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.
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
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
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
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.
More delicious brunch recipes
Ham Cheddar Spinach Quiche
Ingredients
Pastry
- 1 cup all-purpose flour
- 1/2 tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cut into 1/4-inch pieces
- 3 tbsp ice water
Quiche Filling
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 cup white or yellow onions, finely diced
- 3 handfuls spinach (about 1 cup)
- 5 large eggs
- 1 cup diced ham
- 1/2 cup almond milk
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Hey Kate! Flour is the first ingredient listed in the recipe section. It’s one cup! And it is 1 tablespoon of olive oil — that is also listed in the ingredients section :) There are three ingredients listed as 1/2 cup: onions, almond milk, and cheese. What browser are you using? I can see all of the ingredients listed clearly on my computers and phones. Maybe refresh and see if they all show up for you too?
Always use the store-bought pastry crust. That being said, this is an amazing recipe and I plan to save it in Pinterest! Thank you for sharing.
Do you put the milk in with the eggs?
looks absolutely delicious must give this a try
Quiche is one of my favorite breakfast/brunch meals, but I never think about making it! After seeing this recipe, I think I’m going to replace waffles with this quiche! I love spinach, ham, and cheese.
It’s one of my favorites too! It’s a great way to mix up breakfast!
This one looks so easy-to-cook and delicious. I used to think that ham cheddar spinach quiche requires a lot of preparation and practice. But now I have got enough confidence to proceed.
Yay, I’m glad! Let me know how it is! :)
This looks absolutely amazing Marlynn – I might cheat a bit though and use a store bought crust… I’m definitely not much of a breakfast/brunch cook.
That is totally fine! ;)
I love love love a good quiche. And this is exactly how I like mine. Though just reading this brings a little tear to my eyes, as we recently found out both our boys have developed allergies to cows dairy, gluten, AND pork (what the effffff?!?!?!) so making this at home is out until we figure out what’s going on with this crazy diet thing happening at home.
But I can imagine how amazing all of these perfect flavors taste together!
Aww I know it’s hard. I have a dairy intolerance (among MANY many other food intolerances) but luckily am not totally allergic, so I can eat a small amount and it won’t kill me. I’m working on my list of favorite dairy-free, gluten-free and vegan items and hope that will help you find some things you can substitute in many recipes! To start, the Daiya shredded cheese is actually great in quiche, and it’s dairy-free!! Good luck, Mary! Feel free to ask me any questions too about non-dairy items.
I am always looking for new/good brunch recipes for when we have weekend guests. This looks perfect with a mimosa and some fresh fruit. Thanks!
That would make a great pairing! :)
Your crust is perfect! I love ham, cheddar and spinach in a quiche, but I haven’t had one that I adored in a while! I am so happy I found your recipe! I’m going to try your recipe this weekend!
Yay! Let me know how you like it! Thanks, Elaine!
Ham and cheddar is such a delicious and classic combo for a quiche. I love that you have added some greens too.
I agree! They’re a great combo! Thanks, Dannii!
Butter is so the key to a good crust in my book. Looks delish!
I agree! It makes all the difference!
this would be great for brunch or dinner! or mothers’ day!! yum! i love quiches and i ALWAYS forget to make them!
Great idea for mother’s day!
This looks like an amazing option for breakfast or brunch, I can’t wait to make it this weekend!
It’s makes such a great breakfast! Thanks, Sara!
This quiche looks so tempting. Love that yu added spinach and meat. Perfect all-in-one breakfast.
Thanks so much Savita!