• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Breakfast » Ham and Swiss Quiche

Ham and Swiss Quiche

June 14, 2020 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

A perfect quiche. A great way to start a weekend morning.

An easy quiche perfect for a weekend breakfast or brunch. Plus tips to make a perfect quiche every time.

Quiche Is Back

Seems that quiche is back in style again. I wasn’t aware it was ever “out” but it hasn’t been trendy for quite a long time.

However, by what I’m seeing on line and in print, quiche appears to becoming popular again. I like that because quiches are easy, they can use up leftovers and most of all, they are very tasty.

There’s a secret to getting a perfect quiche every time–and it’s so easy that you’ll create some delicious ones once you know how to do it!

An easy quiche perfect for a weekend breakfast or brunch. Plus tips to make a perfect quiche every time.

It’s In The Custard

A quiche is basically a custard which everyone knows is milk or cream and eggs.

The key is getting the right proportions of each of those ingredients so that it’s successful each and every time you make one.

The very first thing is use the dairy product with the highest amount of fat. For me that’s heavy cream. You can’t beat it for flavor or quality of the custard. If you use heavy cream, your custard will be velvety all the time. The next choice is light cream or half and half (for those outside the USA, half and half is 50 percent whole or full-fat milk and 50 percent light or single cream). Those two choices will give very good results too. The last is full-fat or whole milk.

Stay away from low or non-fat milks and half and half. It simply won’t taste good.

Now comes the eggs. For each 1/2 cup/120 ml of cream or milk, use 1 whole large egg. Yes, it’s that simple!

An easy quiche perfect for a weekend breakfast or brunch. Plus tips to make a perfect quiche every time.

One Last Thing

Ever wonder why some quiches you’ve eaten taste better than ones you’ve made? I wondered that too and when I was watching an old Julia Child show from the early 1960s, I got my answer, or rather answers.

First, pre-bake your crust. This will prevent, as Julia Child says, the proverbial “soggy bottom,” which makes the whole experience unpleasant.

Second thing is you add a teeny pinch of nutmeg to the custard. You don’t taste the nutmeg at all but it enhances all the other great flavors. If you have whole nutmeg, it’s one or two scrapes on the grater. That’s all there is to it!

The Recipe

An easy quiche perfect for a weekend breakfast or brunch. Plus tips to make a perfect quiche every time.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Ham and Swiss Quiche

Serve it hot or cold—delicious either way
Prep Time10 mins
Cook Time40 mins
Crust Pre-Baking20 mins
Total Time1 hr 10 mins
Course: Breakfast, Brunch, Main, Main Course
Cuisine: French
Keyword: egg based brunch recipes, making the perfect quiche, quiche secrets, savory pies with egg
Servings: 6
Calories: 266kcal
Author: Judith Hannemann

Ingredients

  • 1 pie crust 9-inch deep dish

Filling:

  • 4 eggs
  • 2 cups milk half-and-half or cream
  • 1/2 cup diced ham
  • 1/2 cup shredded swiss cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of nutmeg
US Customary - Metric

Instructions

  • Preheat oven to 375F/190C. Place crust in a 9-inch/23-cm quiche pan or standard US pie plate. Line the base of the crust with parchment or aluminum foil and fill with pie weights, dry beans or rice. Bake for 20 minutes. Remove the beans and parchment and let the crust cool slightly.
  • Preheat oven to 350F/180C
  • Whisk the eggs and cream together. Stir in remaining ingredients and pour in prepared crust.
  • Bake for 30-40 minutes or until a knife inserted near the center comes out clean.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 19g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 527mg | Potassium: 182mg | Fiber: 1g | Sugar: 5g | Vitamin A: 365IU | Calcium: 185mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

An easy quiche perfect for a weekend breakfast or brunch. Plus tips to make a perfect quiche every time.</div<

Pin
Share
Tweet
Share

Filed Under: Breakfast, Brunch, Lunch Tagged With: breakfast, eggs, pies

You May Also Like

Pecan pie
Pecan Pie
Air Fryer Scotch Eggs
Air Fryer Scotch Eggs
Cinnamon raisin English muffins
Cinnamon Raisin English Muffins
Previous Post: « British Apple Cake
Next Post: Chunky Apple Donuts »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Meat Lover's Spaghetti Sauce

Slow Cooker Chunky Meat Lover’s Spaghetti Sauce

Mini Fritattas

Mini Fritattas

This creamy and cheesy casserole is easy to make and will be a hit with your family

Cheesy Sausage and Potatoes Casserole

Baked Golden Ranch Pork Chops

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY