Ham and Swiss Quiche

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quiche should slice like custard in a crust, not like an omelet wearing pastry. The ratio matters: enough dairy to keep the eggs tender, enough eggs to hold a clean wedge, and a crust that gets a head start in the oven so the bottom does not stay pale under the filling.

Ham and Swiss are already doing most of the flavor work. A softened shallot gives the filling sweetness, while a teaspoon of Dijon sharpens the dairy without making the quiche taste like mustard. Stop baking when the center still has a small wobble. Carryover heat finishes the set while the quiche rests, which is how you avoid a rubbery center.

Prep20 minutes

Cook50 minutes

Total1 hr 25 min

Serves8 servings

DifficultyMedium

Ingredients

Servings

1 9-inch pie crust, fitted into a pie plate
1 tablespoon unsalted butter
1 small shallot, finely diced
1 1/2 cups diced cooked ham
1 1/2 cups shredded Swiss cheese
6 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

1Heat the oven to 375°F. Line the chilled pie crust with parchment and pie weights. Bake 10 minutes, then remove the weights and bake 5 minutes more.
2While the crust par-bakes, melt the butter in a skillet over medium heat. Cook the shallot 3 to 4 minutes until soft.
3Scatter the ham, shallot, and Swiss cheese evenly in the warm crust.
4Whisk the eggs, half-and-half, Dijon, salt, and pepper until smooth. Pour slowly over the filling.
5Bake 35 to 40 minutes until the edges are set and the center still has a gentle wobble when the plate is nudged.
6Rest 15 minutes before slicing.

Nutrition Information

Estimated per serving: 1 of 8 servings.

370Calories

20 gProtein

18 gCarbohydrates

24 gTotal Fat

11 gSaturated Fat

1 gFiber

3 gTotal Sugars

680 mgSodium

215 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Par-baking keeps the bottom crust from staying doughy under the custard.
Do not pack the ham and cheese into a mound; spread them evenly so every slice gets the same filling.
A slight center wobble is correct. Baking until rigid makes the eggs tough.

Substitutions

Swiss cheese → Gruyère Gruyère melts similarly and gives the quiche a deeper nutty flavor.

half-and-half → equal parts whole milk and heavy cream This keeps the custard richness close to the original.

Storage Instructions

Cool leftovers, cover, and refrigerate. Reheat slices gently in a low oven so the crust has a chance to crisp again.

Make Ahead

Bake the quiche ahead and serve warm or at room temperature. For best crust texture, reheat uncovered.

Frequently Asked Questions

Why is my quiche watery?

Extra moisture from the filling or underbaking can leave the center loose. Use cooked ham, soften the shallot first, and bake until only the center has a small wobble.