Ham Swiss Cheese Quiche

A microwave version of quiche Lorraine, with ham standing in for the bacon and Swiss cheese for the gruyère. The microwave cooks the egg custard in under 17 minutes, which is faster than any oven version and bypasses the need for a water bath or low temperature.

The trick to microwave quiche is the mid-cook stir. After 5 minutes, the edges are set but the center is still raw. Pulling the cooked edges into the middle redistributes the heat and lets the rest finish in the next 12-minute pass without overcooking the outer ring. Skip this step and the edges turn rubbery while the center stays soupy.

Use a heat-resistant non-metallic pie pan (Pyrex or ceramic). Metal won’t work in a microwave, and a thin foil pan will crinkle. The pre-baked shell is required; raw pastry doesn’t crisp in the microwave and will stay flabby.

The nutmeg is a must. A quarter teaspoon is just enough to round out the eggy richness without tasting like dessert. Cayenne is optional but adds a pleasant slow heat.

Pro Tips

• Bring eggs and cream to room temperature before mixing. Cold liquids increase the cook time and can cause uneven setting.
• Layer ham and cheese into the shell first, then pour the custard over. The reverse order leaves wet patches on top.
• Let the quiche stand 3 to 4 minutes after cooking. The carryover heat finishes cooking the center; cutting too soon gives you runny middles.
• For a browned top, run the finished quiche under the broiler for 60 seconds.

Variations

• Substitute crumbled cooked bacon for ham to make a true quiche Lorraine.
• Use Gruyère or sharp cheddar in place of Swiss for a different flavor profile.
• Add a layer of sautéed spinach or sliced mushrooms to the bottom for a fuller, more vegetable-forward quiche.