If you’re tired of the same old scrambled eggs for breakfast, (or let’s face it: soggy bowl of cardboard-corn-pellets,) try this recipe to class it up a bit. This quiche recipe contains Swiss cheese and ham, but possibilities are endless once you have mastered the custard. Make it for dinner and have the leftovers for breakfast or lunch, or get out your pipe and monocle and have it for brunch.

A note about Swiss cheese: if the label says “Swiss cheese,” it’s probably from Canada. Authentic Swiss cheese is usually labeled “Emmenthal” or “Gruyère.”



1 cup – flour

1/2 tsp – salt

1/4 cup – melted butter

1/4 cup – water



3 tbsp – breadcrumbs

1 medium onion

1 1/2 cup – honey ham

2 cups – shredded Emmenthal or Gruyère

5 large eggs

1 cup – whipping cream

1 cup – whole milk

1/2 tsp – pepper

1/2 tsp – paprika



Heat oven to 400F.

Make crust. Pour flour, salt, butter, and water into a bowl. Mix well and press into pie plate.

Line the crust with breadcrumbs.

In a pan, fry the onions and ham together with pepper and paprika until onions are caramelized and translucent. (About 6–10 minutes)

Place onions and ham on piecrust. Top with cheese.

In a medium bowl, whisk eggs, cream, and milk together until mixture thickens.

Pour mixture onto piecrust.

Sprinkle with paprika for colour.

Place in heated oven and cook for 35–40 minutes, or until custard has set.

Let sit for 10 minutes.

Cut and enjoy.