Ham and Swiss Cheese Quiche

When you have a never-ending supply of eggs, you make quiche (among other things).

I have chickens. Six of them. They started laying eggs about 2 months ago and they haven’t stopped. At the peak of the laying season, I was getting about 3 dozen a week. Now I’m getting about 2 dozen a week. They don’t seem to mind the cold or the short days. They just keep laying eggs.

I can’t possibly eat 2 dozen eggs a week. But I’m trying. And I’m also giving away fresh eggs to anyone who gives me an empty egg carton.

Hot from the oven.

On Thursday, a friend who got a carton of 18 eggs from me on Wednesday dropped off about two pounds of sliced cooked ham. By that time, I already had 4 fresh eggs from my girls — and I hadn’t even collected 5 more from that day. With 9 eggs and 2 pounds of ham, it seemed like it was only natural to make a ham and swiss cheese quiche.

Later today, I’ll bring him half of it.


  • 6 eggs
  • 1 cup half and half (heavy cream will work, too)
  • 1 cup diced ham
  • 1/2 cup sliced scallions
  • 1 cup shredded swiss cheese
  • 1 frozen 9-in deep dish pie crust, unbaked


  1. In a bowl, beat together the eggs and half and half.
  2. Place the ham, scallions, and swiss cheese in the pie crust.
  3. Pour the egg mixture over the ham mixture.
  4. Bake in a 400°F oven for 45 – 60 minutes or until set.

Yields: 8 slices

Nutritional Information: 250 calories per slice. This recipe is low in carbs and high in sodium (because of the ham), potassium, calcium, phosphorus, and riboflavin. You can get complete nutritional information for this recipe here.

4 thoughts on “Ham and Swiss Cheese Quiche

  1. Looks and sounds delicious. If you like spicy food, try adding in some chopped NM green chili some time, it’s a great taste variation.

    • I’m doing another one for a party tomorrow: a “cowboy” variation that includes caramelized onions, bacon, and cheddar cheese. I bet some mildly hot peppers would be good with that.

  2. Carmelized onions and bacon is good on almost anything that isn’t ice cream. Cheddar and eggs, hard to go wrong with that combo too. All together ought to be delicious. Only one of our three hens has started laying (got ’em in May), we had our first omelette with home-grown eggs today. It’ll be hard to go back to store-bought.

    • I think it would be nearly impossible to go back to store-bought eggs. Even when I was living in CA last spring I bought farm eggs. $5/dozen but worth it.

What do you think?