Ham and Swiss Quiche Style Pizza

Awesome Saturday morning breakfast or Sunday brunch pizza!





1 (12-inch) pizza

Prep Time

15 minutes

Bake Time

20-25 minutes


  • Crust
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)
  • 3 tablespoons Mazola® Corn Oil
  • Topping
  • 1-1/2 cups (6 ounces) shredded Swiss OR Gruyere cheese
  • 4 ounces sliced fully-cooked ham, cut into 2 x 1/4-inch strips
  • 3 eggs
  • 3/4 cup sour cream
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black fine grind pepper


Preheat oven to 425° F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.  Bake for 8 minutes or until very lightly browned.

Remove pan from oven and immediately sprinkle cheese and ham evenly over crust. Beat eggs lightly in a medium bowl.. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1-inch of edge.

Bake lowest oven rack 20 to 25 minutes or until done, and knife inserted in center comes out clean. Serve warm.