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Cheesy Ham and Potato Quiche

An easy, cheesy brunch staple- this quiche features a flaky homemade pie crust and is stuffed full of tender sliced potatoes and chunks of chopped ham in a creamy egg filling
Prep Time1 hr 15 mins
Cook Time45 mins
Total Time2 hrs
Course: Breakfast, Brunch, Dinner
Cuisine: American
Servings: 6
Author: Meaghan @ 4 Sons R Us


For The Crust (makes enough for 2 quiches):

  • 2 ½ cups all-purpose flour plus extra for rolling
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6-8 tablespoons ice water

For The Filling:

  • 3 eggs
  • 1/4 cup heavy cream
  • 1/3 cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon rosemary
  • 3 medium Russet potatoes washed sliced with skins on
  • ½ cup chopped ham
  • 1 cup shredded cheddar cheese


  • To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together.
  • Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse.
  • Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles.
  • Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
  • When you’re ready to make the quiche, preheat oven to 350.
  • Roll out one of the pie crusts. Line pie dish with one of the pie crusts.
  • Add potato slices to the pie dish. Cover with ham and cheese.
  • Mix the eggs, heavy cream, milk, rosemary, salt and pepper. Pour over sliced potatoes and cheese.
  • Bake 45-50 minutes.