Classic French Ham and Swiss Quiche: A Brunch Masterpiece in 10 Easy Steps

Classic French Swiss Cheese and Ham Quiche

A perfect quiche is the crown jewel of any brunch table. This delightful French classic features a light, creamy egg custard filled with savory ham and melted Swiss cheese, all nestled in a flaky pie crust. Whether you’re hosting a weekend gathering or looking for an elegant dinner option, this quiche recipe delivers restaurant-quality results with minimal effort.

Why You’ll Love This Easy Quiche Recipe

There’s something truly special about a homemade quiche. The combination of a buttery crust and silky egg filling creates a dish that’s both comforting and sophisticated. Here’s why this recipe deserves a spot in your regular rotation:

• Versatile: Perfect for breakfast, brunch, lunch, or dinner
• Make-ahead friendly: Prepare the night before and reheat when needed
• Customizable: Swap ingredients based on what’s in your refrigerator
• Impressive presentation: Looks like you spent hours in the kitchen

Key Ingredients for the Perfect Quiche

• 1 prepared 9-inch pie crust
• 1 ½ cups shredded Swiss cheese
• 4 large eggs
• 1 cup diced ham
• 1 ¼ cups half-and-half
• ¼ cup finely diced onion
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg (optional)

Ingredient Notes and Substitutions

The beauty of quiche lies in its adaptability. Here are some ways to make this recipe your own:

• Cheese variations: Gruyère, cheddar, or goat cheese can replace Swiss
• Protein options: Bacon, sausage, or smoked salmon instead of ham
• Vegetarian version: Omit the meat and add sautéed mushrooms, spinach, or roasted red peppers
• Dairy alternatives: Whole milk or a combination of milk and cream can substitute for half-and-half
• Crust choices: Use store-bought or homemade pie crust, or try a hash brown or potato crust for a gluten-free option

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. If using a refrigerated pie crust, let it come to room temperature according to package directions, then unroll and place in a 9-inch pie dish, crimping the edges.
3. Sprinkle 1 cup of the shredded Swiss cheese evenly across the bottom of the pie crust.
4. In a medium bowl, whisk together the eggs and half-and-half until well combined.
5. Add the diced ham, onion, salt, pepper, and nutmeg (if using) to the egg mixture and stir well.
6. Pour the egg mixture over the cheese in the pie crust.
7. Sprinkle the remaining ½ cup of Swiss cheese on top.
8. Bake in the preheated oven for 15 minutes.
9. Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes more, or until the center is set and a knife inserted near the center comes out clean.
10. Allow the quiche to stand for 10 minutes before slicing and serving.

Pro Tips for Quiche Success

• Blind bake for extra crispiness: For an even crispier crust, blind bake it first by lining with parchment paper, filling with pie weights, and baking at 375°F for 10 minutes before adding the filling.
• Prevent soggy bottoms: Sprinkle a thin layer of cheese on the crust before adding the egg mixture to create a barrier.
• Check for doneness: The quiche is ready when it’s slightly jiggly in the center but set around the edges. It will continue to set as it cools.
• Shield the crust: If the edges are browning too quickly, cover them with foil or a pie shield.
• Rest before serving: Let the quiche rest for at least 10 minutes before slicing to allow the filling to set properly.

Serving Suggestions

A slice of this delicious quiche pairs beautifully with a variety of sides to create a complete meal:

• Fresh green salad with a light vinaigrette
• Roasted asparagus or green beans
• Fresh fruit salad
• Crusty French bread
• Mimosas or a crisp white wine for a celebratory brunch

Storage and Make-Ahead Instructions

One of the best things about quiche is how well it keeps and reheats:

• Refrigerator: Store leftover quiche covered in the refrigerator for up to 3-4 days.
• Freezer: Baked quiche freezes beautifully! Wrap individual slices or the entire quiche tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 325°F oven for about 15 minutes or until heated through. Individual slices can be microwaved for 1-2 minutes.
• Make ahead: Prepare the quiche a day in advance, refrigerate, and then bake when needed. You may need to add a few extra minutes to the baking time if starting from cold.

Nutrition Information

FAQs About Making Quiche

Can I make quiche without crust?

Absolutely! For a crustless quiche, simply grease your pie dish well and pour the filling directly in. Reduce the baking time by about 5 minutes.

Why is my quiche watery?

Watery quiche is often caused by using vegetables with high water content without cooking them first. Always sauté vegetables like mushrooms, spinach, and zucchini before adding them to your quiche.

Can I use milk instead of half-and-half?

Yes, though the quiche won’t be quite as rich. Whole milk works best, but you can also use a combination of milk and heavy cream.

What’s the difference between quiche and frittata?

The main difference is the crust. Quiche has a pastry crust and is made with a custard of eggs and cream, while frittata is crustless and typically uses less dairy.

Can I make mini quiches with this recipe?

Definitely! Use a muffin tin lined with small circles of pie crust. Reduce the baking time to about 20-25 minutes total.

Why Homemade Quiche Is Worth the Effort

There’s something deeply satisfying about pulling a golden, perfectly puffed quiche from the oven. This versatile French dish has stood the test of time for good reason – it’s elegant yet homey, sophisticated yet simple. Whether you’re serving it for a special brunch or a weeknight dinner, this classic quiche recipe is sure to become a staple in your culinary repertoire.