Easy Cheesy Breakfast Quiche with Spinach, Ham & Herbs
Breakfast Quiche
A quick, forgiving quiche with spinach, ham, and melty cheese—perfect for busy mornings.
Nutrition (per serving)
This easy breakfast quiche is the kind of recipe I make again and again when mornings need a little lift. A flaky 9-inch crust holds a custardy egg filling loaded with sautéed spinach, sweet onion, salty diced ham, and plenty of sharp cheddar—comforting, make-ahead friendly, and forgiving if you want to swap fillings.
It’s perfect for lazy weekends, feeding a crowd, or slicing for weekday breakfasts. The method is simple: sauté the veggies, whisk the eggs and cream, layer in the crust, and bake until just set. Let it rest a bit so slices cut cleanly, and enjoy warm or at room temperature.
Ingredients
- Prepared 9-inch pie crust:1 piece
- Large eggs:5 pieces
- Whole milk:3/4 cup
- Heavy cream:1/2 cup
- Shredded sharp cheddar cheese:1 cup
- Cooked ham, diced:6 oz
- Fresh spinach, roughly chopped:2 cups
- Yellow onion, finely chopped:1/2 small onion
- Butter or olive oil:1 tbsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Ground nutmeg:1/8 tsp
- Grated Parmesan (optional):1/4 cup
- Fresh parsley or chives, chopped (optional):2 tbsp
Instructions
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Preheat oven to 375°F. If using a raw pie crust, prick the bottom lightly with a fork and set aside; for a very soft crust, blind-bake 8 minutes and cool slightly.
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Heat butter or oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 4 minutes. Add spinach and cook until wilted, about 1–2 minutes. Remove from heat and let cool slightly.
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In a large bowl whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until combined and slightly frothy.
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Scatter half the shredded cheddar in the pie crust, then spread the sautéed spinach and onion and the diced ham evenly. Sprinkle remaining cheddar and Parmesan (if using) over the top.
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Pour the egg mixture slowly into the crust, filling to just below the rim. Tap the pan gently on the counter to release any air bubbles.
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Bake on a middle rack until the center is set and the top is lightly golden, 35–40 minutes. A knife inserted near the center should come out mostly clean with a slight custard cling.
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Let the quiche rest 10–15 minutes before slicing so it firms up and slices hold together.
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Garnish with chopped parsley or chives, slice, and serve warm or at room temperature.
Tips & Notes
- If you prefer a crisper crust, blind-bake the crust for 8–10 minutes before filling.
- Don’t overcook the quiche — it will continue to set as it cools; slight jiggle in the center is fine.
- Swap fillings freely: cooked bacon, mushrooms, roasted peppers, or a mix of Gruyère and Swiss cheese all work beautifully.
- Make ahead: bake the quiche, cool completely, then refrigerate up to 2 days. Rewarm at 325°F for 15–20 minutes.
