Gluten-Free Ham, Spinach and Gruyere Quiche is a quick and easy quiche recipe using a ready-made gluten-free pie crust. It’s a delicious way to get kids to enjoy eating their vegetables!
This week’s Sunday Supper theme is all about creating something delicious with Easter/Passover leftovers. I’m definitely traditional and always bake a ham for our Easter dinner. A tasty gluten-free ham spinach and gruyere quiche is one of the first things that came to mind to use up that extra ham from our holiday meal.
We love quiche, frittatas and omelets for dinner. They are full of healthy protein and nutrients and incredibly fast to whip up.
Since I make clean eating a priority, having easy-to-fix meals saves me on crazy weeks. I almost always double a recipe to have plenty of leftovers. These quiches can easily provide a week’s worth of breakfast meals for two people.
You don’t have to go with gluten free crust for this ham, spinach and gruyere quiche. You can do any whole grain pie crust or even go with a crustless version. I puffy heart this crust from Wholly Wholesome. So delicious, you’d never know it’s GF.
If crustless quiches are more appealing, don’t miss my Favorite Crustless Quiche and Crustless Spinach Quiche recipes. Use up that leftover Easter ham and don’t skip the Gruyere, it adds amazing flavor! You won’t regret it. 😉
Ham Spinach and Gruyere Quiche Is a Fast Healthy Meal!
- 2 unbaked GF pie shells such as Wholly Wholesome brand
- 8 whole eggs
- 1 1/4 cups whole milk
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 5 oz fresh baby spinach leaves
- 1 sweet onion finely chopped
- 8 oz gruyere shredded
- 1 lb cooked ham chopped into bite-size pieces
- 4 tbsp grassfed butter
- 1 tsp paprika
- dash cayenne pepper
- sea salt and pepper to taste
- Preheat oven to 350 degrees F.
- Heat a large sauté pan over medium heat, then add olive oil and melt the butter.
- Add chopped onions and cook 3-5 minutes until they begin to soften.
- Add spinach and stir until wilted.
- Pour spinach and onion mixture on top of thawed GF pie crust, distributing evenly between the two pans.
- Top with chopped ham.
- Whisk egg, milk and seasonings together until well blended.
- Stir shredded cheese into egg mixture and pour over ham, spinach and onions.
- Bake for 40-50 minutes until center is set.
- Cool 5 minutes before slicing.
- Serve warm with fresh fruit.
You’re not just getting a delicious Ham, Spinach and Gruyere Quiche recipe. You are getting so many more great recipe ideas for Easter/Passover leftovers from my Sunday Supper friends! Enjoy!
Appetizers
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
Main Dishes
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
Desserts
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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Renee says
April 5, 2015 at 12:05 pmGreat quiche! I just love the combo of ham and spinach and cheese!
Amee Livingston says
April 5, 2015 at 11:29 pmThank you Renee! Your ham and mac salad looks amazing, too!!
Liz says
April 5, 2015 at 12:17 pmI would love to have a stash of your quiche in my freezer!! What a delectable combination of flavors. Happy Easter, Amee!
Amee Livingston says
April 5, 2015 at 11:29 pmThank you Liz! I’d love to share if you lived close by! 😉
Stacy says
April 5, 2015 at 12:21 pmQuiches are the very best way to use up all kinds of leftovers! Yours look wonderful, Amee!
Amee Livingston says
April 5, 2015 at 11:27 pmThanks so much Stacy! Happy Easter!
Nichole says
April 5, 2015 at 2:20 pmYum! What a great use of Easter leftovers! I can always get behind a quiche like this!
Amee Livingston says
April 5, 2015 at 11:27 pmThanks Nicole! 🙂
Constance Smith says
April 5, 2015 at 7:23 pmI am a sucker for quiche, and this has all of my favorites in it! I’m done for!
Amee Livingston says
April 5, 2015 at 11:27 pmThanks, me too Constance!!
The+Ninja+Baker says
April 5, 2015 at 8:49 pmSuch gooey gluten-free gruyere goodness, Amee! Thanks to you I’ll have to look for the Wholly Wholesome crust =) P.s. Pinning!
Amee Livingston says
April 5, 2015 at 11:26 pmThat crust is delicious! Thank you! 🙂
Ala says
April 5, 2015 at 9:35 pmOh gooood, yay for clean eating and GF options! I really love this, you can’t have enough GF after a big holiday like this one. Great share–and happy Easter!
Amee Livingston says
April 5, 2015 at 11:25 pmHa ha, I agree! Thank you so much Ala! Happy Easter!
Valerie Cathell Clark says
April 6, 2015 at 1:17 pmWhat a yummy way to repurpose leftovers! I also love the gluten free crust and plan to try that as well! Quiche is such a lovely dish!
Camilla @ Culinary Adventures says
April 6, 2015 at 5:24 pmLOVE quiche for using up my leftovers. And, when I’m feeling really unambitious, I just make frittata!
Shaina says
April 6, 2015 at 6:35 pmYou had me at gruyere! One of my favorite kinds of cheeses, yum!
Lauren @ Sew You Think You Can Cook says
April 8, 2015 at 2:30 amThat’s one beautiful breakfast/brunch item!
Lily Lau says
April 8, 2015 at 12:15 pmWhat a brilliant dish! Thanks for sharing it with us 🙂
Sarah Ozimek says
April 9, 2015 at 8:47 pmI’ve never put ham in a quiche. I can’t really believe it. But it looks like a wonderful addition!
Bobbi from Bobbi's Kozy Kitchen says
April 11, 2015 at 3:05 amThis is the perfect way to use up that leftover ham!! YUM!!!!
Joe says
January 2, 2019 at 9:51 pmPlease can you use metrics. Cups don’t mean anything. They are all different according to where you live, American, Australian, SA, British…etc…At least metrics is international.
Thanks
Amee Livingston says
January 3, 2019 at 3:58 pmThank you for the feedback, Joe. I wish that my recipe plug-in did metric conversions. I look into it. There are metric conversion calculators online that would be helpful.
Larena says
February 1, 2019 at 11:29 amThis Quiche recipe is one of my go to breakfast recipes. It is SO delicious – making it hard to eat only one serving. I usually replace the ham with cubed prosciutto and the sweet onions with shallots. (I’ve even made my own gluten free pie crust once when the grocery store was out of stock.) Really, this recipe is a great foundation for trying all sorts of flavor variations – my kind of recipe. Thank you for this scrumptious addition to my breakfast repertoire!
Amee Livingston says
February 1, 2019 at 4:14 pmThank you, Larena, for taking the time to write up this great review! I’m so glad that you’re enjoying the recipe and I love that you used prosciutto and shallots!! Great subs!