This Ham and Spinach Quiche turns a tiny Easy-Bake Oven pan into a real savory meal, not just a snack pretending to be dinner. You get a flaky homemade crust, a creamy egg filling, a little salty ham, melted cheese, and enough spinach to feel responsible without making it taste like a punishment.
Because the crust recipe makes more dough than one mini quiche needs, this is a handy batch recipe for making several small quiches in rounds. Keep the dough cold, don’t overfill the pan, and bake until the center is set. For safety, egg dishes like quiche should reach 160°F in the center, according to the USDA guidance for egg dishes.
Ingredients You’ll Need
For the crust
- 1 1/3 cups all purpose flour, sifted
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold and cubed
- 4 to 5 tablespoons ice cold water
For the filling
- 2 eggs
- 1/4 cup cream
- 1/8 cup ham, diced
- 1/4 cup cheese, grated
- 1/4 cup spinach, chopped
- Salt and freshly ground black pepper, to taste
This filling amount is enough for one small Easy-Bake quiche at a time using 2 to 3 tablespoons per shell, with enough dough left to make additional shells. If you want a smoother prep day, make the crust first and chill it well before you touch the filling.
How to Make Ham and Spinach Quiche
- In a medium bowl, stir together the flour and salt.
- Cut in the cold butter and cold shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Sprinkle in the ice cold water, 1 tablespoon at a time, tossing with a fork until the dough starts to come together and feels slightly tacky.
- Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- In a medium mixing bowl, stir together the eggs, cream, diced ham, grated cheese, chopped spinach, salt, and black pepper until thoroughly combined.
- Preheat the Easy-Bake Oven for 15 minutes.
- On a lightly floured surface, roll the chilled dough to 1/8-inch thickness.
- Use the small Easy-Bake Oven pan to cut out one dough round for each quiche.
- Coat the pan generously with vegetable cooking spray, then press the dough into the bottom and up the sides of the pan.
- Spoon 2 to 3 tablespoons of filling into the center of the crust. Don’t overfill it or you’ll have a tiny egg flood on your hands.
- Bake in the Easy-Bake Oven for 30 minutes, then repeat with the remaining dough and filling as needed.
If your filling looks loose in the middle after baking, give it another minute or two rather than adding more filling next round. Mini quiches punish overconfidence fast.
Helpful Tips
- Keep the fat cold. Cold butter and shortening give you a more tender, flaky crust.
- Add water slowly. Stop as soon as the dough holds together. Too much water makes the crust tougher.
- Chop the spinach small. Smaller pieces distribute better in a mini pan and help the filling set evenly.
- Use only 2 to 3 tablespoons filling per quiche. That small amount matters in an Easy-Bake pan.
- Grate your own cheese if you can. It melts a little smoother than pre-shredded cheese.
If you bake Easy-Bake recipes often, a set of DIY Replacement Easy Bake Oven Pans can make life easier when you want to keep batches moving.
Easy Variations
- Swap the cheese. Cheddar works well, but Swiss or mozzarella also fit the ham and spinach combination nicely.
- Use cooked bacon instead of ham. Keep the amount the same so the filling stays balanced.
- Try a crustless version. Grease the pan well and bake the filling alone for a softer, frittata-style mini bake.
- Add a pinch of onion powder or garlic powder. Just a pinch. This is a mini quiche, not a spice dare.
If you want another savory Easy-Bake idea for lunch or snack time, Baked Spinach Dip Bites in Mini Bread Bowls makes a fun follow-up.
Storage and Leftovers
Store baked mini quiche tightly covered in the refrigerator for up to 3 to 4 days. That’s a conservative estimate for a cooked egg, ham, and dairy filling.
You can also freeze the baked quiche for up to 2 to 3 months for best quality. Wrap it well, thaw in the refrigerator, and reheat until hot throughout.
Unbaked pie dough can be wrapped tightly and refrigerated for up to 2 days, or frozen for about 2 months. If the dough feels too firm after chilling, let it sit a few minutes before rolling.
Serving Suggestions
Serve these little quiches warm for breakfast, brunch, or a light dinner. They pair well with fresh fruit, a simple green salad, or roasted potatoes if you want to turn one tiny quiche into a meal with a little self-respect.
For an Easy-Bake themed cooking day, follow it with a sweet recipe like Easy-Bake Oven Cinnamon Cake Recipe.
