Breakfast/ Recipes

Easy Brunch Quiche

What does an Easter Sunday morning mean to you? What memories do you have associated with Easter Sunday morning? For me, this Easy Brunch Quiche is everything an Easter Sunday morning should be, embodied into food form. Let me take you into my kitchen this morning and show you some Southern Hospitality and feed you some good food.

Go ahead and grab a cup of coffee, sit back and relax a minute. Breath in the scents of Easter lilies and a fresh, cool, spring morning. Close your eyes and listen to the birds happily chirping in the trees. Hear the rustling in the house as the kids wake up and start getting ready for the day. All of these things is what Easter Sunday morning means to me. And while you might be wondering what this Easy Brunch Quiche has to do with the morning I just described, well, let me tell you. Each Easter Sunday I try to make a special breakfast for my family, after all, Easter Sunday is a very special day around our house.

Cooked quiche in a silver pie pan placed on a barn wood board back drop with a black and white Aztec tasseled towel with a silver butter knife placed beside the quiche.

This Easy Quiche really is going to hit the spot for us this year for Easter breakfast. Easter Sunday morning is always such a busy time around our house as we get ready to attend our Easter Sunday service at church so I don’t have much time to spend in the kitchen that morning. This Ham, Egg, Cheese, and Spinach Quiche is simple, delicious, and so easy to make! It pairs beautifully with a cup of hot coffee and some fresh fruit for a wonderful yet light meal.


Ham, spinach, egg, and cheese quiche in a silver pie plate sitting on a black and white Aztec towel with one slice missing from the quiche.

So come on over here to my corner of the kitchen and let me show you how to make this Easy Brunch Quiche. There is no need to be intimidated by making a quiche. I have had folks tell me before that they were intimated about making a quiche because it seemed like a hard dish to make and get right, but you’ll be shocked at how easy and beautiful this one is.

You know if we’re baking anything we always start out by preheating our oven. This just makes the baking process go by so much faster! So preheat that oven to 350F!

Start out by grabbing a medium sized glass mixing bowl, or any medium sized bowl you have handy, and crack four eggs into the bowl. When cracking eggs, you should always crack them on a flat surface such as your kitchen counter top. If you crack eggs on the rim of your bowl or the edge of your kitchen counter, it can cause the shells to splinter and break and you don’t want little fragments of egg shell floating in your eggs!

Four cracked eggs in a clear glass bowl sitting on a black, granite counter top.

Now add in one fourth of a cup of Heavy Whipping Cream to your eggs. If you don’t have Heavy Whipping Cream on hand or you want a lower fat option, you can always use half and half cream, evaporated milk (full fat or nonfat), or 0% Fat Free Milk, 1% Milk, 2% Milk, or Full Fat Whole Milk. Basically, just use what you have on hand. You could even use Almond or Cashew Milk if you are dairy free.

Four cracked eggs in a clear glass bowl with a silver measure cup shown over the bowl and white, heavy whipping cream in the cup.

Once you’ve measured out your milk or cream, go ahead and add it to your eggs. Just dump it in!

Four cracked raw eggs in a clear, glass bowl with one fourth of a cup of heavy whipping cream in with the eggs.

Now grab a whisk (any kind will do) and whisk the eggs and Heavy Whipping Cream together until all ingredients are well combined. You don’t want any whole or partial egg yolks still floating around when you’re finished so whisk away! The eggs combined with this Heavy Whipping Cream is what makes this Easy Breakfast Quiche so wonderful and creamy. Mmmm!

Cracked, raw eggs in a clear, glass bowl with heavy whipping cream added in. A silver whisk is in the process of whisking the eggs and heavy whipping cream together.

When you’re finished whisking the eggs and heavy cream together, they should be frothy and completely blended just like this bowl of mine here. If yours doesn’t quite look like this, go ahead and whisk some more. I’ll wait for you to finish before we move to the next step.

Whisked eggs in a clear glass bowl.

