Easy Quiche Recipe
Brunch emergency? Call in this Easy Quiche Recipe!
A shortcut in every way except for how wonderful it tastes, this ham and cheese quiche recipe is what my mom lovingly refers to as a “none o’ yo’ business” recipe.
As in, none of your business that I didn’t have time to:
Fuss with homemade Whole Wheat Pie Crust or Oil Pie Crust.Precook any of the filling ingredients (let’s save cooking Oven Baked Bacon for another time).Shred cheese (cubes are where it’s at!)
BUT don’t think it’s all breezy.
You see, one of the house rules of a none o’ yo’ business recipe is that it can’t actually taste like you took a shortcut.
Thus, a quiche recipe without crust like Crustless Quiche is out (though I adore it and find it perfectly delicious, but the omission is quite obvious); however, if you want an easy quiche recipe with crust, this is the recipe for you.
Instead, I went the route of ultimate ease and used store bought pie crust.
^^Don’t judge. We all have our days, and a brunch emergency is a brunch emergency!
Combine the crust work-around with a ham, cheese, and spinach filling that doesn’t require any pre-cooking on the stovetop, and you have a true time-saver.
I’m smitten with this Goat Cheese Quiche, for example, but preparing caramelized onions takes time, and sometimes a lady just doesn’t have it.
5 Star Review
“I made this quiche last night, and it was a hit! My fiancé asked for seconds and even had some leftovers for breakfast this morning. I love that Greek yogurt is used instead of cream, and the Greek yogurt and mustard add a nice tang.”
— Carli —
How to Make the Best Easy Quiche Recipe
The key to making a fabulous easy quiche that doesn’t taste, well, easy is a few simple tricks to doctor up the filling, plus my new favorite way to prepare cheese before adding it to quiche.
Quiche is an anytime kind of meal. You can serve this recipe as an easy breakfast quiche, or enjoy it for a light lunch or dinner.
Refrigerated or Frozen Pie Crust. I won’t tell if you won’t. You can use either unbaked pie crust that comes already lining a disposable pie dish (the one you see in the photos here is from the frozen section of Whole Foods) or frozen pie crust sheets, such as Pillsbury. I’ve included recipe notes for both types.
While I’ve cut out as many steps as possible, you MUST prebake crust for quiche. This prevents the bottom crust from becoming soggy once the filling is added.
Frozen Chopped Spinach. I always have a pack of this in my freezer. As I share in my cookbook, it’s an instant way to up the nutritional value of a recipe (spinach is a total super food—potassium, magnesium, vitamins galore, plus folic acid and more!)
Cheese. The best cheese for quiche is something fully flavored and melty. Gruyere is traditional in quiche Lorraine; I also love this easy quiche recipe with sharp white cheddar.
Ham. Another time saver! You can purchase already diced ham from the deli department or use leftover diced ham from another recipe.Eggs. 5 large eggs to 3/4 cup liquid is my ideal ratio for quiche. It leads to a savory egg custard with nice consistency that can hold up to a heap of tasty fillings. Hello, protein!Milk. Whatever kind is in your refrigerator should do nicely. I use 1%.
Nutmeg. Don’t underestimate the power of this ingredient—it’s classic in quiche Lorraine for good reason. A pinch gives the quiche filling surprising dimension of flavor.Hot Sauce. Another somethin’ somethin’ that makes the quiche filling taste far more complex than it is (your secret is safe with me).Green Onion. A final pop of color and hit of freshness that’s the finishing touch.
Preheat the oven. Thaw and drain the spinach.
Make your crust, then mix together the egg filling.
Sprinkle the spinach, ham, cheese, and onion over the crust.
Pour the egg filling over the top.Bake the easy quiche at 375 degrees F for 40-50 minutes, until a knife comes out clean. Let rest for 5-10 minutes, then ENJOY!
To Store. Refrigerate quiche in an airtight storage container for up to 3 days.To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F or gently in the microwave.To Freeze. You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Prebake the crust up to 1 day in advance. Squeeze out the spinach, dice the ham and cheese, and stir together the eggs, milk, and seasonings. Store each separately in the refrigerator. Assemble just before baking.
What to Serve with Quiche
Breakfast & Brunch
Crockpot Breakfast Potatoes
Recommended Tools to Make this Recipe
Pie Crust Shield. Made with silicone to keep pie edges from burning. Fits any 8- to 10-inch pies.Baking Sheet. Made with pure aluminum for rust prevention and great heat conductivity.Small Whisk. Perfect to use in smaller bowls or measuring cups.
My Favorite Pie Dish
This LeCreuset stoneware 9-inch pie pan is safe in the freezer all the way to 500 degrees F. Perfect for any of the best quiche recipes and so many pies!
I hope this easy spinach quiche recipe makes your next brunch (or brinner!) a breeze.
And if anyone asks your secrets… tell them their only business is the second helpings business!
Frequently Asked Questions
If your quiche is watery, it’s likely because of the spinach. Be sure to squeeze out as much excess liquid from the spinach as possible to prevent the spinach quiche recipes from becoming soggy. If you play around with other filling ingredients instead of spinach, make sure to cook the liquid out of them first; especially more watery veggies such as zucchini or tomatoes.
Yes, you can use fresh spinach instead of frozen. Since spinach has a high water content, I recommend sauteeing it first so that your quiche doesn’t become soggy.
A quiche is baked in the oven, and a frittata is cooked on the stovetop to start and then transferred to the oven to finish (some recipes may finish it on the stovetop instead). Also, quiche recipes use a crust, but frittatas do not.
Looking for a frittata recipe instead? Check out my Potato Frittata and Egg White Frittata.
Easy Quiche Recipe
**If you are using pie dough (homemade or frozen/refrigerated) that doesn’t come pre-shaped in a pan: Grab a deep 9-inch pie dish (this quiche has a lot of filling; I used this dish). Roll your pie dough into a 11-inch circle, then transfer it to the dish. Build up and flute the top edges to create a nice rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dry beans, then place on a baking sheet and bake for 10 minutes. Remove it from the oven, lift out the beans and foil, then return the crust to the oven and bake until light golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, either discard the beans or save them for future pie baking.)
TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Savory breakfasts are a healthy, rejuvenating way to start your day. Here are some of my savory breakfast recipes:
Healthy Breakfast Casserole
Breakfast & Brunch
Breakfast & Brunch