Gluten Free Ham and Spinach Quiche
Ingredients
The Quiche:
- 1 lb of hash browns
- 6 eggs
- 1/2 a bag of mild cheddar cheese (6 oz bag)
- 1 package of deli ham (nitrate free)
- 1 large handful of spinach
- 3/4 cup of organic heavy cream
- 3/4 cup of organic whole milk (we use lactose free)
- 1/2 stick of grass fed butter
- salt and pepper to taste
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 hr 10 min
Yields: 6-8 Servings
Directions
The Crust:
- Defrost the hash browns and dry with paper towel.
- Compact them into a 9 or 10 inch pie pan leaving an even thickness.
- Melt the butter and pour it on top of the hash browns.
- Bake at 450° F for 20 minutes or until the first half inch of the tips of the crust are brown.
The Filling:
- Turn the oven temperature down to 375° F.
- Crack the eggs in a large bowl, add the cream and milk. Beat the mixture well with a fork until mixture is an even color. Add salt and pepper.
- Chop ham and spinach into small squares and place in the bottom of the partially cooked crust along with the cheese.
- Slowly pour the egg mixture on top and lightly push the ingredients down with a fork.
- Once the oven reaches 375° F, place the quiche in the oven for 30 to 35 minutes or until the middle of the quiche has risen as well as the edges. Check if it’s done by inserting a fork into the center, it’s done if it comes out clean.
- Cut into slices and enjoy!
Credit: Michael Rapley (my son)
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