Easy Ham and Swiss Quiche
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This super easy Ham and Swiss Quiche is delicious and fool-proof; perfect for a make-ahead breakfast, brunch, or our favorite, breakfast-for-dinner. You’ll just need a single pie crust, cooked ham, eggs, cream or milk, and cheese.
Classic, easy, crowd-pleasing quiche.
A great quiche is one of the kitchen’s simple pleasures. It can seem complex or impressive, but really doesn’t have to be. We love making a quiche when hosting family for brunch, and it’s also really nice for dinner alongside a simple salad. It doesn’t hurt that it’s possible to make quiche completely ahead of time and just reheat when needed. It tastes just as good this way!
Of course you can enjoy a quiche with any number of variations or fancy add-ins, but this is the version I choose when I want to keep everything ultra simple — and maximize the odds of my kids eating a substantial amount. With mild Swiss cheese, tender bits of ham, and a classic mixture of eggs and cream or milk, this is simple but delicious enough to please everyone.
Ingredient & Substitution Notes
- One pie crust: homemade or store-bought.
- Add-ins: fully cooked and cubed ham, shredded Swiss cheese, dried parsley, kosher salt, and black pepper. This is extremely flexible, if you want to swap in, say, bacon for the ham, cheddar for the Swiss, other herbs, etc.
- Eggs and cream. You can substitute half and half or whole milk for the cream and the quiche will still set up fine.
- Optional finish: green onions, chives, or other fresh herbs. I also keep freeze-dried chives on hand just in case I’m making a quick dish like this and don’t have any other fresh green things to sprinkle on top. Works like a charm.
How To Make a Ham and Swiss Quiche
I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin by preheating the oven to 375°F. Roll out your pie crust and press it gently into a pie plate. Take care not to overstretch the crust at this stage; that is the number one determinant, in my experience, of whether the crust collapses or completely loses shape as it bakes.
Sprinkle the ham and cheese evenly across the bottom of the crust. It should form a generous layer but leave plenty of room on top.
Whisk together the eggs, cream, and seasonings, then pour this mixture over top. Brush the exposed rim of the crust lightly with a little extra egg wash.
Bake for approximately 35-40 minutes. The crust should be golden brown and the key is that the center should be fully set. If you insert a paring knife into the middle, it should come out clean or very, very nearly so.
Let the quiche cool for five minutes or so, then slice and serve. The first piece is always the most dicey, but just be sure your cuts go all the way through the crust, and if the quiche is fully done you will be able to lift out clean slices.
Make Ahead Quiche Instructions
Quiche is a fantastic make-ahead dish. Fully prepare and bake the quiche, then let it cool all the way to room temperature, which could take up to 90 minutes. Allowing it to come all the way to room temperature helps keep the crust nice and crisp. Wrap the cooled quiche tightly with foil. Store in the refrigerator for up to 2 days.
Ready to reheat? Place the quiche, still covered with foil, in a 350°F oven until completely warmed through, which usually takes about 25 minutes for me. Slice and serve.
How To Make a Crust-less Quiche
A crust-less quiche is essentially a frittata, and is also easy to whip up. Be careful to thoroughly coat the pie plate with cooking spray or butter, then add the ham and cheese, followed by the egg mixture. Bake just until the center is fully set.
Variations & Top Tips for Success
- Go homemade or store-bought. This homemade apple cider vinegar pie crust really does take all pies up a notch, but I say there’s no shame in a store-bought pie crust when it’s that kind of a week.
- Get creative. This recipe is very flexible and can easily be adapted to other types of meat or cheese that you have on hand, as well as other veggies, spices, and herbs to mix in. Consider this your base.
- Pay attention as the quiche bakes. If the crust turns dark golden brown before the egg mixture is cooked in the center, cover the outside ring of crust with a pie shield or a bit of foil to prevent excessive browning.
- Make minis. If you want to make this mixture into convenient little crust-less egg bites, pour it into the wells of a silicone muffin pan and bake for about 20 minutes at 350°F.
Serving Suggestions for Quiche
Quiche is typically rich and filling, so pair it with a simple salad for a fresh and light yet savory balance on plates. Greens with a simple homemade Italian dressing or balsamic vinaigrette always work well. This works equally well for a healthy, nutrient-dense breakfast, brunch, or dinner.
Serving this as part of a larger brunch spread? Pair with a basket of lemon poppyseed or banana blueberry muffins, orange sweet rolls, and a beautiful fruit rainbow or fruit salad for an irresistible combination.
Related Recipes
If you love eggs for breakfast, you may also enjoy this Mediterranean frittata, a spinach Parmesan frittata, and this flavorful version packed with butternut squash and sage. A breakfast skillet with potato and eggs is another simple favorite.
A breakfast strata with pancetta and caramelized onions is also always a hit and perfect for prepping the night before you want to eat.
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Easy Ham and Swiss Quiche
Equipment
Ingredients
- 1 pie crust unbaked
- 1 cup cubed cooked ham
- 1 cup shredded Swiss cheese
- 7 large eggs
- 3/4 cup cream half and half, or whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- chives or thinly-sliced green onions optional garnish
Instructions
- Preheat the oven to 375°F. Roll out and press the pie crust into a 9-inch pie plate, being careful not to overstretch the crust. Crimp or flute the rim as desired.1 pie crust
- Sprinkle the ham and cheese evenly across the bottom of the pie crust.1 cup cubed cooked ham, 1 cup shredded Swiss cheese
- Crack the eggs into a large bowl, but place a small amount of the liquid from one egg — it can be a mix of yolk and white — aside in a small bowl to use later as your egg wash.7 large eggs
- To the large bowl with most of the eggs, add the cream, salt, parsley, and pepper. Whisk well to combine, then pour this mixture on top of the ham and cheese.3/4 cup cream, 1 teaspoon kosher salt, 1/2 teaspoon dried parsley, 1/4 teaspoon black pepper
- Add 1-2 teaspoons of water to the small bowl with a bit of egg. Stir this together with a fork, then use a pastry brush to gently apply this egg wash to the exposed outer rim of pie crust.
- Place the pie plate on top of a baking sheet and transfer to the oven. Bake for 35-40 minutes, until the crust is golden brown and the center is set. A paring knife inserted into the center of the quiche should come out clean.
- Let the quiche cool for about 5 minutes, then sprinkle with chives, thinly-sliced green onions, or other herbs as desired. Slice, serve, and enjoy.chives or thinly-sliced green onions
Notes
- This recipe is very flexible and can easily be adapted to other types of meat or cheese that you have on hand, as well as other veggies, spices, and herbs to mix in. Use it as a base and get creative.
