Ham & Swiss Quiche
- 15m Prep Time
- 1h 0mCook Time
- 1h Ready In
A savory quiche filled with ham, Swiss cheese, and green onions in a creamy egg custard. Perfect for brunch or dinner.
Ingredients
- 1/2 tsp dried mustard powder
- 2 cup shredded swiss cheese shredded
- diced ham diced
- red pepper flakes
- 1 (9 inch) deep dish frozen (or refrigerated) pie shell
- 6 large eggs
- 1 cup heavy cream
- 2 tbsp real mayonnaise
- 1/4 cup green onions - spring or scallion
- Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp coarse ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 320 mg
- Iron: 1.57 mg
- Magnesium: 31.3 mg
- Phosphorus: 399 mg
- Potassium: 187 mg
- Zinc: 1.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp dried mustard powder
- red pepper flakes
- 1 (9 inch) deep dish frozen (or refrigerated) pie shell
- 6 large eggs
- 1 cup heavy cream
- 2 tbsp real mayonnaise
- 1/4 cup green onions - spring or scallion
- Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp coarse ground black pepper
Prepare
- Shred 2 cup shredded swiss cheese
- Dice diced ham
Let's Cook
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Step 1.
Preheat oven to 350° Fahrenheit.
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Step 2.
Using a fork, poke holes in bottom of crust to release steam while the crust bakes.
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Step 3.
Blind bake for 10 minutes in preheated oven.
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Step 4.
While crust blind bakes, dice, shred and prepare your ingredients.
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Step 5.
In a large mixing bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire sauce, salt, pepper, and red pepper flakes together until eggs and cream are frothy. Set aside.
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Step 6.
In bottom of baked crust, layer ham, grated cheese and chopped green onion.
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Step 7.
Pour egg & cream mixture over ham & cheese, careful not to overfill.
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Step 8.
Tent with foil and bake for 30 minutes in preheated oven.
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Step 9.
Remove foil, bake another 20-25 minutes. Quiche is done when there is only a slight jiggle in the middle.
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Step 10.
Remove from oven. Let cool 15 minutes so that quiche can finished setting.
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Step 11.
Top with clipped chives as garnish, if desired, and serve.
Tips & variations
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Secret Ingredient Ham & Swiss Quiche Perfect for using leftover ham, this Ham & Swiss Quiche has a secret ingredient that makes for a creamy, silky quiche every time! No ratings yet Print Pin Course: BreakfastCuisine: AmericanKeyword: brunch Prep Time: 5 minutesCook Time: 50 minutesCooling Time: 15 minutes Servings: 4 people Author: Stacey | SouthernDiscourse.com Ingredients 1 (9 inch) deep dish frozen (or refrigerated) pie shell 6 large eggs 1 C heavy cream 2 Tbsp real mayonnaise 1/2 tsp dried mustard powder splash Worcestershire sauce 1/2 tsp salt 1/4 tsp coarse ground black pepper pinch red pepper flakes 1-1.5 C diced ham 2 C shredded swiss cheese 1/4 C chopped green onion Instructions Preheat oven to 350° Fahrenheit. Using a fork, poke holes in bottom of crust to release steam while the crust bakes. Blind bake for 10 minutes in preheated oven. While crust blind bakes, dice, shred and prepare your ingredients. In a large mixing bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire sauce, salt, pepper, and red pepper flakes together until eggs and cream are frothy. Set aside. In bottom of baked crust, layer ham, grated cheese and chopped green onion. Pour egg & cream mixture over ham & cheese, careful not to overfill. Tent with foil and bake for 30 minutes in preheated oven. Remove foil, bake another 20-25 minutes. Quiche is done when there is only a slight jiggle in the middle. Remove from oven. Let cool 15 minutes so that quiche can finished setting. Top with clipped chives as garnish, if desired, and serve.