Ham and Swiss Quiche (with Frozen or Homemade Crust)
This easy Ham and Swiss Quiche can be made with a homemade or pre-made crust and is the perfect way to feed a crowd quickly. It has a flaky pastry, creamy filling, and is packed with flavor from the addition of leeks!
A quiche is a recipe that is incredibly adaptable and is a great way to use up leftovers or vegetables that are on their way out the door. This recipe is a ham and Swiss quiche, which also includes leeks to provide SO much more flavor to the custard filling.
This version is made with both milk and heavy cream, which creates a creamy, melt in your mouth consistency, akin to a traditional French quiche Lorraine. This also helps with longevity - it doesn't dry out in the slightest.
While this recipe is intended to be made with my homemade All-Butter Pie Crust (it's so flaky and delicious), you can certainly buy a pre-made crust or even a frozen pie crust in a disposable pan! Instructions for all of these options are included, so use what fits best with your schedule.
- It's the ultimate savory breakfast comfort food. Who doesn't want pie for breakfast?
- It's EASY to make. Especially if you're opting for a store bought crust.
- A ham and Swiss cheese quiche is a classic flavor combination sure to please a crowd. Just don't skip out on the leeks...so much flavor there!
- The creamy factor of the custard filling is such a perfect contrast to the flaky crust.
- You can easily make it ahead of time and pop it back in the oven to reheat.
- Can be eaten cold, warm, or hot!
- It's versatile! You can use the custard base and swap out meat, vegetables, or cheese to suit your taste. You can also make this quiche crustless, if you'd like, which is more akin to a frittata (but we'll still bake our version).
- One pie crust. You will need flour and unsalted butter if you're making my All-Butter Pie Crust, otherwise, pre-made dough will work!
- Cheese. The recipe calls for Swiss, but I actually prefer to use Gruyere, which is Swiss' slightly sharper counterpart.
- Ham. I prefer to use a ham steak or leftover ham from a holiday, but you can also use deli-sliced ham if that's all you have.
- Leeks. Just one leek, actually! Leeks look like a giant scallion, and are very mild in flavor. They get sautéed and eventually melt into the custard, which provides SO much flavor to the filling.
- Large eggs. Four of them for the custard filling, one for the egg wash for the crust.
- Dairy. Whole milk and heavy cream are required for this recipe. For best results, I do not suggest substituting either of these. Fats in cream prevent egg proteins from binding and results in creamier texture.
How to make Ham and Swiss Quiche
Start by making the pie crust (follow my recipe for All-Butter Pie Crust if you're making your own) rolling out the dough to ⅛" thick, and pressing it into a 9" pie dish (or tart pan) and crimping or trimming the edges. Note that this is not a deep dish, but a regular pie dish.
Pie Crust Prep
STEP 1: Preheat the oven to 375℉/190℃ and transfer the pie crust to the freezer for 15 minutes. Remove from the oven and dock all over the bottom with the tines of a fork. Add in a piece of parchment paper, then fill the crust completely with pie weights (or dried rice/beans).
Par bake the pie crust (10 minutes for a pre-made crust, 15 minutes for the homemade crust), then remove the weights and parchment.
Separate one egg and whisk the whites with a teaspoon of water, then brush it all over the bottom and insides of the crust. Bake an additional 5 minutes for a pre-made crust, and 10 minutes for a homemade crust.
Remove from the oven to a wire rack to cool and reduce the oven temperature to 350℉/177℃.
Quiche Filling Prep
STEP 2: While the crust is baking, prepare the cheese, ham, and leeks. Grate the gruyere or Swiss cheese, chop up the ham, and clean and slice the leeks.
Leek Tips: Cut off the dark green top from the leek, then cut it in half lengthwise down to the root, leaving the root in tact. Wash the leek layers thoroughly under cold water (the grow in sand...), then pat dry. Slice the leek into thin half moons down to the root. This will include all light green and white pieces.
Sauté the ham and leeks over medium high heat with a bit of olive oil and salt until the ham develops some color and the leeks have started to become translucent.
STEP 3: In a large mixing bowl, whisk together the eggs, milk, heavy cream, and nutmeg (if using) until fully combined.
STEP 4: Place the pie crust on a baking sheet, then evenly disperse the ham, leeks, and ¾ of the cheese into the pie crust. Carefully pour in the custard until it reaches the top, then sprinkle over the remaining cheese.
Baking the Quiche
STEP 5: Bake the quiche for 35 minutes in the center rack, then for a final 10 minutes in the lower third of the oven. It will look slightly puffy around the edges and be golden brown and toasty. It's ok if the very center is still jiggly, this is preferred!
Transfer the quiche to a wire rack to cool for at least 30 minutes before slicing and serving so it has time to set up.
My Best Quiche Tips
- Don't skip the par-baking and egg wash of your pie crust! This helps to seal the dough so the custard moisture doesn't penetrate it.
- Transfer the quiche to the bottom third of the oven for the last 10-15 minutes of baking. This ensures the very bottom of the crust is baked so you don't end up with a dreaded soggy bottom!
- Always sauté any meat and vegetables before hand to allow them to start to cook and release liquid. Drain any liquid before adding to the pie crust.
- Bake the quiche on a cookie sheet just in case there's some spill-over.
