Ham and Spinach Quiche

Course Breakfast, Main Course

Cuisine American, Southern

Keyword easy-quiche-recipes, ham-and-spinach-quiche, quiche-recipes

Prep Time 15

Cook Time 40

Stand time 20

Total Time 1 5

Servings pieces

Calories 452kcal

Author Melissa Sperka

Ingredients

1 9 inch deep dish homemade pie crust OR frozen deep dish pie crust
1 1/4 cups heavy cream
5 large eggs
1 Tbsp chopped flat leaf parsley
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp ground mustard
1/16 tsp nutmeg
1 1/2 cups diced cooked ham
1/3 cup shredded Parmesan cheese
1 1/2 cups roughly chopped fresh baby spinach
1 1/2 cups shredded Swiss or Gruyere cheese divided

Instructions

Preheat the oven to 375°F. If using a homemade pie crust, press into a 9 inch deep dish pan. Crimp edges as desired. If using a frozen or homemade crust, place onto a baking sheet for easy moving in and out of the oven.
In a small mixing bowl, whisk together heavy cream, eggs, chopped parsley, onion powder, salt, pepper, garlic powder, dry mustard and nutmeg.
Assemble: Arrange diced ham evenly over bottom of pie crust. Sprinkle Parmesan cheese over ham. Sprinkle 1 cup of shredded Swiss or Gruyere over Parmesan.
Arrange chopped spinach over shredded cheese. Pour the filling evenly over the spinach layer making sure it's evenly distributed. It's helpful to use a fork to gently move spinach in places to allow it to reach the ham. Sprinkle the remaining shredded Swiss cheese on top.
Place into the preheated oven and bake for 30-40 minutes until the center is set when the pan is gently shaken. The spinach should be tender and egg custard cooked through.
Allow the quiche to stand on the counter for at least 15-20 minutes before slicing and serving.

Notes

Should you choose to use Pillsbury or a similar brand of refrigerated crusts for this quiche, I recommend using both rolled together to form a thicker pie crust.

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