Ham and Spinach Quiche
Servings 8 pieces
Ingredients
- 1 9 inch deep dish homemade pie crust OR frozen deep dish pie crust
- 1 ¼ cups heavy cream
- 5 large eggs
- 1 Tbsp chopped flat leaf parsley
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp ground mustard
- 1/16 tsp nutmeg
- 1 ½ cups diced cooked ham
- ⅓ cup shredded Parmesan cheese
- 1 ½ cups roughly chopped fresh baby spinach
- 1 ½ 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.
- To 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 ham. Sprinkle the remaining shredded Swiss cheese on top.
- Place into the preheated oven and bake for 30-40 minutes until spinach is tender and egg custard is cooked through.
- Allow the quiche to stand on the counter for at least 20 minutes before 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.