Tips & variations

• Secret Ingredient Ham & Swiss Quiche Perfect for using leftover ham, this Ham & Swiss Quiche has a secret ingredient that makes for a creamy, silky quiche every time! No ratings yet Print Pin Course: BreakfastCuisine: AmericanKeyword: brunch Prep Time: 5 minutesCook Time: 50 minutesCooling Time: 15 minutes Servings: 4 people Author: Stacey | SouthernDiscourse.com Ingredients 1 (9 inch) deep dish frozen (or refrigerated) pie shell 6 large eggs 1 C heavy cream 2 Tbsp real mayonnaise 1/2 tsp dried mustard powder splash Worcestershire sauce 1/2 tsp salt 1/4 tsp coarse ground black pepper pinch red pepper flakes 1-1.5 C diced ham 2 C shredded swiss cheese 1/4 C chopped green onion Instructions Preheat oven to 350° Fahrenheit. Using a fork, poke holes in bottom of crust to release steam while the crust bakes. Blind bake for 10 minutes in preheated oven. While crust blind bakes, dice, shred and prepare your ingredients. In a large mixing bowl, whisk eggs, cream, mayo, mustard powder, Worcestershire sauce, salt, pepper, and red pepper flakes together until eggs and cream are frothy. Set aside. In bottom of baked crust, layer ham, grated cheese and chopped green onion. Pour egg & cream mixture over ham & cheese, careful not to overfill. Tent with foil and bake for 30 minutes in preheated oven. Remove foil, bake another 20-25 minutes. Quiche is done when there is only a slight jiggle in the middle. Remove from oven. Let cool 15 minutes so that quiche can finished setting. Top with clipped chives as garnish, if desired, and serve.