Ham & Swiss Quiche A Hearty Brunch Classic Perfect for Mother’s Day

Looking for a cozy, crowd-pleasing dish to serve this Mother’s Day? Taryn O’Kelly, amateur sleuth, is whipping up this Ham & Swiss Quiche as part of her Mother’s Day brunch, and trust us, it’s a keeper.

Want to see how Taryn’s Mother’s Day turned out? Read her story here.

This make-ahead brunch option that’s perfect for family gatherings or lazy weekends? Whether you’re hosting a big family brunch or enjoying a quiet morning with a good mystery novel, this cheesy, savory quiche is everything you need: comforting, flavorful, and easy to prep ahead. It’s a go-to for Taryn when she wants something that tastes fancy. Bonus: it makes two 9″ quiches, so you can freeze one for later or feed a crowd with ease!

Why You’ll Love This Ham and Swiss Quiche

• Perfect for Mother’s Day or any holiday brunch
• Make-ahead friendly – great fresh or reheated
• Packed with flavor from caramelized onions, mushrooms, ham, and two cheeses
• Feeds a crowd – recipe makes two full 9″ quiches

Ingredients (Makes 2 9-inch quiches)

For the Homemade Pie Crust (Makes 2 crusts):

• 2 cups all-purpose flour
• 3/4 tsp salt
• 2/3 cup cold butter or ghee
• 4–6 Tbsp cold water

For the Quiche Filling:

• 1 small onion, caramelized
• 1 (4 oz) can mushrooms, drained
• 1 cup diced ham
• 1 cup Swiss cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 6 large eggs
• 2 cups heavy cream
• 1/2 tsp white vinegar
• 1/8 tsp dried tarragon
• Pinch of garlic powder
• Pinch of ground nutmeg
• Pinch of salt
• Pinch of black pepper
• 1/8 tsp dried parsley

Instructions

Make the Pie Crust:

1. In a large bowl, whisk together flour and salt.
2. Cut in butter or ghee until mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tablespoon at a time, mixing gently until dough holds together.
4. Divide in half, shape into disks, wrap in plastic wrap, and chill for 30 minutes (or up to 2 days).
5. Roll each dough disk into a 12-inch circle and fit into 9″ pie pans. Crimp edges if desired.

Assemble the Quiche:

1. Preheat oven to 350°F (175°C).
2. Caramelize the onion: Slowly cook sliced onion over medium-low heat until golden and soft, about 15–20 minutes.
3. In a large bowl, whisk eggs, cream, white vinegar, and all seasonings (tarragon, garlic, nutmeg, salt, pepper, parsley).
4. Layer fillings in each pie shell: caramelized onion, mushrooms, ham, and both cheeses.
5. Pour egg mixture over fillings, dividing evenly.
6. Bake for 55–60 minutes, or until centers are puffed and set.
7. Let cool slightly before slicing. Serve warm, room temp, or cold.

Tips

• Want a little extra crisp on top? Sprinkle a bit of extra cheese during the last 10 minutes of baking.
• These freeze beautifully, just wrap tightly and reheat in the oven at 325°F until warmed through.
• Leftovers? Reheat slices in the oven at 325°F for best results.
• Want to add a little kick? Swap in pepper jack for the Monterey Jack.

Taryn’s Mother’s Day Brunch Tip:

Pair this quiche with mimosas, fresh fruit, and a side of family fun! (or, if you’re Taryn, a few clues to your latest case).

Love cozy mysteries and comforting recipes?
Follow along for more Taryn-tested, sleuth-approved dishes and don’t forget to grab your free novella, coming this fall!

As always, thanks for stopping by for some Salty Inspirations.