Super easy and so tasty, Ham and Swiss Quiche is delicious for breakfast, lunch, or even dinner. You’ll love the flaky crust and creamy eggs combined with leftover ham and sweet and mild Swiss cheese.
Quiche is the perfect versatile food. It can be breakfast, brunch, an appetizer, lunch, or dinner. Eaten hot or cold. It’s perfection!
This ham and swiss quiche recipe might seem basic, but it’s packed with delicious surprises that you’ll love at any meal.
This recipe is a great way to use up leftover Instant Pot Ham.
Can I Use Milk Instead of Half and Half in Quiche?
Half and half will produce the best results, but in a pinch, you could use whole milk. Anything lower in milkfat than whole milk will lead to a quiche that isn’t as luscious or creamy as this one. If using whole milk, add 1 additional egg.
Half and half seems to be an American ingredient. If you can’t find it at your local stores, you can easily make your own. Combine half whole milk and half heavy cream in equal parts.
Do You Have to Pre-Bake Pie Crust For Quiche?
For some recipes, yes. Especially if you are using “wet” ingredients like zucchini or mushrooms. This recipe doesn’t have you prebake the pie crust ahead of time, but you are welcome to. For blind baking instructions, check out this post from King Arthur Flour.
And if you’re looking for a crustless version, check out this Impossible Quiche from Cook It Real Good.
What is a Good Side to Serve With Quiche?
How to Freeze Quiche
I always double this recipe and freeze one quiche for a future meal. This kind of Prep Once Cook Twice hack will save your sanity on a busy night when you forgot to plan dinner.
I freeze my quiche unbaked. Cover it tightly with foil and place it somewhere flat in the freezer for 4-5 hours until the egg mixture is frozen solid. You can transfer the pie plate to a large freezer bag if you have any big enough.
To reheat: Place the frozen quiche in the preheated oven – leave the foil on. Bake covered for 35 minutes and then remove the foil and bake for 15-20 more minutes or until the egg mixture is solid in the middle.
If you’re planning to freeze the quiche, I recommend prebaking the pie crust for 15-20 minutes before adding the rest of the ingredients. This keeps the crust from getting soggy when it is baked at a later time.
Pro Tips/Recipe Notes
- You can leave the all-purpose flour out if desired, but the quiche will take longer to cook. I find that the flour helps it cook evenly, especially in the middle where the eggs often take the longest to firm up.
- An immersion blender comes in very handy for blending the egg, half-and-half, dill, and flour mixture.
- You’re welcome to add in any veggies, but I recommend precooking them to release any water that could prevent the quiche from firming up while baking.
- Use enough pie crust (homemade or storebought) for a 9-inch pie plate. Deeper pans may require an additional egg and an extra splash of half and half to fill.
- This is my favorite pie crust recipe, but I use all butter instead of shortening. It does make A LOT of pie crust, so either reduce the recipe by half, or freeze the leftover dough. Form the dough into a ball, wrap with plastic wrap or parchment, and place in freezer storage.
Ham and Swiss Quiche
- Preheat oven to 350F.
- Place the crust in the pie pan and crimp the edges.1 9-inch pie crust
- Combine eggs, flour, half and half, and dill in a deep bowl. Mix using an immersion blender if you have one. Whisk VERY well by hand if you don't.4 large eggs, 2 tbsp all-purpose flour, 1 cup half-and-half, 1/2 tsp dried dill
- Place the Swiss cheese over the pie crust in the bottom of the pie plate.3 slices Swiss cheese
- Sprinkle ham over the cheese.1/2 cup cooked ham
- Carefully pour in the egg mixture.
- Top with shredded cheddar cheese.1/4 cup shredded cheddar cheese
- Loosely place a piece of foil over the quiche and bake for 25 minutes.
- Bake uncovered for 10-20 minutes or until the egg has fully set in the middle.
- You can leave the all-purpose flour out if desired, but the quiche will take longer to cook.
- You’re welcome to add in any veggies, but I recommend pre-cooking them to release any water that could prevent the quiche from firming up while baking.
- RE: half and half. If you can’t find it at your local stores, you can make easily your own. Combine half whole milk and half heavy cream in equal parts.