Spinach, Ham and Cheese Quiche

Want a quick, easy dinner tonight? How about one that will double as breakfast tomorrow morning? This easy quiche is simple to make, delicious, and by all accounts, even better the next day. Plus, who can resist spinach when it’s baked into a tasty quiche?

This is my sister Dorothy’s recipe. Okay, okay, it’s not just her recipe. She made this and I did the hard work of photographing it, ha! She’s been making it for us lately, and we both love it. It’s filling and yet not heavy. We have it for dinner and then we have breakfast and/or lunch for the next day or two. It reheats beautifully in the microwave but you can also just remove it from the fridge and let it sit at room temperature until you’re ready to eat.

Prep time
Cook time
Total time
Serves: 8
  • 8 large eggs, well beaten
  • ¾ cup ham, chopped in small pieces
  • ½ bag frozen spinach
  • 1 small onion, sweet onion, if possible
  • 2 cups shredded cheese, Jarlsberg, Cheddar, or whatever kind you like
  • ¾ cup heavy cream
  • 1 frozen deep dish pie shell
  • salt and pepper
  1. Preheat oven to 350 degrees. Bake frozen pie shell about 10 minutes, do not fully cook. Saute ham, spinach and onion in a skillet over medium heat, until onion softens.
  2. Meanwhile, beat eggs with cream in a large mixing bowl. Pour sauteed mixture into eggs and combine well.
  3. Pour egg spinach mixture into partially baked pie shell. Bake at 350 degrees for approximately an hour, until eggs are set and quiche is golden brown. Check part way through cooking time; If quiche is getting brown too fast, cover with aluminum foil to finish cooking.
  4. Note: If you have a little extra egg mixture, pour into a ovenproof dish and bake along with the big dish, but it will probably not take as long to cook.


Dorothy says the ingredients and amounts are just a guideline. She says to add more or less of each ingredient to your preferences. We both love it with spinach, but want to try it with fresh asparagus. Also, how about throwing a little chopped tomato in? Use the cheese you love. Make it your own:)

Thanks so much for reading. Please leave a note and let me know what’s on your mind. Have a good day:) Di

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  • Niki Curry March 1, 2014, 10:17 am

    I think this recipe is easy enough, I could even make it. Mmmmmmmm it looks good!

    • admin March 2, 2014, 1:26 pm

      Haha, no worries, Nik…You can definitely do this! thanks daughter;)

  • Danni@SiloHillFarm March 2, 2014, 5:25 am

    A good quiche is worth it’s weight in gold to me! This looks great and I bet you are right…it would be fabulous with asparagus. It’s almost time for that yummy, pencil-thin spring asparagus too!
    Danni@SiloHillFarm recently posted…CHERYL BUTTS IN: What We CollectMy Profile

    • admin March 2, 2014, 1:27 pm

      Oh my gosh, I’m so ready for some good asparagus!! Thanks Danni:)

  • heather f March 4, 2014, 11:34 am

    Because I have millions of eggs, I was thinking I needed a good quiche recipe. Thinking this’ll be just the ticket. I would also like it with some sauteed mushrooms. Definitely asparagus YUM!
    heather f recently posted…Time to Think About Getting your Irish on. Irish Soda Bread!My Profile

    • admin March 4, 2014, 7:12 pm

      Haha, your good little chickens are laying like crazy huh?? Good deal. Make this, and do me a favor and make some devilled eggs too. I’ve been craving them lately for some odd reason?? Thanks Heather!!

  • Amy of while wearing heels March 6, 2014, 8:30 am

    Your pictures, as usual, look as if they’ve come right out of a magazine. This looks delicious. I just made a quiche last night! So, I know that I can actually succeed in making this recipe too. Yum.
    Amy of while wearing heels recently posted…‘Spring/Easter RoundupMy Profile

    • admin March 6, 2014, 4:06 pm

      Amy, you are so sweet! Thanks so much! And yes, whip this up, girl!!


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