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 versatile classic, ideal for breakfast, brunch, lunch, or dinner, hot or cold. The mix of ham, potatoes, and egg custard makes it filling and impressive.
It's also perfect for preparing ahead and storing in the fridge. Whether as a main course or side dish, it's a delightful choice for any occasion.
Why you should try this quiche recipe:
- It uses readily available ingredients.
- You can adapt some ingredients to your preferences or budget, such as cheese or meat substitutes.
- It simplifies preparation by using store-bought refrigerated pie crust if desired.
What kind of ingredients go into this recipe:
You'll need a 9-inch pie crust, which can be regular or gluten-free. Making your own is an option, but buying pre-made pie dough is a convenient shortcut for busy times.
This recipe is versatile with ham options. You can use leftover ham, thick-cut bacon, or various cold cuts like turkey, ham steak, Prosciutto, and more as substitutes.
I am using Yukon Gold potatoes, peeled and diced into ¼-inch pieces. You can use frozen diced potatoes, hash browns, or whatever is available in your pantry or refrigerator.
Half and half
Half and half is the binding liquid in this quiche. If unavailable, heavy cream or regular whole milk work well as alternatives. Avoid low-fat milk as it can change the texture and make the quiche watery.
For the cheese, quiche recipes offer flexibility. You can use various cheeses you have on hand, whether combining different types or using leftover bits. Shredded store-bought cheese works too. My preference is sharp Cheddar, but feel free to choose your favorite.
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.
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
Onions are included in the recipe, enhancing the flavor while cooking with ham and potatoes. If you're not a fan of onions, you can skip them. To add flavor and color, I use chives or green onions as a decorative touch before baking the quiche.
Use vegetable oil or olive oil.
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.
If you have leftover quiche, slice it into portions and store it in an airtight container in the fridge for up to four days or freeze for up to three months.
When reheating, preheat the oven to 400°F, add extra shredded cheese on top, and reheat uncovered for about 15 minutes.
It's a convenient option for unexpected guests. Serve with a green or fruit salad.
Best quiche recipes:
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Ham And Potato Quiche
- 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
- 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 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)
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.