This creamy ham and swiss quiche features a surprising ingredient that guarantees a rich, velvety texture with every bite. Perfect for brunch or holiday leftovers.
Silky eggs, savory ham, and melted swiss come together in a flaky crust for an irresistible slice of comfort. A touch of mayo adds an unexpected yet delicious creaminess.
What Makes This Ham and Swiss Quiche Shine
Diced ham – Adds a salty, hearty flavor and is ideal for using up leftovers.
Shredded swiss cheese – Melts beautifully and offers nutty, mellow richness.
Heavy cream – Ensures a silky, custard-like texture throughout.
Mayonnaise – The secret weapon that enhances creaminess without overpowering.
Green onion – Delivers a fresh bite and subtle sharpness.
Worcestershire & mustard powder – A savory duo that deepens the flavor profile.
How to Make Ham and Swiss Quiche
Start by blind-baking the crust for a crisp base. While that bakes, whisk eggs, cream, and flavor enhancers until frothy. Layer ham, cheese, and onion into the crust, pour the custard over top, and bake until just set.
Ham and Swiss Quiche Tips
For the smoothest texture, beat the egg and cream mixture until lightly frothy. Don’t skip blind baking the crust—it prevents sogginess. Tent with foil to avoid over-browning the top while the custard sets.
Best Way to Store Leftover
Let the quiche cool completely before wrapping tightly in plastic wrap. It stays fresh in the fridge for up to 3 days. To freeze, wrap well and store for up to 2 months. Reheat in a 325°F oven for best results—skip the microwave to preserve texture.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Heavy cream is key for the silky texture, but half-and-half can be used in a pinch. Avoid regular milk for this recipe.
Is there a mayo substitute?
The mayo is subtle and enhances creaminess. If preferred, try a tablespoon of sour cream or Greek yogurt.
What kind of ham works best?
Leftover holiday ham, deli ham, or even thick-cut ham steaks all work well—just dice into small cubes.
Can I add vegetables?
Yes, sautéed spinach, mushrooms, or bell peppers make great additions—just be sure to cook off any excess moisture first.
Creamy Ham and Swiss Quiche with a Twist
Ingredients
- 1 cup heavy cream
- 2 cups shredded Swiss cheese
- ¼ teaspoon coarse ground black pepper
- ½ teaspoon salt
- Pinch of red pepper flakes
- ¼ cup chopped green onion
- ½ teaspoon dried mustard powder
- 6 large eggs
- Splash of Worcestershire sauce
- 1 9-inch deep-dish frozen or refrigerated pie shell
- 1 to 1½ cups diced ham
- 2 tablespoons real mayonnaise
Instructions
- Preheat the oven to 350°F. Prick the base of the pie shell with a fork to prevent bubbling, then blind bake it for 10 minutes.
- As the crust bakes, prepare the fillings: dice the ham, shred the cheese, and chop the green onion. In a large mixing bowl, combine the eggs, cream, mayonnaise, mustard powder, Worcestershire sauce, salt, black pepper, and red pepper flakes. Whisk vigorously until the mixture becomes airy and smooth.
- Once the crust has pre-baked, layer the bottom with diced ham, followed by the Swiss cheese and green onion. Carefully pour the egg and cream mixture over the layered ingredients, avoiding overfilling. Cover the quiche loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20–25 minutes, until the center is just slightly wobbly. Take the quiche out of the oven and allow it to rest for 15 minutes, which helps it finish setting. Garnish with fresh chives, if desired, before serving.
