This post may contain affiliate links. Please read our disclosure policy.
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.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Ham and Swiss Quiche
Ingredients
- 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
Instructions
- 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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may also like:
Crustless Ham and Cheddar Quiche
I followed the directions closely but even after cooking it an extra 7 minutes and letting it set for an hour it seemed very loose. Any ideas what I did wrong?
★★★
I’m not sure Elaine – we make this quiche all the time and never have a problem with it setting up. Did you make any ingredient swaps?
I just made this, it’s a great recipe. Easy to follow, I added extra garlic, and tiny chopped broccoli florets, some fresh parsley. I also like to use a little white pepper, and I substituted for Colby-Jack cheese since it’s what I’ve got on hand tonight. It turned out really great, and I used half and half. So easy, and my family loved it! I’d highly recommend trying this recipe with any variation! Thank you for posting it.
★★★★★
You’re welcome Jodie!
Martha, when say “light cream”, do you mean half & half? Please let me know. Your recipe looks amazing For Ham & Swiss Quiche!
Hi Maureen – Half and half is half milk and half light cream. Light cream has less fat than heavy cream. Our supermarket sells all three options. In a pinch you can use half and half or dilute heavy cream with milk. Hope that helps!
Martha, can I make this recipe and freeze it? Do I need to back it first? Thank you.
Hi Monica – You’ll definitely want to bake it before freezing it.
Thank you Martha.
This is the second quiche I have eaten, and I love it. The first was so unpleasant that I was put off for thirty years.
Don’t know if I changed or if this is so much better, but it is easy and delicious.
Thanks David! So glad you were willing to give our recipe a try after such a bad first experience!
One questions. You specify “light cream” in the ingredients. I’ve never seen this at my grocery store. Did you use Half & Half?
This looks delicious. Having a group for brunch on Sunday and will definitely add this to the buffet.
Hi Susan – You can use Half & Half but you should be able to find light cream in the same section next to the heavy and whipping creams. Enjoy!