There’s something undeniably elegant about a perfectly baked quiche—the way its golden, flaky crust cradles a creamy, savory custard studded with tender spinach, salty ham, and melted cheese.
This ham and spinach quiche is a brunch classic for good reason. It’s versatile enough for Easter, Mother’s Day, or a simple weekend gathering, yet easy enough to whip up for a weeknight dinner.
With a store-bought crust to save time or a homemade pastry for a personal touch, this recipe delivers that perfect balance of rich and fresh flavors. Serve it warm, at room temperature, or even cold—it’s delicious any way you slice it.
Instructions
Blind Bake the Crust
Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 to 7 minutes until the crust is lightly golden. Set aside to cool slightly. Reduce oven temperature to 350°F (175°C).
Cook the Spinach and Aromatics
While the crust bakes, heat the butter or oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add the spinach and cook for 2 to 3 minutes until wilted (if using fresh) or heated through (if using frozen, thawed, and squeezed dry). Remove from heat and let cool slightly.
Make the Custard
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined and smooth.
Assemble the Quiche
Spread the cooked spinach and onion mixture evenly over the bottom of the pre-baked crust. Sprinkle with the diced ham and shredded cheese.
Pour the custard mixture over the fillings, ensuring it spreads evenly. The fillings should be mostly submerged.
Bake
Place the quiche on a baking sheet (to catch any spills) and bake for 35 to 45 minutes, until the custard is set around the edges but still slightly jiggly in the center. The top should be golden brown, and a knife inserted near the center should come out clean.
Rest and Serve
Remove the quiche from the oven and let it rest for 10 to 15 minutes. This allows the custard to set fully for clean slicing. Garnish with fresh parsley or chives. Serve warm or at room temperature.
This Ham and Spinach Quiche is a timeless classic—creamy, savory, and elegant enough for any occasion.
