Spinach and Ham Quiche

This simple and hearty spinach and ham quiche is perfect for breakfast, brunch, or an evening meal. Easy to make, creamy egg filled quiche a great way to use up leftovers.

Spinach and Ham Quiche

Packed with spinach and ham, this quiche can be whipped up in minutes, making it a tasty holiday brunch or breakfast. 

Being highly customisable, this quiche can be made to please everyone, making it a great addition to your meal plan.

Spinach and Ham Quiche Tips

• If you prefer a crustless quiche, make sure to grease your pie dish well and maybe sprinkle some cheese before adding the fillings.
• This recipe uses a pre-made crust, though you can make your own using your favourite crust recipe.
• As with most quiches, they can be made ahead of time. Reheat in the oven or microwave when ready to eat.
• The egg mixture can be made in advance and placed in an airtight container in the fridge for 1 -2 days in advance.

Serving Quiche

Quiche can be served on its own, with salads or roast vegetables.

• Cauliflower Broccoli Salad
• Pumpkin, Feta and Rocket Salad
• BLT Salad
• Tomato-Spinach Pasta Salad
• Marinated Zucchini Tomato Salad
• Creamy Greek Pasta Salad
• Sweet Potato Pomegranate Salad
• Chorizo, Egg and Potato Salad
• Creamy Potato Salad
• Creamy Cucumber Salad
• Classic Greek Salad
• Orange Maple Glazed Ham
• Buddha Bowls with Peanut Sauce

Quiche Variations

• Add one diced onion and sauté it with the ham and garlic powder before adding to the pie
• Vegetables such as sweet potato, cauliflower, broccoli, zucchini can all be added. Just dice them into small pieces or grate carrot and zucchini and cook to release any liquids before adding to the quiche. Cooking and removing the liquids helps to keep your quiche from going to watery.
• Frozen spinach can be used, just make sure to defrost and drain before using.
• For a creamy quiche, use cream instead of milk.
• Add ½ cup of sliced spring onions to the mixture.
• The Swiss cheese can be swapped out for a different cheese such as cheddar cheese, or sharp cheddar.
• For a bit of heat, add a dash of hot sauce or cayenne pepper.

Storing this Quiche

Once cool, place in the fridge for up to 5 days.

To freeze, wrap in cling wrap, then aluminium foil or place in a freezer-safe container. Store for up to 3 months.

Ingredients for Making this Quiche

To make this quiche, you will need:

• Pie Crust – 9″
• Diced Ham
• Freshly chopped spinach
• Shredded Swiss Cheese
• Eggs
• Whole Milk
• Salt
• Black Pepper
• Garlic Powder
• Nutmeg (optional)

Making Spinach and Ham Quiche

Preheat oven to 190˚C (375˚F).

Prepare the pie crust ready for the quiche. If making your own pie crust, remember to blind bake before adding the fillings.

In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder and nutmeg (if using).

Sprinkle the ham, spinach and cheese into the pie crust so that they are all spread around evenly.

Pour the egg mixture over top of the ham filling.

Place the quiche in the centre rack in the oven.

Bake for 35 to 45 minutes, until the centre is set and the top is golden.

Remove from oven and allow to cool for about 10 minutes before cutting and serving.

Serve warm or cold.