This Easter Ham and Spinach Quiche is a tasty mix of eggs, ham, and fresh spinach all baked in a flaky crust. It’s perfect for breakfast or brunch with family and friends!
Who knew quiche could be this fun? I love how colorful it looks on the table. Plus, it’s a great way to use up any leftover ham—no waste here! 🥚🥬
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought pie crust for convenience or make your own. If you’re gluten-free, consider using a gluten-free pie crust or a mix of almond flour and coconut flour for a homemade option.
Ham: Diced cooked ham is what gives this quiche its heartiness. Leftover ham works beautifully here. If you want a vegetarian option, replace the ham with sautéed mushrooms or roasted red peppers!
Spinach: Fresh spinach is key for its taste and texture. If you can’t find fresh, frozen spinach is a good substitute. Just make sure to drain it well before adding it to the quiche.
Cheese: Gruyère is my favorite because it melts wonderfully, but Swiss or cheddar are great alternatives. A bit of feta can add a nice twist as well if you fancy a tangy flavor.
Half-and-Half or Milk: Using half-and-half makes the quiche richer, but whole milk is a lighter choice. If you’re looking to cut dairy, try nut milk (like almond or cashew) or a substitute like silken tofu blended until smooth.
How Do I Blind Bake the Pie Crust Correctly?
Blind baking ensures your quiche crust stays crisp, especially when filled with wet ingredients. Here’s how to do it right:
- Preheat your oven to 375°F (190°C).
- Fit your pie crust into a pie dish, trim the edges, and prick the bottom with a fork to avoid bubbling.
- Line the crust with parchment paper, then fill it with pie weights, beans, or rice.
- Bake for 10 minutes, then remove the weights and parchment paper.
- Bake again for another 5 minutes until lightly golden. This step makes all the difference!
Let the crust cool slightly before adding your filling. This will prevent it from getting soggy!
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For the Quiche:
- 1 pre-made pie crust or homemade pie dough (enough for a 9-inch pie dish)
- 1 cup cooked ham, diced
- 2 cups fresh spinach leaves
- 4 large eggs
- 1 1/2 cups half-and-half or whole milk
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil or butter (for sautéing spinach)
- Optional: 1/4 cup finely chopped onion or shallot
How Much Time Will You Need?
This delightful quiche will take about 15 minutes to prep, and then you’ll need around 40-50 minutes for baking. So, plan for about 1 hour to 1 hour and 15 minutes total before you can dig into your delicious Easter Ham and Spinach Quiche!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important for ensuring the quiche bakes evenly.
2. Prepare the Pie Crust:
Place your pie crust into a 9-inch pie dish. Gently press it against the edges and trim any excess dough. Use a fork to prick the bottom of the crust to prevent it from bubbling up while baking.
3. Blind Bake the Crust:
To blind bake the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake for about 10 minutes. After that, remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool a bit.
4. Sauté the Spinach:
While the crust is baking, heat the olive oil or butter in a skillet over medium heat. If you’re adding onion or shallot, sauté it until it becomes translucent. Then, add the fresh spinach and cook until it’s wilted, about 2-3 minutes. Remove from heat and let it cool slightly before squeezing out any excess moisture.
5. Whisk the Egg Mixture:
In a large mixing bowl, combine the eggs, half-and-half (or milk), salt, pepper, and optional nutmeg. Whisk everything together until well mixed.
6. Layer the Filling:
Spread the cooked spinach evenly over the bottom of the pre-baked crust. Next, scatter the diced ham on top of the spinach, and then sprinkle the shredded cheese evenly over everything.
7. Add the Egg Mixture:
Pour the egg mixture slowly over the layered filling. This ensures an even distribution and helps everything stick together.
8. Bake the Quiche:
Put the quiche in the preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
9. Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for at least 10 minutes. This will help it set a bit more, making it easier to slice. Enjoy your flavorful Easter Ham and Spinach Quiche!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If using frozen spinach, make sure to thaw it completely and squeeze out all the excess moisture before adding it to the quiche. This will help prevent a watery filling.
How Do I Store Leftover Quiche?
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave or oven until heated through.
Can I Make This Quiche Ahead of Time?
Yes! You can prepare the quiche the day before and refrigerate it unbaked. When ready to serve, just bake it according to the instructions, adding a few extra minutes to ensure it’s cooked through.
What Other Vegetables Can I Add?
You can customize the quiche with other vegetables like bell peppers, zucchini, or mushrooms. Just sauté them until soft before adding to the filling mixture, and adjust the quantities to maintain the balance of ingredients.