This Baked Ham and Swiss Quiche is rich, creamy, savory, and wonderfully satisfying. Tender pieces of smoky ham and nutty Swiss cheese are baked into a silky egg custard until the center is perfectly set and the top turns beautifully golden. Served warm or chilled, it’s an easy classic for breakfast, brunch, lunch, or a make-ahead family meal.
Can Baked Ham and Swiss Quiche Support Weight Loss Goals?
It can fit into a balanced, portion-conscious eating pattern because eggs and ham provide protein that can make the meal satisfying. Swiss cheese adds flavor and richness, while using plenty of eggs and moderate cheese keeps the filling substantial without needing a very thick layer of pastry. Pairing a slice with a large salad or roasted vegetables can create a balanced meal.
Does This Quiche Fit a High-Protein Lifestyle?
Yes, Baked Ham and Swiss Quiche is naturally highprotein-friendly thanks to eggs, ham, and Swiss cheese. The traditional crust adds carbohydrates, so the net carbs can be reduced by using a low-carb crust or baking the quiche without a crust. For an even higher-protein version, use lean ham and add extra egg whites.
Why This Recipe Is Special
- Classic flavor combination: Smoky ham and nutty Swiss cheese work beautifully together.
- Creamy custard: Eggs and cream create a soft, silky filling.
- Make-ahead friendly: It tastes excellent warm or chilled.
- Versatile meal: Perfect for breakfast, brunch, lunch, or dinner.
- High-protein friendly: Eggs, ham, and cheese provide a substantial protein base.
My Personal Experience
- Don’t overfill the crust.
Leave a little room at the top for the custard to expand.
This also makes transferring the quiche to the oven easier. - Use fully cooked ham.
Dice it into small, even pieces so every slice gets plenty.
Pat very moist ham dry before adding it. - Don’t overbake the custard.
The center should have a slight jiggle when the quiche comes out.
It will continue setting as it cools. - Let it rest before slicing.
Cutting immediately can cause the filling to run.
A short resting period produces much cleaner slices.
Perfect For
This quiche is perfect for weekend breakfasts, brunch gatherings, holiday mornings, meal prep, Mother’s Day brunch, family lunches, picnics, potlucks, and easy weeknight dinners.
Why You’ll Love This Recipe
- Creamy and satisfying
The egg custard creates a rich, velvety texture. - Packed with savory flavor
Ham and Swiss cheese provide a classic combination. - Easy to prepare
Most of the work is simply mixing, filling, and baking. - Great hot or cold
Enjoy it fresh from the oven or straight from the refrigerator. - Meal-prep friendly
Individual slices are easy to refrigerate and reheat.
Common Mistakes to Avoid
- Adding wet ingredients without draining them: Excess moisture can make the custard watery.
- Overbaking: This can produce a rubbery or cracked filling.
- Using too much cheese: Excess cheese can make the quiche greasy.
- Slicing immediately: Allow the custard to set before cutting.
- Skipping blind baking: For a crisp crust, partially bake it before adding the filling.
Required Equipment
- 9-inch pie dish — Provides the ideal size for the quiche.
- Mixing bowl — Combines the custard ingredients.
- Whisk — Creates a smooth egg mixture.
- Measuring cups — Keeps the ingredient ratios consistent.
- Sharp knife — Makes clean ham pieces and slices.
- Baking sheet — Catches spills and makes the pie dish easier to move.
Recipe Details
- Preparation Time: 15 minutes
- Baking Time: 40–50 minutes
- Total Time: Approximately 1 hour
- Servings: 8
- Course: Breakfast / Brunch / Lunch
- Cuisine: French-American
- Diet: High-Protein-Friendly / Low-Carb Option
Short Description
Baked Ham and Swiss Quiche combines smoky ham, nutty Swiss cheese, and a creamy seasoned egg custard in a flaky golden crust. It’s an easy highprotein-friendly breakfast or brunch that’s delicious warm, chilled, or prepared ahead of time.
📝 Ingredients
For the Quiche
- 1 unbaked 9-inch pie crust
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese
- ¼ cup finely grated Parmesan cheese
- ¼ cup finely diced yellow onion
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg
Optional Additions
- ½ cup sautéed mushrooms
- ½ cup baby spinach
- ¼ cup chopped green onions
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh chives
Directions
Prepare the Crust
- Preheat oven: Heat the oven to 375°F (190°C).
- Prepare crust: Place the pie crust into a 9-inch pie dish and press it gently into the bottom and sides.
- Trim: Remove excess dough around the edges and crimp the rim if desired.
