This quiche recipe is loaded with savory flavors like ham, cheese, spinach, cream cheese, green onions and more! Plus it can be made with a homemade OR store-bought pie crust, can be prepped ahead, and is perfect for a holiday brunch!
This is one of my Breakfast/Brunch recipes I know you’ll want to keep on hand!
Believe it or not, Easter is around the corner! If you’re looking for something great to serve your family for an Easter brunch, look no further than this savory ham and cheese quiche.
I never knew that quiches could be kid-friendly, but both this one, and my bacon spinach quiche have been family favorites for quite some time now.
In fact, when my daughter was in preschool, the teachers were making a big chart of all the kid’s favorite foods, and my daughter declared “egg pie” as her favorite.
So from that point on, quiche became known as “egg pie” in our household!
We like to have it as a light dinner, alongside a green salad or some roasted mushrooms or asparagus.
How to make ham and cheese quiche?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Blind bake. Baking the crust with no filling in it ensures a non-soggy bottom crust.
- Combine custard ingredients. This is the eggs, heavy cream, and seasonings.
- Fill pie crust. Add the spinach, ham, cheese, green onions, and cream cheese.
- Add custard. Pour the egg mixture over the filling.
- Bake.
Helpful Tip!
Make sure to squeeze the thawed spinach to remove the excess liquid. Wet ingredients make for a wet filling which may not set. It only takes a minute, so be sure not to skip this step.
Variations of this recipe
- Crust – to keep this recipe easy, it calls for a store-bought pie crust, however if you prefer a homemade pie crust, you can certainly use one.
- Dairy – if you’d prefer not to use heavy cream, you can substitute with half and half, or whole milk. I haven’t tested any dairy with a lower fat percentage, as quiches need some fat content in order to fully set.
- Spinach – if you prefer less spinach, reduce the amount as desired.
- Ham – I usually pick up some pre-diced ham from the grocery store, but if you have leftover ham from a holiday, this is a perfect use for it!
- Cheese – if you’d like some variety, try replacing some of the cheddar with gruyere or colby jack.
- Cream cheese – if you’d prefer, you can omit the cream cheese.
FAQ’s
Since the egg filling is a savory custard, it can be challenging to tell if a quiche is done. The easiest way is to insert a knife or toothpick in the center. If it comes out clean, it’s finished baking. You could also check the temperature with a meat thermometer (it should be at least 160°F).
This can sometimes happen when you don’t blind bake the crust. In my spinach quiche, I don’t blind bake it, and we don’t have issues with a soggy crust… however I know some people prefer a crisper bottom. This recipe calls for blind baking (baking the crust for a bit with no filling in it), so you shouldn’t have any trouble.
Making quiche ahead of time
I think quiche is one of those recipes that taste best when made right before serving. However, there are things you can do to work ahead and save time!
How to prep ahead for this recipe:
- Ham – the ham can be diced ahead of time and kept refrigerated.
- Cream cheese – this can be cubed and kept refrigerated.
- Spices – these can all be combined and stored at room temperature.
- Green onions – can be sliced and kept refrigerated.
- Crust – if making a crust from scratch, this can be made ahead of time and kept refrigerated.
Storage
Leftovers should be refrigerated in an airtight container and enjoyed within 3-5 days.
Freezing
Leftover quiche can also be frozen! Add to a freezer-safe container and freeze for up to 3 months.
Thaw in the refrigerator, then reheat as desired.
My Favorite Fine Mesh Sieve!
You can use any strainer to press the liquid out of your spinach, but my favorite tool is this fine mesh sieve. The tight mesh keeps all your spinach in the sieve, and you can use it for draining, scooping pasta out of the pot, etc.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 frozen pie crust thawed
- 5 large eggs
- 3/4 cup heavy whipping cream
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground nutmeg
- 8 oz frozen chopped spinach thawed and squeezed to drain excess liquid
- 1 cup diced cooked ham
- 3/4 cup shredded cheddar cheese
- 2 green onions sliced
- 4 oz cream cheese cut into small cubes
Instructions
Prepare
- Preheat oven to 375°F. Set out a rimmed baking sheet.
Blind bake
- Once oven is preheated, add the thawed pie crust on the rimmed baking sheet, and gently prick the bottom of the crust a few times with a fork.
- Bake for about 8-10 minutes, or until very lightly golden brown. Remove from the oven and set aside.
Reduce oven temperature
- Reduce the oven temperature to 350°F.
Whisk together the custard
- To a mixing bowl, add eggs, heavy cream, salt, pepper, garlic powder, onion powder, and nutmeg. Whisk to combine well.
Assemble quiche
- Make sure to squeeze the excess liquid out of the thawed spinach. I like to add the spinach to a fine mesh sieve and then press down it with paper towels.
- Add spinach, ham, cheese, green onions, and cream cheese to the partially baked pie crust.
- Pour in the custard, giving things a gentle stir to combine.
Bake
- Place the baking sheet with the assembled quiche back in the oven (remember, it's at 350°F now), and bake for 40-45 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
Rest and serve
- Let the quiche rest at room temperature for 5-10 minutes after baking.
- Serve hot and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this recipe will serve 8, with one slice being the serving size. However, the exact amount and size of the servings are up to you.
- Quiche may be baked in smaller individual pie pans, but you’ll have to experiment to figure out the exact baking time, as I haven’t tested this.
- Feel free to use a homemade pie crust instead.
- If you prefer not to blind bake your quiche’s crust, skip that step, and assemble the quiche in the thawed crust. Bake as directed, but it may take a few minutes longer (just check it with a toothpick to be sure).
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Doug says
Too much for a 9 inch pie crust. And there must be larger ones. The quiche was fine.
Catalina says
This is my type of breakfast! I am making this quiche for tomorrow morning!
Sandra says
This was a huge hit for breakfast!! I can’t wait to make it again!
Erik says
Haven’t had a quiche in ages, so this really hit the spot!
Erin says
Looks incredibly delicious! I would love to make this!