My Easter Morning Secret
I have a secret for Easter morning. It is this quiche. It sits on my table every year. The smell fills the whole house. It tells everyone that a special day has begun.
This is my easy quiche recipe. It is packed with spinach and bacon. I love that you can make it ahead. On Easter, you just warm it up. Then you can enjoy your family. What is your favorite smell on a holiday morning?
A Little Story About Crust
Let me tell you about the crust. I used to skip a step. I would pour the filling right into raw dough. The result was a soggy bottom! I still laugh at that.
Then I learned how to blind bake pie crust. You bake it empty first. This makes it strong and crispy. It matters because a good crust holds everything together. It is the foundation of your homemade quiche. *Fun fact*: “Blind bake” just means baking it without the filling!
Why This Dish is Special
This is more than food. It is a warm hug on a plate. It brings everyone to the table. That is why brunch recipes like this matter. They make time for connection.
It mixes rich eggs, salty ham, and green spinach. Doesn’t that sound amazing? Each bite has a bit of everything. This quiche Lorraine with spinach is a classic for a reason. It simply makes people happy. Do you have a dish that makes your family gather?
Making It Your Own
The best part? You can change it! Use the bacon, or just ham. Love cheese? Add a little more. This easy breakfast idea is yours to play with.
My grandson likes extra bacon on top. I save a little to sprinkle there. It looks pretty and tastes great. This is how you make a recipe a family treasure. What would you add to your perfect breakfast quiche?
A Tip From My Kitchen
Let the quiche rest after baking. Wait about 15 minutes. This matters so much. It lets everything settle. Then you get perfect slices.
It can be served warm or at room temperature. This makes it perfect for a crowd. You are not stuck in the kitchen. You can enjoy your guests. Whether you call it a quiche Lorraine recipe or a spinach and bacon quiche, I hope you try it. It is a little piece of my home, shared with you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 8 large | |
| Half & Half or whole milk | 1/2 cup (120 ml) | |
| Green onions | 2 | Thinly sliced |
| Fresh grated parmesan cheese | 1/2 cup (50 g) | |
| Spinach | 2 cups (60 ml) | Chopped |
| Bacon or ham | 3 slices cooked bacon or 1/2 cup diced ham | Chopped |
| Kosher salt | 1/4 teaspoon (1.25 ml) | Or to taste |
| Fresh cracked black pepper | To taste | |
| Pie dough | 1 crust | Homemade or pre-made |
Instructions
Step 1: First, get your oven warm. Set it to 375 degrees. This is the perfect temperature for our breakfast quiche. It cooks everything just right. I always start here so it’s ready.
Step 2: Now, prepare your crust. This is key for a homemade quiche. Place your dough in the pan. Trim the edges neatly. (Chilling the dough for 30 minutes stops shrinking!). This step is called how to blind bake pie crust.
Step 3: Time to blind bake. Cover the crust with foil and pie weights. Bake it for 15 minutes. Then, take the weights out and bake it a bit more. This keeps the bottom crisp for our spinach and bacon quiche. Doesn’t that smell amazing already?
Step 4: Let’s make the filling. Whisk the eggs and milk in a big bowl. Add the cheese, spinach, and ham. I love this easy quiche recipe. Do you prefer ham or bacon in your quiche Lorraine recipe? Share below! Stir it all together gently.
Step 5: Pour your mix into the warm crust. Bake for 30-35 minutes. It’s done when the top is golden. Let it cool for 15 minutes. This wait is the hardest part! Now you have a perfect quiche with bacon for brunch.
Creative Twists
Swap the ham for smoked salmon and dill. Use sweet potato slices for a crust-free version. Add sun-dried tomatoes for a pop of color and tang. Which one would you try first? Comment below!Serving & Pairing Ideas
This homemade quiche is a star. Serve a slice with fresh fruit salad. It’s a bright, sweet contrast. For a heartier brunch, add roasted potatoes. A simple green salad on the side is always lovely. These are my favorite brunch recipes for a crowd. Which would you choose tonight?
Keeping Your Quiche Happy and Fresh
Let’s talk about keeping your quiche lovely. Cool it completely first. Then wrap it tight or put it in a sealed container. It will be happy in the fridge for three to four days.
You can freeze it, too. I slice mine and wrap each piece. This way, I have a quick breakfast anytime. Just thaw it in the fridge overnight.
Reheating is simple. Use your oven at 300 degrees. It keeps the crust crisp. My first quiche got soggy in the microwave. The oven is much better.
