Breakfast on the Brain
I must have breakfast on the brain because the last few recipes I’ve published have been all about how to enjoy egg based brunchy foods. Making this ham and spinach quiche recipe isn’t just for breakfast. You can modify the ingredients to make this an easy weeknight dinner option.
Keep pre-made pie crusts, ham, and frozen spinach handy in the freezer and thaw when ready. Eggs are generally a staple, and if you don’t have Swiss cheese, use what you have or skip it all together.
What You’ll Need to Make Ham and Spinach Quiche
- Eggs – Can’t have a quiche without eggs. I’m fortunate to have neighbors who raise chickens and have an abundance of eggs to sell. I can usually get farm fresh eggs when needed. When I can’t, there are equally amazing egg options at the store.
- Ham – Today I’m using precut ham cubes. They were the same price as the block of ham and much more convenient. Cutting sliced ham or block ham into cubes will work too.
- Cream and Swiss Cheese – Bring in the element of fat with heavy whipping cream and fresh shredded Swiss cheese. Oh! Use extra ham and Swiss to make chicken cordon bleu… more on that later.
- Pie Crust – I’m going to cheat here and use a pre-made crust. I tried the crusts that already come in the pan, and I just don’t care for the flavor. They also stuck to the bottom of the pan, and the rim got too toasty. I recommend using the pie crust sheets you can roll out into your own pie pan.
How to Make Ham and Spinach Quiche
To make ham and spinach quiche with Swiss cheese, prepare the pie crust and par bake it for 5 minutes.
Next, saute the onions and spinach. To do this, peel and dice the onions. Saute the onions until they begin to soften. Then, add the spinach and salt. Continue to cook the spinach until it wilts and softens.
Whisk together the eggs, salt, pepper, cornstarch, and heavy whipping cream. The cornstarch is key to giving the quiche its height.
Mix the ham, cheese, spinach, and onions into the egg mix. Finally, pour the egg mix into the pan and bake. Allow the quiche to cool slightly before slicing. Then, dig in!
Tips, Tricks and FAQs
- Multipurpose Ingredients. I’m all about multipurpose use ingredients. Deli ham, pre-sliced or block ham will all work. Use the deli or sliced leftovers for sandwiches. Block or cube ham leftovers are great in a Cobb salad.
- Substitutions. If you don’t have heavy whipping cream, you can use milk. Likewise, if you don’t have Swiss cheese use what’s on hand… cheddar would be amazing. You can also leave it out altogether.
- Corn Starch. I wanted the filling to be fluffy and full (it deflated to a thin layer). I tried cream of tartar and whipping the whites of the eggs then, folding in the yolks. This created a weird foam on top and still deflated. Corn starch made the quiche hold its height. Don’t mix the corn starch directly into the eggs, it will clump. Mix it with the milk, then mix the milk with the eggs.
- How to Store Leftovers. Store the quiche in the pie pan and cover well with wrap. Store for 2-3 days. It’s best reheated in the oven. If heating in the oven, cover the rim of the crust with foil so it doesn’t cook further and burn. Or reheat in the microwave (no foil!).
Ham and Spinach Quiche Recipe
Ham and Spinach Quiche Recipe is a mouthwatering combination of salty ham and creamy, fluffy, eggy goodness.
Equipment
- Mixing bowls
- measuring cups
- measuring spoons
- chef's knife
- cutting board
- whisk or mixer
Ingredients
- 1 9" pie crust dough
- 1/4 cup finely diced onion
- 4 cups raw spinach or 1/2 cup thawed from frozen and well squeezed
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt for eggs + a dash for the spinach and onions
- 8 eggs
- 1/8 teaspoon ground black pepper
- 1 1/2 Tablespoon corn starch
- 1/2 cup heavy whipping cream or other milk to mix with corn starch
- 1 cup heavy whipping cream or other milk
- 3/4 cup cubed ham
- 1 cup shredded Swiss cheese (3/4 in eggs, 1/4 on top)
Instructions
- Dough. Prepare the pie dough per the instructions and line 9" pie pan. Fold over any excess dough on the edges. Then, pinch the edges of the crust to create a rippled edge. To do this, pinch the dough between your index and thumb on each hand, then push your pinchers together so that one index finger is between the index and thumb on the other hand. Repeat all the way around the rim of the pie crust. Set aside.1 9" pie crust dough
- Onion. Peel the onion. Cut off both ends. Slice into ribbons, then finely chop.1/4 cup finely diced onion
- Spinach. Measure spinach.4 cups raw spinach or 1/2 cup thawed from frozen and well squeezed
- Saute. In a skillet, add oil. Heat over low heat and add onions, fresh spinach, and a dash of salt. Allow the spinach to fully wilt and cook down, approximately 1-2 minutes. Remove the onion-spinach mix from the heat. If using frozen spinach, drain it well and it can be added directly to the egg mix without cooking.1 teaspoon olive oil, 1/2 teaspoon sea salt for eggs + a dash for the spinach and onions
- Eggs. Mix the eggs in a large bowl with sea salt and ground black pepper.8 eggs, 1/8 teaspoon ground black pepper
- Thickener. Mix corn starch into 1/2 cup of heavy whipping cream. Then, add this mix to the eggs and the other 1 cups of heavy whipping cream.1 1/2 Tablespoon corn starch, 1/2 cup heavy whipping cream or other milk to mix with corn starch, 1 cup heavy whipping cream or other milk
- Ham. Cut the ham into 1/4" pieces. Add to the eggs.3/4 cup cubed ham
- Cheese. Grate the Swiss cheese. Add 3/4 cup to the eggs.1 cup shredded Swiss cheese (3/4 in eggs, 1/4 on top)
- Mix. Then, fold in the spinach-onion mix into the eggs. Mix all ingredients well.
- Pour. Pour the egg mix into the pie crust. If needed, using a spatula, gently move the ham, spinach, and cheese around to evenly distribute the filling.
- Top. Sprinkle remaining 1/4 cup of cheese on top of the quiche.
- Bake. Place the pie on the center rack and bake for 40 to 45 minutes until the center is no longer liquid and the egg is slightly firm when pressed with a spoon. The top will be a golden brown.
- Stand. Allow the quiche to stand 5-10 minutes before slicing.
- Enjoy! Then, serve immediately.
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