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    Urban Bliss Life » Blog » Ham and Spinach Quiche

    Published: April 11, 2018 / Updated: March 24, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Ham and Spinach Quiche

    1093 shares
    Jump to Recipe Print Recipe
    Ham Cheddar Spinach Quiche on urbanblisslife.com

    Boost your brunch game with this impressive, delicious, and easy-to-make Ham and Spinach Quiche! With the flakiest, most buttery crust I've ever made, it's a dish that will melt in your mouth. In this recipe, I've also added cheddar cheese for an extra punch of flavor.

    Ham and Spinach Quiche in a pie tin

    In Brunchland, quiche is both Queen and King.

    One quiche to rule them all? Hardly. There are dozens of quiche recipes to rule them all, and this classic Ham and Spinach Quiche is most definitely at the top, in my opinion!

    Ham and Spinach Quiche in a pie tin close up

    Quiche is the perfect brunch meal: it's a one-pan wonder (other than the crust), feeds a crowd, and is super easy to customize with a variety of savory fillings.

    What makes this Ham and Spinach Quiche so special?

    Ham and Spinach Quiche side view

    The magic of this quiche starts with the perfect pastry crust.

    I've tried many recipes, adapted several more, and when I came upon this New York Times pastry recipe, I knew I hit pastry GOLD.

    It's quite honestly the very best pastry crust I have ever made – hands down, no contest. Full stop.

    This crust is buttery, sturdy enough to hold a myriad of quiche filling ingredients, and yet at the same time, flaky enough to enjoy a beautiful crust-to-filling ratio in each bite.

    Tools and Equipment

    Here's what you'll need to make the ham and spinach quiche.

    • Stand mixer - to help make the flaky crust.
    • 9-inch fluted tart pan - with a removable bottom.
    • Skillet or sauté pan

    Ingredients

    Ham and Spinach Quiche ingredients

    For the pastry

    • All-purpose flour
    • Salt
    • Cold unsalted butter
    • Ice water

    For the quiche

    • Olive oil
    • Garlic clove
    • White or yellow onions
    • Spinach (about 1 cup)
    • Large eggs
    • Diced ham
    • Almond milk
    • Shredded cheddar cheese
    • Salt and pepper

    How to make this Ham and Spinach Quiche

    Ham and Spinach Quiche pre-bake

    Making the crust

    First, add flour and salt to the stand mixer bowl. Add butter and mix until it resembles course crumbles. 

    Add ice water and mix briefly, just until it forms a soft dough. Shape it into a round disc, wrap in plastic, and refrigerate for at least 2 hours.

    Then bring the dough to room temperature and roll it out into a 12 inch circle. Lay the dough over a 9 inch fluted tart pan and refrigerate for an hour. 

    Making the Quiche filling

    Sauté onions and garlic in olive oil until they are softened. Add spinach leaves and stir together until the spinach leaves are wilted and soft. 

    In a large bowl, stir together onions, garlic, spinach, diced ham, eggs, almondmilk, and cheese. 

    Pour mixture into the prepared pan with pastry crust and bake in the middle rack at 400 degrees for 30-35 minutes. 

    Recipe FAQs

    Ham and Spinach Quiche in a pie tin overhead
    Should I let the quiche rest before cutting?

    Yes, plan to rest the quiche for about 15 minutes after you take it out of the oven. The inside of the quiche will continue to cook while the outside cools down.

    Can I substitute the cheddar for dairy-free cheese?

    Absolutely! I really like the taste of Daiya Cheddar-style Shreds. They work great in this dish.

    More delicious brunch recipes

    • Healthy Apple Cinnamon Muffins
    • Corn Fritters
    • Cheese Spinach Mini Frittatas
    • Blackberry Citrus Ricotta Toast
    Ham Cheddar Spinach Quiche

    Ham Cheddar Spinach Quiche

    5 from 25 votes
    Recipe by Marlynn Schotland
    The perfect brunch, breakfast, and party dish, or a great dinner dish!
    Servings: 6 people
    Calories: 354kcal
    PRINT PIN RATE

    Ingredients

    Pastry

    • 1 cup all-purpose flour
    • ½ tsp salt
    • 8 tbsp (1 stick) cold unsalted butter, cut into ¼-inch pieces
    • 3 tbsp ice water

    Quiche Filling

    • 1 tbsp olive oil
    • 1 garlic clove, minced
    • ½ cup white or yellow onions, finely diced
    • 3 handfuls spinach (about 1 cup)
    • 5 large eggs
    • 1 cup diced ham
    • ½ cup almond milk
    • ½ cup shredded cheddar cheese
    • salt and pepper

    Instructions

    Make the Pastry Crust

    • Add flour and salt to the bowl of a stand mixer. Add butter and use a dough hook (or pastry cutter attachment) to cut the butter into the flour and salt until it resembles course crumbles. 
    • Add ice water to the mixture and mix briefly, just for about 20-30 seconds, until it forms a soft dough. Shape into a round disc, wrap in plastic, and refrigerate for at least 2 hours, or up to overnight. Bring the dough to room temperature before rolling out. 
    • When you're ready to roll out the crust, lightly flour a rolling surface and roll out the dough into a 12-inch circle. Lay the dough into a 9-inch fluted tart pan with removable bottom. Press the dough up the sides and refrigerate for about an hour. 

    Make the Quiche filling

    • Preheat oven to 400 degrees F.
    • Heat olive oil in a large skillet or sauté pan over medium-high heat. Add onions and garlic and sauté for about 2 minutes, just until the onions and garlic are softened. Add spinach leaves and stir, sautéeing all together for another 2-3 minutes, just until the spinach leaves are wilted and soft. 
    • In a large bowl, stir together onions, garlic, spinach, diced ham, eggs, almondmilk, and cheese. 
    • Pour mixture into the prepared pan with pastry crust.
    • Bake in the middle rack at 400 degrees for 30-35 minutes. 

    Notes

    You can use whole milk, 2% or 1% milk in place of almondmilk. 
    pastry crust recipe adapted from the New York Times
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 354kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 598mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2166IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    IF YOU MAKE THIS RECIPE, SHARE IT ON INSTAGRAM WITH #URBANBLISSLIFE AND TAG @URBANBLISSLIFE. I’D LOVE TO SEE WHAT YOU MAKE! AND IF YOU LIKE THIS RECIPE, PLEASE DO ME A HUGE FAVOR AND LEAVE A STAR RATING. THANK YOU, SWEET FRIENDS!

    PIN IT:

    Ham Cheddar Spinach Quiche on urbanblisslife.com
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      Reader Interactions

      Comments

      1. Nonnie B says

        September 16, 2020 at 11:57 pm

        what am i missing - why 1/2 cup almond milt?
        listed as an ingredient but not in the directions???

        Reply
        • Marlynn Jayme Schotland says

          September 17, 2020 at 7:59 pm

          Hi Nonnie B! The almondmilk is part of the filling, so add it with the eggs, cheese, onions, garlic, etc. You can also go without, but I find that the milk helps make it a little fluffier. Thanks!

      2. Cheri Hearty says

        June 29, 2020 at 5:36 pm

        5 stars
        YUMM! I've used a frozen pie crust for convenience but followed the filling directions. So very good. It makes a great easy quick breakfast for the week. Easy to reheat in the microwave and so very tasty!

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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