There’s something comforting about a good quiche, and this spinach, ham, and cheese version is one I keep coming back to. It’s perfect for those mornings when I want to serve something special without spending hours in the kitchen. I often make it the night before – especially when we have guests staying over or during busy weekends.
What I really like about quiche is how it works for any meal of the day. It’s just as good for brunch as it is for dinner, and the leftovers make a great lunch. Plus, it’s one of those dishes where you can use up whatever’s in your fridge – though this combination of ham, cheese, and spinach has become a family favorite at our house.
If you’re looking for an easy make-ahead meal that feels a little fancy but doesn’t require a culinary degree, this quiche recipe is just what you need. Trust me, once you try it, you’ll find yourself making it again and again.
Why You’ll Love This Quiche
- Make-ahead friendly – You can prepare this quiche the night before and reheat it for breakfast, or enjoy it cold for lunch the next day – it tastes great either way!
- Simple ingredients – With basic ingredients like eggs, cheese, and ham that you probably already have in your fridge, this quiche comes together without any fancy shopping trips.
- Protein-packed breakfast – Thanks to the eggs, ham, and cheese, this quiche gives you the protein you need to start your day feeling satisfied and energized.
- Customizable recipe – Don’t have ham? Use bacon instead. Want different cheese? Go for it! This recipe works with whatever ingredients you have on hand.
- Perfect for any meal – While it’s traditionally a breakfast dish, this quiche works just as well for brunch, lunch, or even a light dinner with a side salad.
What Kind of Eggs Should I Use?
For quiche, regular large chicken eggs from the grocery store work perfectly fine – there’s no need to get fancy here.
Brown or white eggs will give you the same results since the only difference is the shell color.
If you have farm-fresh eggs, they’ll work great too and might even give you a slightly richer-colored filling thanks to their typically darker yolks.
Just make sure your eggs are fresh by doing the float test – fresh eggs will sink in a bowl of water, while older eggs float.
For the best results, bring your eggs to room temperature before mixing them into your quiche filling, as this helps them blend more evenly with the other ingredients.
Options for Substitutions
This quiche recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Pie crust: While a pre-made crust is convenient, you can make this crustless to keep it low-carb, or use a homemade crust. You could also try a potato crust or press hash browns into the pan for a different twist.
- Cheddar cheese: Feel free to swap the cheddar with Swiss, Gruyere, mozzarella, or any melting cheese you prefer. Each will give your quiche a different but tasty flavor profile.
- Ham: Not a ham fan? Try using cooked bacon, turkey, or even smoked salmon. For a vegetarian version, you could use sautéed mushrooms instead.
- Spinach: You can replace fresh spinach with frozen spinach (just make sure to squeeze out all the water), or try other greens like kale, Swiss chard, or arugula.
- Milk: Any kind of milk works here – whole, 2%, or even half-and-half for a richer result. For a dairy-free version, unsweetened almond or oat milk can work too.
- Nutmeg: While nutmeg adds a nice traditional touch, you can skip it or try a pinch of herbs like thyme or tarragon instead.
Watch Out for These Mistakes While Baking
The biggest challenge when making quiche is ending up with a soggy bottom crust – to prevent this, pre-bake your pie crust for about 10 minutes before adding the filling, and make sure to pat your spinach completely dry to avoid excess moisture.
Another common mistake is overcooking the quiche, which can lead to a rubbery texture – you’ll know it’s done when the edges are set but the center still has a slight wobble (it will continue cooking from residual heat).
To achieve the creamiest texture, bring your eggs and milk to room temperature before mixing, and avoid overmixing the ingredients which can create unwanted air bubbles in your filling.
For the best flavor distribution, layer your ingredients rather than mixing them all together – start with the cheese, then ham, followed by spinach, and finally pour the egg mixture over top.
What to Serve With Quiche?
Since quiche is already packed with protein and veggies, I like to keep the sides simple and fresh.
A light mixed green salad with a tangy vinaigrette dressing makes the perfect partner – the acidity helps balance out the richness of the eggs and cheese.
For brunch, I’ll often add some fresh fruit on the side, like berries or sliced melon, which adds a sweet note to the savory quiche.
If you’re serving this for lunch or dinner, roasted potatoes or a cup of tomato soup would round out the meal nicely.
Storage Instructions
Keep Fresh: This quiche tastes great for several days when properly stored! Pop it in an airtight container and keep it in the fridge for up to 4 days. It’s perfect for making ahead for busy weekday breakfasts or quick lunches.
Freeze: Good news – quiche freezes really well! Let it cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and aluminum foil. It’ll stay good in the freezer for up to 3 months. Just remember to label it with the date!
Reheat: When you’re ready to enjoy your quiche again, warm it in a 350°F oven for about 15-20 minutes if thawed, or 30-35 minutes if frozen. You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy. Just keep an eye on it to avoid overheating!
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 35-40 g
- Fat: 40-45 g
- Carbohydrates: 30-35 g
Ingredients
For the crust:
- 1 thawed pie crust (Pillsbury is my favorite for convenience)
For the quiche filling:
- 6 eggs (large, at room temperature)
- 1/8 tsp black pepper
- 2/3 cup fresh spinach
- 1/3 cup chopped ham
- 1 cup shredded cheddar cheese (sharp cheddar provides best flavor)
- 1/2 tsp salt
- 1/2 tsp nutmeg (freshly grated for best aroma)
- 1/2 cup milk (whole milk makes it richer)
Step 1: Prepare and Pre-Bake the Pie Crust
Begin by thawing the frozen pie crust according to the package instructions.
Once thawed, use a fork to make small holes in the crust to prevent it from bubbling.
Place the pie crust on a baking sheet for support and pre-bake it in a preheated oven at 350°F (175°C) for 10 minutes.
This helps set the crust before adding the filling.
Step 2: Prepare the Egg Mixture
In a large mixing bowl, combine the eggs, milk, a pinch of salt, a dash of pepper, and a hint of nutmeg.
Use a whisk to thoroughly blend the ingredients, ensuring the egg mixture is smooth and well-mixed.
Step 3: Assemble the Quiche
After the crust has pre-baked, remove it from the oven.
Evenly distribute the cooked spinach, diced ham, and shredded cheese on the bottom of the pie crust.
Carefully pour the prepared egg mixture over the spinach, ham, and cheese, filling the crust evenly.
Step 4: Bake the Quiche
Place the filled quiche back on the baking sheet to catch any overflow during baking.
Bake in the oven at 350°F (175°C) for 25 to 35 minutes, or until the top is golden brown and puffed, and the center is set.
Step 5: Cool and Serve
Once the quiche is fully baked, remove it from the oven and let it cool for a few minutes.
This will make it easier to slice and serve.
Enjoy your delicious homemade quiche warm or at room temperature!
