You will love this ham and potato quiche if you like meat and potatoes. This quiche is easy to make and hearty enough to serve for brunch or dinner. Pair it with a light salad, and you have a complete meal ready to go.
Ham and Potato Quiche is a classic dish that is not only delicious, but also versatile and easy to prepare. It is the perfect meal for breakfast, brunch, lunch or dinner, and can be served hot or cold.
The combination of savory ham, potatoes, and rich egg custard creates a filling and satisfying dish that is sure to impress your guests.
This quiche is also a great option for those who are looking for a hearty meal that can be made in advance and stored in the refrigerator for later. Whether you are serving it as a main course or as a side dish, Ham and Potato Quiche is a dish that is sure to delight your taste buds.
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Why you should try this quiche recipe
- The recipe uses ingredients that are easy to find.
- Some of the ingredients can be adjusted to fit your needs or budget. For example, you can replace the Cheddar cheese with some other cheese you like, or you can use thick-cut bacon or cold cuts instead of ham.
- It uses a refrigerated pie crust that you can easily buy, so you don't need to make one if you don't want to.
What kind of ingredients go into this recipe
Pie crust
You will need a 9-inch pie crust, regular or gluten-free. You can make your own pie crust, but why bother if you can just buy a pre-made pie dough? While I always encourage people to cook from scratch, I also understand that we are all busy, and this is a nice shortcut we can all use once in a while.
Ham
This recipe can use leftover ham, which is great after the holidays when you have lots of leftovers. However, you can also use thick-cut bacon to replace the ham or cold cuts, like uncured ham, oven-roasted turkey(why not), ham steak, honey ham, Black Forest ham, Prosciutto, etc.
Potatoes
I am using Yukon Gold potatoes, peeled and diced into ¼-inch pieces. You can use frozen diced potatoes, like hash browns, or whatever is available in your area.
Half and half
Half and half is my choice for the liquid mixed with eggs to bind everything together. If you don't have half and half, you could replace it with heavy cream or regular whole milk.
I would not use low-fat milk as it changes the texture of the quiche, and will be watery.
Cheese
This is why I love quiche recipes. You can use all kinds of cheese you have in the refrigerator.
Combine, or use whatever you like. You can clean up the fridge using the bits and pieces of cheese you have there or just use a combination of shredded cheese you buy in the grocery store.
My choice here is sharp Cheddar cheese, but you know what you like.
Tip: Don’t throw out good but dried-out cheese! Grate it in a food processor, bag it, and use it as the base of a wonderful quiche.
Eggs
Most recipes use large eggs. You will need four large eggs, but use five eggs if you have medium-sized eggs instead. No big deal.
Onions and chives
The recipe calls for half-medium onion in the recipe. It cooks together with the ham and potatoes and flavors the dish. If you are one of those who don't like onions(I have some friends like that), feel free to skip it.
I use chives or green onions to decorate the quiche before it goes inside the oven. Green onions add flavor and color to the dish.
Vegetable oil.
Use vegetable oil or olive oil.
Step-by-step instructions
Before you start making this recipe, please read the instructions once, from the beginning to the end, so you don't miss anything.
Step 1. Preheat the oven to 450F.
Step 2. Prepare the crust.
Roll out the store-bought pie crust into a 12-inch circle on a floured surface. Line a 9-inch large (or a tart dish with removable bottom) with crust, and press dough firmly against the bottom and upside of the plate.
Prick the bottom of the crust with a fork. This step helps to keep the dough from puffing up during baking.
Bake for about 8 minutes or until the crust is lightly browned. Remove and place the pie dish on a wire rack to cool.
Step 3. Reduce the oven temperature to 375F.
Step 4. Cook ham, onion, and potatoes - Quiche filling.
Grab a skillet and add the three tablespoons of oil to it. Cook the ham chunks over medium heat for about 5 minutes, stirring occasionally.
Add onion and potatoes to the skillet and continue cooking for about 10 minutes until the onion and potatoes are tender, stirring occasionally.
Step 5. Prepare the custard filling.
Whisk eggs, half-and-half, salt, and black pepper in a large bowl until well blended. Set aside.
Step 6. Assemble the dish.
Grab the pie dish and sprinkle cheese evenly over the bottom of the crust. Add the meat, potatoes, and onions mixture into an even layer.
Pour the egg mixture over the ham and potatoes and sprinkle with chives or green onions.
Step 7. Bake.
Bake for 35 to 40 minutes or until the quiche is golden brown and set inside. Check it with a knife inserted into the center of the quiche.
If it comes out clean, the quiche is done. Cool for 10 minutes before slicing. The quiche needs some time to set inside.
Leftover quiche
If you have some leftover quiche, reheat it and have it for a quick meal. Slice it into serving portions and refrigerate them in an airtight container. You can also freeze them for up to three months.
When ready to serve, preheat the oven to 400F, sprinkle some more shredded cheese on top of the quiche, and reheat uncovered in the oven for about 15 minutes.
This is a very convenient and perfect way to serve unexpected guests. Serve it with a simple green salad or even a fruit salad.
Check out the web story for this recipe: Potato and Ham Quiche
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📖 Recipe
Ham And Potato Quiche
Equipment
- Pie dish
Ingredients
- 8 ounces refrigerated pie crust half of a 16-ounce package
- 2 tablespoons all-purpose flour to use on the table for the crust
- 3 tablespoons vegetable oil
- 12 ounces ham cubed
- ½ medium onion chopped
- ½ pound Yukon gold potatoes peeled and diced or frozen cubed potatoes
- 1 ½ cups half-and-half
- 4 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded sharp Cheddar cheese or 3 ounces of your favorite one
- 2 green onions chopped
Instructions
- Preheat oven to 450F.
Prepare the crust.
- Roll out the pie crust into a 12-inch circle on a floured surface. Line a 9-inch pie dish with crust, pressing firmly against the bottom and upside of the plate. Trim crust to leave 1-inch overhanging. Fold under and flute edge. (Flute edge is the process of pressing a decorative pattern on the top edge of a pie crust before it is baked. ) Prick the bottom of the crust with a fork. This step helps to keep the dough from puffing up during baking.
- Bake for about 8 minutes or until the crust is lightly browned. Remove and place the pie dish on a wire rack to cool.
- Reduce the oven temperature to 375F.
Cook ham, onion, and potatoes.
- Grab a skillet and add the oil to it. Cook ham over medium heat for about 5 minutes, stirring occasionally.
- Add onion and potatoes to the skillet and continue cooking for about 10 minutes until the onion and potatoes are tender, stirring occasionally.
Prepare the custard.
- Whisk half-and-half, eggs, salt, and black pepper in a medium bowl until well blended. Set aside.
Assemble the quiche.
- Grab the pie dish and sprinkle cheese evenly over the bottom of the crust. Add the meat, potatoes, and onions mixture. Pour over the egg mixture and sprinkle with chives or green onions.
Bake.
- Bake for 35 to 40 minutes or until the quiche is set. Check it with a knife inserted into the center. If it comes out clean, the quiche is done. Cool the quiche for 10 minutes before slicing. (it needs time to set inside)
Notes
If you have some leftover quiche, reheat it and have it for a quick meal. Slice it into serving portions and refrigerate or even freeze them. Quiche is good for up to three months in the freezer.
When ready to serve, preheat the oven to 400F, sprinkle some more shredded cheese on top of the quiche, and reheat uncovered in the oven for about 15 minutes.
Gigi says
This looks delicious! I might have to make it soon.