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Spinach and Ham Quiche: A Deliciously Easy Recipe

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Spinach and Ham Quiche: A Deliciously Easy Recipe

Quiche is one of those dishes that sounds fancy but is surprisingly simple to make. It’s perfect for brunch, lunch, or even a light dinner. And while there are endless variations, this spinach and ham quiche is a classic combination that’s always a crowd-pleaser. The savory ham and earthy spinach complement each other beautifully, all nestled in a flaky, buttery crust. Get ready to impress your family and friends with this easy-to-follow recipe!

## Why You’ll Love This Spinach and Ham Quiche

* **Versatile:** Serve it warm, cold, or at room temperature. It’s great for make-ahead meals and potlucks.
* **Customizable:** Easily adapt the recipe with different cheeses, vegetables, or meats.
* **Impressive yet Easy:** With simple ingredients and straightforward instructions, you’ll have a restaurant-quality quiche in no time.
* **Comfort Food:** The creamy custard filling and savory ingredients create a comforting and satisfying dish.
* **Great for leftovers:** If there are any leftovers (highly unlikely!) they taste great cold the next day. It makes a great grab and go breakfast.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This recipe is easily adaptable to what you have on hand, but here’s what I recommend for the perfect spinach and ham quiche:

### For the Crust:

* **1 ½ cups all-purpose flour:** This forms the base of our pastry. You can also use gluten-free all-purpose flour for a gluten-free option. Ensure that all-purpose flour is plain and not self-raising.
* **½ teaspoon salt:** Enhances the flavor of the crust and balances the sweetness of the filling.
* **½ cup (1 stick) cold unsalted butter, cubed:** Cold butter is crucial for creating flaky layers in the crust. Make sure it’s very cold! You can even cube it and put it back into the freezer for 10-15 minutes before using.
* **¼ cup ice water:** The cold water helps bind the dough without developing too much gluten, resulting in a tender crust. You might need slightly more or less depending on the humidity.

### For the Filling:

* **1 tablespoon olive oil:** Used for sautéing the spinach and garlic.
* **1 clove garlic, minced:** Adds a flavorful aroma to the filling. Adjust the amount to your preference.
* **10 ounces fresh spinach, washed and chopped:** Fresh spinach provides the best flavor and texture. Frozen spinach, thawed and squeezed dry, can be used as a substitute.
* **4 ounces cooked ham, diced:** Adds a savory and salty element to the quiche. You can use deli ham, leftover ham from a holiday, or even bacon.
* **4 large eggs:** Forms the base of the custard filling.
* **1 ½ cups heavy cream:** Provides richness and creaminess to the filling. You can substitute with half-and-half for a lighter version, but the texture will be less decadent. If using half-and-half use 1 3/4 cups.
* **½ cup grated Gruyere cheese:** Adds a nutty and slightly salty flavor to the quiche. You can substitute with other cheeses like Swiss, cheddar, or mozzarella.
* **¼ teaspoon salt:** Seasoning for the filling. Adjust to taste.
* **¼ teaspoon black pepper:** Adds a subtle spice to the filling. Adjust to taste.
* **Pinch of nutmeg (optional):** A touch of nutmeg adds a warm and aromatic note to the quiche.

## Equipment You’ll Need

* **9-inch pie plate or tart pan:** For baking the quiche. A tart pan with a removable bottom makes it easier to release the quiche after baking.
* **Food processor (optional):** For making the crust quickly and easily. You can also make the crust by hand using a pastry blender or your fingers.
* **Large skillet:** For sautéing the spinach.
* **Mixing bowls:** For preparing the crust and filling.
* **Whisk:** For whisking the eggs and cream.
* **Measuring cups and spoons:** For accurate measuring of ingredients.
* **Rolling pin:** For rolling out the dough.
* **Parchment paper:** For lining the crust when blind baking.
* **Pie weights or dried beans:** For weighing down the crust during blind baking.

## Step-by-Step Instructions

Now that we have our ingredients and equipment ready, let’s get started on making this delicious spinach and ham quiche. I’ve broken down the instructions into easy-to-follow steps.

### Part 1: Making the Crust

1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the butter:** Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Form the dough:** Gently form the dough into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to your pie plate or tart pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges for a decorative finish.
6. **Pre-bake the crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly while you prepare the filling. This step is crucial for a crisp crust that won’t get soggy from the filling.

#### *Food Processor Method for the Crust:*

1. **Combine dry ingredients:** In a food processor, combine the flour and salt.
2. **Add cold butter:** Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. **Add ice water:** With the food processor running, gradually add the ice water until the dough just comes together.
4. **Form the dough:** Remove the dough from the food processor, form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Continue with steps 5 and 6 above.