Now that our egg and cream mixture is ready to go, measure out one cup of frozen chopped spinach. I didn’t bother to thaw my spinach or cook it – it will cook in the Quiche so don’t worry about dumping it in frozen, it’s going to be just fine.

Whisked eggs in a clear, glass bowl with one cup of frozen, chopped spinach held over the bowl in a silver measuring cup.

Add the frozen spinach into the eggs and cream and then use your whisk to stir it into the egg mixture. If there are any large, frozen lumps of spinach in the eggs, use your whisk to break them apart as best as you can. You don’t want any huge lumps of spinach in your Savory Breakfast Quiche!

Whisked eggs in a clear, glass bowl with frozen, chopped spinach in the eggs.

Okay so now that we have the spinach in our eggs and cream mixture, let’s move on to the ham. I used left over spiral ham that I had made over the holidays but any kind of ham will work for this recipe. You can even use ham lunch meat so don’t get too fussy with this part.

We’ll slice and dice the ham in the next step but before we do that, take a moment to trim away any fat from the ham. There is nothing worse than eating a slice of homemade Quiche and biting down into a stringy, globby, piece of ham fat. Gag! So make sure you get all of the fat trimmed away!

Slices of ham on a cutting board with a silver knife beside the ham. The fat has been trimmed away from the ham and is laying at the top of the cutting board.

Once the fat has been trimmed away from your ham, slice the ham into long, thin strips.

Sliced ham cut into strips on a white cutting board with a sliver knife in the corner.

Now cut each strip of ham vertically to created small, diced pieces of ham.

Diced ham on a white cutting board with a silver knife in the upper right corner of the cutting board.

I used twelve slices of ham to measure out one cup of diced ham, you may have to use more or less slices of ham to get one cup of diced ham depending on how large and thick your slices of ham are. My ham slices were pretty small.

Whisked eggs and frozen, chopped spinach in a clear glass bowl with one cup of diced ham in a silver measuring cup held over the bowl.

Add your one cup of diced ham to your eggs, cream, and spinach and give it all a good stir.

Whisked eggs with frozen, chopped spinach and diced ham in a clear, glass bowl.

Now it’s time to get cheesy with it and add in some cheese! You can’t have a cheesy breakfast Quiche without adding in the cheese! I added one half of a cup of shredded mozzarella cheese and one half of a cup of shredded sharp cheddar cheese. This recipe is so versatile, you can use any shredded cheese you have on hand.

Whisked eggs with frozen, chopped spinach, diced ham, mozzarella cheese and sharp cheddar cheese in a clear, glass bowl.

Stir that cheese in and make sure it gets evenly dispersed with the other ingredients. Once your cheese is stirred in, sprinkle some salt and ground black pepper into your bowl. I didn’t measure this, but if you need a guide for measuring, start out with one eighth of a teaspoon of salt and one fourth of a teaspoon of ground black pepper.

Whisked eggs with frozen chopped spinach, diced ham, mozzarella cheese, sharp cheddar cheese, salt, and ground black pepper in a clear glass bowl with a blue spatula in the bowl.

Give it all another good stir with your spatula! You don’t wan’t the ground black pepper and the salt to only be in one place in your quiche! The seasonings need to be throughout the entire Quiche.

Whisked eggs with salt, ground black pepper, cheese, diced ham, and heavy whipping cream in a clear glass bowl with a blue spatula in the bowl.

Okay, so now your easy brunch quiche mixture is ready to go, so let’s grab your pie shell. You can always make your own if you prefer (I have before) but for this recipe, I used a store bought, frozen deep dish pie shell. I find that the store bought shells taste the same as the homemade ones and it is so much faster and easier to just buy one than to spend the time rolling out the dough and making one. Also, I didn’t let my pie shell thaw before using it and I also didn’t cook it before adding my other ingredients.

Unbaked pie shell in a silver pie pan sitting on a white stove.

Pour your quiche mixture into your frozen, uncooked pie shell (trust me, it’s going to be fine! Remember, this recipe is designed to be delicious and EASY!).

