Hot Quiche

This quiche earns its “hot” name from crushed red pepper flakes that add a gentle warmth to the creamy egg custard. It’s a dump-and-bake recipe at its core: pile ham, Swiss cheese, onions, mushrooms, and green peppers into a deep-dish pie shell, pour the custard over everything, and bake.

The recipe gives you two baking options: a high-heat 15-minute blast or a lower, slower 45-minute bake. The high-heat method gives a puffier quiche with more golden color on top but needs closer watching. The lower temperature is more forgiving and sets the custard more gently with less risk of curdling.

Mushrooms and green peppers are listed as optional, but they add moisture and flavor that round out the ham and cheese. If you use them, sauté the mushrooms briefly first to release their water. Raw mushrooms dump liquid into the custard as it bakes, which can make the bottom soggy.

Pro Tips

• Use a deep-dish pie shell. The pint of cream plus four eggs makes a lot of custard, and a standard shell will overflow.
• Let the quiche rest 10 minutes after baking before slicing. The custard firms up as it cools slightly.
• Swap ham for cooked bacon or sausage as the recipe suggests for variety.
• Evaporated milk works as a lighter substitute for cream and still bakes into a smooth custard.

Variations

• Replace Swiss cheese with sharp cheddar or Gruyere for a stronger cheese flavor.
• Add fresh spinach or sun-dried tomatoes for a Mediterranean twist.
• Skip the meat entirely for a vegetarian mushroom and pepper quiche.