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Ham and Spinach Quiche
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Ham and Spinach Quiche

Course Breakfast, brunch, Main Course
Cuisine American
Keyword easy-quiche-recipes, ham-and-spinach-quiche, quiche-recipes
Prep Time 15 minutes
Cook Time 40 minutes
Stand time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 pieces
Author Melissa Sperka

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
  • 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.