There are a few places that I love to order quiche from, other than that I make recipes like this ham and swiss quiche at home.
This ham and swiss quiche has a secret ingredients that you don’t find in most quiche recipes. It makes the filling extra rich and creamy. This secret ingredient is a touch or mayonnaise.
Now you can make the pie crust from scratch or but it from the store. I personally like to just buy a frozen one from the store. It helps make this quiche easy to put together. You just need to partially bake the crust before adding in the filling. It keeps the crust from getting soggy or any egg from sneaking under the crust.
Once the crust is partially baked, you add in the ham followed by a layer of the cheese and finishing with a layer of green onion. Now you need to mix the egg mixture together. This consists of eggs, heavy cream, dried mustard powder, Worcestershire sauce, salt, black pepper, and that secret ingredient of mayonnaise.
Once you have the filling whisked together you pour it into the pie. You will more than likely not need all of the filling. So be careful to pour in just enough of the egg mixture to fill the pie, but not over fill it!
Now quiche does take a bit of time to cook. Once it’s filled you need to cook it for about 1 hour. Then allow it to cool for 15 minutes before serving. I love to serve quiche with some fruit and muffins. This would be a great option for Christmas breakfast.
- DEEP DISH FROZEN PIE CRUST
- HEAVY CREAM
- DRIED MUSTARD POWDER
- WORCESTERSHIRE SAUCE
- COARSE GROUND BLACK PEPPER
- SWISS CHEESE
- GREEN ONION
This recipe is adapted from Southern Discourse.