Description
This classic Ham and Cheese Quiche features a buttery pie crust filled with a creamy, cheesy mixture of eggs, ham, caramelized onions, and fresh spinach. Perfect for breakfast, brunch, or a light lunch, it’s topped with cheddar and Parmesan for rich flavor in every bite. An easy make-ahead meal that’s both satisfying and versatile, using simple ingredients for delicious results.
Ingredients
Units
Scale
Pie Crust
- 1 frozen or refrigerated pie crust (skip if going crustless)
Vegetables & Fillings
- 1 small onion
- 2 tablespoons butter
- 1 cup ham, diced
- 1 cup fresh spinach
Egg Mixture
- 4 eggs
- 1 egg yolk
- 1 1/4 cup half and half (or heavy cream)
Cheese
- 1 cup cheddar cheese
- 1/2 cup Parmesan cheese
Optional Garnish
- Chopped bacon
- Green onions
- Parsley
Instructions
- Prepare the Pie Crust: Check your pie crust’s instructions. If using frozen, allow it to sit out and thaw as directed. You may need to pre-bake it according to package instructions. Spread the crust into a lightly greased 9-inch pie pan or springform pan.
- Prepare the Oven: Preheat your oven to 350°F (175°C).
- Caramelize the Onion: Slice the onion into ½-inch strings. Melt butter in a medium skillet over medium-low heat, then add the onions. Cook for 20-25 minutes, stirring frequently, until golden and caramelized.
- Add Ham and Spinach: Add the diced ham to the onions and cook for 5 minutes to blend the flavors. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Whisk Egg Mixture: In a large bowl, add the eggs, egg yolk, and half and half. Whisk vigorously for 1 minute until smooth.
- Assemble the Quiche: Evenly distribute the cooked ham, onions, and spinach mixture over the bottom of the pie crust. Sprinkle with half of both cheeses.
- Add Egg Mixture: Pour the egg mixture over the filling, leaving a little space at the top as the eggs rise during baking. Top with the remaining cheeses.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the top is golden and the center is set. If the crust browns too quickly, use a pie crust shield to prevent burning.
- Rest & Serve: Let the quiche rest for 5-10 minutes before slicing. Garnish with chopped bacon, green onions, and/or parsley, and serve warm.
Notes
- Heavy cream can be substituted for half and half for a richer texture.
- Letting the quiche cool slightly before slicing makes cleaner pieces.
- You can make this recipe crustless by skipping the pie crust and pouring the filling into a greased pie pan.
- Add your favorite veggies or different cheeses for extra flavor variations.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 760mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 190mg
