Recipes >

Ham and Emmental Swiss Cheese Quiche


  • 1 unbaked deep dish pie shell
  • 1 cup Emmentaler Swiss Cheese, cubed
  • 1 cup ham, cubed
  • 3 tablespoons flour
  • 4 eggs
  • 1 cup half and half or milk
  • 1/2 cup cream
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg

Prep Time:

40 minutes

Cook Time:

50 minutes



A great quiche for special occasions or simply to use up some leftover ham! You can also read our Editor's blog about "Leftovers." 

Foodie Byte: Using a prepared pie crust can make it easy to put this quiche together for a quick meal. Be sure to place quiche on a cookie sheet to catch overflow (or, we recommend a Chef's Planet ovenliner to catch drips). And, if you have any extra egg mixture that won't fit into your pie shell, just refrigerate it and cook it up later for an omelet!


  1. Gently prick bottom and sides of unbaked pie shell.
  2. Place unbaked pie shell in 350 degree pre-heated oven for 10 minutes; remove and set aside.
  3. Cube cheese and ham, and combine in a bowl.
  4. Add 3 tablespoons flour to coat the ham and cheese.
  5. In a separate bowl, mix eggs, milk, cream and whisk until combined.
  6. Add salt, pepper, nutmeg.
  7. Pour egg mixture over cheese and ham and stir.
  8. Pour mixture into partially baked pie shell, carefully spreading ham and cheese around so it doesn't clump in the middle.
  9. Bake for 40 minutes at 350 degrees.
  10. Open oven and lightly cover quiche with foil to prevent pastry edges from browning further.
  11. Continue to bake another 10-15 minutes.