Secret Ingredient Ham & Swiss Quiche (2024)

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I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!

Look for specifics at the end of the post in therecipe card.

• frozen (or refrigerated) 9-inch deep dish pie crust– You can make your own pie dough from scratch, but a pre-made crust keeps prep simple and quick
• eggs– I use large brown eggs.
• ham– Have leftover holiday ham? Besides ham salad, this is a delicious way to use it!
• Swiss cheese– Grating your own cheese makes sure you get a perfect melt.
• green onion– Adds loads of flavor & a little color.
• heavy cream– You can use half & half or whole milk, but a fattier cream makes for a silkier quiche.
• real mayonnaise– Secret ingredient alert! Remember that fat = silky quiche? This sandwich inspired ingredient offers just the right amount of fat and creaminess (plus, we already know it makes ham & cheese taste delish).
• dried mustard powder– makes the flavors sing
• Worcestershire sauce– a splash of savory flavor
• salt, black pepper, red pepper flakes

Recipe Additions/Substitutions: Both Baby Swiss and regular Swiss cheese works for this recipe. You could also use Gruyere, mozzarella or cheddar cheese. The idea is to recreate a classic ham & cheese sandwich.

How To Make The Best Ham & Swiss Quiche

• Blind Bake. It is important to blind bake the crust before making the quiche. This makes sure the quiche doesn’t have a soggy bottom when you serve it. A blind bake just means that you bake the crust for 10 minutes or so before adding any ingredients.
• Prep. While your crust blind bakes, dice, shred and prepare your ingredients. In a large mixing bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire sauce, salt, pepper, and red pepper flakes together until eggs and cream are frothy.
• Assemble. In bottom of baked crust, layer ham, grated cheese and chopped green onion, then simply pour the egg mixture over the top of the layers. The egg will get down into all the nooks and crannies and bake up just right!
• Bake. Cover with foil for the first 30 minutes of baking. Your yummy quiche is done when there is only a slight jiggle in the middle. Don’t forget to cool for 15 minutes so that quiche can finish setting up. Top with clipped chives as garnish, if desired, and serve.

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