Brunch emergency? Call in this Easy Quiche recipe!

Easy quiche with spinach, cheese, and ham in a store bought pie crust with a slice cut out

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A shortcut recipe in every way but how wonderful it tastes, this breakfast quiche 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:

BUT don’t think it’s all breezy.

a slice of easy spinach quiche on a plate with a fork

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, Crustless Quiche is out (though I adore it and find it perfectly delicious, but the omission is quite obvious).

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!

slices of easy spinach quiche

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-save.

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

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.

best quiche with ham and spinach in a crust

The Ingredients

  • 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!)


  • Since frozen spinach comes already steamed, you can simply squeeze it out, then add it right to the quiche crust.
  • Wondering why your quiche is watery? Be sure to squeeze out as much excess liquid from the spinach as possible to prevent the quiche from becoming soggy. If you play around with other filling ingredients instead of spinach, make sure to cook the liquid out of them first.
Easy quiche for breakfast with ham, cheese, and spinach
  • 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.

A Different Way to Prepare Cheese

What makes this quiche unique (and even more easy!) is that instead of shredding the cheese, I cut it into small cubes, a tip I picked up from The New York Times. This leads to pockets of melty cheese throughout the quiche. Basically, it tastes incredible.

  • 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. It leads to a custard with nice consistency that can hold up to a heap of tasty fillings.
  • Milk. Whatever kind is in your refrigerator should do nicely. I use 1%.

Substitution Tip!

While it is not as traditional for quiches such as quiche Lorraine, you can absolutely use milk instead of cream in quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

  • 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.
bite taken of breakfast quiche on a plate

More Quiche Fillings to Try

Use this easy quiche recipe as a guide for any of your favorite fillings. A few ideas:

  • Bacon Quiche. Use cooked, crumbled bacon (Air Fryer Bacon is a quick way to prep it) instead of ham (or try a combo!).
  • Easy Quiche Lorraine. Omit the spinach (or keep it for a less traditional, but yummy and more nutritious spin); use Gruyere for the cheese and bacon in place of ham.
  • Vegetarian Easy Quiche. Omit the ham or swap it for a different sautéed, grilled, or roasted vegetable (as this Sweet Potato Quiche can attest, Roasted Sweet Potatoes are especially tasty in quiche).
  • Ham Broccoli Quiche. Swap the spinach for chopped Roasted Broccoli.
  • Mushroom Quiche. Replace the ham or the spinach with sautéed mushrooms or diced Grilled Portobello Mushrooms.
  • Feta + Anything. Take it from this Spinach Feta Quiche: feta in quiche is delicious and can pair with just about any other filling ingredient.

The Directions

  1. Preheat the oven. Thaw and drain the spinach.
egg filling mixture in a cup for an easy quiche
  1. Make your crust, then mix together the egg filling.
spinach, ham and cheese filling in a quiche crust
  1. Sprinkle the spinach, ham, cheese, and onion over the crust.
pouring egg filling into cheese and spinach quiche crust
  1. Pour the egg filling over the top.
  1. Bake the quiche at 375 degrees F for 40-50 minutes, until a knife comes out clean. Let rest for 5-10 minutes, then ENJOY!

Storage Tips

  • 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 crustless 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.

Easy Sides for Easy Quiche

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 dish is safe in the freezer all the way to 500 degrees F. Perfect for quiches or so many pies!

Easy quiche with spinach, cheese, and ham in a store bought pie crust with a slice cut out

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

I hope this shortcut quiche makes your next brunch (or brinner!) a breeze.

And if anyone asks your secrets… tell them their only business is the second helpings business!

Easy quiche with spinach, cheese, and ham in a store bought pie crust with a slice cut out

Easy Quiche Recipe

The best easy quiche recipe packed with spinach, ham, and cheese, or any other fillings you prefer! Great with breakfast, brunch, or dinner.