Batch cooking this easy quiche recipe saves busy mornings. It means a homemade breakfast is always ready. That matters for a calm, happy start to your day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Quiche Quirks
Every cook faces little problems. A soggy crust is a common one. The fix is to blind bake your crust first. This step seals it.
Another issue is a watery filling. Always squeeze your spinach very dry. I remember a quiche that was more like soup. It taught me a good lesson.
Finally, the quiche might not set in the middle. Just bake it a little longer. Use a knife to check if it comes out clean.
Fixing these issues builds your cooking confidence. It also makes the flavor perfect every time. A crisp crust and creamy filling are worth it. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make a spring ham and spinach quiche?
Start with a blind-baked crust. Whisk eggs with half-and-half, salt, and pepper. Stir in diced ham, chopped spinach, green onions, and cheese. Pour it all into your crust. Bake until golden and set. This easy quiche recipe is perfect for a spring brunch.
What is the best cheese for ham and spinach quiche?
I love a good sharp cheddar or Gruyère. Parmesan is wonderful too. It adds a salty, nutty flavor. The cheese melts and makes everything creamy. Any good melting cheese will make your homemade quiche delicious.
Can you make a ham and spinach quiche ahead of time?
Yes, you absolutely can. It is one of the best brunch recipes for making ahead. Bake it fully and let it cool. Then wrap it and keep it in the fridge. Reheat slices in the oven. This makes your morning so easy.
How do you keep a quiche crust from getting soggy?
The secret is learning how to blind bake pie crust. You bake the empty crust first. This creates a barrier. It keeps the wet egg filling from soaking in. A blind-baked crust stays wonderfully crisp and flaky.
What can I use instead of ham in a spinach quiche?
You can make a lovely spinach and bacon quiche. Cooked, crumbled bacon is perfect. For a vegetarian option, try sautéed mushrooms. They add a nice, meaty texture. This swap keeps it as a tasty breakfast quiche for everyone.
Is it better to use fresh or frozen spinach for quiche?
Both work well. Fresh spinach needs to be chopped and wilted. Frozen spinach is very convenient. Just thaw it and squeeze out all the water. *Fun fact: A cup of frozen spinach has more spinach packed in than a cup of fresh!* The key is getting it very dry.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. It holds many happy memories for me. I think of sunny spring mornings and family gathered around.
Making a quiche Lorraine with spinach feels like a hug on a plate. It is simple, nourishing, and made with love. That is the best ingredient of all.
I would be so pleased to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Please share your story in the comments below.
Happy cooking!
—Marina Caldwell
Spring Ham and Spinach Quiche
Description
A savory and satisfying quiche filled with ham, spinach, and Parmesan cheese in a flaky crust.
Ingredients
Instructions
- Preheat oven 375°F (190°C).
- If using homemade pie dough, roll out to a 12” (30.5cm) circle and about 1/8” (3mm) thick (it is ok if it is larger than 12” – you’ll trim off the excess in just a bit). Place into the tart pan or pie pan, fitting it into the edges. Trim off excess dough (we’ll usually trim about 1/2” above the tart pan for a more rustic look and and give extra crust above the quiche level. It’s pretty and makes carry it to the oven even easier).
- Allow the dough to relax and chill in the fridge or freezer for at least 30 minutes (will help minimize shrinking when baking).
- Blind bake the pie crust for homemade dough: Line the inside of the formed crust with aluminum foil with enough foil to completely cover the sides, and then fill with a layer of pie weights. Place on a baking sheet. Bake for 15 minutes, carefully remove the foil and weights. Poke the base a few times with a fork, then Bake for an additional 5-10 minutes, or until the the crust is lightly browned.
- Blind bake the pie crust for store bought dough: Use a fork and poke holes all around the base and sides of the pie crust. Bake crust for about 7-10 minutes or until the the crust starts to loose its raw dough look.
- While crust bakes, make the egg filling: In bowl, whisk eggs, half/half or milk, salt and pepper.
- Add green onions, cheese, spinach, bacon or ham and stir egg mixture until everything is well combined (Optional ~ reserve a little of the bacon/ham & green onions to float on top of the quiche before baking).
- When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly distributed throughout the quiche. (Optional ~ top with reserved bacon/ham & green onion).
- Bake the quiche for about 30-35 minutes or until the top is golden brown and the egg is cooked. Insert a toothpick or a knife in the middle of the quiche and it should come out clean when it’s cooked.
- Allow quiche to cool for about 15 minutes before serving or serve at room temperature.
Notes
- For a vegetarian version, omit the ham/bacon. You can also substitute the spinach with other greens like kale or Swiss chard.