Ham, Spinach, and Onion Quiche

A hearty side dish, perfect for brunch!



Adjust Servings

Recipe CategoriesSide Dishes



2eachFrozen 9" pie crusts


3Tablespoonextra virgin olive oil
2eachMedium red onions, sliced
1PoundSmoked ham, cubed
2CupFresh spinach, cleaned
8eachlarge eggs
3CupHeavy cream or Half & Half
1⁄2Teaspoonfreshly ground pepper


2eachBunches asparagus (about 1 lb. each), stems trimmed
4OunceParmesan cheese, shaved with a peeler
2eachHandfuls fresh flat-leaf parsley, hand-torn
1eachHandful fresh mint, hand-torn
1eachHandful fresh dill, hand-torn
1eachextra virgin olive oil, as needed
1⁄2eachlemon, juiced
1eachKosher salt and black pepper


For Ham, Spinach and Onion Quiche

  1. To make the filling, heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
  2. Slowly cook the onions, stirring until they caramelize and release their natural sugars.
  3. Toss in the ham and spinach, cook and stir for about 3 minutes to warm them through.
  4. Remove from heat.
  5. In a large bowl, beat the eggs until frothy and pour in the cream; season with pepper.
  6. Arrange the caramelized onions, spinach and ham over the bottom of each crust and carefully pour in the cream and egg mixture; the filling should be about a ½-inch from the top of the crust.
  7. Bake at 350° for about 50 minutes or until filling is set.
  8. Quiche may look puffy and jiggle slightly.
  9. Remove to a wire rack and let cool. In the meantime, make the asparagus salad.
  10. To prepare the asparagus salad, blanch the asparagus in a large pot of boiling salted water for 4 minutes or until they are just crisp-tender.
  11. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
  12. Slice the asparagus into ½-inch pieces and put them in a mixing bowl.
  13. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
  14. Let the quiche set for at least an hour. Slice into wedges and serve with asparagus salad.


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