- Keep an eye on how quickly the crust is browning. If it's browning too fast, add a foil ring to protect it.
- Don't over bake the quiche! The center should still be slightly jiggly (but not sloshy).
- Wait at least 30 minutes before cutting into it. It needs some time to settle and set up.
For this recipe, you can use ham steak, leftover baked ham, or sliced deli ham. I like to use whatever is most flavorful. This would be a great way to use up some holiday ham from Christmas or Easter!
I also prefer to use gruyere, which is variety of Swiss cheese, just a bit sharper in flavor (but tends to be slightly more expensive).
Meat options: cooked sausage or bacon.
Vegetable options: onion, green onion, broccoli, asparagus, kale, or spinach.
Cheese options: cheddar, gouda, goat cheese.
Crustless: to go this version, simply grease the pie plate, then bake for 30-45 minutes until the custard is set (but still slightly jiggly in the center).
What to Serve with Quiche
Quiche is very nice to be served with a simple green salad with a lemony vinaigrette, which helps to cut the richness of the quiche.
Additionally, you can supplement the quiche with baked goods such as muffins or pastries for a sweet twist.
Storing & Reheating
The ham and Swiss quiche should be stored in the fridge, covered with foil or plastic wrap. It can be stored for 4-5 days.
To reheat the quiche, either add the entire quiche (or however many slices you'd like) to a 350℉/177℃ oven for 10-15 minutes. It can also be microwaved by the slice, though this heating method is not consistent.
If you don't want to heat it up at all, feel free to eat it cold!
Quiche freezes incredibly well! Bake and completely cool the quiche, then wrap either the entire quiche (pie tin and all) or individual slices in both plastic wrap and aluminum foil. Freeze for up to 2 months.
Transfer the quiche to the fridge to thaw, then reheat as directed above.
What is the best cheese to use for a quiche?
This is personal preference! I like to think of flavors that pair well together (e.g. broccoli and cheddar), but you really can't go wrong if it's a cheese you like.Does quiche always have cheese?
Definitely not! You can certainly make your quiche without cheese and it will not affect the recipe.How do you make a quiche not soggy?
A few ways: par-bake the crust, add an egg white wash to protect the crust before adding the filling, and move the quiche to the bottom third of the oven for the final 10-15 minutes of baking.Can I use milk instead of heavy cream for quiche?
I would not suggest using solely milk for this recipe, as it would result in a much spongier texture. Fats in cream prevent egg proteins from binding (aka getting tough), which results in the creamy texture we're going after!What is the ratio of eggs to milk and cream?
This recipe uses just over a ½ cup dairy per egg, which results in a perfect custard texture.
More Breakfast Recipes
- Fruit & Cream Cheese Puff Pastry Danish
- Banana Nut Muffins
- Bread Pudding with Bourbon Sauce
- Apple Streusel Muffins
Be sure to tag me on Instagram @thecozyplum and use I can't wait to see your creations. For more ideas, follow me on Pinterest.
Ham and Swiss Quiche (with Frozen or Homemade Crust)
- 1 pie crust homemade All-Butter Pie Crust or pre-made
- 1 large egg separated (for egg wash)
- 6 oz swiss or gruyere cheese shredded
- 1 cup ham cubed or roughly chopped
- 1 large leek halved and thinly sliced (~175 g)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 4 large eggs
- 1 1/4 cup heavy whipping cream 300ml
- 1/2 cup whole milk 120ml
- 1/4 teaspoon ground nutmeg optional
- If using my All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for 1-2 hours.
- Roll out one disc of pie dough to ⅛" thick, or unroll one pre-made pie crust.
- Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
- Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
- Par-bake the crust for 15 minutes (10 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.
- Continue baking (no weights!) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.
- Shred the gruyere cheese, chop the ham, and set aside.
- Cut off the dark green top from the leek, then cut it in half lengthwise down to the root, leaving the root in tact. Wash the leek layers thoroughly under cold water, then pat dry. Slice the leek into thin half moons down to the root. This will include all light green and white pieces.
- Add the olive oil, ham, leeks, and salt to a frying pan over medium to medium high heat. Fry and stir the mixture until the ham is lightly browed and the leeks have started to soften and become translucent. Remove from the heat.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, and nutmeg.
- Place the pie crust on a baking sheet, then add the ham and leeks, and ¾ of the gruyere cheese to the pie crust and use a utensil to spread it around evenly.
- Carefully pour in the dairy mixture (it will go the whole way to the top), then sprinkle over the remaining cheese.
- Bake for 35 minutes in the center rack, then bake for a final 10 minutes in the bottom third of the oven. It should look golden brown and slightly puffy with a bit of a jiggle in the center when tapped.
- Remove from the oven and cool for about 15 minutes on a wire rack. Slice, and serve.
- I prefer to use a thicker ham or ham steak for this recipe, though you could use deli-sliced ham if it's all you have.
- Using the egg white wash helps to seal the pie crust and prevent it from getting too soggy. I do not recommend skipping this step.
- If the exposed edges of the crust start to get too brown while baking, place a foil ring around them for protection.
- Cover the quiche and store it in the fridge for 4-5 days. It can be eaten cold, reheated in the microwave, or in a 350℉/177 ℃ oven until hot (about 15 minutes).