Ham & Swiss Quiche
A savory quiche filled with ham, Swiss cheese, and green onions in a creamy egg custard, baked in a flaky pie crust.
Ingredients
- 1/2 tsp dried mustard powder
- 2 cup shredded swiss cheese shredded
- diced ham diced
- 1 pinch 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
- 1 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: 240 mg
- Iron: 1.18 mg
- Magnesium: 23.4 mg
- Phosphorus: 299 mg
- Potassium: 140 mg
- Zinc: 1.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp dried mustard powder
- 1 pinch 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
- 1 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°F. Using a fork, poke holes in the bottom of the pie crust to release steam. Blind bake the crust for 10 minutes in the preheated oven.
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Step 2.
While the crust blind bakes, dice the ham, shred the Swiss cheese, and chop the green onions. Set aside.
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Step 3.
In a large mixing bowl, whisk together 6 large eggs, 1 cup heavy cream, 2 tablespoons mayonnaise, 1/2 teaspoon dried mustard powder, a splash of Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon coarse ground black pepper, and a pinch of red pepper flakes until frothy.
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Step 4.
In the bottom of the baked crust, layer the diced ham, shredded Swiss cheese, and chopped green onions. Pour the egg and cream mixture over the ham and cheese, being careful not to overfill the crust.
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Step 5.
Tent the quiche with foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for another 20–25 minutes, until the quiche is set with only a slight jiggle in the center.
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Step 6.
Remove the quiche from the oven and let it cool for 15 minutes to finish setting. Garnish with clipped chives if desired, then 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.