Perfect for using leftover ham, this Ham & Swiss Quiche has a super common secret ingredient that makes for a creamy, silky quiche every time! Make it for brunch or as a side dish with soup & salad as an easy dinner.
Love quiche recipes any time of the day? Then you’ll want to make my Ultimate BLT Quiche & Sausage Mushroom Quiche too!
There’s nothing like the classic combo of savory, smoky ham and punchy Swiss cheese. And this easy-to-make cheese quiche takes it to the next level with a little green onion, red pepper flakes, dried mustard powder and Worcestershire sauce. Plus a secret ingredient inspired by every great ham and Swiss sandwich to make sure your quiche is rich, velvety and oh-so, just right!
Recipe Ingredients & Overview
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 the recipe 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.
What to Serve with Secret Ingredient Ham & Swiss Quiche
Brunch: Quiche makes a lovely addition to any brunch. Think about serving it with Fruit Salad, Bacon Parmesan Asparagus Twists, Hummingbird Banana Bread and Pineapple Orange Fizzies.
Lunch or Dinner: Want an easy light dinner or lunch? Serve with Blueberry Spinach Salad or Autumn Salad with Figs & Pears and Creamy Tomato Basil Soup for a light and easy meal.
Can You Make Quiche Ahead of Time?
Absolutely! To serve a fresh quiche, simply prep your ingredients the day before. But wait to the day of your event before adding your egg mixture to to the pie crust and baking.
Storing & Freezing
Quiche can be covered tightly with plastic wrap & stored in the refrigerator for up to 3 days. If covered properly, a baked quiche can be frozen for up to 2 months!
To reheat, cover with foil, place in 325 degree oven and bake until heated through. Reheating in the microwave is not a recommended method.
More Brunch Recipes To Love
Secret Ingredient Ham & Swiss Quiche
Ingredients
- 1 (9 inch) deep dish frozen (or refrigerated) pie shell
- 6 large eggs
- 1 C heavy cream
- 2 tablespoon real mayonnaise
- ½ teaspoon dried mustard powder
- splash Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- pinch red pepper flakes
- 1-1.5 C diced ham
- 2 C shredded swiss cheese
- ¼ C chopped green onion
Instructions
- Preheat oven to 350° Fahrenheit. Using a fork, poke holes in bottom of crust to release steam while the crust bakes. Blind bake for 10 minutes in preheated oven.
- While 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. Set aside.
- In bottom of baked crust, layer ham, grated cheese and chopped green onion. Pour egg & cream mixture over ham & cheese, careful not to overfill. Tent with foil and bake for 30 minutes in preheated oven.
- Remove foil, bake another 20-25 minutes. Quiche is done when there is only a slight jiggle in the middle. Remove from oven. Let cool 15 minutes so that quiche can finished setting. Top with clipped chives as garnish, if desired, and serve.
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Our asparagus crop prompted me to fix this recipe. My husband said to hang on to it. It is delicious. We used shredded baby Swiss cheese. Quite tasty.
Hi, Sandi! I LOVE the addition of asparagus to this quiche! So tickled you loved the recipe with its secret ingredient! Thank you!