This Greens, Eggs and Ham Quiche is the perfect way to use up the winter greens from your garden or your leftover Easter ham! It’s the perfect easy breakfast or lunch.
It’s officially spring now, and this past weekend we planted our summer tomatoes! While we’re waiting on those suckers to grow, our winter garden in the greenhouse is still going strong. Specifically, greens! We have more rainbow chard, kale, beet greens and turnip greens than we know what to do with. Usually when I have an oversupply, I’ll blanch and freeze a bunch of it to use like frozen spinach throughout the rest of the year.
My other favorite way to use up greens, especially some of the more bitter ones that I can’t eat raw, is to use them in quiches! You always see spinach quiches, so why not other greens? The cheese, eggs and other quiche fixin’s really mellow out the flavor of the more bitter greens, too. Having a quiche or two in the fridge is perfect for quick and easy breakfasts and lunches. And the greens add lots of extra nutrients to your day.
This recipe makes 2 quiches, which I love since Nick can go through one in just a couple days. You can make your own crust– I often do– but this time I took the easy way out and used store-bought. This quiche would be perfect for an Easter brunch, or for next week when you’ve got lots of leftover ham to use up!
- 1 tsp olive oil
- 1 small onion, diced
- 3 cups roughly chopped greens (kale, chard, spinach etc)
- 4 large eggs
- 1 cup milk
- ½ cup half & half
- Salt & pepper, to taste
- ½ cup shredded cheddar cheese
- ⅔ cup roughly chopped ham
- 2 regular 9-inch pie crusts (frozen or homemade), unbaked
- Preheat oven to 350 degrees.
- Heat the olive oil in a large skillet over medium-high heat. Add onion and saute until softened, about 4-5 minutes. Add the chopped greens, stir, and cook until wilted, about 3-4 minutes. Set aside to cool. Once cool, drain any excess liquid.
- In a bowl, whisk together eggs, milk, and half & half. Season with salt and pepper.
- If using frozen pie crusts, you can leave them in the aluminum pie plates they come in. If using homemade, press into 9-inch pie plates. Place pie plates on a baking sheet.
- Spread half the cheese, half the ham, and half the cooked greens mixture into each pie crust. Then pour half the egg mixture over top into each pie crust.
- Place the baking sheet with pie plates on top into the preheated oven and bake 45 minutes, until quiches are set in the middle and crust is golden brown.
- Let cool a few minutes before cutting if serving warm, or cool completely and serve at room temperature. You can also refrigerate and serve chilled or reheated.
Annie @ The Garlic Diaries says
Oh my goodness – YUM! This looks delicious, Jess. Pinned!
Ashlyn // Dollop Of Yum says
Jess this quiche looks absolutely amazing! Definitely the perfect breakfast. 🙂
Shelby @ Go Eat and Repeat says
Oh my gosh this is perfect because I totally have tons of leftover ham laying around from when I baked one for my blog! Can’t wait to try this quiche =)
Gayle @ Pumpkin 'N Spice says
I’m so glad that spring is finally here! I’m dreaming of warmer weather and lots of fresh veggies. That is so neat that you already planted your tomatoes! We have to wait until at least May here. This quiche looks amazing! I love the pretty colors and fresh produce in here. Sounds perfect for Easter!
Valentina | The Baking Fairy says
This looks so yummy! Using storebought pie crust is my favorite quiche shortcut too… and I love that you mixed in some fun greens in addition to the traditional spinach. Swiss chard is one of my faves!
Natalie @ Tastes Lovely says
We’re going to start working on our garden this weekend! You’re way ahead of me. This quiche looks amazing. Guess how many eggs I have in my fridge right now? 30!!!!!! I’m serious. The chickens are laying like crazy. Need all the egg recipes I can get my hands on.
I’m going to plant my tomatoes very soon and can’t wait to enjoy them — home grown tomatoes are the best! This quiche looks amazing and I love the green eggs and ham title you gave it!
Thanks, Marcie! It’s getting so warm here already, I’m definitely dying for summer tomatoes already!
[email protected] with Cocktails says
I love all the greens in this recipe and that you only used a bit of cream so its much lighter. I crave quiche actually 🙂 and having a lighter version means that I get to have it more often. Yay! Thanks for sharing