This Easter Ham and Spinach Quiche is a tasty mix of creamy eggs, yummy ham, and fresh spinach all tucked in a flaky crust. It’s perfect for brunch or a special family dinner!
I love how colorful this quiche looks on the table. Plus, it’s a great way to use up leftover ham. I usually pair it with a simple salad for a delightful meal! 😊
Ingredients & Substitutions
Pie crust: A pre-made crust saves time and effort. If you want to make it from scratch, try using a simple dough with flour, butter, and water. You can also use a gluten-free pie crust if needed.
Easter ham: Any cooked ham works here. If you’re vegetarian, try substituting with cooked mushrooms or sun-dried tomatoes for a different flavor.
Spinach: Fresh spinach gives a bright flavor, but you can also use frozen spinach. Just make sure to thaw and drain it well to avoid excess water.
Cheese: Gruyère is my favorite for its excellent melting quality. However, Swiss or cheddar are good alternatives. Mix different cheeses for a unique taste!
Eggs and dairy: For a lighter option, you can use egg whites and skim milk. Dairy-free choices like almond milk or coconut milk work well too—just keep in mind they may change the flavor a bit.
How Do I Blind Bake a Pie Crust to Avoid Sogginess?
Blind baking is a vital step to ensure your quiche crust stays crisp. First, place the pie crust in your dish and trim it. Then prick the bottom with a fork to prevent bubbling.
- Preheat the oven to 375°F (190°C).
- Cover the crust with parchment paper and fill it with pie weights or dried beans — this keeps the crust from rising.
- Bake for about 8-10 minutes until it’s slightly golden.
- Remove the weights and parchment before adding your filling.
This step prepares the crust nicely, making your quiche deliciously satisfying! Remember, letting cool slightly helps with spreading the filling evenly.
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For The Quiche:
- 1 pre-made pie crust (9-inch)
- 1 1/2 cups cooked Easter ham, diced
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 4 large eggs
- 1 1/2 cups half-and-half or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 small onion, finely chopped (optional)
- 1 tablespoon olive oil or butter (for sautéing spinach and onion)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 45-50 minutes total, including baking time. After baking, let it cool for a bit before serving. Perfect for a festive brunch!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust:
Begin by preheating your oven to 375°F (190°C). Next, take your pre-made pie crust and place it into a 9-inch pie dish. Press the dough firmly against the sides and bottom, then trim off any excess. To keep it from bubbling up, prick the bottom a few times with a fork.
2. Blind Bake the Crust:
Blind bake your crust in the preheated oven for about 8-10 minutes. This step stops the crust from getting soggy later. Once it’s lightly golden, remove it from the oven and set it aside to cool a little.
3. Sauté the Vegetables:
In a skillet over medium heat, add olive oil or butter. If you chose to use onions, add them now and sauté until they become translucent, which should take about 3-4 minutes. Next, toss in the chopped spinach and cook until it wilts, about 2-3 minutes. Once done, take it off the heat and let it cool slightly.
4. Prepare the Filling:
In a large mixing bowl, whisk together the eggs, half-and-half (or milk), salt, pepper, and if you’re using it, the ground nutmeg. Mix well until everything is combined.
5. Combine All Ingredients:
Add the diced ham, sautéed spinach and onions, and shredded cheese to the egg mixture. Gently stir everything together until it’s well mixed.
6. Fill the Crust and Bake:
Pour the filling mixture into your partially baked pie crust. Spread it out evenly. Now, bake the quiche in your preheated oven for 35-40 minutes. It’s ready when the center is set and the top is golden brown.
7. Cool and Serve:
Once you remove it from the oven, let the quiche cool for about 10-15 minutes. This waiting time helps it set even more and makes it easier to slice. Cut into wedges and enjoy this delicious dish at your Easter brunch or any special occasion!
Enjoy sharing this delightful Easter Ham and Spinach Quiche with family and friends!
Can I Use a Different Type of Ham?
Absolutely! Any cooked ham, like leftover holiday ham or even deli ham, works perfectly in this quiche. If you’re vegetarian, consider using mushrooms or roasted bell peppers instead for a flavorful substitute.
Can I Prepare This Quiche in Advance?
Yes, you can! Make it a day ahead and store it in the fridge before baking. Just add an extra 5-10 minutes to the baking time if it’s straight from the refrigerator. Alternatively, you can bake it, let it cool, then store it in the fridge for up to 3 days. Reheat in the oven or a microwave before serving.
What Should I Do with Leftover Quiche?
Leftover quiche can be stored in the fridge in an airtight container for up to 3 days. To reheat, warm individual slices in the microwave or place the entire quiche back in the oven at 350°F (175°C) until heated through.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Frozen spinach is a convenient option. Just make sure to thaw it completely and drain any excess water to avoid a soggy quiche. You can do this in advance and squeeze out the moisture using a clean kitchen towel!
