Easter Ham and Spinach Quiche

Easter brunch at our house is always a joyous occasion, filled with laughter, family, and of course, delicious food. Over the years, I’ve experimented with countless dishes, striving to find that perfect centerpiece that’s both impressive and comforting. This Easter Ham and Spinach Quiche has become just that. The first time I made it, the aroma alone had everyone gathered in the kitchen, eager to take a bite. The flaky, buttery crust gives way to a creamy, savory filling packed with smoky ham and vibrant spinach. It’s rich yet surprisingly light, and the subtle nutmeg spice adds a touch of warmth that makes it truly special. Even my pickiest eater, my nephew, devoured a slice (and then another!). This quiche isn’t just an Easter dish; it’s become a year-round staple in our home, perfect for brunches, light lunches, or even a satisfying weeknight dinner. It’s incredibly versatile, and I can honestly say it’s one of the most requested recipes in my repertoire. If you’re looking for a dish that’s guaranteed to impress and delight, look no further – this Easter Ham and Spinach Quiche is a winner every time.

Ingredients

• Pre-made Pie Crust (14-15 oz): Provides a convenient and flaky base for the quiche. You can use refrigerated or frozen, thawed.
• Cooked Ham (8 oz, diced): The star protein, adding smoky and savory flavor. Leftover Easter ham works perfectly!
• Fresh Spinach (10 oz): Adds vibrant color, earthy flavor, and healthy nutrients. Baby spinach is ideal for its tenderness.
• Eggs (6 large): The binding agent for the quiche filling, creating a rich and creamy texture.
• Heavy Cream (1 cup): Contributes to the luxurious richness and creaminess of the quiche.
• Whole Milk (1/2 cup): Balances the richness of the heavy cream and lightens the filling slightly.
• Gruyere Cheese (1 cup, shredded): Offers a nutty, slightly sweet flavor that complements ham and spinach beautifully. Other cheeses can be substituted.
• Parmesan Cheese (1/4 cup, grated): Adds a salty, umami boost and a lovely golden crust when baked.
• Yellow Onion (1/2 medium, finely chopped): Provides a subtle savory base note to the filling. Shallots can also be used for a milder flavor.
• Garlic (2 cloves, minced): Enhances the savory flavors of the ham and spinach.
• Butter (2 tablespoons, unsalted): Used for sautéing the onion and garlic and adds richness.
• Nutmeg (1/4 teaspoon, ground): Adds a warm, subtle spice that elevates the quiche.
• Salt (1/2 teaspoon, or to taste): Seasons the quiche and enhances the flavors.
• Black Pepper (1/4 teaspoon, freshly ground, or to taste): Adds a touch of spice and depth of flavor.

Instructions

1. Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). If using a pre-made pie crust, remove it from the refrigerator or freezer and allow it to come to a slightly workable temperature if frozen. Place the pie crust in a pie dish. If you want to pre-bake the crust (for an extra crispy bottom), line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment and bake for another 5 minutes. Let cool slightly. If you are not pre-baking, simply prick the bottom of the crust with a fork a few times to prevent it from puffing up too much during baking.
2. Sauté Onion and Garlic: Melt butter in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. Wilt Spinach: Add the fresh spinach to the skillet in batches. It will seem like a lot, but it wilts down significantly. Cook, stirring frequently, until the spinach is wilted and tender, about 3-5 minutes. Remove from heat and let cool slightly.
4. Prepare Ham and Cheese: While the spinach cools, dice the cooked ham into small cubes or bite-sized pieces. Shred the Gruyere cheese and grate the Parmesan cheese. Set aside.
5. Whisk Eggs and Dairy: In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined and smooth.
6. Combine Filling Ingredients: Add the sautéed onion and garlic mixture, wilted spinach (squeezing out any excess moisture), diced ham, shredded Gruyere cheese, and grated Parmesan cheese to the egg mixture. Stir gently to combine all ingredients evenly.
7. Season and Spice: Season the quiche filling with salt, black pepper, and ground nutmeg. Taste and adjust seasonings as needed. Be mindful of the saltiness of the ham and cheese when adding salt.
8. Pour Filling into Crust: Carefully pour the prepared quiche filling into the prepared pie crust, spreading it evenly.
9. Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the crust is golden brown. The center should be just slightly set – it will continue to firm up as it cools. To check for doneness, gently jiggle the pie dish – the center of the quiche should have a slight wobble, but not be liquid. You can also insert a knife into the center; it should come out mostly clean.
10. Cool and Serve: Remove the quiche from the oven and let it cool in the pie dish for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes slicing easier. Serve warm or at room temperature.

Nutrition Facts

(Per serving, assuming 8 servings per quiche. Nutritional values are approximate and may vary based on specific ingredients and brands.)

• Serving Size: 1 slice (1/8 of quiche)
• Calories: Approximately 420 kcal
• Protein: 20g

(Note: These values are estimates and for informational purposes only. For precise nutritional information, use a nutrition calculator with specific ingredient brands and quantities.)

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, dicing ham, shredding cheese, wilting spinach, and preparing the filling).
• Cook Time: 35-45 minutes (baking time in the oven).
• Total Time: Approximately 1 hour 5 minutes to 1 hour 25 minutes.

(Note: Preparation time can be reduced by using pre-shredded cheese and pre-diced ham. Using a store-bought pie crust also significantly reduces prep time.)

