Ham and Swiss Quiche

This Ham and Swiss Quiche is a classic flavor combination with a creamy egg custard, smoky and savory ham and nutty Swiss cheese baked inside a flaky crust. With simple ingredients like eggs, heavy cream and onions, it’s a cheese quiche recipe that delivers rich flavor in every bite.

Perfect for an easy meal or a special brunch recipe, this quiche is versatile enough for Mother’s Day, Easter brunch or a weekend breakfast. This has quickly become a favorite recipe in our house whenever we have leftover ham.

You might also enjoy some of our favorite breakfast and brunch menu items, like our Crispy Fluffy Pancakes, Bacon Wrapped Sausages, Bacon and Spinach Quiche and Banana French Toast Casserole.

Why You Will Love This Ham and Swiss Quiche Recipe

• Simple Recipe: Easy steps and common ingredients from your local grocery store.
• Versatile Occasion: The perfect dish for brunch, holidays or even a quick weeknight dinner. It’s versatile enough to enjoy for any meal of the day.
• Great Way to Use Leftovers: It's our favorite way to use up leftover holiday ham or deli ham.
• Creamy and Rich: The custard filling made with eggs and heavy cream has the best texture.
• Crowd-Pleaser: A yummy quiche that can be served warm or at room temperature.
• Easy Recipe: Using a pre-made crust makes this even faster.

Ingredients

This quiche is made with classic filling ingredients that keep the recipe simple, flavorful and easy to prepare.

See the recipe card below for the exact quantities of each ingredient.

• Eggs: Large eggs are the foundation of the custard filling.
• Heavy Cream: Creates a creamy egg custard texture and balances the cheese.
• Swiss Cheese: Freshly shredded Swiss adds a lightly nutty flavor.
• Ham: Use diced ham steak, smoky ham or leftover Easter ham.

To whip up this quiche recipe, you will want to have a skillet, mixing bowl, 9-inch pie plate, cheese grater and measuring cups and spoons.

Substitutions and Variations

Here are a few ways to customize this easy quiche recipe.

• Cream Swap: Use whole milk for a lighter custard filling.
• Different Cheese: Replace Swiss with cheddar cheese, pepper jack, or a blend of cheeses for a twist.
• Crustless Quiche: Skip the crust and bake in a pie pan or disposable pan for a low-carb version.
• Premade Pie Crust: Using a store-bought crust turns this into a quick pie that still tastes homemade.
• Make it Vegetarian: If you want to make it meatless, add your favorite sautéed veggies.

How to Make a Ham and Swiss Quiche

Making this easy ham and Swiss quiche is straightforward and doesn’t take much prep time.

Preheat the oven to 425F.

For a homemade pie crust, lightly flour your work surface and roll the dough to about ⅛-inch thick. Fit it into a 9-inch pie dish, leaving a ¾-inch overhang.

Fold the overhang so the crust edge stands tall, then crimp as desired. Line with a piece of parchment paper, fill with pie weights, and blind bake for 5-10 minutes.

If using a store-bought crust, thaw according to package directions and pre-bake in the same way.

Reduce oven temperature to 325F.

Heat a small pan over medium heat then add olive oil and cook onion for 5-10 minutes. Remove from heat and set aside.

In a medium bowl, whisk together eggs, heavy cream, and sea salt until combined, then set aside.

Spread onion evenly on the bottom of the pie crust, then layer the rest of the quiche.

Add half the cheese and ham on top of the onion, pour the egg mixture then layer the remaining half of cheese and ham. If needed, get a fork and lightly press down the ingredients so they are mostly under the egg mixture.

Bake in preheated oven at 325F for about 45 minutes. The center should be set and lightly golden.

Hint: Always blind bake your crust with pie weights or dry beans to prevent a soggy bottom. Keep in mind that baking and blind-baking times can vary slightly by oven.

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How to Store our Ham and Swiss Quiche Recipe

Keep your quiche fresh and flavorful with these simple storage tips for leftovers or make-ahead meals.

• Refrigerator: Store leftover quiche tightly wrapped in plastic wrap or an airtight container for 3-4 days.
• Freezer: Wrap cooled slices in plastic wrap, then place in a large freezer bag for up to 2 months.
• Reheating: Warm individual slices in the oven at 325F on a baking sheet until heated through.

What to Serve with Ham and Swiss Quiche

This savory quiche pairs beautifully with a mix of light sides, fresh salads and cozy baked goods, perfect for brunch or dinner.

• Sweet Breakfast: Blueberry buttermilk pancakes, bacon wrapped sausage, sheet pan banana pancakes and fruit cups.
• Brunch Drinks: Apple cider mimosa, watermelon juice, caramel mocha, pumpkin spice latte, peppermint mocha, pumpkin chai latte.

Top Tips

These pointers take the guesswork out and guarantee success.

• Room Temperature Ingredients: Let eggs and cream come to room temperature for a smoother quiche filling.
• Check Doneness: The center of the quiche should be set, not jiggly, for the perfect custard filling.
• Double Batch: This simple recipe can be doubled and baked in a deep dish or disposable pan for larger gatherings.

Frequently Asked Questions About Ham and Swiss Quiche Recipe

Do you have questions about making our ham and Swiss quiche?

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Ham and Swiss Quiche

Eva Filer

This Ham and Swiss Quiche has a creamy egg custard, smoky ham and nutty Swiss cheese baked in a flaky crust. Simple, rich and flavorful.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Mains

Cuisine American

Servings 8

Calories 427 kcal

Equipment

• Skillet
• Mixing Bowl
• 9-in Pie Dish
• Cheese Grater
• Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 1 9- inch pie crust
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion minced
• 6 large eggs
• 1 cup heavy cream
• ½ teaspoon sea salt
• 150 grams Swiss cheese shredded
• 1 ½ cup ham small dice

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Instructions

 

• Preheat the oven to 425F.
• For a homemade pie crust, lightly flour your work surface and roll the dough to about ⅛-inch thick. Fit it into a 9-inch pie dish, leaving a ¾-inch overhang.
• Fold the overhang so the crust edge stands tall, then crimp as desired. Line with a piece of parchment paper, fill with pie weights, and blind bake for 5-10 minutes.
• If using a store-bought crust, thaw according to package directions and pre-bake in the same way.
• Reduce oven temperature to 325F.
• Heat a small pan over medium heat then add olive oil and cook onion for 5-10 minutes. Remove from heat and set aside.
• In a medium bowl, whisk together eggs, heavy cream, and sea salt until combined, then set aside.
• Spread onion evenly on the bottom of the pie crust, then layer the rest of the quiche.
• Add half the cheese and ham on top of the onion, pour the egg mixture then layer the remaining half of cheese and ham. If needed, get a fork and lightly press down the ingredients so they are mostly under the egg mixture.
• Bake in preheated oven at 325F for about 45 minutes. The center should be set and lightly golden.

Notes

• Always blind bake your crust with pie weights or dry beans to prevent a soggy bottom. Keep in mind that baking and blind-baking times can vary slightly by oven.
• Let eggs and cream come to room temperature for a smoother quiche filling.
• The center of the quiche should be set, not jiggly, for the perfect custard filling.
• This simple recipe can be doubled and baked in a deep dish or disposable pan for larger gatherings.

Nutrition

Calories: 427kcalCarbohydrates: 15gProtein: 18gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 207mgSodium: 656mgPotassium: 213mgFiber: 1gSugar: 2gVitamin A: 796IUVitamin C: 1mgCalcium: 217mgIron: 2mg

Keyword 60-Minutes or Less, Breakfast, Brunch, Ham, Lunch, Pie Crust, Quiche

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