Spinach Ham and Cheese Quiche
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This simple Spinach Ham and Cheese Quiche has something for everyone. It's loaded with healthy spinach, cheesy goodness, and ham for added protein. Serve this up with a side of Roasted Rosemary Potatoes or toasted bagels with my Dill Cream Cheese Spread!
If you love quiche as much as I do, be sure to check out my Bone Broth Ham & Cheese Quiche, Apple Cheddar Bacon Quiche, or my Cheesy Veggie Quiche.
Table of Contents
You will love this savory quiche because it can be eaten any time of day! That's something I love about quiche, it's an amazing breakfast, brunch, lunch, or even dinner. In the morning, I love enjoying this with a half of bagel and my Dill Cream Cheese Spread. And for lunch or dinner, I'll eat this Spinach Ham and Cheese Quiche with a salad like my Kale Apple Salad.
This Spinach Ham and Cheese Quiche is also a great dish to make ahead of time. If you are hosting brunch or just want to meal prep, this is an amazing make ahead recipe. Just be sure to store it in the fridge. You can reheat it easily in your oven, toaster oven, or air fryer. Do not use a microwave to reheat this as the crust will become incredibly soggy! But, it reheats to perfection in the oven.
Why You'll Love This Recipe
Savory Pie: The savory blend of salty ham, creamy cheese, and fresh spinach creates a harmonious flavor profile that is both satisfying and comforting.
Balanced Nutrition: This Spinach Ham and Cheese Quiche combines protein-rich ham, nutrient-dense spinach, and calcium-packed cheese, offering a well-rounded meal that supports muscle health, bone strength, and overall health!
Versatile Meal Option: This quiche is perfect for any time of day—be it breakfast, brunch, lunch, or dinner—making it a versatile dish that fits seamlessly into any day.
Easy to Prepare: With simple ingredients and straightforward preparation, this Spinach Ham and Cheese Quiche is an easy-to-make dish that doesn’t require extensive cooking skills, making it perfect for beginner bakes.
Ingredients
Butter: I use Organic Valley Salted Butter.
All Purpose Flour: My favorite is Cairnspring Mills!
Eggs: I use Organic Valley large eggs, be careful if using medium or extra large as you can have too little filling or too much. You can weigh eggs to make sure you have the right amount if using a different size. One large egg will weigh about 50 grams, so if using medium or extra large, weigh them out. Use extra eggs for breakfast or pie wash.
Spices: Organic dried sage, dried rosemary, onion powder, salt, and pepper give this quiche great flavor.
Cheese: I use Organic Valley Grassmilk Raw Cheddar and I grate it myself. Check out 5 Reasons to Grate Your Own Cheese for more info.
Milk: I use Organic Valley Grassmilk in this recipe.
Spinach: Organic spinach adds greens and nutrients to this. Kale will also work in its place.
Ham: You can use leftover holiday ham or ham deli slices.
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Pie Weights
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 2
Preheat the oven to 350°F.
Step 3
On a floured surface, roll out the crust to ¼-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Step 4
Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove pie weights and parchment paper, and bake again for 15 minutes. The edges will start to brown.
Step 5
To make the filling: In a medium bowl whisk together the eggs, milk, sage, rosemary, and onion powder. Add in white cheddar cheese, spinach, and ham and mix together. Transfer to the quiche crust and spread evenly.
Step 6
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure you use cold butter for the crust, the colder the butter, the flakier the crust!
- Make sure you use pie weights (or beans, rice, or quinoa) or something to hold your quiche crust in place while par baking. If you don't use one of these items to hold the crust in, it will sink while baking the first time. You need to use a weighted item when par baking because there is nothing inside to hold the dough in place. That's why the weights are important. The par baking is important because the filling is a liquid, the liquid itself won't hold the crust up when baking. So this is why you par bake first, that way the crust is partially baked (that's where the term par bake comes from) and it can stay up on its own to support a liquid filling.
- If your quiche looks giggly, don't be afraid to bake it a little bit longer! If you see it wet or giggly in the center, add 2 more minutes to your timer and go increments of 2 minutes and keep checking it. It should be set when removed from the oven.
- You can bake this quiche a day ahead of when you plan to enjoy it. Just store it in the fridge overnight and you can easily reheat the entire quiche before serving!
- Don't reheat this quiche in the microwave as the crust will become soggy! You can easily reheat the quiche in your toaster oven, air fryer, or regular oven on a bake or warm setting until it's hot.
FAQ's
Yes, just add ¼ teaspoon of fine sea salt to the crust.
Quiche is delicious all on its own, but I also love toast as a side. You can also serve with pancakes, waffles, bagels, sausage, bacon or your favorite breakfast items. Try my Homemade Sesame Bagels or Homemade Pork Breakfast Sausage with this quiche.
Always reheat quiche in the oven or toaster oven. You can place on a baking sheet or piece of foil and heat on a warm setting or at 350°F for about 5 to 10 minutes, or until warm. Never reheat in the microwave as it will become very soggy!
Craving More?
Spinach Ham and Cheese Quiche
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 4 large eggs
- ½ cup milk
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon onion powder
- 30 grams grated white cheddar
- 14 grams spinach
- 4 slices ham (diced)
- salt and pepper
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
- Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- On a floured surface, roll out the crust to 1/4-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
- Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.
- To make the filling: In a medium bowl whisk together the eggs, milk, sage, rosemary, and onion powder. Add in white cheddar cheese, spinach, and ham and mix together. Transfer to the quiche crust and spread evenly.
- Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
- Store in the fridge for up to 5 days.
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