Spinach, Ham, and Cheddar Quiche
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 40 mins
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Servings
4 people
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Calories
647 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Spinach, Ham, and Cheddar Quiche
Description
This quiche starts with a homemade pie crust made from flour, butter, salt, and cold water, mixed to a crumbly dough, chilled, rolled out, and blind baked to prevent sogginess. The filling combines sautéed garlic, onions, cooked ham cubes, and fresh spinach that is wilted to remove excess moisture, ensuring the custard is not watery.
The custard base is prepared by whisking eggs with milk, seasoned with salt and pepper. The ham, spinach, and onions are mixed in along with shredded extra-sharp cheddar cheese to provide a sharp, melty texture throughout the filling. The mixture is poured into the pre-baked crust and baked again until the custard is set and the top is golden.
This quiche can be served warm or at room temperature and pairs well with salads or roasted vegetables. It can also be customized by adding other vegetables, but it’s important to sauté them first to remove excess moisture to maintain a firm filling.
If using unsalted butter in the crust, increase the salt slightly. Frozen spinach should be thawed and drained thoroughly. For convenience, a pre-made pie crust can be used if blind baked first. Baking times and doneness can vary, so cook until the center is set but still slightly jiggly.
Ingredients
- 1 cup ham cubed, cooked, thick cut
- 1 cup cheddar cheese shredded extra sharp
- 1 spinach 12 oz, bunch, cleaned
- 1/2 cup white onion diced
- 2 garlic minced cloves
- 1 -2 teaspoons olive oil
- 1 cup milk 2% is our preferred but you can use whatever you have.
- 4 egg
- salt to taste
- black pepper to taste
Pie Crust
- 1 1/4 cups all-purpose flour
- 2 tablespoons water cold
- 1/2 cup butter see notes for unsalted, slightly chilled, salted, cubed
- 1/2 tsp salt
Instructions
Make Pie Crust
- Sift flour, add salt, and then cut in the butter until dough is a consistency similar to bread crumbs. Slowly add the cold water and once combined shape into a smooth ball (don't over work), wrap in foil, and put in fridge to cool / rest for at least 30 minutes.
- Blind bake the crust. Pre-heat oven to 350 degrees. After 30 minutes, remove from fridge and roll out into a large circular shape on a floured surface. Gently place the dough over and into a 9 inch 1 1/4 inch deep pie pan (standard size) and then cut off excess around the edges. Bake for 10 minutes.
- Meanwhile, add garlic and onions to a saute pan with olive oil. Saute until onions are translucent. Add ham and then spinach and cook until spinach is wilted.
- In a large bowl, add eggs and milk and whisk vigorously. Then add ham, onions, and spinach and mix, then add cheese and mix all together.
- Slowly pour the mixture into the pre-baked pie crust and then add to oven. Bake for 40-50 minutes until middle is done and set. Edges should be browned, center set but still a little jiggly. Let cool for at least 10 minutes and then enjoy!
Notes
- Increase salt by 1/8 teaspoon if using unsalted butter in the pie crust.
- Pre-made pie crusts should be blind baked before adding filling to avoid sogginess.
- If using frozen spinach, thaw and drain thoroughly to prevent excess liquid in the quiche.
- Any additional vegetables should be cooked first to release moisture before incorporating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 281mg | 94% |
| Sodium | 1176mg | 49% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 319mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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