Ham and Swiss Quiche is a savory breakfast or brunch dish made with chopped ham, Swiss cheese, eggs, and heavy cream baked in a flaky pie crust. This easy cast iron quiche has a rich, creamy filling and plenty of melted cheese in every bite.
This is a great way to use leftover holiday ham. I like making it in a cast iron skillet because everything bakes together in one pan, and it’s hearty enough for breakfast, brunch, or dinner.
Why I Love This Recipe
About the Ingredients
- Pie Crust: A refrigerated or homemade pie crust makes an easy base for the quiche.
- Eggs: Eight eggs create a hearty filling that holds everything together.
- Heavy Cream: Adds richness and gives the quiche its creamy texture.
- Ham: Chopped cooked ham adds savory flavor. Leftover holiday ham works perfectly.
- Swiss Cheese: Adds a mild, nutty flavor and melts beautifully into the filling.
Be sure to check out the full recipe and ingredient list below
How to Make Ham and Swiss Quiche
Prepare the Filling: Preheat the oven to 350°F. In a large bowl, whisk together the eggs and heavy cream until combined.
Add the Ham and Cheese: Stir in the chopped ham and half of the Swiss cheese.
Prepare the Crust: Place the pie crust into the bottom of a cast iron skillet, pressing it gently into place.
Fill the Quiche: Pour the egg mixture into the crust and sprinkle the remaining Swiss cheese evenly over the top.
Bake: Bake for 30–40 minutes, or until the center is set and a knife inserted near the center comes out clean.
Tips I Found Helpful
- Use cooked ham: Leftover holiday ham works perfectly. Chop it into small pieces for even distribution.
- Shred your cheese: Freshly shredded Swiss cheese melts smoothly into the filling.
- Choose a deep skillet: Make sure there’s enough room for the crust and filling without overflowing.
- Check the center: The quiche is ready when the center is set and no longer liquid.
- Let it rest: Cool for 10–15 minutes before slicing so the filling holds together.
How to Store Ham and Swiss Quiche
Refrigerator: Store leftover quiche in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Wrap individual slices tightly and freeze for up to 2 months for best quality.
Reheating: Warm slices in a 350°F oven until heated through, or microwave individual portions until hot.
More Recipes I Love
Ham & Swiss Quiche
Ham and Swiss Quiche is a hearty, cheesy breakfast made with eggs, heavy cream, chopped ham, and Swiss cheese baked in a flaky pie crust.
Ingredients
- 1 pie crust
- 8 eggs
- 1 pint heavy cream
- 1/2 pound cooked ham, chopped
- 16 ounces Swiss cheese, shredded
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the eggs and heavy cream.
- Stir in the chopped ham and half of the Swiss cheese.
- Place the pie crust into a deep cast iron skillet.
- Pour the egg mixture into the pie crust and sprinkle the remaining Swiss cheese over the top.
- Bake for 30–40 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let rest for 10–15 minutes before slicing and serving.
Notes
Use a deep cast iron skillet to prevent the filling from overflowing. Leftover cooked ham works well. Allow the quiche to rest for 10–15 minutes before slicing. Refrigerate leftovers for up to 4 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 597Total Fat: 41gSaturated Fat: 20gUnsaturated Fat: 21gCholesterol: 348mgSodium: 723mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 39g
