Easy Ham and Swiss Quiche with a Buttery Crust
Ham and Swiss quiche is the kind of meal that feels special without requiring a lot of fuss. It’s rich, savory, and sturdy enough for dinner, but it slides right onto a brunch spread without apology.
The eggs set into a soft, custardy layer around smoky ham and nutty melted cheese, all tucked into a crisp, golden crust. It comes together fast with a store-bought shell, which means you can pull a hot quiche from the oven on a weeknight and still get applause.
Why This Ham and Swiss Quiche Works
This quiche lands in a sweet spot between comfort and convenience. A parbaked crust stays flaky and firm, so it never goes soggy under the custard. Every bite has a balance of salty ham, mild Swiss, and a silky egg base that cuts cleanly into wedges.
The ingredient list is short, and the method is forgiving. You can use leftover holiday ham, a quick slice from the deli, or even bacon if that’s what you have. The custard puffs up in the oven and settles as it cools, leaving you with a tender, sliceable quiche that holds its shape on the plate.
Ingredients
- 1 store-bought 9-inch pie crust: deep-dish works best here; a rolled refrigerated crust gives a better bake than a pre-formed frozen one
- 4 large eggs: room temperature, so they blend smoothly into the custard
- 1 cup half-and-half: or use 3/4 cup whole milk plus 1/4 cup heavy cream
- 1 cup diced cooked ham: about 6 oz; deli ham or leftover roast both work
- 1 cup shredded Swiss cheese: freshly grated from a block melts into a creamier filling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard: optional, but it adds a subtle tang
- Pinch of grated nutmeg
- 1 tablespoon chopped fresh chives: for serving, optional
Variations / Substitutions
- Swap the cheese: Gruyère, sharp cheddar, or fontina all melt beautifully and change the flavor profile without altering the custard.
- Add a vegetable: Sautéed spinach, sliced mushrooms, or blanched asparagus cut down on the richness and add color. Squeeze cooked spinach dry so you don’t water down the filling.
- Use bacon instead: Crisp 4 strips of bacon, crumble them, and swap them for the ham. The quiche will be smokier and a bit saltier, so reduce the salt slightly.
- Make it crustless: Butter a deep pie dish, skip the crust, and pour the filling straight in. Bake at 350°F (175°C) for about 30 minutes until set.
- Go dairy-free: Replace half-and-half with a thick unsweetened oat or cashew cream, and use your favorite plant-based Swiss-style shreds. The custard will be slightly softer.
Try my Bacon and Cheddar Quiche for a smokier twist.
How to Make Ham and Swiss Quiche
Step 1: Parbake the Crust
Preheat the oven to 375°F (190°C) and set a rack in the middle. Fit the 1 store-bought pie crust into a 9-inch pie plate (if it isn’t already), crimp the edges, and prick the bottom all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans, then bake for 10 minutes.
The edges will look dry and just start to turn light gold. The crust won’t be fully baked yet, but this short blind bake keeps the bottom from turning doughy once the custard hits it. Remove the parchment and weights, then set the crust aside while you make the filling.
Step 2: Whisk the Custard
In a medium bowl, whisk together the 4 large eggs, 1 cup half-and-half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dry mustard, and a pinch of nutmeg. Beat until the mixture is totally smooth and frothy on top, about 30 seconds.
You want a uniform pale yellow with no streaks of egg white or unmixed mustard. The froth will disappear as the quiche bakes, and the custard underneath will be silky and tender.
Step 3: Layer the Filling
Scatter the 1 cup of diced ham and 1 cup of shredded Swiss cheese evenly across the bottom of the parbaked crust. Pour the whisked custard slowly over the top, letting it flow around the meat and cheese.
Some cheese will float to the surface, which is fine. If any large clumps of ham peek above the custard, gently nudge them under with the back of a spoon so the top bakes evenly and doesn’t dry out.
Step 4: Bake the Quiche
Slide the quiche onto the middle rack and bake for 35 to 40 minutes. The custard should be set around the edges with a slight jiggle in the center, and an instant-read thermometer poked into the middle should read 170°F (77°C).
The top will puff and turn lightly golden, and you’ll smell the ham and Swiss cheese filling the kitchen. If the crust is browning too fast after the first 20 minutes, tent the edges loosely with strips of foil or use a pie shield.
Step 5: Slice and Serve
Pull the quiche from the oven and let it cool on a wire rack for at least 15 minutes. The custard will firm up as it rests, making it easier to cut clean wedges. Slice with a sharp knife and top with chopped chives if you like.
The first slice gives way to visible layers of ham and melted cheese. Serve the quiche warm, or let it come to room temperature for a brunch spread—it holds its shape beautifully either way.
Getting the Best Quiche
- Use freshly grated Swiss. Pre-shredded cheese often contains anti-caking agents that can make the custard grainy instead of creamy.
- A dark metal or ceramic pie plate browns the bottom better than glass, which helps the crust stay crisp.
- For a deeper quiche, go with a deep-dish crust and increase the eggs to 5 and the half-and-half to 1 1/4 cups. Add 5 to 10 minutes to the bake time.
- Rest the quiche for at least 15 minutes before you slice it. Cutting too soon can cause the filling to tear.
Storing Leftover Ham and Swiss Quiche
- Refrigerate: Cover slices tightly and store in the fridge for up to 4 days.
- Reheating: Warm individual slices on a baking sheet in a 300°F oven for about 10 minutes. The microwave works in a pinch, but the crust won’t be as crisp.
- Serve cold: This quiche is also good straight from the fridge for a quick no-reheat lunch.
What to Serve with Ham and Swiss Quiche
A crisp green salad with a lemon vinaigrette cuts through the richness of the custard and keeps the meal light. Steamed or roasted asparagus, drizzled with a little olive oil and salt, echoes the springy feel without overpowering the ham. A bowl of simple tomato soup makes it a cozy supper, especially when you dip the crust into the bowl.
Frequently Asked Questions
Can I use milk instead of half-and-half?
Yes, you can use whole milk, but the custard will be thinner and less creamy. For a texture closer to the original, stick with half-and-half or a blend of milk and heavy cream.
Why did my quiche puff up and then sink?
That’s completely normal. The eggs expand in the oven as they set, and the quiche settles as it cools. The taste and texture don’t suffer, and the top will still look appealing.
Can I freeze leftover quiche?
You can. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a low oven until warmed through.
Can I make this without a crust?
Absolutely. Butter a deep pie dish, pour the filling straight in, and bake at 350°F (175°C) for about 30 minutes, or until the center is just set. The quiche will release easily and have a tender, frittata-like edge.
Ham and Swiss Quiche Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and prick the bottom with a fork. Line with parchment, fill with pie weights, and bake for 10 minutes. Remove weights and parchment, then set the crust aside.
- Whisk the eggs, half-and-half, salt, pepper, dry mustard, and nutmeg in a bowl until smooth and frothy.
- Scatter the ham and Swiss cheese evenly over the parbaked crust. Pour the whisked custard over the top.
- Bake on the middle rack for 35 to 40 minutes, until the edges are set and the center jiggles slightly (170°F / 77°C internal). Tent the crust edges with foil if they brown too quickly.
- Cool the quiche on a wire rack for at least 15 minutes. Slice and top with chives if desired. Serve warm or at room temperature.
Notes
