Ham and Swiss Quiche

I have been gone for quite awhile. It has been a tough year and a half but I am hoping that this time it will stick and I can keep up with my writing. So much has happened. My son came from from college for a year to recover from depression and adjust to life as an adult. My father went into hospice and then died just before Christmas this year. My daughter is finishing her last semester of college in New York. She loves it there and wants to move there after graduation. Western NY has always been her home she was a bit older when we moved to Michigan so we almost expected her to want to move back.

So, as I am adjusting to lots of changes I wanted to write again. My wife has been encouraging me to get back to my daily recipes as we continue to explore new food options for our family. I will probably have some low-carb(ish) recipes as we move through the month – You know me I don’t do diet anything. We want rich flavorful foods. So, we will see where this month takes us.

Verdict: We love breakfast for dinner. I think quiche is such as easy meal especially if you have a pre-made crust in your refrigerator or freezer. Add anything that you have in your refrigerator that sounds good to you. I often use lots of veggies that are getting ready to turn and need to be used soon. Give them a good roast in the oven with some olive oil and spices and it will make a whole new quiche!

Ham and Swiss Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • Pastry for a one-crust deep dish nine-inch pie
  • 6 oz ham, cooked and diced
  • 1 onion, thinly sliced and diced
  • 1 cup Gruyère or Swiss cheese, cubed
  • ¼ cup grated Parmesan cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream or 1 cup each milk and cream
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a nine-inch pie plate with the pastry. Use a deep dish pie plate if you have one as this makes a large deep-dish 9″.
  3. Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
  4. Reduce heat in oven to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
  5. Cook the onion in 1 tablespoon butter until the onion is transparent.
  6. Sprinkle the ham, onion, and cheeses over the inside of the partly baked pastry.
  7. Combine the eggs, cream, nutmeg, salt, and pepper. Pour mixture over ham, onion, and cheeses. Place the pie onto a baking sheet.
  8. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25-35 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

12 Comments Add yours

  1. David says:

    Perfect timing! I have a pie crust ready to use bacon, cheddar cheese and mushrooms. I may make it tomorrow morning or maybe tonight and warm it tomorrow. Good to hear from you!

    Liked by 1 person

  2. Carol anne says:

    Yum, yum! 🙂 sounds so good!

    Liked by 1 person

  3. So happy to see you writing again! Your quiche sounds delicious, and I’m inspired to try it with our fridge veggies. I hadn’t thought of roasting them first, which should give them nice extra layer of flavor.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  4. Glad you are back! I stopped writing my blog posts more than a year ago and have often wondered what would inspire me to start writing them again. Life takes us through different seasons, urgencies, ways to find happiness. I have always enjoyed your writing.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you so much! I hope I can keep it up again. I love going back to see what happened during Covid that we kind of shut out of our memories.

      Like

  5. Gail says:

    Welcome Back. I’m sure your kitchen smells wonderful. 😋

    Like

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  6. BERNADETTE says:

    I am so sorry to read about all your troubles. Hopefully life is treating you better. And, I think quiche is good any time of the day and your recipe is great.

    Like

  7. It’s nice to see you writing again but you’ve got to take breaks when you need them.

    I don’t know how to make pie crust but the last one I purchased was kind of sweet. Can you recommend a non-sweet option?

    Liked by 1 person

    1. koolaidmoms says:

      I would suggest one with only flour, shortening, salt, and ice water. Some add more sugar to brown better but you really don’t need much.

      Like

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