Preheat the oven to 375 degrees.

Combine the ham and cubed cream cheese in a microwave-safe bowl. Microwave in 1-minute increments, stirring inbetween each interval until the cream cheese is completely melted and the ham is coated.

Add the spinach to the bowl. Stir and then microwave for another 60 seconds. Stir and then spread the mixture into an even layer in the bottom of a 10” well-seasoned or generously oiled cast iron skillet.

Combine the eggs, heavy cream, and cheese in another bowl. Whisk to combine. Pour the egg mixture over the top of the ham mixture in the skillet.

Use a fork to gently stir the eggs into the ham just enough so that the liquid is all throughout the mixture and not just sitting on top of the ham.

Bake in the preheated oven for 35-45 minutes or until the center is set and no longer giggles.

You can broil for a couple of minutes if you desire a darker top.

Allow to cool for about 10 minutes before slicing and serving. As it cools the quiche will firm up and make it easier to remove from the skillet.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.