This delicious Ham and Swiss Quiche is a meal that I would gladly eat all day long, as well as any (and every) day of the week!
My husband Jack feels the same. In fact, every time I make this Ham and Swiss Quiche, Jack always says, “This is the best quiche I’ve ever eaten!” as he devours his first slice.
My go-to quiche recipe (which I’m happy to share here today) is one that I found years ago in the classic Fanny Farmer Cookbook, and every time I make it for a gathering, someone asks me for the recipe. It has a creamy egg custard that is perfectly seasoned with ground nutmeg and a pinch of cayenne pepper. (Yes – it’s an unusual combination of seasonings for an egg dish, but trust me – it is fantastic!). Then you can add pretty much whatever cheeses, meats or vegetables you’d like to the quiche filling.
Today, our quiche is loaded with ham, Swiss cheese and sautéed onions – plus chopped chives which add a wonderful bright note that balances the richness of the custard filling. I also think the green flecks of color from the chives make this Ham and Swiss Quiche so pretty!
Our Ham and Swiss Quiche is the perfect dish to serve at a weekend breakfast or brunch, but we love this recipe so much, we often make it for dinner – then enjoy leftovers for lunch the next day.
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- 1 partially baked pie crust (see our How to Blind Bake A Pie Crust)
- ½ cup onion chopped
- 1 tablespoon unsalted butter
- ½ pound sliced deli ham
- 6 ounces Swiss cheese (either sliced deli or block cheese, shredded)
- 4 eggs
- 2 cups light cream
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- pinch cayenne pepper
- 1 heaping tablespoon chopped chives
- Prepare a partially-baked pie crust in a deep dish pie plate. (See How to Blind Bake A Pie Crust.) Allow to cool slightly.
- Preheat the oven to 425 degrees.
- Dice the onion and sauté in a pan with the butter until the onions are soft and translucent. Cool slightly.
- Stack the ham slices and cut into ½-inch pieces. If using sliced deli Swiss cheese, stack and cut into ½-inch pieces OR if using block Swiss cheese, shred using the large holes of a box grater
- Sprinkle the ham pieces and the onion evenly into the bottom of the partially-baked pie crust. Sprinkle the grated cheese on top of the ham and onions.
- In a bowl, beat the eggs. Add cream, salt, nutmeg, and cayenne pepper and whisk to fully combine the custard mixture. Add the chopped chives and stir once more to combine. Pour or ladle the custard into the prepared pie crust.
- Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 25-30 minutes more, or until a knife inserted into the center of the quiche comes out clean.
- Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.
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