| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for poaching and sauteing
- 1/2 cup diced country ham
- 3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
- 1 homemade or store-bought refrigerated 9-inch pie crust
- 2 to 3 cups dried beans, to use as pie weights
- 4 large eggs, slightly beaten
- 3/4 cup half-and-half
- Pinch kosher salt
- 1 teaspoon black pepper
- 1 cup grated aged gouda
- 1 green onion, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown.
- Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate.
- Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans.
- In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 678 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 14 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 164 mg |
| Sodium | 693 mg |
Reviews
Great Sunday morning recipe!
So easy and delicious!
This is my go-to quiche! The potatoes add a great texture and heartiness to this dish. Every time I bring this to a gathering I am asked for the recipe!
very good. I added broccoli
This is a very good family quiche. If you have fussy eaters (they avoid anything resembling a veggie, can’t be to spicy, and ranch dressing is used at almost every meal) they will eat this wonderful hearty quiche. Next time out I will probably use more salt and not use russet potatoes – they took to long to soften. I will make this again, thank you Damaris!!
I have made this quiche recipe several times and it is excellent. I believe the secret is boiling the red potatoes in oil. I prefer using gruyere cheese, but white cheddar compliments the dish as well. After cooling cut into wedges, wrap and freeze. Microwave for breakfast or dinner at work (dinner is at noon, supper is served in the evening in the south). However, I prefer to defrost overnight and reheat in a toaster oven for the best flavor/texture.I have also used crab, mushrooms and Parmigiano-Reggiano for a seafood quiche (I did not freeze it). I didn’t prefer it, but my guests loved it. Also, don’t skip blind baking the crust and don’t throw away the beans after baking with them. They are inedible but you can reuse them.
Can’t wait to try…has anyone tried preshredded hash browns instead of frying the potatoes? I am going to try to pan cook hash browns and put them on the crust. Will let you know how it works!
It was alright.
Great recipe and I love the show.
I normally do not like Quiche, but this is such a flavor packed dish. My family absolutely loved it. So glad I tried. Will be showing up at our table frequently.