Ham Spinach Quiche

Ingredients

• 1uncooked deep-dish pie shell
• 225 g (1 1/2 cups)cooked ham, chopped
• 45 g (1 1/2 cups)fresh baby spinach, chopped
• 50 g (1/2 cup)green onions, chopped
• 170 g (1 1/2 cups)cheddar or your favourite cheese, shredded
• 6eggs
• 240 ml (1 cup)evaporated milk, or regular milk or double cream
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• 1/4 teaspoonnutmeg
• A dashhot sauce or cayenne pepper

Instructions

1. 1

   Fill the pastry

   In a large mixing bowl, toss together the ham, spinach, green onions and 1 cup (about 113 g) of the cheddar. Tip the mixture into the pie shell. In the same bowl, whisk the eggs with the milk, salt, pepper, nutmeg and cayenne, if using.

2. 2

   Bake the quiche

   Pour the egg mixture over the ham mixture in the shell and scatter the remaining 1/2 cup (about 57 g) of cheese on top. Bake in an oven preheated to 175°C (350°F) for 50 minutes, or until the centre is set.

What is ham spinach quiche?

Quiche is a savoury baked pie with a filling held together by eggs and milk or cream. It is associated with French cooking, while this version uses familiar American-style ingredients such as cheddar and cooked ham.

The combination makes a practical way to use leftover ham. Spinach and green onions bring freshness, while the cheese adds a savoury, creamy layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2700 calories, 145g protein, 120g carbs, 185g fat.

The pastry, eggs and cheese contribute much of the energy and fat; the ham and eggs provide most of the protein, while the shell contributes carbohydrates. Serve a slice with salad or other vegetables for a more balanced plate.

Why a deep-dish shell works

Deep shell: the filling includes six eggs as well as ham, vegetables and cheese, so a deep-dish pastry shell gives it room. Keep the shell uncooked when filling it, as directed.

Balance the filling

Ham and spinach: chopping the ham and spinach helps distribute them throughout the quiche rather than leaving large pockets of either. Toss them with the green onions and most of the cheese before adding them to the shell.

Cheese: reserve half a cup for the top. This gives the surface a layer of cheese while the rest is mixed through the filling.

Whisk and pour carefully

Egg mixture: whisk the eggs, milk and seasonings together in the bowl used for the filling ingredients. Pour this over the ham mixture once it is in the shell so the filling is evenly covered.

Check when it is set

Centre: bake at 175°C (350°F) for 50 minutes, then check that the middle of the quiche is set. If it still looks liquid in the centre, continue baking until it has set.

Serve it as a meal

Breakfast or brunch: serve a slice on its own or with fruit for a simple plate. For lunch, pair it with a green salad or lightly dressed vegetables to balance the rich pastry, eggs and cheese.

Recipe notes & tips

• Use cooked ham, chopped into small pieces so it is easy to distribute through the filling.
• Keep the spinach chopped so it mixes evenly with the ham and cheese.
• Measure out the reserved half cup of cheddar before mixing the rest into the filling.
• Whisk the eggs and milk until combined before pouring them into the shell.
• Check the centre at the end of the stated baking time; it should be set rather than liquid.

Variations

• Change the cheese: use your favourite shredded cheese in place of cheddar.
• Use cream: replace the evaporated milk with double cream for a richer filling.
• Use regular milk: swap in regular milk if that is what you have available.
• Add heat: use a dash of hot sauce or cayenne to give the filling a little more kick.
• Use leftover ham: chop cooked ham from another meal to make the filling.

Common mistakes to avoid

• Adding all the cheese to the filling: reserve 1/2 cup to scatter over the top.
• Leaving the centre unset: check the middle after 50 minutes and bake until it has set.
• Using a shallow shell: choose a deep-dish pie shell to accommodate the filling.
• Pouring before the filling is in the shell: add the ham mixture to the shell first, then pour over the egg mixture.
• Forgetting the seasoning: whisk the salt, pepper, nutmeg and dash of hot sauce or cayenne into the eggs and milk.

How to store

Keep leftover quiche covered in the refrigerator and eat within 3–4 days. Reheat individual portions in the oven or microwave until hot throughout.

Frequently asked questions