Ham, egg, spinach, and cheese quiche in a pie shell sitting on top of a white stove. Quiche is uncooked.

If you have a pie saver (I think these can be purchased at almost any grocery store and also on line) place it over the top of the pie. The pie saver just prevents the top of your pie crust from burning before the rest is completely cooked through and it gives the top of the crust that perfect, golden brown look. If you don’t have a pie saver, you can cut foil into long strips and form it over the edges of your pie crust and bake the pie like that.

Place your brunch quiche in your preheated oven and bake at 350F for twenty minutes, or until a toothpick inserted into the middle of the quiche comes out clean, with no wet ingredients on it.

Uncooked quiche in an oven with a silver pie crust saver over the top of the crust.

Once your quiche is cooked through, remove it from the oven and place it immediately on a cooling rack on the counter. Using a cooling rack allows the quiche to cool faster since there is air flow all around the quiche.

Cooked quiche sitting on a cooling rack with a silver pie crust saver over the top of the pie shell.

Remove the pie saver from the top of the quiche, and wolah! You have a perfect, golden brown pie crust! How beautiful is that?! If you used foil, gently and carefully peel the foil off from the pie crust, being careful not to leave any small bits of foil behind. You don’t want a guest biting into a piece of foil!

Cooked quiche sitting on a cooling rack on a black, granite counter top.

Allow your easy brunch quiche to cool completely before slicing and serving. Once it has cooled, serve it up with some fresh fruit (oranges, bananas, and strawberries are my favorites to serve with this savory quiche) and enjoy!

Cooked breakfast quiche in a silver pie pan sitting on a barn wood backdrop with a black and white Aztec tasseled towel underneath and a silver butter knife beside the quiche.

Happy breakfasting my friends! I hope you enjoy this recipe for an easy, delicious, and savory quiche. If you make this, please share it with me on Facebook or Instagram! I love seeing the Speedy Spatula recipes you all whip up in your kitchens!

Cooked ham, egg, spinach, and cheese quiche in a silver pie pan on a barn wood board back drop with a black and white Aztec tasseled towel and a silver vintage butter knife next to the quiche. The quiche has been cut and there is a slice missing from it.

I hope you have a wonderful and blessed day, and if you’re celebrating, Happy Easter!

-Amy

Easy Brunch Quiche

An easy and savory quiche, perfect for Easter breakfast or brunch. 

Course Breakfast
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Amy - The Speedy Spatula

Ingredients

  • 4 eggs
  • 1/4 cup heavy whipping cream
  • 1 cup frozen, chopped spinach
  • 1 cup diced ham
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 deep dish frozen pie shell uncooked
  • salt to taste
  • ground black pepper to taste

Instructions

  1. Preheat oven at 350F.

  2. Crack eggs and place in a large mixing bowl with heaving whipping cream.

  3. Whisk the eggs and heavy cream together until well combined and then add in the cheese, salt, pepper and spinach.

  4. Give the egg mixture a good stir and set aside.

  5. Place about 12 slices of ham on a cutting board and trim away any fat. Slice the ham into strips and then cut each strip, dicing the ham until you have 1 cup full. 

  6. Place the ham into the egg mixture and stir again. 

  7. Pour the mixture into a frozen, deep dish pie shell and then place a pie saver over the top of the crust to prevent it from burning. If you don't have a pie saver, you can cut foil into strips and fold over the top of the crust.

  8. Place pie in the oven and bake at 350F for 20 minutes or until a toothpick inserted in the middle comes out clean.

  9. Once the pie is cooked, remove from the oven and allow to cool before cutting.

Recipe Notes

Cooked, crumbled bacon or Canadian Bacon can be used in place of the ham or meat can be omitted all together to create a meatless Quiche. Any type of shredded cheese can be used in this recipe. 1% milk, 2% milk, 0% fat free milk, evaporated milk, or half and half cream can be subbed for the heavy whipping cream. Almond or cashew milk can also be subbed in for the cream or milk.

Shared atΒ Meal Plan Monday

Shared atΒ Weekend Potluck

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