Imagine a golden, creamy masterpiece that combines the rich, savory flavors of ham and Swiss cheese nestled in a perfectly flaky pie crust. This Ham and Swiss Cheese Quiche isn't just a meal—it's a culinary experience that transforms an ordinary day into a gourmet adventure. Whether you're hosting a brunch, looking for a sophisticated lunch, or craving a comforting dinner, this French-inspired dish promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 1 cup diced ham
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even baking.
- Prepare the pie crust by gently rolling it out and fitting it into a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough hanging over the sides.
- Spread the diced ham evenly across the bottom of the pie crust, creating a uniform base layer.
- Sprinkle the shredded Swiss cheese over the ham, ensuring even distribution.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until the mixture is smooth and well-combined.
- Carefully pour the egg mixture over the ham and cheese, making sure it covers the ingredients completely and reaches the edges of the crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. The quiche should be slightly jiggly but not liquid when gently shaken.
- Remove from the oven and let the quiche cool for 10-15 minutes. This allows the filling to set and makes slicing easier.
- Slice into 6 equal wedges and serve warm or at room temperature.
Tips
- For an extra-crispy crust, blind bake the pie crust for 10 minutes before adding fillings.
- Use room temperature eggs for a smoother, more consistent custard base.
- Don't overmix the egg mixture to prevent a tough texture.
- Let the quiche rest after baking to help the filling set properly and make slicing easier.
- For a golden, glossy top, brush the crust edges with an egg wash before baking.
- Experiment with different cheese varieties like Gruyère for added depth of flavor.
- If the crust edges brown too quickly, cover them with aluminum foil during baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 20g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 220mg
