When the pie crust is warm, begin adding the quiche ingredients
Place ham in the pie crust and then top with cheese
1 ½ cups cooked ham, 1 cup gouda cheese
Place spinach on top and then pour egg mixture over spinach
1 ½ cups baby spinach
Use a fork or a spoon and gently push spinach down so it is submerged
Place quiche on a baking sheet and place in the oven for 45-50 minutes until fully baked
Allow quiche to rest for at least 15 minutes before serving
Cut quiche into 8 pieces and serve from pie dish
Be certain to parbake pie crust
Use a deep dish pie plate that is 2 inches deep
If using frozen spinach, thaw and squeeze liquid out of spinach before using
You can change to order of your quiche - consider placing spinach on top of ham and then topping with cheese
Bake quiche on a baking sheet. This makes getting the quiche in and out of the oven easier and it will also catch and spills or overflows if the quiche is filled just a tad too high.
Allow quiche to cool for at least 15 minutes before serving. You can cool for longer and serve warm or at room temperature.
When you first cut into this quiche and remove the first piece, you may notice the quiche is a little weepy. This is from the moisture in the spinach and the ham. Just use a paper towel to absorb any excess moisture. The longer the quiche cools, the less moisture you'll notice.
Wrap leftover cool quiche and store in the refrigerator for 3-4 days
How to know if your quiche is done
Set a timer for the correct amount of time
Give the dish a little wiggle. If the center of the quiche is jiggly, it needs more time. If it's firm, remove the quiche from the oven and do a knife test.
Insert a butter knife into the center of the quiche and pull it out. If it's gooey with egg, it needs a few more minutes. Otherwise, it's done!
Allow quiche to cool for 15 minutes before cutting into it