Easy Ham, Spinach & Cheddar Cheese Quiche
Easy Ham, Spinach & Cheddar Cheese Quiche is a easy American recipe that serves 6. 380 calories per serving. Recipe by Cooking Cee on YouTube.
Prep: 16 min | Cook: 50 min | Total: 1 hr 21 min
Cost: $9.52 total, $1.59 per serving
Ingredients
- 300 g Chopped Spinach (frozen, defrosted and thoroughly drained)
- 4 large Eggs (room temperature)
- 1 tsp Salt (kosher or table salt)
- 0.25 tsp White Pepper (ground)
- 1.5 cups Milk (whole milk for richness)
- 150 g Cooked Ham (cut into bite‑size pieces; can use leftover ham)
- 0.5 cup Shredded Cheddar Cheese (mix of three cheddar varieties, shredded)
- 1 9-inch Frozen Pie Crust (pre‑made, no need to pre‑bake)
Instructions
Defrost Spinach
Place the frozen chopped spinach in a microwave‑safe bowl and microwave on high for 5 minutes, stirring halfway through.
Time: PT5M
Drain Spinach
Transfer the warmed spinach onto several layers of paper towels and press gently to remove every last drop of water.
Time: PT2M
Mix Eggs and Seasonings
In a mixing bowl, crack 4 eggs, add 1 tsp salt, 1/4 tsp white pepper, and 1.5 cups whole milk. Whisk until smooth.
Time: PT3M
Dice Ham
Cut the cooked ham into bite‑size pieces.
Time: PT2M
Ready Pie Crust
Place the frozen pie crust into a 9‑inch pie pan; no pre‑baking required.
Time: PT1M
Add Fillings to Crust
Evenly distribute the diced ham, drained spinach, and 0.5 cup shredded cheddar cheese over the crust.
Time: PT2M
Pour Egg Custard
Slowly pour the egg‑milk mixture over the fillings, allowing it to soak in evenly.
Time: PT1M
Bake Quiche
Preheat the oven to 350°F. Bake the quiche for 50 minutes, or until the center is fully set and the top is lightly golden.
Time: PT50M
Temperature: 350°F
Cool and Serve
Remove the quiche from the oven, let it rest for 10 minutes, then slice and serve.
Time: PT10M
Nutrition Facts
- Calories
- 380
- Protein
- 10g
- Carbohydrates
- 28g
- Fat
- 23g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains meat
Allergens: Eggs, Milk, Wheat, Cheese
Ingredient Substitutions
- Instead of Chopped Spinach: Fresh spinach (use 300 g, wilt and drain), Frozen kale
- Instead of Eggs: Egg replacer (for vegans, but texture will differ)
- Instead of Salt: Sea salt
- Instead of White Pepper: Black pepper
- Instead of Milk: 2% milk, Unsweetened almond milk (may affect texture)
- Instead of Cooked Ham: Turkey ham, Cooked bacon bits
- Instead of Shredded Cheddar Cheese: Mozzarella, Swiss cheese
- Instead of Frozen Pie Crust: Homemade shortcrust pastry, Gluten‑free crust
Equipment Needed
- Microwave
- Paper Towels
- Mixing Bowl
- Whisk
- Cutting Board
- Knife
- 9‑inch Pie Pan
- Oven
Critical Steps — Do Not Skip
- Defrost and thoroughly drain the spinach to avoid a soggy crust.
- Pour the egg mixture slowly to keep the fillings in place.
- Bake until the center is fully set; under‑cooking results in a runny quiche.
Chef Tips from the Video
- Use a blend of sharp, medium, and mild cheddar for depth of flavor.
- A pinch of nutmeg in the egg mixture adds a subtle warmth that pairs well with spinach.
- For a crispier edge, brush the crust rim with a little melted butter before baking.
Troubleshooting
Crust is soggy.
Make sure the spinach is completely drained and consider pre‑baking the crust for 5 minutes before adding fillings.
Quiche is dry or cracked on top.
Cover the quiche loosely with foil halfway through baking and avoid over‑baking; check for a slight wobble in the center.
Filling is unevenly distributed.
Spread the spinach and ham in an even layer before adding cheese, and pour the egg mixture slowly.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Wrap in foil and freezer‑safe bag; freeze up to 2 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the spinach and ham filling up to step 6, cover, and refrigerate for up to 24 hours before baking.
- Fully baked quiche can be reheated in a 300°F oven for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of Ham, Spinach and Cheddar Cheese Quiche in American brunch cuisine?
Quiche originated in France but became a staple of American brunch menus in the mid‑20th century, where savory fillings like ham, spinach, and cheddar were added to suit local tastes. It is now a classic comfort dish served at family gatherings and weekend brunches across the United States.
What are traditional regional variations of quiche in American cuisine compared to the French original?
While the classic French quiche Lorraine uses bacon and Gruyère, American versions often swap bacon for ham, incorporate vegetables like spinach, and use cheddar or Monterey Jack cheeses. Southern adaptations may add corn or jalapeños, and West Coast versions might feature avocado or smoked salmon.
What occasions or celebrations is Ham, Spinach and Cheddar Cheese Quiche traditionally associated with in American culture?
This quiche is a popular choice for weekend brunches, Easter brunches, holiday buffets, and casual family gatherings because it can be made ahead and serves a crowd without much fuss.
How does Ham, Spinach and Cheddar Cheese Quiche fit into the broader American brunch tradition?
It embodies the American brunch ethos of combining sweet and savory elements in a single dish, offering protein, vegetables, and cheese in a portable slice that pairs well with coffee, fresh fruit, or a light salad.
What are the authentic traditional ingredients for Ham, Spinach and Cheddar Cheese Quiche versus acceptable substitutes?
Traditionally the quiche uses a shortcrust pastry, eggs, milk or cream, ham, fresh or frozen spinach, and cheddar cheese. Acceptable substitutes include turkey ham, mozzarella or Swiss cheese, and a homemade crust or gluten‑free crust for dietary needs.
What are the most common mistakes to avoid when making Ham, Spinach and Cheddar Cheese Quiche?
Common errors include not draining the spinach enough, over‑baking which dries out the custard, and pouring the egg mixture too quickly which can disturb the filling. Follow the critical steps to ensure a moist, evenly set quiche.
Why does this Ham, Spinach and Cheddar Cheese Quiche recipe use a frozen pie crust instead of a homemade crust?
A frozen crust saves time and guarantees a flaky texture without the need for extra kneading or chilling, making the recipe ideal for a quick weekend brunch while still delivering a buttery base.
Can I make Ham, Spinach and Cheddar Cheese Quiche ahead of time and how should I store it?
Yes, you can assemble the quiche up to the baking step, cover, and refrigerate for up to 24 hours before baking. After baking, let it cool, then wrap tightly and store in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the Ham, Spinach and Cheddar Cheese Quiche is done cooking?
The top should be lightly golden and the center should be set with a slight wobble; a fully set center will be firm to the touch and the custard will have a smooth, creamy texture without any liquid pockets.
What does the YouTube channel Cooking Cee specialize in?
The YouTube channel Cooking Cee specializes in simple, family‑friendly recipes that focus on quick preparation, minimal equipment, and approachable flavors for everyday home cooking.
How does the YouTube channel Cooking Cee's approach to American brunch cooking differ from other cooking channels?
Cooking Cee emphasizes speed and convenience, often using store‑bought shortcuts like frozen crusts while still teaching key techniques, whereas many other channels may focus on more elaborate, from‑scratch methods.
Last updated: August 31, 2026
