I love quiche. I love it because it’s like a blank canvas, just like pizza. You can make so many different kinds of quiche and they are all delicious – always! Today I’m sharing a recipe for Spinach Ham & Cheese Quiche.
I prefer to make quiche in a tart pan, which is different than a pie pan. Tart pans have a bottom that is easily removed, therefore letting the quiche come out easily when cut. It also makes a flatter quiche versus using a pie pan, where it’s angled on the bottom, and then you don’t get an even filling to crust ratio. The tart pan I used I linked here, incase you don’t have one, definitely get one!
This Spinach Ham & Cheese Quiche recipe is so easy to make! And the best part is you can eat this for literally any meal – breakfast, lunch, or dinner. Serve it with a bagel or piece of toast for breakfast. Serve it with a salad or potatoes for lunch or dinner! Recipe for this easy quiche is below.
Tips for Making the Best Spinach Ham & Cheese Quiche
• Use the correct size pan, make sure to have a 9-inch tart pan and not a 9-inch pie pan, they are completely different. The tart pan is smaller, so if you use a pie pan, you’ll be struggling for this to fit inside in a bad way.
• Make sure you use cold butter for the crust, the colder the butter, the flakier the crust!
• Make sure you use pie weights (or beans, rice, or quinoa) – or something to hold your quiche crust in place while par baking. If you don’t use one of these items to hold the crust in, it will sink while baking the first time. You need to use a weighted item when par baking because there is nothing inside to hold the dough in place. That’s why the weights are important. The par baking is important because the filling is a liquid, the liquid itself won’t hold the crust up when baking. So this is why you par bake first, that way the crust is partially baked (that’s where the term par bake comes from) and it can stay up on its own to support a liquid filling.
• If your quiche looks giggly, don’t be afraid to bake it a little bit longer! If you see it wet or giggly in the center, add 2 more minutes to your timer and go increments of 2 minutes and keep checking it. It should be set when removed from the oven.
• You can bake this quiche a day ahead of when you plan to enjoy it. Just store it in the fridge overnight and you can easily reheat the entire quiche before serving!
Spinach Ham & Cheese Quiche
Makes 9-inch quiche
95 grams (3/4 cup) organic all purpose flour
1/2 teaspoon organic cane sugar
6 tablespoons (85 grams) organic salted butter, cold
2 1/2 to 3 tablespoons cold water
4 organic large eggs
1/2 cup organic milk
1/4 teaspoon organic dried sage
1/4 teaspoon organic dried rosemary
1/4 teaspoon onion powder
30 grams (1/3 cup) organic grated white cheddar
14 grams (1/3 cup) organic spinach
4 slices organic ham, diced
fine sea salt and black pepper to taste
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready. Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Preheat the oven to 350°F.
On a floured surface, roll out the crust to 1/4-inch thick. Place in a tart pan and form against sides. Fold over edges to create even sides that are flush with the edge of the pan.
Place a piece of parchment paper into the quiche pan and fill with rice or pie weights. Par bake for 25 minutes, remove beans and parchment paper, and bake again for 15 minutes. The edges will start to brown.
To make the filling: In a medium bowl whisk together the eggs, milk, sage, rosemary, and onion powder. Add in white cheddar cheese, spinach, and ham and mix together. Transfer to the quiche crust and spread evenly.
Bake for 40 minutes, until set. Serve immediately with sea salt and pepper.
Store in the fridge for up to 5 days.
High Altitude — Bake 350°F for 20 minutes for the first par bake, remove beans and parchment paper and bake again for 10 minutes. Once filled, bake for 35 minutes, until set.