Breakfast & Brunch
Ham and Swiss Quiche
A buttery crust filled with smoky ham, nutty Swiss and a silky egg custard.
- Prep
- 20 mins
- Cook
- 1 hr
- Total
- 1 hr 35 mins
- Serves
- 6
- Level
- Easy
A store-bought crust keeps this quiche easy, and blind baking first keeps the bottom crisp. Use fully cooked ham and pat it dry. The quiche is done when the center is just set and a knife inserted comes out clean.
Ingredients
Serves 6
Directions
- Heat the oven to 400°F (200°C). Fit the crust into a 9-inch pie pan, prick the bottom with a fork, line with parchment and fill with pie weights or dried beans.
- Bake 12 minutes, remove the weights and parchment, and bake 5 minutes more until lightly golden. Lower the oven to 350°F (175°C).
- Melt the butter in a skillet and cook the onion 4 minutes until soft. Add the ham and cook 2 minutes to dry it slightly.
- Scatter the ham mixture and Swiss cheese in the crust.
- Whisk the eggs, half-and-half, salt, pepper and nutmeg, then pour carefully over the filling. Sprinkle with chives.
- Set the pan on a baking sheet and bake 35 to 40 minutes, until the center is just set and a knife comes out clean.
- Rest 15 minutes before slicing.
Tips and make-ahead notes
- Slices reheat well in a 325°F (160°C) oven for 12 minutes.
- Cover the crust edges with foil if they brown too fast.
- Swap the ham for sautéed mushrooms and spinach for a meatless version.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 17g
- Protein
- 19g
- Fat
- 30g
- Fiber
- 1g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
