Farmhouse Ham and Spinach Quiche

In the vibrant realm of brunch cuisine, quiche reigns supreme. It’s a dish celebrated for its versatility, elegance, and comforting warmth. While countless quiche recipes exist, offering a delightful array of options, this classic Ham and Spinach Quiche stands out as a true masterpiece. It embodies everything you’d want in a perfect brunch centerpiece: a golden, crisp crust hugging a luxurious, flavorful custard dotted with savory ham, tender spinach, and tangy cheddar.

The true magic of this particular quiche, and indeed any outstanding quiche, begins with its foundation: a truly perfect pastry crust. We’ve all experienced quiches with soggy bottoms or bland crusts that merely serve as a container. This recipe guarantees an experience far superior.

Through extensive experimentation and adaptation of numerous pastry recipes, I discovered an absolute gem in this New York Times basic short crust pastry recipe. It was an instant revelation, transforming my quiche game and setting a new standard for homemade crusts. It is, without a doubt, the very best pastry crust I have ever made—hands down, no contest. The difference it makes is profound and noticeable in every bite.

This crust strikes an ideal balance: it’s wonderfully buttery, infusing every mouthful with a rich, savory flavor that complements the filling. It’s also sturdy enough to beautifully contain a generous array of quiche ingredients, preventing any dreaded leakage or collapse. Yet, simultaneously, it achieves an unparalleled flakiness. Each bite delivers that satisfying delicate crunch, ensuring a perfect crust-to-filling ratio that enhances the overall enjoyment. It’s a crust that truly elevates the entire dish from good to extraordinary.

Beyond the crust, the filling itself is a harmonious blend of classic flavors. Diced ham offers a salty, robust counterpoint, while fresh spinach adds an earthy depth and vibrant color. The addition of sharp cheddar cheese introduces a creamy texture and a delightful tang that ties all the ingredients together, making each slice a truly satisfying experience.

For the Flaky Pastry Crust

• All-purpose flour: Use a good quality unbleached all-purpose flour for the best texture.
• Salt: A pinch of salt enhances the flavor of the crust.
• Cold unsalted butter: Crucial for a flaky crust. Cut into small pieces and ensure it’s very cold. This prevents it from fully incorporating into the flour, creating steam pockets during baking for flakiness.
• Ice water: Just enough to bring the dough together. The cold temperature helps keep the butter solid.

For the Rich Quiche Filling

• Olive oil: For sautéing the aromatics. Extra virgin olive oil will add a subtle fruitiness.
• Garlic clove: Minced for aromatic depth. Fresh is always best.
• White or yellow onions: Finely diced, these add a sweet, savory base to the filling.
• Fresh spinach: About 3 handfuls, which reduces to roughly 1 cup once wilted. Opt for fresh spinach for the best flavor and texture.
• Large eggs: The binding agent for the custard. Use fresh, high-quality eggs.
• Diced ham: Pre-cooked and diced ham, such as a good quality deli ham or leftover holiday ham, works perfectly.
• Almond milk: Creates a lighter custard. You can substitute with whole milk, 2%, or even half-and-half for a richer quiche.
• Shredded cheddar cheese: Medium or sharp cheddar adds a wonderful depth of flavor and creaminess. Freshly shredded cheese melts better than pre-shredded.
• Salt and pepper: To taste, for seasoning the filling.

Mastering the Flaky Pastry Crust

1. Combine Dry Ingredients: In the bowl of your stand mixer, fitted with the paddle attachment (or using a food processor), add the all-purpose flour and salt. Give it a quick mix to combine.
2. Cut in the Butter: Add the cold unsalted butter, cut into 1/4-inch pieces, to the flour mixture. Mix on low speed until the mixture resembles coarse crumbles with some pea-sized pieces of butter remaining. Avoid overmixing; visible butter chunks are key to flakiness.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing briefly after each addition. Mix just until the dough comes together into a soft ball. Be careful not to overmix, as this can lead to a tough crust.
4. Chill the Dough: Gently shape the dough into a round disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or ideally, overnight. Chilling allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a flaky result.
5. Roll Out the Crust: Once chilled, remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. Lightly flour a clean work surface and your rolling pin. Roll out the dough into a 12-inch circle, turning and flouring as needed to prevent sticking.
6. Line the Tart Pan: Carefully transfer the rolled dough into a 9-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan, trimming any excess. Prick the bottom of the crust with a fork several times.
7. Second Chill: Place the lined tart pan back into the refrigerator for at least 30 minutes to an hour. This step helps prevent the crust from shrinking during baking and ensures a crisper base.