How to Serve

This Easter Ham and Spinach Quiche is incredibly versatile and can be served in various ways for different occasions. Here are some serving suggestions:

• Brunch Centerpiece:
  • Serve warm as the star of your Easter brunch spread.
  • Pair it with a fresh fruit salad, like a mix of berries and melon.
  • Offer a side of breakfast pastries like croissants or muffins.
  • Include a green salad with a light vinaigrette to balance the richness.
  • Serve alongside mimosas, orange juice, or coffee for a complete brunch experience.
• Light Lunch or Dinner:
  • Enjoy a slice of quiche for a satisfying and flavorful lunch or light dinner.
  • Serve with a simple side salad, such as a mixed green salad or a tomato and cucumber salad.
  • Accompany with a cup of soup, like a creamy tomato soup or a light vegetable broth.
  • Offer a crusty baguette or some whole-wheat bread for dipping in the quiche filling.
• Potluck or Gathering Dish:
  • Quiche is a fantastic dish to bring to potlucks, picnics, or gatherings.
  • It travels well and can be served warm or at room temperature.
  • Slice into smaller wedges for easy serving at a buffet table.
  • Consider making mini quiches in muffin tins for individual servings.
• Holiday Meal Side Dish:
  • While perfect for Easter, this quiche can also be a delicious side dish for other holiday meals.
  • Serve it alongside roasted meats like chicken or turkey.
  • Pair it with other vegetable sides like roasted asparagus or green beans.
• Temperature Options:
  • Warm: Serve directly from the oven or slightly warmed for the most comforting experience.
  • Room Temperature: Quiche is delicious at room temperature, making it convenient for picnics and gatherings.
  • Cold: While less common, quiche can also be enjoyed cold, especially on a hot day.

Additional Tips for the Perfect Easter Ham and Spinach Quiche

1. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, it’s crucial to squeeze out as much excess moisture as possible. Excess water can make the quiche filling watery and prevent it from setting properly. Use your hands or a clean kitchen towel to press out the liquid.
2. Don’t Overbake the Quiche: Overbaking can result in a dry and rubbery quiche. Bake until the center is just set and still has a slight wobble. It will continue to firm up as it cools. Watch it closely in the last 10 minutes of baking.
3. Blind Bake the Crust for Extra Crispness: For a truly crispy crust, especially if you are using a homemade crust or are concerned about a soggy bottom, blind bake the crust before adding the filling. This involves pre-baking the crust partially before adding the wet filling.
4. Use Quality Cheese: The flavor of the cheese significantly impacts the overall taste of the quiche. Gruyere is highly recommended for its nutty and slightly sweet flavor that pairs beautifully with ham and spinach. However, you can also use other cheeses like Swiss, cheddar, or a blend of cheeses.
5. Customize with Add-ins: Feel free to customize the quiche with other ingredients you enjoy. Consider adding sautéed mushrooms, bell peppers, caramelized onions, or different herbs like thyme or chives.
6. Make it Ahead of Time: Quiche is a great make-ahead dish. You can prepare the entire quiche a day in advance and store it covered in the refrigerator. Reheat gently in a low oven (300°F or 150°C) until warmed through, or serve at room temperature.
7. Use Leftover Ham Strategically: This recipe is perfect for using up leftover Easter ham or any cooked ham. Dicing the ham into small, even pieces ensures it distributes well throughout the quiche and cooks uniformly.
8. Consider a Homemade Crust (If Time Permits): While a pre-made crust is convenient, a homemade pie crust can elevate the quiche to another level. If you have the time, try making a classic butter pie crust or a pate brisee for a truly special quiche.

FAQ Section: Your Easter Ham and Spinach Quiche Questions Answered

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess moisture as possible before adding it to the quiche filling. You will typically need about 10 ounces of frozen spinach (thawed and squeezed) to equal 10 ounces of fresh spinach.

Q2: Can I substitute milk for heavy cream in the quiche?

A: While you can substitute milk for heavy cream to reduce the richness and calories, the texture and flavor will be slightly different. Using only milk will result in a less creamy and less rich quiche. For the best flavor and texture, using a combination of heavy cream and whole milk as suggested in the recipe is recommended. You can also use half-and-half as a compromise.

Q3: Can I make this quiche crustless?

A: Yes, you can make this quiche crustless for a lighter option or for those who are gluten-free. Simply grease a pie dish well and pour the filling directly into the dish. Bake as directed, but it may take slightly less time to cook. A crustless quiche will have a slightly different texture, more like a frittata.

Q4: How do I prevent the quiche crust from getting soggy?

A: To prevent a soggy crust, you can blind bake the crust before adding the filling. Also, ensure you squeeze out as much excess moisture as possible from the spinach. Pre-baking the crust creates a barrier that helps prevent the wet filling from soaking into the crust.

Q5: Can I freeze leftover quiche?

A: Yes, you can freeze leftover quiche. Allow the quiche to cool completely, then wrap it tightly in plastic wrap and then in foil or place it in an airtight container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in a low oven (300°F or 150°C) until warmed through. The texture might be slightly altered after freezing and thawing, but it will still be delicious.

Q6: What other cheeses can I use besides Gruyere?

A: While Gruyere is highly recommended, you can use other cheeses that melt well and have good flavor. Good substitutes include: Swiss cheese, Fontina, Jarlsberg, a blend of cheddar and Monterey Jack, or even provolone. Consider cheeses that complement the flavors of ham and spinach.

Q7: Can I add other vegetables to this quiche?

A: Absolutely! Quiche is very versatile. You can add other vegetables like sautéed mushrooms, bell peppers (red, yellow, or green), asparagus (blanched), caramelized onions, or sun-dried tomatoes. Make sure to sauté or pre-cook any vegetables that are high in moisture before adding them to the filling.

Q8: How long does leftover quiche last in the refrigerator?

A: Leftover quiche, when stored properly in an airtight container in the refrigerator, will last for 3-4 days. Ensure it is cooled completely before refrigerating. Reheat thoroughly before serving.