💸 Budget101® Price Breakdown: Ham and Spinach Quiche
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb Bag
- Iodized Salt, 26 oz
- Unsalted Butter, 16 oz
- Vegetable Shortening, 48 oz
- Eggs, 12 count
- Heavy Whipping Cream, 1 Pint
- Diced Ham, 16 oz
- Sharp Cheddar Cheese, 8 oz Bag
- Chopped Spinach, 10 oz
- Ground Black Pepper, 3 oz
- Nonstick Cooking Spray, 6 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Ham and Spinach Quiche
You can, but the filling will set a little softer and taste less rich. Use the same amount, 1/4 cup, and bake until the center is fully set since milk has more water than cream.
Not always, but you do need to remove extra moisture. If you use frozen spinach, thaw and squeeze it dry first. If you use fresh spinach, chop it small and use it sparingly so the tiny quiche doesn’t turn watery.
Too much moisture is usually the culprit. Wet spinach, extra filling, or dough rolled thicker than 1/8 inch can all keep the crust from baking properly, so keep the shell thin and the filling to about 2 to 3 tablespoons.
Absolutely. Wrap the dough tightly and refrigerate it for up to 2 days before rolling, or freeze it for about 2 months. Cold dough is easier to handle anyway, which is convenient and mildly suspicious.
A grated cheddar is the easiest choice because it gives you flavor without overwhelming the small filling. Swiss, mozzarella, or Monterey Jack also work, but keep the amount at 1/4 cup so the egg can still set properly.
Look for a center that’s set rather than liquid and a crust that looks lightly baked. If you check with a thermometer, the center of an egg dish should reach 160°F, which matters more than guessing by appearance alone.
Yes, baked quiche freezes well for about 2 to 3 months for best quality. Cool it first, wrap it tightly, and thaw it in the refrigerator before reheating so the filling stays smoother.
Plan on 3 to 4 days in the refrigerator. Cover it well and chill it promptly, because egg, ham, and dairy fillings are not the sort of thing you want to negotiate with on day five.
You can if you want the shortcut. Roll it thin enough to fit the small Easy-Bake pan, about 1/8 inch, because thick crust in a tiny pan can stay doughy before the filling finishes baking.
For breakfast or brunch, add fruit or hash browns. For lunch or dinner, pair it with a simple salad, soup, or roasted potatoes so the small quiche feels like a complete plate instead of a very polite appetizer.
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🖨️ Print-Friendly Ham and Spinach Quiche
Ham and Spinach Quiche
Ingredients
- 1 ⅓ cups all purpose flour sifted
- ¼ teaspoon salt
- 4 tablespoons unsalted butter cold and cubed
- ¼ cup vegetable shortening cold and cubed
- 4 to 5 tablespoons ice cold water
- 2 eggs
- ¼ cup cream
- ⅛ cup ham diced
- ¼ cup cheese grated
- ¼ cup spinach chopped
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable cooking spray
Equipment
Instructions
- Stir together the flour and salt in a medium bowl.
- Cut in the butter and shortening until the mixture resembles coarse crumbs.
- Sprinkle in the ice cold water, 1 tablespoon at a time, tossing with a fork until the dough starts to form and feels slightly tacky.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Stir together the eggs, cream, diced ham, grated cheese, chopped spinach, salt, and black pepper until thoroughly combined.
- Preheat the Easy-Bake Oven for 15 minutes.
- Roll the dough on a lightly floured surface to 1/8-inch thickness.
- Use the small Easy-Bake pan to cut one dough round for each quiche.
- Spray the pan generously with vegetable cooking spray and press the dough into the bottom and up the sides.
- Spoon 2 to 3 tablespoons filling into the crust.
- Bake for 30 minutes.
- Repeat with remaining dough and filling.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cook time reflects one Easy-Bake baking cycle per quiche batch as written.
Yield is an estimate based on using about 2 to 3 tablespoons filling per quiche and dividing the filling into 5 portions.
Store baked quiche covered in the refrigerator up to 3 to 4 days or freeze up to 2 to 3 months for best quality.
For a lower-carb option, I’ve made it without the crust, and it still turned out delicious! Anyone else tried making mini quiches using a muffin tin for quick, grab-and-go breakfasts? Such a great way to meal prep! 🥓🍳