Quick Quiche with Ham and Swiss
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic and quick quiche featuring diced ham and Swiss cheese in a rich, simple custard of heavy cream and eggs. Perfect for a cozy brunch or light dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 40 mins | 10 mins | One 9-inch quiche |
🔪 Key Equipment
- 9-inch pie shell
- Baking sheet
- Medium bowl
- Wire whisk
- Paring knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | 9-inch Pie Shell | Unbaked |
| 1 cup | Swiss Cheese | Grated |
| 1 cup | Ham | Cooked and diced, or other meat |
| 3 | Eggs | Whole |
| 1/2 pint (1 cup) | Heavy Cream | Cold |
| 1/2 teaspoon | Salt | None |
| 1/4 teaspoon | Pepper | To taste |
| 1/8 teaspoon | Nutmeg | To taste |
Instructions
Step 1: Prep and Layer
- Preheat oven to 450°F. Place the 1 unbaked 9-inch pie shell on a baking sheet.
- Sprinkle the 1 cup grated Swiss cheese and 1 cup cooked and diced ham evenly across the bottom of the pie shell.
Step 2: Mix the Custard
- In a medium bowl, beat the 3 eggs. Whisk in the 1/2 pint heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg until completely smooth and well combined.
- Carefully pour the egg mixture directly over the cheese and ham in the pie shell.
Step 3: Bake and Serve
- Bake in the upper third of the oven at 450°F for 8 to 10 minutes.
- Reduce the oven temperature to 350°F and continue to bake for 30 to 40 minutes, until the custard is set and a knife inserted near the center comes out clean and golden.
- Let the quiche cool for 10 minutes before slicing and serving.
💡 Make-Ahead & Storage: Store leftover quiche covered in the refrigerator for up to 3 days and reheat gently before serving.
Original Recipe Scan
