A hearty breakfast quiche is one of my favorite dishes to enjoy. It’s a combination of all the best things – veggies, protein, a little cheese, and the best egg custard filling. If you have never made a quiche you may be thinking it’s complicated but trust me it isn’t!
Watch How to Make This Recipe
All you need are a few eggs, simple veggies, ham, and a pie crust (store bought is fine!) to whip up this flavorful recipe. This quiche is so easy to customize, easy to make, and you can swap whatever ingredients you need to make it dairy or gluten free.
I know you will love this recipe! It’s the perfect addition to your breakfast or an easy recipe for your holiday brunch menu!
What is Quiche?
If you have never had breakfast quiche before then you are in for a true treat. Quiche is a French tart that consists of a flaky pie crust that’s been filled with an egg custard and a combination of veggies, meat, cheese or seafood.
Quiche is incredibly easy to customize and a great way to use up the ingredients you have on hand. It’s the perfect dish to serve for breakfast, brunch, or lunch.
Eggs: the base of the quiche custard is eggs. You’ll need six large eggs for this recipe.
Half and Half: to help create that rich custard base you will also need half and half. I include some other options for a replacement below if you need them.
Hot Sauce: this adds a little extra flavor to the quiche! feel free to add more if you like things on the spicier side.
Ham: you can buy ham and use it or use leftover ham from a holiday dinner. Either will work well!
Veggies: we’re using a combination of yellow onion, green onion, and baby spinach for this simple quiche.
Sharp Cheddar: for that extra cheesy goodness we’re using shredded sharp cheddar cheese!
Pie Crust: the flaky pie crust is one of my favorite parts of a quiche. You can make your own pie crust using my homemade all butter pie crust recipe or grab your favorite frozen store bought brand. Either will work incredibly well!
Ingredient Substitutions and Frequently Asked Questions
Half and Half – don’t have half and half or just prefer not to use it? you can easily swap the half and half for full fat coconut milk or whole milk instead.
Ham – you can buy pre-cooked ham to use or easily use leftover cooked ham if you prefer! not a fan of ham? leave it out altogether or replace it with another breakfast meat like sausage or bacon.
Veggies – this recipe is incredibly easy to customize. Add your favorite combination of veggies and make it your own. I sometimes add chopped mushrooms, kale, or whatever you have on hand.
Cheese – Need to keep the recipe dairy free? Swap the half and half for coconut milk and leave off the cheese entirely. You can also use your favorite dairy-free shredded cheddar if you like.
Pie Crust – If you need to make this recipe gluten free you can use your favorite frozen gluten free pie crust!
Helpful Kitchen Tools
mixing bowl: I like to use a good sized mixing bowl to give myself plenty of room to mix up the egg custard.
whisk: a big balloon whisk is the best (and easiest!( way to mix up all the eggs.
box grater – this is my preferred way to grate my cheddar cheese for the quiche.
sheet pan – placing the quiche on a sheet pan and then placing it in the oven makes handling the quiche super easy and prevents unnecessary mess.
parchment paper – I like to line my sheet pan with parchment paper before placing the quiche on top just in case there are any spills.
How to Make Ham Spinach Quiche
Step One: Preheat your oven to 400 degrees.
Step Two: Next, add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk everything together until well combined and set aside.
Step Three: Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the diced ham. Cook the ham for 2-3 minutes just until it begins to brown.
Step Four: Next add the garlic and onion to the pan. Sauté for another 3-5 minutes until the onion is translucent.
Step Five: Add the baby spinach to the skillet, sauté for a minute until the spinach is wilted, and then remove the skillet from the heat.
Step Six: Pour the ham and spinach mixture into the pie crust and then top with shredded sharp cheddar cheese.
Step Seven: Pour the whisked egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 20-25 minutes until crust is golden brown and the egg is set.
Step Eight: Remove the quiche from the oven and let sit for 10 minutes before slicing and serving!
Tips and Tricks for the Best Quiche
Remove any excess fat – usually ham is pretty lean but on the off chance yours is a bit oily I recommend draining any excess fat before adding in the veggies. This will help you to avoid a greasy quiche.
Bake the quiche on a parchment lined baking sheet – I like to place my quiche on a sheet pan lined with parchment paper just in case any of the egg custard spills on its way into the oven. This helps to prevent any mess and avoid extra cleanup.
Double the filling – Whenever I’m making a quiche I always make extra filling for a rainy day. I just double the veggies and ham, halve the mixture, and freeze the extra. The next time I’m ready to make a quiche I just heat up the frozen filling, whisk the egg mixture, and add everything to my pie crust.
Can I Use a Frozen Store Bought Crust?
Yes! You absolutely can use a frozen store bought pie crust for this recipe. There’s no need to par-bake the crust for this particular recipe. I like to let my crust thaw out for 10-15 minutes before adding the filling, then the egg custard, and baking.
Can I Make This Crustless?
Yes! Feel free to turn this into a crustless quiche/breakfast casserole if you prefer. Just grease a 9-inch pie dish with avocado oil and pour the filling into the dish. Pour over the egg mixture and bake. After the quiche is finished baking you’ll slice and serve!
Can I Make Quiche Ahead of Time?
Yes! I often make a quiche on Sunday or Monday and enjoy leftovers for breakfast or lunch throughout the week. You can make and bake your quiche and just simply reheat in a warm oven or microwave when you are ready to eat!
If you want to do some prep in advance you can make the egg custard up to 1-2 days in advance and store in an airtight container in the fridge until you are ready to use.
You can also make the ham and spinach veggie filling in advance and store in the fridge until you are ready to use it as well. Then, all you have to do is assemble and bake when you are ready!
What to Do You Serve with Quiche?
You can serve the quiche on its own or add some sides to the mix! A few of our family’s favorite side dishes are crispy roasted breakfast potatoes, a delicious green side salad, or creamy cheddar cheese grits.
I hope you give this Ham and Spinach Quiche a try! It’s a delicious and hearty breakfast option that everyone will love!
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Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the diced ham. Cook the ham for 2-3 minutes just until it begins to brown.
Next add the garlic and onion. Sauté for another 3-5 minutes until the onion is translucent.
Add the baby spinach to the skillet, sauté for a minute until the spinach is wilted, and then remove the skillet from the heat.
Pour the ham and spinach mixture into the pie crust and then top with sharp cheddar cheese.
Pour the egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 20-25 minutes until crust is golden brown and the egg is set.
Remove from the oven and let sit for 10 minutes before slicing.
Keywords: ham and spinach quiche, ham spinach quiche, spinach and ham quiche
Recipe by: Ashlea Carver / All the Healthy Things | Photography by:THE MINDFUL HAPA