Ham and Swiss Cheese Quiche
"This quiche has been a family favorite for many years. Very tasty and fairly easy to make. It has a mild flavor and even my kids liked it (if they couldn't see the green pepper.) You can use left over ham or as I often do ham lunch meat. This does make a very full pie crust."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 tablespoons flour
- 8 ounces natural swiss cheese
- 2 cups half-and-half
- 4 eggs
- 3⁄4 cup ham, chopped
- 1 tablespoon onion, chopped
- 1 tablespoon green pepper, chopped
- 1⁄2 teaspoon salt
- pepper, to taste
- 1 pie crust, deep dish (bought, as I do, or homemade)
directions
- Toss together the flour and swiss cheese.
- Mix in the half and half.
- Slightly beat the eggs, with a fork, and stir into mixture.
- Mix in the ham, onion, and green pepper.
- Season with salt and pepper.
- Pour into a large pie crust.
- Bake at 375 degrees for 50-60 minutes.
Questions & Replies
-
Do I need to pre bake my pie shell
Reviews
-
Do you do anything to the Swiss cheese before mixing it? Shred it? Melt it? Something else?
-
This quiche is absolutely delicious. I left out the green peppers because my husband doesn't like and it was still the bomb. I took a piece to my friend at work and she asked for the recipe. She said it was the best quiche she has ever had. Thanks for a awesome recipe -
I had no problems with overflow, but I do have a special way of measuring fillings for any quiche and don't follow measurements in these types of recipes. I pile my filling ingredients (except eggs and cream, of course) into my shell, dump them into a bowl, toss with flour, other dry seasonings, then put it back into the shell and mix the custard. Then I pour the custard over all, stopping when it's full enough. Sometimes I waste a bit, but I don't mind. This works for me every time. I did add some mustard to the custard for this recipe and it turned out quite tasty! -
i agree that this should make 2 deep dish pies. it overflowed and made quite a mess on the pan underneath. i added hot sauce and it was still a bit bland for our taste. sorry. -
This was a very good recipe. The quiche had a very creamy texture and the flavors blend beautifully. I've always liked ham and swiss cheese together anyways. I substituted green onions for the regular onions simply to use up some that were soon to go bad. I also used red pepper instead of green pepper because that was what I had on hand. The ingredients more than filled 1 deep dish pie shell, so I added a little more of everything and made two. We enjoy quiche for supper and eat (and freeze) the leftovers for breakfast - so it wll not go to waste. Thanks, Trisha!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
