This is a very simple recipe that's great as a foundation. If you follow it closely, you might find yourself having more filling than you expect.

I've scaled down the chopped ham, chopped onion, milk, and shredded cheese to 3/4; this fits into one store-bought, frozen, deep-dish pie crust--just barely. The variation in eggs is due to size; not knowing what size the originator had at hand, I first tried four (4) large eggs--too much; then I scaled back to three (3) large eggs--that seemed to be better since I could fit almost all of the filling in one frozen deep-dish pie crust. I recommend that people trying this recipe make it a few times and see which size and amount of eggs works for them.

I folded the ham (Dearborn spiral-cut ham, from Dearborn, MI) roughly chopped into 1/4-inch pieces) and finely chopped onions into the eggs and milk, then stirred in the shredded cheese. I folded in the cooled, drained spinach to get a quiche with a lovely mix of flavors from top to bottom. (My father likes the this version because of every forkful has every ingredient in it.)

For my very first quiche recipe, this one's a keeper because of simplicity--it is a great base to work off of and I encourage anyone who wants something simple and flavorful to have fun with this recipe and find what works for you. I also found that really nifty way of steaming the frozen spinach in its packaging in the microwave invaluable; it really, really works!

I pre-cooked the onion, not the spinach. Used swiss cheese as the original quiche and added curry for flavor. Yum!

This is a quick and easy meal. And so delicious.

This is my "go to" quiche recipe and it never lets me down. I use 6 eggs and heavy cream for a little more richness to the quiche. I am also using a 9" in pie plate.
Because I love cheese I use about 1 1/2 cups of Swiss and another 2/3 finely shredded Cheddar, also adding a half of teaspoon of pepper to the mixture.
When I make this, there are never any leftovers!