Ham, Cheddar, Gouda & Spinach Quiche


Ham, Cheddar, Gouda & Spinach Quiche

1 (10 oz) package chopped frozen spinach, thawed
1 cup (114 grams) shredded cheddar cheese
1/2 cup (60 grams) shredded Gouda cheese
2 tablespoons (30 ml) flour
1 unbaked pie shell (9 inch deep dish)
1 cup (90 grams) diced ham
1/2 cup grated parmesan cheese
1/2 cup diced onion
3 large eggs
1 cup (240 ml) evaporated milk
1/4 teaspoon pepper

Preheat oven to 350 degrees F (176 degree C).

Drain spinach and remove as much moisture as possible by pressing between paper towels; set aside.

Mix together shredded cheeses (cheddar and Gouda) and toss with flour. Sprinkle a heaping tablespoon of cheese mixture over bottom of pie plate.

Spread over the tablespoon of cheese, then spread drained and dried spinach over ham. Sprinkle parmesan cheese over spinach, followed by onion.

Whisk eggs in a mixing bowl; stir in milk, pepper, parmesan and shredded cheese/flour mix. Pour this mixture into pie shell gradually, allowing it to soak into spinach.

Set quiche on a cookie sheet and bake for 50 minutes. Let stand for 10 minutes before serving.

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  1. says

    Merry Christmas to you and your family! Hope you’re having a great day. We sure are, times toys tied to boxes with wires and such by four and you’ll know what I mean. 😉 Really, the two older boys are happy as can be with the Wii and Guitar Hero that Santa brought! Taylor, is finally able to love his HUGE Playmobil pirate ship–that thing took all day off and on to assemble! And Sam, he is just loving all the boxes and paper and stuff all over the place!
    Happy Holidays!

  2. Lynn says

    Merry Christmas/Happy Holidays to you too! This recipe is just the ticket because my husband bought a 10 pound ham for three people (him, me, and his mom). Another reason why he should not do the shopping! 😉 This quiche sounds and looks delicious and I am looking forward to making it because, as much as I really like ham sandwiches, I will need to change things up to keep dinners interesting. Will let you know how it goes. 🙂

  3. says

    Thanks for the Christmas wishes! I hope to stop by all your blogs soon.

    Lynn, I hope you like it. You can use a different type cheese than Gouda, but I really like Gouda.

    Also, a note about the quiche. It’s a good make-ahead. After a while of sitting on the counter and then in the refrigerator, it firmed up and developed a smoother texture. I guess all quiche does that.

    What’s great is I made this for my mom and Fuzz requested a piece at ate the whole thing for a snack.

  4. Debbi says

    How do you think this will cook up without the crust?? It looks delicious but we’re not a fan of crust. Thanks!

  5. says

    Debbi, I think if you make it ahead of time and let it sit for a while it would work. It holds together pretty well after it’s cooled and completely set.

  6. Rina says

    Merry Christmas Anna! The quiche looks great. I just got a new kitchen scale for Christmas – so excited to put it to use. =)

  7. says

    Hi Anna,
    I have a very similar quiche recipe and the guys in my house even love it. Only a few differences really between mine and yours. I use four eggs and have always used 2 percent milk. Does the evaporated milk make it better? Also, I’ve always used monterey jack instead of the gouda. Does the gouda make it more creamy? And most of the time, I do make mine crustless and it comes out great if baked in the Pampered Chef Stone Quiche Pan. I think I’ll try your recipe when I make it next with leftover ham from New Years. Thanks!

  8. says


    I’ll have to try your version next. I would make quiche a lot more often if Todd liked it! Unfortunately, I’m the only one who loves it and it’s kind of a rich dish to serve on a regular basis. I save all my fat for cookies ;).

    I’m sure milk would work fine in this recipe. I used evaporated because #1. I had some on hand and #2. I think it might make the texture a little smoother. I’m guessing Gouda and Monterey Jack would work about the same in quiche. Not sure, but I just like the flavor of Gouda. But Jack would be less expensive, for sure.

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