Ham and Swiss Quiche

A classic flavor combination makes this quiche a brunch favorite.

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated September 12, 2024
Overhead view of a slice of ham and cheese quiche served on a white plate.

Serious Eats / Sydney Oland

Why It Works

  • Browning cubes of ham steak in butter adds a toasty browned butter flavor.
  • A ratio of 1 cup milk to 4 eggs results in quiche filling with a nice fluffy texture.

Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche. Quiche is one of those dishes that's easy to prepare, but somehow seems a bit fancy, which makes it ideal for brunch. Here, I partner cubed ham and Swiss cheese.

During the summer, this quiche can be an excellent addition to a picnic basket as well, especially because room temperature quiche is, in my opinion at least, better than a hot piece straight out of the oven. If you're planning a picnic brunch, make it the night before; by the time you're settling down on your blanket and pouring your first mug of tea, the quiche will be ready to slice and serve.

July 2013

Recipe Details

Ham and Swiss Quiche Recipe

Prep 10 mins
Cook 40 mins
Active 20 mins
Cooling Time 20 mins
Total 70 mins
Serves 6 servings

Ingredients

  • 1 recipe pie crust (see note)

  • 1 tablespoon butter

  • 1/2 pound ham steak, cut into 1/2 inch cubes

  • 4 large eggs, beaten

  • 1 cup milk

  • 1 teaspoon whole grain mustard

  • 1 teaspoon Worcestershire sauce

  • Kosher salt and freshly ground black pepper

  • 1 cup grated Swiss cheese

Directions

  1. Adjust oven to middle position and preheat to 350°F (175°C). Roll out pie dough and carefully fit into pie dish. Trim edges and refrigerate until ready to fill.

  2. Melt butter in a medium skillet over medium high heat. Add ham and cook, tossing often until browned on all sides, about 4 minutes. Remove from heat and allow to cool. In a large bowl, whisk together eggs, milk, mustard, and Worcestershire sauce. Season to taste with salt and pepper.

  3. Once ham has cooled scatter it over the bottom of the pie pan, followed by grated Swiss cheese. Pour egg mixture over ham and cheese and place in the oven. Bake until quiche lightly browned and puffy and center of quiche jiggles slightly when shaken, 30 to 40 minutes. Allow to cool at least 20 minutes before slicing and serving. Quiche can be served at room temperature, or straight out of the refrigerator after chilling.

Special Equipment

Pie pan, medium skillet

Notes

For the pie crust, use your favorite recipe, or this recipe, with the sugar removed. It will make enough dough for two quiches, so you can either cut it in half or freeze the remaining half wrapped tightly in plastic wrap for up to 3 months.

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Nutrition Facts (per serving)
458Calories
27gFat
32gCarbs
21gProtein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories458
% Daily Value*
Total Fat 27g34%
Saturated Fat 11g55%
Cholesterol 165mg55%
Sodium 936mg41%
Total Carbohydrate 32g12%
Dietary Fiber 2g6%
Total Sugars 5g
Protein 21g
Vitamin C 12mg62%
Calcium 226mg17%
Iron 3mg14%
Potassium 312mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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