This Easter Ham and Spinach Quiche is a delightful treat! It’s filled with savory ham, fresh spinach, and creamy eggs, all tucked into a flaky crust. Perfect for brunch!
I love how colorful this quiche looks on the table. Plus, it’s a great way to use up leftover ham. Who knew leftovers could taste this good? You might even find yourself having it for breakfast, lunch, and dinner! 😄
Key Ingredients & Substitutions
Pie Crust: You can use a pre-made crust for convenience, which I often do, but making it from scratch can give a fresh, flaky texture. If you’re gluten-free, look for gluten-free pie crusts available in stores.
Eggs: The egg is the base for the quiche, and I use large eggs for the best volume. If you’re looking for a lighter option, you can use egg whites instead or a vegan substitute like silken tofu—just blend it until smooth.
Heavy Cream: I prefer using heavy cream for a rich custard, but half-and-half or whole milk works too if you’re watching calories. For a dairy-free option, substitute coconut milk or any plant-based cream.
Diced Ham: Easter ham adds a nice festive touch, but you can use leftover ham, turkey, or even cooked bacon! For a vegetarian version, leave it out or add mushrooms instead.
Spinach: Fresh spinach is my go-to, but frozen spinach also works—just make sure to drain it well. You can swap it for kale or Swiss chard for a different flavor.
How Do I Blind Bake the Crust Perfectly?
Blind baking prevents a soggy crust when adding the filling. To do this, follow these steps closely:
- Preheat your oven to 375°F (190°C) and roll out your pie crust into a quiche pan.
- Prick the bottom with a fork to let steam escape while baking.
- Cover with parchment paper and fill with pie weights, dried beans, or rice to hold the crust down.
- Bake for 8-10 minutes, then remove weights and parchment, and let cool slightly before adding the filling.
Taking the time to properly blind bake ensures a crispy crust that isn’t soggy from the filling!
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For the Crust:
- 1 pre-made pie crust (or homemade, about 9-inch)
For the Filling:
- 6 large eggs
- 1 cup heavy cream (or half-and-half)
- 1 cup diced cooked ham (preferably Easter ham)
- 2 cups fresh spinach leaves, roughly chopped
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 1 small onion, finely chopped (optional)
- 1-2 cloves garlic, minced (optional)
- 1 tablespoon olive oil or butter
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
How Much Time Will You Need?
This delightful Easter Ham and Spinach Quiche will take about 15 minutes of prep time and 45 minutes for baking. Overall, you can expect about 1 hour of total time from start to finish, plus some cooling time before serving. It’s a quick and satisfying dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This step is crucial to ensure your quiche cooks evenly and develops a golden-brown top.
2. Prepare the Crust:
Take your pie crust and roll it out if using homemade. Place it into a 9-inch tart or quiche pan, trimming and crimping the edges as you like. Prick the bottom of the crust a few times with a fork to allow steam to escape. To prevent the crust from getting soggy, blind bake it in the oven for about 8-10 minutes, then take it out and set it aside to cool.
3. Cook Spinach and Aromatics:
In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion, cooking until it’s translucent (around 3-4 minutes). Stir in the minced garlic and cook for another 30 seconds until it’s fragrant. Toss in the chopped spinach and cook until it wilts and the moisture has evaporated. Once done, remove from heat and let it cool slightly.
4. Prepare the Filling:
In a large mixing bowl, whisk together the eggs and heavy cream until fully combined. Season it with salt, pepper, and a pinch of nutmeg if you’re using it.
5. Add the Fillings:
Fold in the diced ham, the cooked spinach mixture (with onions and garlic if you used them), and shredded cheese into the egg mixture. Mix gently until everything is well combined.
6. Assemble the Quiche:
Carefully pour the filling into your prepared pie crust, making sure it spreads evenly. This step ensures that every slice of quiche has a delightful mix of flavors!
7. Bake the Quiche:
Place the quiche in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
8. Cool and Serve:
Once it’s out of the oven, let the quiche cool for about 10 minutes. This allows it to set further, giving you cleaner slices when you cut into it. Enjoy your Easter Ham and Spinach Quiche warm or at room temperature—it’s sure to be a hit!
Can I Use a Store-Bought Crust for This Quiche?
Absolutely! A pre-made pie crust is a time-saver and works perfectly. Just make sure to follow the blind baking instructions to prevent a soggy bottom!
How Should I Store Leftover Quiche?
Any leftover quiche can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through or use the microwave if you’re in a hurry.
Can I Make This Quiche Vegetarian?
Yes! You can easily make a vegetarian version by omitting the ham and adding more vegetables like mushrooms, bell peppers, or zucchini. Just be sure to sauté them to remove excess moisture!
Is It Possible to Freeze Quiche?
Yes, you can freeze quiche! Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before reheating.
