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Quiche - a kid favorite food!

Quiche - a kid favorite food!

For as long as I can remember, I have been enjoying my moms spinach and ham quiche. It's not a complicated dish, but it's quite lovely, packed full of soul filling goodness, and perfect for leftovers. Quiche is quick and comfortable. It's a staple that nourishes my family, and I'm happy to pass our recipe along to yours.

You can change it up with varying your veggie, cheese and meat selection. Try broccoli and bacon, or asparagus and prosciutto. There are endless combinations!

Ingredients (makes 2 pies):

  • 1 pint heavy whipping cream
  • 1 -1.5 packages of finely shredded cheese (I typically go for an Italian mix)
  • 2 packages of frozen chopped spinach
  • 2 deep dish pie crusts (you can make them fresh, but with kids, we go frozen)
  • 6 large eggs
  • 2 packages of diced ham
  • 1 cup seasoning veggies
  • Salt
  • Pepper
  • Paprika

Get prepped:

Pre-heat oven to 375 degrees. Defrost frozen chopped spinach, then drain. Place your pie crust in a pie dish.

Put it together:

In a large mixing bowl, mix eggs, heavy whipping cream, 1 package of shredded cheese, seasoning vegetables and diced ham, then add in thawed and drained spinach. Fold all ingredients together, and add a little more cheese, if desired. Add salt, pepper and paprika to your taste, and stir. 

With a ladle, transfer the mixture to your pie crusts, just filling below the brim. 

Pop your quiche in the oven, staggering them on two racks (and left - right of the oven) to allow for circulation around each pie. 

Bake for approximately 45 minutes, until the tops of your quiche are a light golden brown. 

Remove from the oven and let sit at room temperature for 10-15 minutes prior to serving to allow your quiche to set up.


Use up any leftover quiche mixture in mini muffin pans, and pop in to cook with the pies. The tiny little crust-less quiche make a great addition to school lunches, or for breakfast bites in the morning. Make sure your tiny pies get a spoonful of the cream mixture in each to help them set up.

Pull the mini quiche out of the oven after about 20 minutes, or when they begin to brown. 

Emily Kissel

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