### Part 2: Preparing the Filling

1. **Sauté the spinach:** In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
2. **Whisk the eggs and cream:** In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using).
3. **Combine the ingredients:** Add the sautéed spinach, diced ham, and grated Gruyere cheese to the egg mixture. Stir to combine.

### Part 3: Assembling and Baking the Quiche

1. **Pour the filling into the crust:** Pour the spinach and ham filling into the pre-baked crust, spreading it evenly.
2. **Bake the quiche:** Bake in the preheated oven for 35-45 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean.
3. **Cool and serve:** Let the quiche cool slightly before slicing and serving. It’s delicious served warm, cold, or at room temperature.

## Tips for the Perfect Quiche

* **Keep the butter cold:** Cold butter is essential for a flaky crust. If the butter gets too warm, the crust will be tough.
* **Don’t overmix the dough:** Overmixing the dough will develop too much gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Blind bake the crust:** Blind baking the crust prevents it from getting soggy from the filling.
* **Use fresh ingredients:** Fresh spinach and high-quality ham will make a big difference in the flavor of the quiche.
* **Adjust the seasonings:** Taste the filling before pouring it into the crust and adjust the seasonings as needed.
* **Let the quiche cool slightly before slicing:** This allows the filling to set and makes it easier to slice.
* **Use a tart pan with a removable bottom:** This makes it easier to release the quiche from the pan after baking. Just make sure to put a baking sheet underneath to catch any possible butter leaks.

## Variations and Substitutions

One of the best things about quiche is how easily it can be customized. Here are a few ideas to get you started:

* **Cheese:** Experiment with different cheeses like Swiss, cheddar, mozzarella, or goat cheese.
* **Vegetables:** Add other vegetables like mushrooms, onions, bell peppers, or asparagus.
* **Meat:** Substitute the ham with bacon, sausage, or cooked chicken.
* **Herbs:** Add fresh herbs like thyme, rosemary, or chives to the filling.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Dairy-Free:** Replace the heavy cream with full-fat coconut milk or a cashew cream for a dairy-free version. Consider a vegan butter substitute for the crust.

## Serving Suggestions

Spinach and ham quiche is a versatile dish that can be served for breakfast, brunch, lunch, or dinner. Here are a few serving suggestions:

* **Brunch:** Serve with a side of fresh fruit salad, yogurt, or pastries.
* **Lunch:** Serve with a side salad or a cup of soup.
* **Dinner:** Serve with roasted vegetables or a green salad.
* **Potluck:** Bring the quiche to a potluck or picnic. It travels well and is always a hit.

## Make-Ahead Instructions

Quiche is a great make-ahead dish. You can prepare the crust and filling separately and store them in the refrigerator until ready to assemble and bake. Alternatively, you can bake the quiche ahead of time and reheat it before serving.

* **Crust:** The crust can be made up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
* **Filling:** The filling can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator.
* **Baked Quiche:** The baked quiche can be stored in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

## Storage Instructions

* **Refrigerator:** Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** Quiche can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before reheating.

## Spinach and Ham Quiche Recipe

Here’s the full recipe again for your convenience:

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes

### Ingredients:

**For the Crust:**

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cubed
* ¼ cup ice water

**For the Filling:**

* 1 tablespoon olive oil
* 1 clove garlic, minced
* 10 ounces fresh spinach, washed and chopped
* 4 ounces cooked ham, diced
* 4 large eggs
* 1 ½ cups heavy cream
* ½ cup grated Gruyere cheese
* ¼ teaspoon salt
* ¼ teaspoon black pepper
* Pinch of nutmeg (optional)

### Instructions:

**Make the Crust:**

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough just comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate or tart pan. Trim and crimp the edges.
6. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until lightly golden brown.

**Prepare the Filling:**

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat.
2. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using).
3. Add the spinach, ham, and Gruyere cheese to the egg mixture. Stir to combine.

**Assemble and Bake:**

1. Pour the filling into the pre-baked crust.
2. Bake for 35-45 minutes, or until the filling is set and lightly golden brown.
3. Let cool slightly before slicing and serving.

Enjoy your delicious homemade spinach and ham quiche!

## Conclusion

This spinach and ham quiche is a recipe that will quickly become a staple in your kitchen. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Whether you’re serving it for brunch, lunch, or dinner, it’s a delicious and satisfying dish that’s sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this savory goodness! Happy baking!

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