Ham and Swiss Quiche

Quiche is one of those things I used to think was complicated but it is honestly one of the easiest things you can pull together for a weekend brunch. You need a crust, some eggs, cream, and whatever fillings you love. This ham and Swiss version is my go-to because it hits that perfect savory spot and slices so beautifully.

I love making this the night before and reheating it in the morning. It actually tastes even better the next day once all the flavors have had time to settle into each other. And it looks really impressive on a brunch table without requiring a ton of effort from you.

Ham and Swiss Quiche

A classic quiche loaded with savory ham, melted Swiss cheese, and a silky egg custard in a buttery flaky crust. Perfect for brunch, lunch, or a light dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Breakfast

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 1 9-inch pie crust, unbaked (store-bought or homemade)
• 1 cup diced ham
• 1 1/2 cups shredded Swiss cheese
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg optional but classic
• 2 green onions, thinly sliced

Method

 

1. Preheat oven to 375 degrees F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork.
2. Blind bake the crust for 10 minutes with pie weights or dried beans on parchment. Remove weights and bake 5 more minutes until lightly golden. Set aside.
3. Spread the diced ham evenly across the bottom of the pre-baked crust. Top with shredded Swiss cheese and green onions.
4. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth and fully combined.
5. Pour the egg mixture over the ham and cheese. It should come close to the top of the crust.
6. Bake for 35-40 minutes until the center is just set (it may have a slight jiggle but should not be liquid).
7. Let cool at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Let the quiche cool at least 10 minutes before slicing so the filling sets properly. Use a store-bought pie crust to save time. Quiche reheats well in the oven at 325F for 15 minutes.

Why Ham and Swiss Is the Classic Combo

There’s a reason this pairing has been around forever. Ham is savory and slightly salty, Swiss cheese is nutty and melts into the most gorgeous silky pockets throughout the custard, and together they balance each other out perfectly. The egg and cream custard ties it all together into something that tastes rich but not heavy. Using a good quality ceramic pie dish makes a difference too because it distributes heat evenly and gives you that golden bottom crust.

Tips for the Best Quiche Custard

The custard is everything. Use real heavy cream, not half and half. The higher fat content gives you that silky, just-set texture that makes quiche so luxurious. Whisk your eggs and cream together really well so there are no streaks. Season it generously because the eggs can take more salt than you’d expect. And don’t skip blind baking the crust first. That step prevents the dreaded soggy bottom and gives you a flaky, golden base instead.

Make It Ahead

This is truly one of the best make-ahead brunch dishes. Bake it completely, let it cool, then wrap and refrigerate overnight. In the morning, reheat at 325 degrees F for about 15 minutes until warmed through. It slices cleanly when cold, which actually makes portioning ahead of time much easier. You can also freeze quiche. Wrap individual slices in plastic wrap and foil and freeze for up to 2 months. Reheat from frozen at 350 degrees F for 25-30 minutes.

Variations to Try

Once you’ve got the basic quiche method down, you can take it in so many directions. Try bacon and cheddar, or spinach and gruyere, or roasted mushrooms with goat cheese. A set of ceramic pie weights is really helpful if you bake quiche or any pie crusts regularly since they make blind baking so much easier. The ham and Swiss will always be my personal classic, but the canvas is wide open.

I hope this becomes your go-to brunch dish too. It’s reliable, delicious, and just a little bit elegant without being fussy. So glad you stopped by. Pam