Spinach, Ham & Cheese Quiche Recipe for Brunch and Weeknights

This moist, fluffy ham and cheese quiche with spinach is an ideal dish for spring and summer brunches. Made from scratch yet simple to prepare, it combines cubed ham, freshly grated Parmesan, and tender baby spinach in a creamy egg custard for a rich, satisfying result your guests will love.

Aside from the pie crust (store-bought or prepared ahead), the filling comes together in minutes, making this quiche a dependable go-to for busy mornings or leisurely weekend brunches. The balance of savory ham, nutty Parmesan, and fresh spinach gives each bite great flavor and texture.

How to Make Ham and Cheese Quiche with Spinach

Main Ingredients

• 9-inch pie crust (par-baked)
• Large eggs
• Heavy cream (or half-and-half to reduce fat)
• Whole milk
• Freshly grated Parmesan cheese
• Fresh baby spinach
• Cubed ham steak (leftover holiday ham works well)

Tips for Homemade Pie Crust

If time is tight, a store-bought crust works fine. If you make your own, a few simple steps improve results:

• Chill the dough: Flatten the dough into a disc, wrap in plastic, and refrigerate for at least one hour before rolling.
• Use pie weights or dry beans for blind baking: Line the crust with parchment, add weights, and chill again for about 30 minutes to reduce shrinking.
• Par-bake the crust: Preheat the oven to 400°F and bake the crust with weights for about 15 minutes or until the edges begin to brown. Remove weights and parchment carefully.
• Dock the crust: Gently prick the bottom and sides with a fork to allow steam to escape, then return to the oven for another 8–10 minutes to crisp.

Preparing the Egg Custard

The filling is quick and flexible. Whisk eggs with cream and milk, then stir in cheese, spinach, and ham. For a standard 9-inch pie pan the recipe below works well; for a deep-dish pan increase the ingredients accordingly.

• 6 eggs for deep-dish (standard is 4)
• ¾ cup heavy cream and ¾ cup whole milk for a deep dish (adjust to recipe size)
• 1 teaspoon salt and 1 teaspoon black pepper (adjust to taste)
• 1½ cups freshly grated Parmesan cheese (or about 1 cup for a regular 9-inch)
• 2½ cups fresh spinach (loosely packed)
• 1½ cups cubed ham (or about 1 cup for a regular 9-inch)

Combine the whisked eggs, cream, and milk until smooth. Fold in the Parmesan, spinach, ham, and a pinch of salt and pepper. Pour evenly into the par-baked crust, distributing fillings so each slice has plenty of ham and spinach.

Baking the Quiche

Preheat oven to 400°F. Bake the filled quiche on the bottom rack to ensure the crust browns evenly. If the crust edges brown too quickly, protect them with thin strips of foil.

Baking time varies by dish depth: about 40–50 minutes for a standard 9-inch pan and 50–60 minutes for deep-dish. The quiche is done when the edges are set and the center still jiggles slightly — that yields a creamy, silky texture. To be certain, use the knife test: insert a thin knife about an inch from center; if it comes out clean the quiche is fully set.

Let the quiche rest 15–20 minutes before slicing so the filling firms up and slices come out clean. Quiche can be served warm, at room temperature, or cold. Keep it at room temperature for up to two hours, then refrigerate.

Make-Ahead and Freezing

You can prepare the filling the night before and refrigerate, and par-bake the crust ahead of time. Alternatively, bake the quiche fully up to three days in advance — flavors meld beautifully in leftovers.

To freeze, place the fully baked quiche uncovered in the freezer until solid (about an hour), then transfer to a freezer bag. Store up to three months. Reheat from frozen in a 350°F oven for 25–30 minutes or until heated through.

Variations

• Swap cheeses: cheddar, Gruyère, Swiss, or feta all work well.
• Add vegetables: cooked and well-drained mushrooms, bell peppers, onions, or roasted asparagus are great additions.
• Try different proteins: cooked bacon, sausage, or leftover roast chicken are tasty alternatives.
• Mini or crustless quiches: use a mini muffin tin for bite-sized portions, or skip the crust and grease the pan heavily for a lower-carb option.
• General ratio: about 1 cup fillings per 4 eggs with ½ cup each of cream and milk scales nicely.

Nutrition and Considerations

Quiche is a filling dish that provides protein and nutrients from eggs, cheese, and vegetables, but it can be high in calories and fat due to cream and pastry. Enjoy it in moderation or lighten versions by using half-and-half, less cheese, or a crustless approach.

Serving Suggestions

• Fresh fruit
• Banana or nut bread
• A simple green salad or arugula with vinaigrette
• Cheesy potatoes or a light potato side
• Warm cinnamon rolls for an indulgent brunch

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