This Easter Ham and Spinach Quiche is a tasty mix of creamy eggs, savory ham, and bright spinach, all wrapped in a flaky crust. Perfect for brunch or a festive meal!
I enjoy making this quiche because it’s so easy to throw together. Plus, leftovers make for a quick and yummy breakfast the next day. You can even customize it with your favorite veggies! 😄
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought crust for convenience, but homemade crusts bring a fresh taste. If you’re short on time, opt for a refrigerated pie crust. For a gluten-free version, almond flour or gluten-free pie crusts are good substitutes.
Ham: Diced ham gives a nice meaty flavor. If you don’t have ham, you can substitute cooked bacon or even sautéed mushrooms for a vegetarian option. Leftover holiday ham works great too!
Spinach: Fresh spinach is preferred for its texture and flavor. If it’s unavailable, you can use frozen spinach; just make sure to thaw and drain it well to avoid excess moisture in your quiche.
Swiss Cheese: Swiss is delicious, but if you want a bit more flavor, try Gruyère or even sharp cheddar. You can mix different cheeses for a richer taste.
Half-and-Half: If you want a lighter option, you can use whole milk or a dairy alternative like almond milk. Adjust the creaminess by mixing in a tablespoon of cornstarch if using a non-dairy milk.
How Do I Sauté Spinach without Wilting It Too Much?
Sautéing spinach is essential, but it can go from perfect to overcooked quickly! To get it right, follow these tips:
- Use medium heat to avoid burning it – you want it to wilt gently.
- Add a bit of oil or butter to your skillet first and let it heat up.
- Toss the spinach in just until it wilts, about 2-3 minutes. Don’t overcook.
- Let it cool slightly before mixing with the egg mixture to prevent curdling.
This technique keeps the spinach vibrant and bright in your quiche!
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For the Quiche:
- 1 pre-made pie crust (or homemade, enough to line a 9-inch pie dish)
- 1 cup cooked ham, diced
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup shredded Swiss cheese (or Gruyère)
- 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 tablespoon butter or olive oil (for sautéing spinach)
- 1 small onion, finely chopped (optional)
How Much Time Will You Need?
This delightful quiche will take about 15 minutes to prepare and an additional 40 minutes to bake. Be sure to allow 10 minutes for cooling before serving. In total, you’re looking at around 1 hour and 5 minutes from start to finish—a perfect dish for your Easter celebration!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Begin by preheating your oven to 375°F (190°C). If you’re using a pre-made pie crust, roll it out and fit it into a 9-inch pie dish. Trim and crimp the edges to your liking, then prick the bottom of the crust with a fork to prevent bubbling. Pop it in the oven for about 8 minutes until it just starts to set—don’t let it brown. Once done, take it out and set aside.
2. Sauté the Spinach and Onions:
In a medium skillet, heat the butter or olive oil over medium heat. If you’re using onions, add them in and sauté until they turn translucent, which should take about 3-4 minutes. Then, toss in the chopped spinach and cook until it’s wilted, about 2-3 minutes more. When it’s done, remove it from the heat and let it cool off a little.
3. Mix the Egg Filling:
In a large mixing bowl, crack the 4 eggs and whisk them together with the half-and-half or milk, salt, pepper, and nutmeg until everything is nicely combined.
4. Combine Everything:
Now stir the sautéed spinach and onions, the diced ham, and the shredded cheese into the egg mixture. Make sure it’s all mixed well!
5. Fill the Pie Crust and Bake:
Next, carefully pour the filling into your pre-baked pie crust, spreading it out evenly. Place it in the preheated oven and bake for 35-40 minutes. Your quiche is ready when it’s set in the center and lightly golden on top—the knife test works great here: it should come out clean when inserted into the center.
6. Cool and Serve:
Once it’s done, take the quiche out of the oven and let it cool for about 10 minutes before slicing. This helps it set up a bit more. Then, slice and serve your delicious Easter Ham and Spinach Quiche!
Enjoy your flavorful Easter Ham and Spinach Quiche!
Can I Use Frozen Spinach Instead of Fresh?
Yes! If you decide to use frozen spinach, make sure to thaw it completely and drain off any excess water. This prevents your quiche from becoming too soggy.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half on hand, whole milk works well as a substitute. For a richer texture, mix equal parts whole milk and cream, or use a non-dairy milk, adjusting with cornstarch for thickness if desired.
How Should I Store Leftover Quiche?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it in the oven for about 15 minutes at 350°F (175°C) until heated through.
Can I Make This Quiche Ahead of Time?
Absolutely! You can prepare the quiche in advance and refrigerate it unbaked for up to a day or bake it ahead of time and reheat it before serving. Just ensure it’s fully cooled before storing it.
