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.
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!
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?
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.
How to make this Ham and Spinach Quiche
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.
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.
Absolutely! I really like the taste of Daiya Cheddar-style Shreds. They work great in this dish.
Ham Cheddar Spinach Quiche
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.
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.