Ham and Cheese Quiche
This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly! A hint of caramelized onions and two kinds of cheese makes this an unbeatable flavor combination!
Servings: 6
Calories: 449kcal
Ingredients
- 1 frozen or refrigerated pie crust skip if going crustless
- 1 small onion
- 2 tablespoons butter
- 1 cup ham diced
- 1 cup fresh spinach
- 4 eggs
- 1 egg yolk
- 1¼ cup half and half
- 1 cup cheddar cheese
- ½ cup parmesan cheese
Garnish Options
- Chopped Bacon, Green Onions, and/or Parsley
Instructions
- Check the instructions of your pie crust, frozen pie crust usually needs to sit out before being unrolled. If so, take it out of the freezer and let it sit as you prepare the next steps. It may also require pre-baking before the filling is added.
- Preheat oven to 350° F.
- Slice the onion into ½ inch strings, not too thin as they will reduce as they cook.
- Melt the butter in a medium skillet over medium-low heat and add the onions.
- Cook for about 20-25 minutes, until they begin to turn brown and caramelize. Stir frequently as they cook.
- Add the diced ham and cook for an additional 5 minutes to allow the flavors to combine.
- Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
- Add the eggs, egg yolk, and half and half to a large bowl and whisk vigorously for 1 minute.
- Spread the pie crust into a lightly greased 9-inch pie pan or springform pan.
- Distribute the ham/onions/spinach over the bottom of the crust. Top with half of the cheese.
- Pour the egg mixture on top. Leave a little bit of extra room as the eggs rise as they bake and you don’t want the filling to overflow.
- Top with remaining cheese.
- Bake for 45-55 minutes, or until the top begins to brown and the middle is set. If the crust begins to brown too much, a pie crust shield will prevent additional browning.
- Let it cool for 5-10 minutes prior to serving.
- Garnish with bacon, green onions, and/or parsley and serve!
Notes
Heavy cream can be used instead of half and half if preferred.
This recipe previously called for 7 eggs and 3/4 cup of half and half, but has since been updated in 2024 as outlined above. Both methods work, I prefer the updated version.
Nutrition
Calories: 449kcal | Carbohydrates: 17g | Protein: 22g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 252mg | Sodium: 766mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1225IU | Vitamin C: 3.1mg | Calcium: 310mg | Iron: 2.2mg