French
Ham and Cheese Quiche
A pie crust holds diced ham, Swiss cheese, and an egg custard that bakes until the center is just set, about 170°F. It rests before slicing so the filling stays together.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- A short blind bake keeps the bottom crust from going soggy.
- Half-and-half makes a stable custard without being as heavy as all cream.
- Ham is already cooked and only needs to heat through in the custard.
- Pulling the quiche at about 170°F keeps the center just set, not dry.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edge. Prick the bottom with a fork, line it with parchment and pie weights, and bake 10 minutes. Remove the weights and bake 5 minutes more.
- 2
Brush the crust with Dijon. Scatter in the ham, Swiss, and scallions.
- 3
Whisk the eggs, half-and-half, salt, pepper, and nutmeg. Pour the custard over the filling.
- 4
Bake until the edges are set, the center is just set with a slight wobble, and the center reads about 170°F, about 30 to 35 minutes.
- 5
If the crust edge darkens too much, cover it with foil.
- 6
Rest 10 minutes before slicing so the custard finishes setting.
Pro tips
- The center should not be liquid, but it should not be puffed and dry either.
- Use cooked ham, not raw pork.
- A water bath is optional; this custard sets fine in a regular pie plate if you pull it at about 170°F.
Easy substitutions
- Swiss cheese
- Gruyere
- half-and-half
- whole milk plus 2 tbsp cream
- cooked ham
- cooked bacon, drained
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Warm slices in a 325°F oven until hot, about 12 minutes, so the center is heated through.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 20 g
- Carbs
- 22 g
- Fat
- 28 g
- Fiber
- 1 g
Moderate · Oven
You might also like
Biscuits and Gravy
Buttermilk biscuits bake at 425°F while pork sausage cooks to 160°F for a peppered milk gravy. The biscuits are split and covered while both are hot.
40 min · Medium
View recipe
Breakfast Casserole
Pork sausage is browned to 160°F, then baked with bread cubes, eggs, and cheddar at 350°F. The center should be just set and read about 170°F.
1 hr 10 min · Easy
View recipe
Chilaquiles
Corn tortilla chips soften in a simmered tomato-chipotle sauce and are topped with fried eggs. The egg whites are cooked until set and the yolks stay soft.
30 min · Easy
View recipe
Ham and Swiss Croissant Bake
Torn croissants soak in a savory egg custard with diced ham and Swiss cheese, then bake until puffed and golden. It feeds a table with almost no morning fuss.
50 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Homemade Granola
Rolled oats, pecans, and pumpkin seeds bake at 300°F with honey and oil until deep golden. Dried cranberries are stirred in after baking so they do not scorch.
40 min · Easy
View recipe
Migas
Corn tortilla strips fry until crisp, then scramble with eggs, onion, jalapeño, and cheddar. The eggs cook until the whites are set and the yolks form soft, moist curds.
25 min · Easy
View recipe
Broccoli Cheddar Frittata
Whisked eggs bake with steamed broccoli and sharp cheddar into a sliceable frittata. It works hot from the oven or packed cold for later.
35 min · Easy
View recipe
French Onion Soup
Slowly caramelized onions simmer in beef broth under a toasted bread and melted Gruyère top. The long onion cook is the whole method.
1 hr 25 min · Medium
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.