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
Servings: 6
Ingredients
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
Instructions
- 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.