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Ham and Swiss Quiche Recipe

One of my favorite things to have for weekend breakfast is quiche.  I’ve made many different types of quiche over the years, but this ham and Swiss quiche recipe is one of my favorites. So I’ve decided to formalize the recipe and share it with all of you.

Ham and Swiss Quiche

Quiche is one of those things that can be made thousands of different ways.  I’ve taken a classical ingredient combination approach here with the ham and Swiss combination. Also, I’ve scaled this recipe to make two quiches since most frozen pie crust comes in a two-pack.  If you’re making one quiche, you might as well make two.  It keeps well in the fridge and reheats well.

Ham and swiss Quiche slice

I used a great ham from Whole Foods for this particular dish.  It was a Black Forest style ham and was so delicious.  Black Forest hams are typically seasoned with garlic, coriander, pepper, juniper berries and other spices.  It is a smokey and very flavorful ham.  It’s nice to just snack on plain as well.  While the Black Forest ham we get here in the US typically is not the actual authentic Black Forest ham from Germany, it is called such because it’s done in the same style.

Ham and Swiss

The Swiss cheese I used was also one I bought at Whole Foods.  It was of good quality with a very pleasant taste.  I find that cheap Swiss cheese tastes like plastic, but a good quality Swiss cheese has a very pleasant taste.  I recommend buying a Swiss cheese in a block that you have to grate yourself.  Just this step alone typically means you’re buying a better quality cheese.

Pie shells with ham and Swiss

I used two types of onions in this quiche because I had them on hand.  You can use white onions if you like or any combination of onions. As with pretty much any other dish, the onions elevate the flavor of the quiche.  Dice the red onion pretty small so that softens up while baking.  I used just the top of the green onions but if you want to use the white part too, that is certainly fine.

Pie shells with ham, swiss and onions

The most important thing to remember in quiche-making is the egg to milk ratio.  I like to use a four egg to three cup of milk ratio.  I find that gives me the best consistency on the quiche.  It’s firm enough to set but still is soft enough to cut through.  When you mix the eggs and milk like this, it essentially makes a custard that the rest of the ingredients bake into.  It’s pretty much a savory custard pie!

Pie shell with ham swiss onions and milkNow that you’re jonesing for a quiche, let’s get on with that recipe!

Ham and Swiss Quiche


Yield: 2 pies (8 servings)

Ham and Swiss Quiche Recipe

This classic combination of ham and Swiss cheese produces a wonderful tasting quiche. It's great for breakfast or served with a small salad for a light lunch.


  • 4 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 2 frozen 9" deep dish pie crusts
  • 6 ounces ham, sliced into thin strips
  • 1 cup shredded Swiss cheese
  • 1/2 cup chopped red onion
  • 1/3 cup thinly sliced green onion tops


  1. Preheat oven to 375 ºF.
  2. In a mixing bowl, combine the eggs, milk, salt and cayenne.
  3. Place the pie crusts on a baking sheet lined with parchment or a Silpat
  4. Layer the ham and cheese in first.
  5. Next add in the red and green onions, sprinkling them evenly over the crusts.
  6. Finally divide the milk/egg mixture even among the two pie crusts.
  7. Bake for 45 minutes to 1 hour.
  8. Cut each quiche into four pieces and serve.

Stores well in the fridge covered with foil for up to a week. Reheat for one minute in the microwave.

Prep:15 min

Cook:1 hour

Total:1 hour 15 min

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