the premade frozen crust in a deep dish. I can find the ones that are already in a tin pan in a deep dish. I made my own for this recipe and it turned out great. Here is our recipe for pie crust.
Quiche is a wonderful breakfast, lunch or dinner. It reheats well and they are great to make to enjoy for a few days. I love to top each slice with sour cream! That is my favorite way to enjoy quiche.
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Ham Spinach Quiche
Ingredients
- 1 uncooked deep dish pie shell
- 1 1/2 cups cooked chopped ham
- 1 1/2 cups chopped fresh baby spinach
- 1/2 cup chopped green onions
- 1 1/2 cups shredded cheddar cheese or your favorite shredded cheese
- 6 eggs
- 1 cup evaporated milk can use regular milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Dash hot sauce or cayenne pepper
Instructions
- In a large mixing bowl toss together the ham, baby spinach, green onions and 1 cup of the cheddar cheese. Add this to your pie shell. In the same bowl whisk together the eggs, milk, salt, pepper, nutmeg and cayenne.
- Pour this over the ham mixture in your pie shell. Sprinkle on the other 1/2 cup cheese. Bake in a preheated 350 degree oven for 50 minutes or until center of pie is set. Makes 1 quiche.
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Is there any substitute for the ham?
Thanks so much, sounds delicious!
You could really use any meat.
I always sauté fresh spinach in a tiny bit of olive oil before adding it to quiche to remove the water. Keeps the quiche from being soggy.
I have to bake with Egg Beaters due to an allergy issue with my husband. Has anyone tried this recipe using those? If so, could you please tell me how much I should use? Thank you!
This ham spinach quiche in deep dish crust was good. The mistake I made was to use sweetened evaporated milk. My mistake. I’ll make again
This quiche was incredible! I used Julia Child’s tart dough for the crust (my go to fave). I have a proper quiche ceramic so I had to increase the eggs plus two. It turned out amazing!! I increased cheese as well 2 cups extra sharp (Cracker Barrel cheddar) plus 1/2 cup jalapeno jack and 1/4 cup parmesan fresh grate. It was to die for.
Do you precook pie crust
No.
I can find Marie Callenders Frozen Pie Crusts in our freezer section (I don’t know if it’s just local to my area). When I want to be more healthy with less carbs, I use a glass pie dish and do the above recipe. Both work out great.
Delicious! I made it as written, except I used a 9″ deep dish pie crust & heavy cream (because it’s what I had on hand). It did not overflow. It cooked perfectly in 50 minutes. I’ve tried a lot of quiches and this one is a keeper!
I made it 🙂 It was awesome! Thank you for your recipe! I used too much ham and didn’t have green onion (oh well) and used swiss. I thought the nutmeg would stand out but it didn’t. I did use a deep dish pie shell… Marie Callender’s. So good!
Easy and excellent! I followed the recipe exact except omitting one egg. Worked beautifully! Great way to change up leftover holiday ham! This quiche is even better leftover!
I made this recipe over the weekend and it was so good. I bought thick slice bacon from the butcher counter, cooked it on my outdoor gas grill and it was perfect. I also used a blend of two cheeses…..half cheddar and half Swiss. It was so yummy
I was worried that all those ingredients would overflow the pie pan but it did not. It all fit in the one shell. Just to be safe I put it on a silicone baking sheet for overflow but it did not!
I will make this again! So easy to make.
I used a frozen pie shell that measured 9″ at the top edge. I didn’t have fresh spinach so I used half a box of frozen chopped spinach. The pie shell looked full when I added the ham.spinach, onion and ham! I was sure it would overflow with 6 eggs and a cup of canned milk added. So I used only four eggs and with a half cup of a mixture of skim milk/sour cream. And it turned out absolutely perfect after 50 minutes at 350 degrees!
I was wondering why you didn’t pre-bake your pie crust. Every recipe I read recommends “blind baking” the crust in order to keep the bottom crust from getting soggy. Also, I am planning to make your ham and spinach quiche today, but there seems to be so many ingredients for one 9 inch pie crust. I have 2 crusts ready to go. Am I wrong? Next time I think I will use deep dish crusts. Thank you!!
I’ve had no issue with the crust getting soggy by not blind baking it. I’ve always made this recipe with a regular crust and have had no problems. Please make this dish however you like, this is just the way I make it. If you read the comments below you’ll see that it has wonderful reviews. Thanks!
Jane, I thought the same thing. I made this over the weekend and the 9 “ pie crust is perfect. I did put the pie pan on a silicone baking sheet just to be sure it would not overflow and it did not!
No, it’s just a regular pie shell.
Easiest recipe ever and so delish!
I had everything on hand except the crust….. so I made that, too. This quiche was delicious and my husband even liked it! (He’s not a quiche fan.) In fact, he asked about taking a slice to work for lunch. Will definitely be making this again!
Wonderful! So glad this recipe was such a hit!
The best quiche I have made, and, I have made quite a few! We loved it! I will most definitely make again. Oh, I used half/half. Thank you for the great recipe! 🙂
Would it be possible to freeze this? And should I bake it before I freeze it
I have not tried freezing it but I would think either way would work, Miriam.
I make quiches regularly with this recipe. I have cooked them and then frozen them. You can take them out later, defrost and reheat in microwaves for fast snacks. I used to do this for my mom when she had cancer. Prepped meals for her and froze them. When she felt like a bite of something, she would remove and reheat in micro.
This quiche recipe is amazing! But how did reheating in the microwave affect a flaky crust. My initial reaction is that it would make the crust too soft. Any advice?