- Dock: Prick the bottom lightly with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake: Bake for approximately 10–12 minutes.
- Remove weights: Carefully remove the parchment and weights.
- Continue baking: Bake for another 3–5 minutes, until the crust is just beginning to set.
- Cool briefly: Remove from the oven and set aside.
Prepare the Filling
- Dice ham: Cut the cooked ham into small, bite-sized pieces.
- Prepare onion: Finely dice the onion.
- Shred cheese: Shred the Swiss cheese if using a block.
- Beat eggs: Crack the eggs into a large mixing bowl.
- Add milk: Pour in the milk.
- Add cream: Add the heavy cream.
- Season: Whisk in Dijon mustard, salt, pepper, garlic powder, and nutmeg.
- Add Parmesan: Stir in the grated Parmesan.
- Add parsley: Mix in fresh parsley.
Assemble
- Add ham: Spread the diced ham evenly across the partially baked crust.
- Add onion: Sprinkle the diced onion over the ham.
- Add Swiss cheese: Scatter the shredded Swiss cheese evenly over the filling.
- Add optional vegetables: Add mushrooms, spinach, or green onions if using.
- Pour custard: Slowly pour the egg mixture over everything.
- Fill carefully: Stop slightly below the top edge of the crust.
Bake
- Transfer: Place the quiche on a baking sheet.
- Bake: Bake at 375°F (190°C) for approximately 40–50 minutes.
- Check: The edges should be set while the center should still have a gentle jiggle.
- Check temperature: If using a thermometer, the center should reach approximately 160°F (71°C).
- Protect crust: If the crust browns too quickly, cover the edges loosely with foil.
Rest and Serve
- Cool: Remove the quiche from the oven and allow it to rest for 10–15 minutes.
- Slice: Cut into 8 wedges.
- Garnish: Add fresh parsley or chives if desired.
- Serve: Enjoy warm.
High-Protein Tips
To make this quiche even more highprotein-friendly:
- Use extra-lean ham.
- Replace 2 whole eggs with 4 egg whites for additional protein with less fat.
- Increase the ham slightly while keeping cheese portions moderate.
- Add cottage cheese to the custard and blend until smooth.
- Serve with Greek yogurt or a protein-rich side.
- Add spinach or mushrooms for extra vegetables without significantly increasing carbohydrates.
For lower net carbs, use a keto-friendly pie crust or skip the crust entirely and bake the filling in a well-greased pie dish.
Nutrition Facts
Per 1 slice — approximate
Based on 8 servings with the crust.
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Total Fat | ~27 g |
| Saturated Fat | ~13 g |
| Cholesterol | ~210 mg |
| Sodium | ~720 mg |
| Total Carbohydrates | ~17 g |
| Fiber | ~1 g |
| Net Carbs | ~16 g |
| Sugars | ~3 g |
| Protein | ~20 g |
Nutrition values are estimates and vary depending on the pie crust, ham, cheese, and dairy products used.
Notes
- Ham: Use fully cooked ham and remove excess moisture before adding it.
- Cheese: Gruyère can be substituted for Swiss cheese for a richer flavor.
- Milk: Whole milk creates a creamy custard, while half-and-half can also be used.
- Crust: Blind baking helps prevent a soggy bottom.
- Custard: Don’t whisk excessively once all ingredients are combined, as too much air can create bubbles.
- Baking: The center should have a slight jiggle when removed from the oven.
- Storage: Refrigerate covered for up to 4 days.
- Reheating: Warm individual slices at 325°F (165°C) until heated through.
- Freezing: Freeze fully cooled slices individually for up to 2 months.
- Serving: Let frozen slices thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I make this quiche without a crust?
Yes. Grease the pie dish well, add the filling directly, and reduce the baking time slightly. This also makes the recipe much lower in net carbs.
2. Can I use cheddar instead of Swiss?
Absolutely. Cheddar provides a stronger, sharper flavor and works very well with ham.
3. Can I use leftover ham?
Yes. Leftover baked or roasted ham is perfect for this recipe as long as it is fully cooked.
4. Can I prepare the quiche ahead of time?
Yes. Bake it completely, cool it, cover it, and refrigerate. It can be served cold or gently reheated.
5. Why is my quiche watery?
Excess moisture from vegetables, ham, or dairy can cause a watery filling. Cook vegetables first and drain them thoroughly before adding them.
6. Can I make this quiche more high-protein?
Yes. Add extra lean ham, egg whites, cottage cheese, or Greek yogurt to increase the protein content while keeping the classic ham-and-Swiss flavor.
