This recipe is inspired by your photo: a fluffy, savory egg bake loaded with spinach, cheese, green onions, and diced ham, with a beautifully golden top. It’s perfect for breakfast, brunch, or an easy dinner.

Ingredients

Egg Mixture

• 8 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ¼ tsp paprika

Filling

• 2 cups fresh spinach, roughly chopped
• 1 cup diced cooked ham
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 3 green onions, thinly sliced
• ½ small red bell pepper, finely diced
• 1 small garlic clove, minced
• 1 tbsp olive oil or butter

Optional

• ¼ tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• Extra cheese for the top

 Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch pie dish or round baking dish with butter or cooking spray.

2. Cook the Spinach

Heat the olive oil or butter in a skillet over medium heat.

Add the minced garlic and cook for about 30 seconds.

Add the chopped spinach and cook for 1–2 minutes, just until wilted.

Remove from the heat and allow it to cool slightly.

Important: If the spinach releases a lot of water, squeeze or drain it well. Excess moisture can make the quiche watery.

3. Sauté the Vegetables

Using the same skillet, add the diced red bell pepper.

Cook for approximately 2–3 minutes until slightly softened.

Remove from the heat.

4. Prepare the Egg Mixture

In a large bowl, whisk together:

• Eggs
• Milk
• Heavy cream
• Salt
• Black pepper
• Garlic powder
• Italian seasoning
• Paprika

Whisk until smooth and well combined.

5. Add the Cheese

Stir into the egg mixture:

• Cheddar
• Mozzarella
• Parmesan

Reserve a small handful of mozzarella or cheddar for the top.

6. Add the Filling

Add:

• Cooked spinach
• Diced ham
• Red bell pepper
• Green onions

Gently mix everything together.

7. Fill the Baking Dish

Pour the mixture into the prepared pie dish.

Spread the filling evenly.

Sprinkle the reserved cheese over the top.

Add a little extra black pepper or parsley if desired.

8. Bake

Place the dish in the preheated oven.

Bake for approximately 35–45 minutes.

The top should become golden brown and slightly puffed, and the center should be set rather than liquid.

If the top begins browning too quickly, loosely cover it with foil during the final part of baking.

9. Rest Before Serving

Remove from the oven and let it rest for 10–15 minutes.

This allows the eggs to finish setting and makes slicing much easier.

Cut into wedges and serve warm.

 Tips for a Fluffy Quiche

• Don’t overbeat the eggs excessively.
• Drain cooked spinach thoroughly.
• Don’t add too many watery vegetables.
• Let the quiche rest before cutting.
• Freshly shredded cheese melts more smoothly.
• For an especially golden top, sprinkle a little Parmesan over the surface before baking.

Easy Variations

Bacon

Replace the ham with cooked, crumbled bacon.

 Mushroom & Spinach

Add 1 cup sliced mushrooms. Sauté them first until their moisture evaporates.

 Three-Cheese

Use cheddar, mozzarella, and Parmesan as written.

 Spicy

Add chopped jalapeño or a pinch of red pepper flakes.

 Vegetable

Replace the ham with broccoli, mushrooms, zucchini, or bell peppers.

 Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat individual slices in the microwave or in a 350°F (175°C) oven until warmed through.

You can also freeze individual portions for approximately 1–2 months.

Q&A

Can I make this without ham?
Yes. Simply omit the ham and add extra vegetables such as mushrooms, peppers, or broccoli.

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Can I use milk instead of heavy cream?
Yes. Use an additional ½ cup milk, although the finished quiche will be slightly less rich.

How do I know when it’s done?
The edges should be set and golden, while the center should have only a slight jiggle. A knife inserted near the center should come out mostly clean.

Why did my quiche become watery?
Usually because of excess moisture from spinach or vegetables. Cook vegetables first and drain them thoroughly before adding them to the eggs.