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overhead photo of a ham and cheese quiche on a marble countertop with a blue and white striped napkin
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5 from 4 votes

Ham and Cheese Quiche Recipe

This quiche recipe is loaded with savory flavors like ham, cheese, spinach, cream cheese, green onions and more!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: brunch recipe, holiday breakfast recipe
Servings: 8 servings
Calories: 382kcal
Author: The Chunky Chef

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!

Notes

  1. 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.
  2. 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.
  3. Feel free to use a homemade pie crust instead.
  4. 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

Calories: 382kcal | Carbohydrates: 16g | Protein: 16g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 848mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4148IU | Vitamin C: 9mg | Calcium: 167mg | Iron: 2mg