Ham and Swiss Quiche (with Frozen or Homemade Crust)

A slice of ham and Swiss quiche with the tip removed sitting on a fork

4.50 from 2 votes

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's has a flaky pastry, creamy filling, and is packed with flavor from the addition of leeks!

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Main Course

Cuisine: American, French

Servings:

Calories: 302kcal

Author: Callan Wenner

Equipment

9-inch pie plate or tart pan
Pastry or basting brush
Cheese grater
Whisk
Large mixing bowl

Ingredients

Quiche Crust

1 pie crust homemade All-Butter Pie Crust or pre-made
1 large egg separated (for egg wash)

Quiche Filling

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
1¼ cup heavy whipping cream 300ml
½ cup whole milk 120ml
¼ teaspoon ground nutmeg optional

Instructions

Pie Crust

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℃.

Quiche Filling

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.

Notes

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).

Nutrition