Creamy Ham and Swiss Quiche with a Twist
A refined take on the classic quiche, this creamy, ham-studded version is elevated with a subtle, savory ingredient that imparts a silky texture and rich depth, making it ideal for brunch or breakfast.
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.
Notes
Do not overfill the crust; use a baking sheet on the rack beneath the quiche to catch any overflow.