This Easter Ham and Spinach Quiche is a fun dish packed with flavor! It has tender ham and fresh spinach nestled in a creamy egg mixture, all baked in a flaky crust.
It’s perfect for brunch or a family gathering. I love serving it warm, and I always find my guests going back for that second slice! Who could resist such a tasty combo? 🥚🥓
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the crust. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works surprisingly well!
Butter: I recommend unsalted butter for controlling the saltiness. You can substitute with coconut oil or margarine if you’re lactose-intolerant or prefer dairy-free options.
Fresh Spinach: If you can’t find fresh spinach, frozen spinach is a good alternative; just make sure to drain it well before using. Kale or Swiss chard can also work in a pinch!
Cheese: While Gruyère adds a lovely flavor, you could easily use shredded mozzarella or a sharp cheddar. For a lower-fat version, try a reduced-fat cheese.
Eggs: If you’re looking for an egg-free option, flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) can work here, though they’ll change the texture slightly.
How Do I Make My Quiche Crust Flaky and Delicious?
The crust is one of the most important elements of a quiche. Here are some tips to ensure yours turns out great:
- Keep your butter cold. Cold fat helps to create a flaky texture, making your crust light and crumbly.
- Do not overwork the dough when mixing. You want to mix until just combined—too much kneading can make the crust tough.
- Chill your dough. Refrigerating it allows the gluten to relax, preventing shrinkage during baking.
Blind baking is also a critical step. By pre-baking your crust, you avoid a soggy bottom. Following these steps will lead to a quiche that’s perfectly balanced and delicious!
How to Make Easter Ham and Spinach Quiche
Ingredients You’ll Need:
For The Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3-4 tbsp ice water
For The Filling:
- 6 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded cheese (Gruyere, Swiss, or cheddar)
- 1 cup cooked ham, diced
- 1 1/2 cups fresh spinach leaves
- 1 small onion, finely chopped (optional)
- 1 tbsp olive oil or butter (if using onion)
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
How Much Time Will You Need?
This Easter Ham and Spinach Quiche takes about 30 minutes to prepare and around 50 minutes to bake. You’ll need an additional 30 minutes to chill the crust, making the total time approximately 1 hour and 50 minutes including all steps. Perfect for a festive brunch!
Step-by-Step Instructions:
1. Prepare the Crust:
In a bowl, mix together the flour and salt. Using a pastry cutter or your fingers, cut in the cold butter pieces until the mixture looks like coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough comes together when pressed. Shape the dough into a disk, wrap it in plastic wrap, and place it in the fridge for at least 30 minutes to chill.
2. Preheat the Oven:
While your dough is chilling, preheat the oven to 375°F (190°C). This will ensure that the crust bakes evenly.
3. Prepare the Filling:
If you’re using onion, sauté the chopped onion in olive oil or butter over medium heat until it’s translucent and soft. Set it aside to cool. Next, wilt the fresh spinach in a pan or microwave briefly, then squeeze out any excess moisture.
4. Roll Out the Dough:
Take the chilled dough out of the fridge and roll it out on a lightly floured surface until it’s big enough to fit a 9-inch quiche or pie dish. Place the rolled dough into the dish and trim any excess edges. Use a fork to prick the bottom of the crust to prevent it from puffing up.
5. Blind Bake the Crust:
To avoid a soggy crust, line it with parchment paper and weigh it down with pie weights or dried beans. Bake it for about 10 minutes. After that, carefully remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden.
6. Assemble the Quiche Filling:
In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg. Add in the shredded cheese, diced ham, wilted spinach, and the sautéed onion (if using). Mix everything well.
7. Pour the Filling:
Carefully pour the filling mixture into your pre-baked crust, spreading it evenly.
8. Bake the Quiche:
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife in the center; it should come out clean.
9. Cool and Serve:
Allow the quiche to cool slightly before slicing it into wedges and serving. Enjoy your delicious Easter Ham and Spinach Quiche!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust can save you time. Just follow the package instructions for pre-baking, and then fill it with your prepared filling before baking as directed.
What Can I Substitute for Half-and-Half?
If you need a substitute for half-and-half, you can mix equal parts whole milk and heavy cream. Alternatively, use whole milk for a lighter option, but it may yield a slightly less rich quiche.
How Do I Store Leftover Quiche?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm them in the oven at 350°F (175°C) for about 15 minutes until heated through.
Can I Use Other Vegetables in the Filling?
Yes! Feel free to get creative with your vegetables. Bell peppers, mushrooms, or zucchini would all work well. Just be sure to sauté any vegetables that contain moisture to avoid a soggy quiche.