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Flaky Ham and Swiss Quiche with Homemade Butter Crust

Flaky Ham and Swiss Quiche - featured image
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A delicious and flaky quiche featuring a homemade butter crust filled with eggs, cream, diced ham, and sharp Swiss cheese. Perfect for brunch or a light dinner, this recipe combines simple ingredients for a comforting and crowd-pleasing dish.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice water, very cold
  • 1/2 teaspoon salt (for crust)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded Swiss cheese
  • 1 cup (150 g) diced ham
  • 1/4 teaspoon salt (for filling)
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of ground nutmeg (optional)
  • Optional add-ins: 1 tablespoon chopped fresh chives or parsley
  • Optional add-ins: 1/2 cup caramelized onions

Instructions

  1. Make the Butter Crust: In a large bowl, combine 1 1/4 cups sifted all-purpose flour with 1/2 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Add Ice Water: Drizzle 3 tablespoons ice-cold water over mixture, mixing lightly with a fork until dough just comes together. Add an additional tablespoon if too dry. Form dough into a flat disc, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes.
  3. Prepare the Filling: Whisk 4 large eggs and 1 cup heavy cream in a medium bowl until smooth. Stir in 1 cup shredded Swiss cheese, 1 cup diced ham, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using. Fold in optional chives or caramelized onions if desired.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, pressing gently into bottom and sides without stretching. Trim excess dough leaving a 1/2-inch overhang, then fold under and crimp edges.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5-7 minutes until crust starts to turn golden.
  6. Fill and Bake the Quiche: Pour filling into partially baked crust. Bake for 30-35 minutes until custard is set and top is lightly golden. A knife inserted near center should come out clean but moist.
  7. Cool and Serve: Let quiche cool for 10-15 minutes before slicing to allow filling to set.

Notes

Keep butter and water very cold for a flaky crust. Blind bake crust to prevent soggy bottom. Chill dough at least 30 minutes before rolling. Cover crust edges with foil if browning too quickly. Let quiche cool before slicing for best texture. Can prepare crust up to 2 days ahead or freeze for up to a month.

Nutrition

Keywords: quiche, ham and swiss, homemade butter crust, brunch recipe, savory pie, easy quiche, brunch dish, comfort food

Find it online: https://lumalunch.com/flaky-ham-and-swiss-quiche-with-homemade-butter-crust-recipe-perfect-for-brunch/