Pastrami and Swiss Quiche

Use a store-bought crust for this meat-and-cheese-filled egg dish.
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  • Level: Easy
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 6-8
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One 9-inch frozen pie shell


1/2 cup thinly sliced red onion

3/4 cup chopped pastrami

1 cup shredded Swiss cheese


1 1/4 cups half-and-half

3 large eggs

1/4 teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper


  1. Par-bake the crust according to package directions. Let cool slightly before adding the filling.

For the filling:

  1. Sprinkle the red onion evenly into the crust. Combine the pastrami with the Swiss cheese and sprinkle it in an even layer over the onions.

For the custard:

  1. Whisk together the half-and-half, nutmeg, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
  2. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.