– Pie crust – All-purpose flour – Vegetable oil – Ham – Onions – Yukon gold potatoes – Half-and-half – Eggs – Salt & black pepper – Sharp Cheddar cheese – Green onions
Roll 12-inch pie crust on a floured surface. Line a 9-inch dish, and press firmly. Trim 1-inch overhang, fold, 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.
Preheat oven to 450F. Bake until the crust is lightly browned. Remove and place the pie dish on a wire rack to cool. Reduce the oven temperature to 375F.
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.
Whisk half-and-half, eggs, salt, and black pepper in a medium bowl until well blended. Set aside.
Grab the pie dish and sprinkle cheese evenly over the bottom of the crust. Swipe up for the full recipe!
Add the meat, potatoes, and onions mixture. Pour over the egg mixture and sprinkle with chives or green onions.
Bake 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.