Secret Ingredient Ham & Swiss Quiche Recipe

Introduction

This Secret Ingredient Ham & Swiss Quiche is a rich and savory dish perfect for breakfast, brunch, or a light dinner. Packed with tender ham and melty Swiss cheese, it features a creamy custard with a surprising twist that takes the flavors to the next level.

Ingredients

• 1 (9 inch) deep dish frozen (or refrigerated) pie shell
• 6 large eggs
• 1 cup heavy cream
• 2 tablespoons real mayonnaise
• 1/2 teaspoon dried mustard powder
• Splash Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• Pinch red pepper flakes
• 1 to 1.5 cups diced ham
• 2 cups shredded Swiss cheese
• 1/4 cup chopped green onion

Instructions

1. Step 1: Preheat the oven to 350° Fahrenheit. Using a fork, poke holes in the bottom of the pie crust to release steam. Blind bake the crust for 10 minutes in the preheated oven.
2. Step 2: While the crust bakes, prepare your ingredients by dicing the ham, shredding the cheese, and chopping the green onion. In a large bowl, whisk together the eggs, heavy cream, mayonnaise, mustard powder, Worcestershire sauce, salt, black pepper, and red pepper flakes until the mixture is frothy. Set aside.
3. Step 3: Layer the diced ham, shredded Swiss cheese, and chopped green onion evenly in the bottom of the baked crust. Carefully pour the egg and cream mixture over the fillings, taking care not to overfill.
4. Step 4: Tent the quiche loosely with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20 to 25 minutes, until the quiche is just slightly jiggly in the center.
5. Step 5: Remove the quiche from the oven and let it cool for 15 minutes to finish setting. Optionally, garnish with clipped chives before serving.

Tips & Variations

• For a crustless version, skip the pie shell and grease a quiche or pie dish well before baking.
• Swap the ham for cooked bacon or sautéed mushrooms for a different flavor profile.
• Add fresh herbs like thyme or tarragon to the egg mixture for an herby touch.
• Make sure not to overfill the crust to prevent spills during baking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a warm oven until warmed through. Quiche can also be frozen; wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade pie crust works wonderfully. Just make sure to blind bake it as described to prevent sogginess.

What is the secret ingredient in this quiche?

The real mayonnaise in the egg mixture adds extra creaminess and a subtle tang that enhances the overall flavor and texture of the quiche.

Secret Ingredient Ham & Swiss Quiche Recipe

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4.5 from 89 reviews

A savory and creamy ham and Swiss cheese quiche featuring a secret ingredient mayonnaise to enhance the custard’s richness, baked to a golden perfection in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Pie Shell

• 1 (9 inch) deep dish frozen or refrigerated pie shell

Custard Mixture

• 6 large eggs
• 1 cup heavy cream
• 2 tablespoons real mayonnaise
• 1/2 teaspoon dried mustard powder
• splash Worcestershire sauce (approx. 1 teaspoon)
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• pinch red pepper flakes

Filling

• 1 to 1.5 cups diced ham
• 2 cups shredded Swiss cheese
• 1/4 cup chopped green onion
• optional: chopped fresh chives for garnish

Instructions

1. Preheat and blind bake crust: Preheat your oven to 350°F (175°C). Using a fork, poke holes in the bottom of the pie crust to allow steam to escape. Place the crust on a baking sheet and bake for 10 minutes to blind bake, preventing sogginess.
2. Prepare custard mixture: While the crust bakes, dice the ham, shred the Swiss cheese, and chop the green onions. In a large bowl, whisk together the eggs, heavy cream, mayonnaise, dried mustard powder, Worcestershire sauce, salt, black pepper, and red pepper flakes until the mixture is frothy and well combined.
3. Assemble the quiche: Remove the blind-baked crust from the oven and layer the diced ham evenly on the bottom, followed by the shredded Swiss cheese and chopped green onions. Carefully pour the egg and cream custard mixture over the filling, ensuring not to overfill the crust.
4. Bake covered: Tent the quiche with aluminum foil to prevent over-browning and bake in the preheated oven for 30 minutes.
5. Remove foil and finish baking: After 30 minutes, remove the foil tent and continue baking for an additional 20 to 25 minutes. The quiche is done when the center has a slight jiggle but is mostly set.
6. Cool and serve: Remove the quiche from the oven and let it cool for 15 minutes to fully set the custard. Garnish with chopped fresh chives if desired before slicing and serving.

Notes

• Using real mayonnaise in the custard adds extra creaminess and a subtle tang.
• Blind baking the crust helps avoid a soggy bottom and keeps it crisp.
• The quiche can be served warm or at room temperature.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
• Feel free to substitute ham with cooked bacon or sausage if preferred.

Keywords: Quiche, ham quiche, Swiss cheese, brunch recipe, savory pie, creamy quiche, easy quiche, breakfast casserole