Preheat oven to 425F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ¾” overhang (check out our Homemade Pie Crust recipe here), fold the overhang so the pie edge stands up, then crimp the edges. Add parchment paper, pie weights and pre-bake for 5-10 minutes. If using store-bought, thaw pie crusts based on package instructions, and pre-bake the same way.

Reduce oven temperature to 325F.

Heat a small pan over medium heat then add olive oil and cook onion for 5-10 minutes. Remove from heat and set aside.

In a medium bowl, whisk together eggs, heavy cream, and sea salt until combined, then set aside,

Spread onion evenly on the bottom of the pie crust, then layer the rest of the quiche. Add half the cheese, ham, spinach on top of the onion, then pour the egg mixture over, and layer the remaining half of cheese, ham and spinach. If needed, get a fork and lightly press down the ingredients so they are mostly under the egg mixture.

Bake at 325F for about 45 minutes. The center should be set and lightly golden.