How to Make a Quick Quiche

Ham, Spinach, Mushroom and Cheese Quiche!

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How to Make a Quick Quiche Recipe
25 Steps
Ingredients
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First I would like to thank everyone who made my first snap guide on Halloween bark such a success!! Now I hope you all love this quick quiche!

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First we need to preheat the oven to 400F

First we need to preheat the oven to 400F

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It's important to note that this recipe makes 2 fairly large quiche. First gather 2 pie dishes and spray them with a little nonstick spray.

It's important to note that this recipe makes 2 fairly large quiche. First gather 2 pie dishes and spray them with a little nonstick spray.

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Now gently place the crusts into the pie plates and press them into place. I used pre made crust because this is "quick" quiche after all!

Now gently place the crusts into the pie plates and press them into place. I used pre made crust because this is "quick" quiche after all!

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Now we can crack the eggs into a large bowl along with the cream, grated Parmesan, salt and pepper. Beat it with a whisk or hand mixer until everything is nicely combined!

Now we can crack the eggs into a large bowl along with the cream, grated Parmesan, salt and pepper. Beat it with a whisk or hand mixer until everything is nicely combined!

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It should look like this! On a side note the cream makes the quiche fluffy, light, and rich. You can use milk but you won't achieve the same texture.

It should look like this! On a side note the cream makes the quiche fluffy, light, and rich. You can use milk but you won't achieve the same texture.

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Now we can prep our lovely fillings! There are so many options at this point you can make a million variations to suit your personal taste. Bacon, caramelized onion, and Gruyere is my favorite!

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Here I have frozen chopped spinach. I ran it under warm water to thaw it quickly (forgot to thaw it out - oops!). Hopefully you don't forget! Once it's thawed all of the water must be squeezed out!

Here I have frozen chopped spinach. I ran it under warm water to thaw it quickly (forgot to thaw it out - oops!). Hopefully you don't forget! Once it's thawed all of the water must be squeezed out!

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Once all the water is squeezed out it should look like this. As you can see it doesn't look like much!

Once all the water is squeezed out it should look like this. As you can see it doesn't look like much!

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Here are some leftover mushrooms. I know these little guys are not liked by all so feel free to leave them out! I always make one with and one without.

Here are some leftover mushrooms. I know these little guys are not liked by all so feel free to leave them out! I always make one with and one without.

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Finally we have the ham! I used ham steaks, but a 1lb slab from the deli is also perfectly fine.

Finally we have the ham! I used ham steaks, but a 1lb slab from the deli is also perfectly fine.

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You can slice off the edges if they bother you (my mother insisted haha).

You can slice off the edges if they bother you (my mother insisted haha).

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And finally it's time to chop the ham into bite sized cubes.

And finally it's time to chop the ham into bite sized cubes.

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Gather all of the ingredients together and let's assemble!

Gather all of the ingredients together and let's assemble!

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Layer in all of your ingredients in any order you like ...

Layer in all of your ingredients in any order you like ...

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don't forget to top with cheese!

don't forget to top with cheese!

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Ladle your egg mixture evenly over the two pie dishes.

Ladle your egg mixture evenly over the two pie dishes.

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It should like this once you're done!

It should like this once you're done!

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Top with any remaining cheese if you feel the need and bake it for about 40 minutes.

Top with any remaining cheese if you feel the need and bake it for about 40 minutes.

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Quiche is very versatile and it can virtually be served for any meal. You can make veggie only (great for Lent) or fancy (gruyere and caramelized onion) and a down home quiche like this one!

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Don't these look delish?! I like for them to be browned nicely if that is to dark for you cover them loosely with foil and take it off with about 15 minutes to go. The center should be set, no jiggle!

Don't these look delish?! I like for them to be browned nicely if that is to dark for you cover them loosely with foil and take it off with about 15 minutes to go. The center should be set, no jiggle!

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Let them cool for about 15 minutes, you can lay a piece of foil if you'd like. The quiche can be eaten warm / room temp / cold any way you like basically!

Let them cool for about 15 minutes, you can lay a piece of foil if you'd like. The quiche can be eaten warm / room temp / cold any way you like basically!

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Serve a salad along side, I used a bag of Caesar salad, grated parm, cherry tomatoes, croutons and a premade Caesar dressing! You can use any lettuce you like and use a light vinaigrette if you prefer

Serve a salad along side, I used a bag of Caesar salad, grated parm, cherry tomatoes, croutons and a premade Caesar dressing! You can use any lettuce you like and use a light vinaigrette if you prefer

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Plate it up and enjoy! And if you are a wine drinker I would suggest a dry white wine to complement this dish. It would cut through the richness nicely!

Plate it up and enjoy! And if you are a wine drinker I would suggest a dry white wine to complement this dish. It would cut through the richness nicely!

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Thanks again guys! I hope you like this one as well. Good luck and questions are welcome :)

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