|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A quiche is always a good choice for a brunch or lunch dish. This ham and Swiss cheese quiche is a classic combination of ingredients. If you have ham left over from a holiday or family gathering, this is a great way to use the scraps. You can use a homemade pie crust recipe or a frozen or ready-made refrigerated crust.
The chopped green onions in the cheese quiche are optional. If you don't care for the flavor of Swiss cheese, feel free to use shredded cheddar or Monterey Jack cheese. See the variations for some other ingredient ideas.
Do as they do in France and serve the quiche along with a fresh green salad. And think beyond breakfast or brunch. You can enjoy quiche, salad, and a baguette with butter for an intimate dinner and indulge in a glass of white wine paired with it. Quiche is also easy to take along for a potluck gathering.
Gather the ingredients.
Heat the oven to 375 F.
Prepare the pie pastry by making either a homemade pastry or a getting a refrigerated pie crust. Line a pie plate with the pastry.
Sprinkle the cheese and ham in bottom of the pie shell along with green onions, if using.
In a mixing bowl, whisk eggs with cream, milk, salt, black and cayenne peppers, and dry mustard until well blended.
Pour the egg mixture into the pie crust over the ham and shredded cheese.
Bake in the preheated oven for 45 minutes, or until a knife inserted in center comes out clean.
Cut the quiche into wedges to serve.
Refrigerate any leftover quiche, covered, for up to three days. Enjoy slices reheated in the microwave.
- Just before baking, top the quiche with thin tomato slices.
- Add about 1/4 cup of finely chopped bell pepper to the pie shell along with the cheese.
- Dice leftover roasted or steamed vegetables such as broccoli or cauliflower to add to the quiche before baking.
- Replace the diced ham with crumbled cooked bacon.
- Add about 1/2 cup of sliced sautéed mushrooms to the quiche along with the ham and cheese.
- Make individual crustless quiches by greasing muffin tins or using silicone muffin forms. Divide the ham and cheese equally in the bottom of the muffin wells. Add the egg mixture to each. Be careful not to overfill as the eggs will rise. Bake for about 14 to 16 minutes until the egg is set and top is browned. Now your guests have their own miniature quiches without the calories and fat added by the crust.