My Friend, Vickie Smith, introduced me to quiche as a food group in the early 90’s. Before that day I thought there were just three ways to prepare eggs: scrambled, over easy, and boiled… No wait! I almost forgot “deviled.” Without quiches I would still believe that I just don’t care for eggs. This recipe was a last minute “we need dinner” moment so it was a delight that it worked so well.
Ham, Cheddar & Swiss Quiche
Preheat oven to 400 ° F.
1 9-inch pie crust – Prebaked for 10 minutes. At the 5 minute mark, pull it out and poke holes with a fork so it will not bubble up.
1 cup grated cheddar cheese
1 cup grated Swiss cheese
2 T. flour
1/2 c. cooked ham, cubed (I used honey ham lunch meat, chopped in 1/4-inch cubes.)
2 T. Honey Mustard
1 1/4 c. cream (I used sour cream because that’s what I had on hand.)
5 Large OR 6 Medium eggs
1/4 c. green onion, chopped
1/4 t. salt
- After pre-baked pie crust is ready, lower the oven temperature to 350° F.
- Mix 1/2 c. cheddar, all of the Swiss and 1 T. flour. Layer in the bottom of the pre-baked pie crust.
- Stir the ham and honey mustard together. This is your second layer.
- Stir together the eggs, cream, green onions salt and the remaining 1 T. of flour. This is your third layer.
- Top with the remaining 1/2 c. cheddar. This is your fourth and final layer.
- Bake for 50 minutes then remove and let rest for 10 minutes.
- Yield: 6 Large or 8 Medium sized servings
Note: This recipe is easily personalized. Switch the ham to bacon, or leave out the meat and add peppers, onions, and tomatoes. Maybe you prefer to add fresh spinach. Play around with it and find your favorite combination and then share with everyone in the comments. I can not wait to try your favorite combinations in my kitchen!