Preparing the Savory Quiche Filling

8. Preheat Oven: While your crust is chilling, preheat your oven to 400°F (200°C).
9. Sauté Aromatics: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the finely diced onions and minced garlic. Sauté for about 2 minutes, stirring occasionally, until they are softened and fragrant but not browned.
10. Wilt Spinach: Add the fresh spinach leaves to the skillet. Stir continuously until the spinach wilts and becomes soft, which usually takes another 2-3 minutes. Remove from heat and set aside to cool slightly.
11. Combine Filling Ingredients: In a large mixing bowl, whisk together the large eggs, almond milk (or your chosen milk/cream), salt, and pepper until well combined.
12. Add Solids: Stir in the sautéed onions, garlic, wilted spinach, diced ham, and shredded cheddar cheese into the egg mixture. Mix thoroughly to ensure all ingredients are evenly distributed.
13. Assemble and Bake: Pour the prepared quiche filling into the chilled pastry crust in the tart pan. Carefully place the tart pan on the middle rack of your preheated oven.
14. Bake to Golden Perfection: Bake for 30-35 minutes, or until the quiche is set and the top is beautifully golden brown. To check for doneness, gently jiggle the pan; the center should have only a slight wobble.
15. Cool and Serve: Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving. This resting period allows the custard to fully set, preventing it from collapsing when cut.

Ham Cheddar Spinach Quiche

★

5 from 25 votes

By Marlynn Schotland

Prep Time: 20 mins

Cook Time: 40 mins

Refrigerate: 2 hrs

Total Time: 3 hrs

Servings: 6 people

Pin
Print

This Ham Cheddar Spinach Quiche is the perfect brunch, breakfast, or party dish, and even makes for a delightful dinner!

Ingredients

Pastry

• 1 cup all-purpose flour
• 1/2 tsp salt
• 8 tbsp (1 stick) cold unsalted butter, cut into 1/4-inch pieces
• 3 tbsp ice water

Quiche Filling

• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup white or yellow onions, finely diced
• 3 handfuls fresh spinach (about 1 cup wilted)
• 5 large eggs
• 1 cup diced ham
• 1/2 cup almond milk
• 1/2 cup shredded cheddar cheese
• salt and pepper to taste

Instructions

Make the Pastry Crust

• Add flour and salt to the bowl of a stand mixer (or food processor). Add butter cut into 1/4-inch pieces and use a paddle attachment (or pulse in food processor) to cut the butter into the flour until it resembles coarse crumbles with some pea-sized pieces of butter remaining.
• Add ice water to the mixture and mix briefly, just for about 20-30 seconds, until it forms a soft dough. Shape into a round disc, wrap tightly in plastic, and refrigerate for at least 2 hours, or up to overnight. Bring the dough to room temperature for about 10-15 minutes before rolling out.
• When ready to roll, lightly flour a rolling surface and roll out the dough into a 12-inch circle. Carefully lay the dough into a 9-inch fluted tart pan with a removable bottom, pressing it gently up the sides. Prick the bottom with a fork. Refrigerate for about an hour.

Make the Quiche Filling

• Preheat oven to 400 degrees F (200°C).
• Heat olive oil in a large skillet or sauté pan over medium-high heat. Add finely diced onions and minced garlic and sauté for about 2 minutes until softened. Add spinach leaves and stir, sautéing for another 2-3 minutes, just until the spinach is wilted and soft. Remove from heat and let cool slightly.
• In a large bowl, whisk together eggs, almond milk, salt, and pepper. Then stir in the sautéed onions, garlic, spinach, diced ham, and shredded cheddar cheese.
• Pour the mixture into the prepared and chilled pastry crust in the tart pan.
• Bake in the middle rack at 400 degrees F (200°C) for 30-35 minutes, or until the top is golden brown and the center is set with a slight jiggle.
• Remove from oven and let rest for at least 15 minutes before slicing and serving.

Notes

You can use whole milk, 2% milk, 1% milk, or even half-and-half in place of almond milk for the custard. For a richer quiche, consider heavy cream.

The pastry crust recipe is adapted from the exceptional New York Times Basic Short Crust Pastry recipe.

Nutrition (per serving)

Calories: 354kcal, Carbohydrates: 19g, Protein: 13g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 196mg, Sodium: 598mg, Potassium: 190mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2166IU, Vitamin C: 5mg, Calcium: 139mg, Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation.

PIN IT FOR LATER: