I love quiche. I think the egg is one of God’s best creations and I love mixing them with all sorts of veggies. This cheesy ham and spinach quiche is super delicious and one of my favorites! It looks like I slaved away in the kitchen all day but all I really did was whip up some eggs, throw in some cheese, and saute some veggies. Badda bing, badda boom and breakfast…or lunch…or dinner is ready! This ham and spinach quiche is perfect all times of the day! This is also a wonderful contribution for a Mother’s Day brunch, a baby shower, or special event. Let me show you how to make it:
First, heat your oven to 350 degrees. Chop up 1 medium onion, 1 cup of mushrooms with the stems removed, and 1 cup of ham. If you are unsure how to clean mushrooms, read this quick tutorial on how to clean and de-stem mushrooms. This is a great recipe for using up leftover ham. You can also use turkey, bologna, or even spam! Heck, go meatless if you like! This quiche is so flexible it really doesn’t matter what you add.
Next, thaw, rinse, and drain 10 oz of frozen spinach.
Saute the onion and mushrooms in 1 tablespoon of olive oil in a large saute pan until they are tender.
Throw in the ham (or whatever meat you are using) and spinach and cook it until the extra moisture is evaporated.
Meanwhile, beat 5 large eggs and then mix it with 2 cups of shredded Monterey Jack cheese and 1 cup of shredded Mozzarella cheese. Sprinkle in 1/8 teaspoon of black pepper. Pour in the spinach mixture and stir gently until all the ingredients are well combined.
Transfer everything to a greased 9 inch pie dish. I prefer to use a glass pie plate because it cooks a little quicker than my dark non-stick pans. (P.S. I noticed that Amazon has a deal right now…2 glass pie plates for $7.88!)
Now bake this beauty for 45 minutes or until an inserted knife comes out clean. Don’t those crispy edges look scrumptious?
Even though quiche is typically seen as a brunch item, we sometimes eat it for dinner. When I put this down in front of my husband he said, “Wow! That looks and smells amazing!” He was right. It was super delicious and he had a second helping. If you are hosting a brunch, baby shower, or special event I suggest serving this ham and spinach quiche with some Mini Blueberry Peach Scones and a Cinnamon Coconut Fruit Salad. In fact, Mother’s Day is coming up and this would be a wonderful quiche to serve your beloved Mama! And don’t forget your handwritten notes; moms love those no matter how old you are! Happy Cooking ya’ll!
- 1 cup ham, chopped (can also use turkey, bologna, and spam)
- 1 cup mushrooms, stemmed and sliced
- 10 oz frozen spinach, thawed and drained
- 1 medium onion, diced
- 1 Tbsp olive oil
- 5 large eggs
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Mozzarella cheese
- ⅛ tsp black pepper
- Heat oven to 350 degrees.
- Dice onion, mushrooms, and ham.
- Thaw and drain spinach.
- Saute onion and mushrooms in oil until tender, about 5-7 minutes.
- Add in ham and spinach and cook until moisture is evaporated. Remove from heat.
- In a medium bowl, beat eggs and mix in cheese and pepper.
- Gently mix all ingredients together and transfer to a greased 9 inch glass pie pan.
- Bake for 45 minutes or until an inserted knife comes out clean.