This Easter Ham and Spinach Quiche is a tasty treat that’s perfect for brunch. With a crispy crust, creamy filling, and bits of ham and fresh spinach, it’s packed with flavor!
It’s so easy to make that I often whip one up for special occasions or cozy weekends. Plus, my family loves how colorful and yummy it looks on the table! 🥚🌿
Key Ingredients & Substitutions
All-purpose flour: This is the base for your crust. If you’re gluten-free, you can use a gluten-free all-purpose blend instead. Just make sure it has xanthan gum for the right texture.
Unsalted butter: I love using unsalted butter for better control over seasoning. If you’re looking for a dairy-free option, try coconut oil or vegan butter, but keep in mind it may change the flavor slightly.
Fresh spinach: Spinach brings a lovely color and nutrients. You can swap it with kale or Swiss chard if you like. Frozen spinach is also a great alternative; just be sure to thaw and drain it well!
Easter ham: Any leftover cooked ham works great! For a lighter option, diced turkey or chicken could also work. If you’re vegetarian, consider using sautéed mushrooms or zucchini instead.
Cheese: I personally love cheddar for its sharpness, but feel free to use any cheese you enjoy. Feta or goat cheese can add a nice tang if you want something different.
How Do I Blind Bake the Crust Perfectly?
Blind baking is crucial for a flaky and crisp crust. Here’s how to get it right:
- After rolling out your dough, carefully fit it into your pie pan and trim the edges.
- Prick the bottom with a fork to prevent bubbling.
- Line the crust with parchment paper and fill it with pie weights or dried beans. This helps keep the shape while baking.
- Bake for about 15 minutes, then remove the weights and bake for another 5 minutes until it’s lightly golden. Don’t rush this step—it makes a big difference!
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For The Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For The Filling:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups cooked Easter ham, diced
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or Gruyere work well)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This delightful quiche will take about 20 minutes to prepare with an additional 45-55 minutes to bake. Don’t forget to factor in at least 30 minutes of chilling time for the crust! So, you’re looking at about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, mix the flour and salt together. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. Form it into a disk, wrap it in plastic wrap, and place it in the fridge to chill for at least 30 minutes.
2. Preheat the Oven:
As your dough chills, preheat your oven to 375°F (190°C). This way, it’s ready for your quiche once you’ve assembled it.
3. Roll Out the Dough:
Once chilled, roll out the dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie or tart pan, trim any excess dough, and prick the bottom with a fork. For blind baking, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then take out the parchment and weights, and bake for another 5 minutes until light golden. Remove from the oven and set aside.
4. Prepare the Filling:
In a skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it’s translucent. Then, add the spinach and cook until it’s wilted. Take it off the heat and drain any excess moisture.
5. Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk or half-and-half, salt, black pepper, and optional nutmeg until fully combined.
6. Combine All Ingredients:
Add the cooked onion, spinach, diced ham, and shredded cheese into the egg mixture. Stir gently to combine all the ingredients evenly.
7. Assemble the Quiche:
Pour the filling into the pre-baked crust and smooth the top with a spatula.
8. Bake:
Place the assembled quiche back in the preheated oven and bake for 30-40 minutes. You can check if it’s done by inserting a knife near the center; if it comes out clean, your quiche is ready.
9. Cool and Serve:
Remove the quiche from the oven and let it cool for about 10-15 minutes before slicing. This allows for easier serving! Enjoy your Easter Ham and Spinach Quiche warm or at room temperature!
Happy cooking!
Can I Use Store-Bought Pie Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought pie crust will save you some effort. Just follow the package instructions for pre-baking, if necessary, before adding your filling.
Can I Use Other Vegetables Instead of Spinach?
Yes, you can! Feel free to substitute spinach with vegetables like kale, zucchini, or bell peppers. Just make sure to sauté any firmer vegetables to soften them before adding to the quiche mix.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat slices in the microwave or warm it up in the oven until heated through.
Can I Freeze the Quiche?
Yes, you can freeze the quiche! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the fridge overnight before reheating.
