Secret Ingredient Ham & Swiss Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Bake covered: Tent the quiche with aluminum foil to prevent over-browning and bake in the preheated oven for 30 minutes.
- 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.
- 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
