Ham and Swiss Quiche
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There are a few places where I love to order quiches, but when I’m at home, I prefer making my own recipes like this delightful ham and Swiss quiche. This quiche is not only a family favorite but also impresses guests with its rich and creamy filling.
What makes this ham and Swiss quiche stand out is a secret ingredient that you won’t find in most quiche recipes—a touch of mayonnaise. This unexpected addition elevates the filling, giving it an extra layer of creaminess and richness that makes each bite truly indulgent.
Whether you’re serving it for brunch, a special occasion, or just a cozy meal at home, this quiche is sure to become a cherished recipe in your collection. Enjoy the delicious combination of savory ham, melted Swiss cheese, and the luscious, creamy filling that sets this quiche apart from the rest!
Ingredients for Ham and Swiss Quiche
- DEEP DISH FROZEN PIE CRUST
- EGGS
- HEAVY CREAM
- MAYONNAISE
- DRIED MUSTARD POWDER
- WORCESTERSHIRE SAUCE
- SALT
- COARSE GROUND BLACK PEPPER
- HAM
- SWISS CHEESE
- GREEN ONION
Instructions for Ham and Swiss Quiche
Now, you can make the pie crust from scratch or buy it from the store. I personally like to buy a frozen one from the store. It helps make this quiche easy to put together. You 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.
Frequently Asked Questions
Can I use a different type of cheese instead of Swiss?
Yes, you can substitute Swiss cheese with other types of cheese like cheddar, Gruyère, or even mozzarella. Each cheese will give the quiche a slightly different flavor, so feel free to experiment with your favorites.
Do I need to pre-bake the pie crust?
Pre-baking the pie crust is recommended to prevent a soggy bottom.
Can I make the quiche filling ahead of time?
Yes, you can prepare the quiche filling ahead of time. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, give it a good stir and pour it into the pre-baked pie crust.
How do I prevent the quiche from being watery?
To avoid a watery quiche, make sure to drain any excess liquid from the ham and other ingredients before adding them to the filling. Additionally, use full-fat dairy products like whole milk or heavy cream for a richer, more stable filling.
Can I add vegetables to the quiche?
Absolutely! You can add a variety of vegetables like spinach, mushrooms, bell peppers, or onions. Make sure to sauté the vegetables first to remove excess moisture, which will prevent the quiche from becoming too watery.
How long should I let the quiche cool before serving?
Allow the quiche to cool for about 10-15 minutes after baking. This will help it set and make it easier to slice. Serving it slightly warm or at room temperature is ideal.
FOR MORE RECIPES LIKE THIS, TRY:
Ham and Swiss Quiche
Real Mom Kitchen
Equipment
Ingredients
- 1 frozen pie crust 9 inch deep dish
- 6 eggs
- 1 cup heavy cream
- 2 Tbsp real mayonnaise
- ½ tsp dried mustard powder
- splash Worcestershire sauce
- ½ tsp salt
- ¼ tsp coarse ground black pepper
- 1 cup ham diced
- 2 cup swiss cheese shredded
- ¼ cup green onion chopped
Instructions
- Remove crust from the freezer and set on the counter. Preheat oven to 350 degrees. Once oven is preheat, poke holes with a fork in bottom and sides of crust. Bake at 350 degrees for 10 minutes.
- Meanwhile, in a large mixing bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire sauce, salt, and pepper together until eggs and cream are frothy. Set aside.
- When the crust had cooked, layer ham, grated cheese and chopped green onion into the crust. Pour egg & cream mixture over ham & cheese just enough to fill the pie, do not to overfill. Tent with foil and bake at 350 degrees for 30 minutes.
- Remove foil, bake another 20-25 minutes until quiche is set in the middle. Remove from oven. Let cool 15 minutes so that quiche can finished setting. Serves 6.
Nutrition
This recipe is adapted from Southern Discourse.
