This easy crustless spinach and ham quiche recipe combines frozen spinach, diced cooked ham, eggs, milk or half-and-half, cheese, and a little onion in one satisfying dish. Bake it at 350°F for 35–40 minutes, then let it rest for 5–10 minutes before slicing for a tender, neatly set quiche that serves six.
With no pastry crust to prepare, this savory quiche is a practical choice for breakfast, brunch, lunch, or a light dinner. The custard is creamy, the ham adds smoky-salty flavor, the spinach brings color and freshness, and the melted cheese creates a delicious golden finish.
Jump to RecipeWhy You’ll Love This Recipe
This crustless quiche gives you all the creamy, savory comfort of a traditional quiche without rolling, chilling, or fitting pastry into a pie plate. The preparation takes only 15 minutes, and the filling is assembled directly in the baking dish.
It is also wonderfully flexible while staying dependable. Swiss cheese pairs especially well with ham and spinach, while cheddar brings a more familiar sharpness and Monterey Jack creates a mild, silky melt.
Serve a wedge with fresh fruit, roasted potatoes, or a crisp green salad. If you enjoy egg-based breakfasts, you may also like this cheesy omelet idea for a quick stovetop meal.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job in the finished texture and flavor.
- Frozen spinach: Ten ounces of chopped spinach provides color and earthy flavor. Thaw it completely and squeeze it very dry before using.
- Cooked ham: One cup, or approximately five ounces, adds savory flavor and satisfying bites throughout the quiche.
- Eggs and dairy: Six large eggs mixed with one cup of whole milk or half-and-half form the tender custard.
- Cheese: Use one cup of shredded Swiss, cheddar, Monterey Jack, or a combination.
- Onion: One-quarter cup of finely chopped onion adds gentle sweetness after a quick sauté.
- Seasonings: Salt, black pepper, and optional nutmeg round out the filling without covering the ham and spinach.
Whole milk makes a lighter custard, while half-and-half gives the quiche a richer, more luxurious texture. Either option works with the same one-cup quantity.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9-inch pie plate or quiche dish with nonstick cooking spray or butter. A well-greased dish makes serving the first slice much easier.
Step 2: Warm one tablespoon of butter or olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3–5 minutes, stirring occasionally, until the pieces are soft but not deeply browned; let them cool slightly.
Step 3: Thaw the frozen chopped spinach, then place it in a clean kitchen towel, fine-mesh strainer, or your hands and press firmly. Keep squeezing until very little liquid comes out, since excess moisture can make the quiche watery and weakly set.
Step 4: Scatter the squeezed spinach, diced cooked ham, softened onion, and about three-quarters of the shredded cheese evenly across the prepared pie plate. Distributing the ingredients before adding the custard helps every slice contain a balanced mixture.
Step 5: In a bowl, whisk the six eggs with the milk or half-and-half, salt, black pepper, and optional nutmeg until the mixture is smooth and evenly blended. Pour it slowly over the filling, then sprinkle the remaining cheese across the surface.
Step 6: Bake for 35–40 minutes, checking near the end of the cooking time. The edges should look set, the center should have only a slight jiggle, and a knife inserted near the middle should come out mostly clean; an internal temperature of about 160°F is a useful guide.
Step 7: Remove the quiche from the oven and let it rest for 5–10 minutes before cutting. This short pause allows the custard to finish setting so the wedges hold together while remaining tender.
Chef’s Best Tips for a Tender Quiche
The most important technique is removing water from the spinach. Thawed spinach can hold a surprising amount of liquid, and skipping this step may leave the center loose even when the top looks finished.
Do not wait for the quiche to become completely firm in the oven. A slight center jiggle is desirable because residual heat continues cooking the eggs during the resting period; baking until rigid can produce a rubbery texture.
Dice the ham into small, even pieces so its flavor spreads through the custard. If your ham is particularly salty, taste it before adding the full amount of salt, but keep the stated seasoning available for balancing the egg mixture.
For a fresh-spinach variation, use roughly 10–12 ounces of fresh spinach, sauté it until wilted, and drain it thoroughly before adding it to the dish. Garlic, mushrooms, or a small amount of grated Parmesan can also be added as common variations, provided the vegetables are cooked and drained well.
Read More: Easy Skillet Lasagna Recipe
Serving Suggestions
Let the quiche cool just enough to slice, then serve it warm in generous wedges. A simple green salad with a bright vinaigrette cuts through the creamy custard, while fresh berries or melon add a refreshing contrast at brunch.
For a larger breakfast spread, place the quiche beside roasted potatoes, sliced tomatoes, and coffee or tea. It is hearty enough to stand alone but mild enough to pair with many familiar side dishes.
Want a sweet finish after a savory brunch? Set out this no-bake pineapple pie or a slice of pineapple lush cake for a bright, fruity dessert.
Storage and Reheating
Cool leftover quiche, cover it well, and refrigerate it. For the best quality, reheat individual slices gently in the oven or microwave until warmed through, taking care not to overcook the eggs.
The quiche can also be enjoyed cold or at room temperature, making it useful for packed lunches, make-ahead breakfasts, and casual gatherings. Slice it only after the initial 5–10 minute rest for the cleanest presentation.
Keep the dish covered while storing so the custard does not dry out or absorb strong refrigerator odors. Reheat gently rather than using excessive heat, which can make the texture firm and rubbery.
Easy Variations to Try
Change the cheese to suit what you have available. Swiss gives the classic ham-and-spinach combination a nutty flavor, cheddar adds tang, and Monterey Jack provides a mild, creamy result.
You can add cooked mushrooms or a little garlic for extra savory character. Always cook and drain added vegetables first so they do not introduce excess water into the custard.
For another creamy dessert option after dinner, serve a small slice of this banana cream cheesecake. Its cool banana flavor makes a pleasant contrast to the warm, savory quiche.
Easy Crustless Spinach and Ham Quiche
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9-inch pie plate or quiche dish.
- Sauté the finely chopped onion in butter or olive oil over medium heat for 3–5 minutes, until softened. Let it cool slightly.
- Thaw the frozen spinach and press or squeeze it very dry to remove as much liquid as possible.
- Scatter the spinach, diced ham, softened onion, and about three-quarters of the shredded cheese in the prepared dish.
- Whisk the eggs, milk or half-and-half, salt, pepper, and optional nutmeg until well combined. Pour the custard over the filling and sprinkle the remaining cheese on top.
- Bake for 35–40 minutes, until the center is set and a knife inserted near the middle comes out mostly clean. The internal temperature should be about 160°F. Rest for 5–10 minutes before slicing.
Notes
Final Thoughts
This easy crustless spinach and ham quiche is a reliable recipe for busy mornings, relaxed weekend brunches, and simple family dinners. With six eggs, tender spinach, cooked ham, creamy dairy, onion, and melted cheese, it delivers a complete savory dish from a short ingredient list.
Remember the two keys to success: squeeze the spinach very dry and pull the quiche from the oven when the center still has a slight jiggle. After a 5–10 minute rest, slice it into golden, creamy wedges and enjoy a homemade meal with very little fuss.