You know it is spring at my house when the spinach is ready to cut and there is fresh spinach and ham pie on the table. My family cannot get enough of this traditional spring-time favorite and it makes a great breakfast leftover for the next day.
With fresh eggs from our hens, spring onions from the garden and the wonderful flavor of the garden spinach, I hope it will be a springtime favorite for you, as well.
Here are my step-by-step instructions for my families favorite “Fresh Spinach & Ham Pie.” Enjoy!
Start with one unbaked pie shell in a 9″ deep dish pie plate .
Dice 1 1/2 cups of ham.
(My spinach is ready to cut right around Easter, so I usually have leftover ham to use up.)
Layer the chopped ham in the bottom of the 9″ unbaked deep dish pie shell.
Chop 1/4 cup of fresh spring onions and add on top of the ham in the pie shell.
Chop 2 cups of fresh spinach in little pieces and layer on top of onion in unbaked pie shell.
Grate 1 cup of swiss cheese and layer on top of the spinach in pie shell.
In a separate bowl whisk together 4 fresh eggs, 1 1/2 cups of half & half, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 tablespoon of hot sauce.
Pour the egg mixture over the layered ingredients in pie shell.
Wrap the edges of pie shell with aluminum foil, so the pie crust edges do not burn, and bake for 55 minutes or until a knife inserted in the middle comes out clean. Bake at 350 degrees.
Let the pie cool for 20 minutes before slicing.
- 1 9" unbaked deep dish pie shell
- 1 1/2 cups diced ham
- 2 cups fresh spinach
- 1/4 cup onion
- 1 cup grated swiss cheese
- 4 eggs
- 1 1/2 cups half & half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce
- 1. Dice ham and add to the bottom of unbaked pie shell.
- 2. Chop spinach in bite size pieces and layer on top of ham.
- 3. Dice onion and layer on top of spinach.
- 4. Add grated swiss cheese on top of spinach.
- 5. In a separate bowl whisk together, eggs, half & half, salt, pepper and hot sauce.
- 6. Pour egg mixture over the top of the layered ingredients in unbaked pie shell.
- 7. Wrap edges of pie crust with strips of aluminium foil to prevent crust from burning.
- 8. Bake for 55 minutes or until knife inserted in the middle comes out clean.
- 9. Bake at 350 degrees.
- 10. Let pie cool for 20 minutes before slicing.
P.S. Do you like what you are reading? Join the homestead and homemaking movement and get some Our Simple Homestead inspiration delivered straight to your inbox! Sign up Now!
DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation from affiliate and sponsored posts on this blog.
