This Ham and Swiss Quiche is the ultimate make-ahead brunch dish — flaky pie crust filled with diced ham, gooey Swiss cheese, green onions, and a creamy egg custard.
With a touch of mustard and a splash of Worcestershire for depth, this easy quiche is perfect for breakfast, lunch, or a light dinner served with a fresh salad.
Why You’ll Love This Recipe
Simple & Elegant: A classic quiche that’s easy enough for weekdays and elegant enough for guests.
Perfectly Creamy: The custard bakes up rich and smooth with heavy cream and eggs.
Flavor-Packed: Ham, Swiss cheese, and green onion create a delicious, savory combo.
Great for Meal Prep: Make it ahead and reheat slices throughout the week.
Customizable: Swap proteins, cheeses, or herbs to make it your own.
What You’ll Need (Ingredient Highlights)
Deep Dish Pie Shell – Frozen or refrigerated works fine.
Eggs & Heavy Cream – Create a rich, custardy base.
Mayonnaise – Adds extra creaminess and depth.
Mustard Powder & Worcestershire Sauce – Subtle tang and umami.
Diced Ham – A classic protein with a salty bite.
Shredded Swiss Cheese – Melts beautifully and adds nutty flavor.
Green Onions – Mild onion flavor and freshness.
Seasonings – Salt, black pepper, and red pepper flakes for balance and a hint of heat.
Pro Tips Before You Start
Blind bake the crust to avoid sogginess.
Whisk eggs and cream until frothy for a light, fluffy filling.
Don’t overfill the shell — leave a bit of room to prevent spills.
Tent with foil for even baking and to prevent over-browning.
Let it rest before slicing for a clean cut and perfect texture.
How to Make Ham and Swiss Quiche
Step 1: Preheat and Blind Bake
Preheat oven to 350°F.
Use a fork to prick the bottom of the deep-dish pie crust to let steam escape.
Blind bake for 10 minutes.
Step 2: Prepare the Filling
While the crust bakes, dice ham, chop green onions, and shred Swiss cheese.
In a large bowl, whisk together eggs, heavy cream, mayonnaise, mustard powder, Worcestershire sauce, salt, black pepper, and red pepper flakes until frothy.
Step 3: Layer the Ingredients
Remove the crust from the oven.
Add ham to the bottom, followed by shredded cheese and green onions.
Step 4: Pour & Bake
Carefully pour the egg mixture over the filling, leaving a little space at the top.
Tent loosely with foil and bake for 30 minutes.
Step 5: Uncover & Finish Baking
Remove the foil and bake for another 20–25 minutes, or until the center is mostly set with a slight jiggle.
Step 6: Rest & Serve
Let the quiche cool for 15 minutes before slicing.
Garnish with fresh chives or parsley, if desired.
What to Serve It With
Mixed greens with vinaigrette
Roasted asparagus or green beans
Crispy hash browns or home fries
Fresh fruit or citrus salad
Croissants or warm baguette slices
Variations / Substitutions
Use bacon or sausage instead of ham
Try cheddar, Gruyère, or Monterey Jack in place of Swiss
Add sautéed spinach, mushrooms, or bell peppers
Use half-and-half instead of heavy cream for a lighter option
Make it crustless for a low-carb version — just grease the pie dish well
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days
Reheat individual slices in the microwave or oven until warm
Freeze baked slices for up to 2 months — wrap tightly and reheat in oven
Do not freeze raw egg mixture in the shell — bake first
Best served warm or at room temperature
FAQs
Can I make this quiche ahead of time?
Yes! Bake the quiche, cool, and refrigerate. Reheat gently before serving.
What’s the purpose of blind baking the crust?
It helps the crust stay crisp and prevents sogginess from the filling.
Can I use a different type of cheese?
Absolutely — try cheddar, Gruyère, mozzarella, or feta.
Is this recipe freezer-friendly?
Yes, quiche freezes well. Wrap tightly and thaw in the fridge before reheating.
Can I make it crustless?
Yes! Pour the filling into a greased pie dish without the crust and bake as directed.
Why add mayonnaise?
It boosts creaminess and helps stabilize the custard for an ultra-smooth texture.
What’s the best way to tell if it’s done?
The center should jiggle slightly but not be wet.
A knife inserted 1 inch from the edge should come out clean.
Final Thoughts
This Ham and Swiss Quiche is a creamy, cheesy masterpiece with a flaky crust and rich filling.
It’s incredibly versatile, easy to make ahead, and always a hit at brunch tables, potlucks, or quiet mornings at home.
Whether you’re serving a crowd or savoring a slice solo, this quiche never disappoints.
Ham and Swiss Quiche
Ingredients
- 1 9-inch deep dish frozen (or refrigerated) pie shell
- 6 large eggs
- 1 cup heavy cream
- 2 tbsp real mayonnaise
- ½ tsp dried mustard powder
- Splash Worcestershire sauce
- ½ tsp salt
- ¼ tsp coarse ground black pepper
- Pinch red pepper flakes
- 1 to 1½ cups diced ham
- 2 cups shredded Swiss cheese
- ¼ cup chopped green onion
Instructions
- Preheat oven to 350°F.
- Prick crust with fork and blind bake for 10 minutes.
- In a bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire, salt, pepper, and red pepper flakes until frothy.
- Add ham, cheese, and green onions to crust. Pour in egg mixture.
- See full steps with tips & photos → https://wimpysdiner.net/ham-and-swiss-quiche/
Notes
- Great for make-ahead brunch—just reheat gently in the oven.
- You can substitute Swiss cheese with Gruyère or cheddar for a different flavor profile.
- Add sautéed spinach, mushrooms, or bell peppers for extra veggies.
