Spinach Ham Quiche

Spinach Ham Quiche is a delicious, easy to mix up breakfast to please a crowd!

This Spinach Ham Quiche recipe makes two pans of quiche, which is perfect since the pie crusts come in a 2 pack. It is perfect for a large family gathering or for meal prep because it freezes great. The blend of spinach, ham, cheese and eggs in a flaky crust will have them begging for more! And this is so easy to whip up that you not mind mixing it up often!

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Can Spinach Ham Quiche be made ahead?

Yes! It reheats easily in the microwave without having a “leftover” feel or taste and is just as delicious the second or third day.  We enjoy it for lunches too. You can also wrap it securely and freeze for up to 6 months.

The meat:

The recipe calls for ham but you could use any meat you would like. Bacon or sausage would be delicious too. Use one pound of any meat or even half a pound of two different meats to really make it fun!

The Cheese:

I use one cup each of mozzarella and cheddar but you can use any kinds of cheeses you like. Some pepper jack would spice it up nicely if you like that. Sometimes you realize you don’t have the cheese you thought you did so just use what you have. Pre-shredded cheese is fine in this recipe too.

The Spinach:

You also want to be sure to drain your spinach well.  I just carefully squeeze the open bag over the sink while holding my hand around the neck of the bag to keep the spinach from falling out.

The Crust:

You will need 3 regular pie crusts for the best fit for the quiche filling. You can also use 2 deep dish and another small baking dish without a crust if you would prefer. I use 3 pie crusts.

It worked just fine to have a small baking dish for a crustless quiche but that will not need to bake as long as the quiches so check that dish at about half the baking time. I sometimes need to do this even when I have the deep dish crusts.

I find the premade crusts in the frozen baked good section at the grocery store.

It is also important to cover the crust edges or they will burn before the inside is cooked. You can use small strips of foil tucked around or these handy covers. I don’t use them often, but when I do, they are well worth the small cost they were and the space they take in the kitchen. They do a very good job at keeping the crust from getting too brown and are so simple to just lay over the pies. It is helpful to give them a quick spray with non stick spray before laying them over the crust so they don’t stick.

You can get the crust protectors here. Aluminum foil works but these babies are such a time saver.

Other Great Breakfast Recipes

Overnight French Toast

Mushroom Spinach Frittata

Freezer Chocolate Chip Muffins

Pumpkin Oatmeal Muffins

Pumpkin Pie Oatmeal

Multigrain Buttermilk Pancakes

Brown Sugar Oatmeal Pancakes

Buckwheat Almond Pancakes

Egg Sausage Potato Casserole

Egg Ham Potato Muffins

Spinach Ham Quiche

Egg and Potato Scramble

Peanut Butter Jelly Muffins

Easy Applesauce Muffins

Easy Banana Muffins

Ingredients:

deep dish pie crusts, unbaked

large eggs

milk

cream of mushroom soup

canned ham, cut into small pieces

spinach, thawed and drained well (I just squeeze it out over the sink; just be careful to keep a hold of the spinach and only let the water out of the bag.)

grated mozzarella cheese

grated cheddar cheese

Directions:

Add eggs, milk and soup to a large mixing bowl.

Whisk together.

Add ham, spinach and cheeses.

Blend well.

Put into two pie crusts and into a small, greased glass dish so crusts don’t overflow (if needed).

Put foil or crust protector around crust edges so they don’t get overly brown.

Bake at 350 degrees for one hour or a little longer. Baking time can vary between 60 and 75 minutes. Just check every 5 minutes between those times.

Leftovers reheat well or freeze.

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