Prep: 15 mins
Cook: 40 mins
Total: 1 hr

Servings: 6 people


  • 10 ounces frozen chopped spinach thawed
  • 1 refrigerated pie crust (to make your own, use Whole Wheat Pie Crust or Oil Pie Crust)
  • 5 large eggs
  • 3/4 cup milk (I used 1%; or use whole milk or a combo of milk and cream for more richness)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon hot sauce such as Tabasco (optional)
  • 1 cup diced cooked ham
  • 3/4 cup 1/4-inch-diced melty cheese such as Gruyere or white cheddar* (about 3 ounces)
  • 2 green onions finely chopped


  • Preheat the oven to 375 degrees F. If your frozen spinach is not already thawed, thaw it in the microwave per the directions. Place the spinach in a colander and squeeze out as much liquid as possible. Set aside.
  • Blind Bake the Crust (If your crust comes pre-formed in a disposable pan). Place the pie dish on a baking sheet and bake for 3 minutes. Remove it from the oven, prick it all over with the tines of a fork, then return to the oven and bake until light golden, about 10 minutes more. Reduce the oven temperature to 350 degrees F. See notes if you use a pie dough sheet or make your own dough.**
  • Prepare the Filling: In a large mixing bowl, whisk together the milk, salt, pepper, nutmeg, and Tabasco.
  • Squeeze and blot more water out of the spinach (you want it as dry as possible), then scatter it evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
  • Carefully pour the egg mixture over the top.
  • Bake the Quiche: Bake the quiche on the baking sheet, until a knife inserted 1 inch from the edge of the crust comes out clean and the center is set, about 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let the baked quiche rest for 5 to 10 minutes, then slice and serve.


  • *For a quiche Lorraine inspired easy quiche, use Gruyere or Swiss, swap the ham for cooked bacon, and omit the spinach; I also love this with sharp white cheddar.
  • **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 dried 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.


Serving: 1of 6Calories: 255kcalCarbohydrates: 19gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 151mgPotassium: 308mgFiber: 2gSugar: 3gVitamin A: 5866IUVitamin C: 3mgCalcium: 186mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love this quiche, looks so delicious! I will be adding this to my Easter brunch menu, thanks for the recipe! Pinned :)

  2. Asparagus is a hot commodity in our kitchen, too. This quiche sounds absolutely delicious and how gorgeous with the burst of vegetables as a yummy decoration! Enjoy your trip this weekend!

  3. I absolutely love quiche recipes, I’ve been meaning to make a Spring veggie quiche for ages now! Thanks for sharing, Erin! :)

  4. This is absolutely gorgeous, Erin. And I’m loving the greek yogurt addition! Shout out to my favorite ingredient! ;) Hope you’re having a fun weekend! Loving all your Instagrams already!

  5. What a wonderful quiche, it looks beautiful! And the greek yogurt addition is brilliant. Yay for extra protein! xx

  6. Beautiful! I love the name and the sunny colours in this quiche! Asparagus is one of Aaron’s favourite things (so is quiche, actually) so I know that this would be devoured in our household! x

  7. I’ve made quiche using Greek yoghurt before, Erin, and loved it! I like that it gives it a rich creaminess but at the same time it’s a little lighter than cream. My only problem has been getting a puff pastry crust to stay firm – always ends up a bit soggy for me, even if I pre-bake. Any tips? (It could be just my oven that isn’t the best!)

    1. Hi Helen! What kind of pan are you using? A metal pan vs. a glass one should help make the bottom more crisp, because it conducts heat more quickly. Prebaking is very importat too, but it sounds like you are already doing that. I’d try prebaking for a few extra minutes, then use a pie shield to keep the edges from becoming too brown once you pour in the filling. I hope that helps!!

  8. I made this quiche last night, and it was a hit! My fiance 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 (although I substituted different types of mustard with what I had available). I also used exclusively asparagus, as it’s what I had. Nonetheless, delicious! I did have the issue that one of the other readers mentioned with the puff pastry not being completely crisp in the center. The center wasn’t soggy, just not as crisp as the edges were. Bottom line: I would definitely recommend this quiche to anyone who’s on the fence!

    1. Carling, I’m so excited you tried and enjoyed this quiche! Thanks so much for taking time to share your review. It’s true that the middle of the quiche doesn’t get QUITE as crisp as the edges, but I’m so happy you liked it. I bet it was fantastic will all asparagus too!

  9. I love the design on top of this quiche and I love all the veggies happening too!

  10. This is one of those great recipes that is simple food with a great presentation. Thanks for posting, I shared this on my May real food meal plan.

  11. Definitely it is awesomeness! This spring vegetable quiche puff pastry looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.4 stars

    1. Hi Karen! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

  12. Hi Erin,
    This looks so good! Will definitely try it when the weather cools off.
    I have wondered for a while why your Nutrition info doesn’t list sodium? I would think that is an important one.

    1. Hi Sue! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  13. This was so easy and delicious. Made it twice since the post. First time with spinach and ham and second time with spinach and mushrooms. Thank you for the tip with frozen pie crust from whole foods- so easy and great tasting- I appreciate all your tips Erin. I love cooking but it does take time!5 stars

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