Ham, potato, and cheese quiche is a savory dish that combines diced ham, cooked potatoes, and a variety of cheeses in a creamy egg mixture, all baked in a pie crust.
This quiche is a versatile meal that can be enjoyed for breakfast, brunch, lunch, or dinner. It boasts appetite-whetting flavors that’ll captivate your taste buds and send them straight to culinary bliss.
This crustless indulgence makes room for more of the good stuff – the savory filling – and also cuts down on preparation time. The best part of this dish is that you only require a few cooking utensils to make the magic happen.
The Essence of Quiche: A Savory Treat
The origin of quiche can be traced back to Germany, specifically to the medieval kingdom of Lothringen, which was under German rule. The name “quiche” is derived from the German word “kuchen,” meaning cake. The region was later renamed Lorraine by the French, and the dish became known as quiche Lorraine.
Quiche gained popularity in France and became a staple of French cuisine. It later spread to other countries, including England and the United States, where it became well-known during the mid-20th century.
It consists of meat and vegetable fillings covered by an egg custard, then baked in the oven until set. Traditionally, people make it with a crust and no cheese. But let’s admit it, in modern-day life, one doesn’t always have time to get the rolling pin out. And no cheese? It is the best part of any dish!
That is why this recipe is here to remedy those problems. It is beautifully versatile and really simple to prepare. Not only can one use just about anything as filling, but it can be enjoyed as any meal of the day, from breakfast to dinner.
Tools for Ham, Potato, and Cheese Quiche Recipe Preparation
You won’t need any fancy cooking equipment for this dish because only a few basic items are needed. This ensures your kitchen is kept neat and only a little bit of time is spent washing up afterward.
Key Ingredients for Ham, Potato, and Cheese Quiche
The following food items are what you’ll need to create this show-stopper. Most of them are already in the pantry as standard cooking items, whilst the rest can be easily obtained from any local supermarket.
Making Ham, Potato, and Cheese Quiche: A Detailed Guide
The process of making the tart is quite straightforward, allowing you to savor the final result of eating it so much more. Let’s get started with the filling, and within 45 minutes, you can start baking.
Step 1: Prepare the Equipment
Arrange all the necessary kitchen equipment within reach. This makes the process smoother than having to open and close cupboards and drawers multiple times.
Preheat the oven to 180°C (356°F) so that it’s hot enough by the time the quiche is ready to bake. Spray an ovenproof dish/muffin tray with non-stick cooking spray and set aside.
Step 2: Cook and Glaze the Ham
Unlike a gammon that needs to be cooked overnight, this step is much quicker with hams. Simply place the ham slices in a pan over medium heat and brown on either side.
Mix together 2 tsp of Dijon mustard and 2 tbsp of maple syrup or honey and pour half over one side of the ham. Turn the ham over and pour the remainder over. Allow it to cook for a few minutes on both sides until the ham slices are glazed.
Remove the hams from the pan and cut them into small cubes of about 1cm.
Step 3: Fry Chopped Onions, Garlic, and Potatoes
Peel the onion and garlic and chop them separately on the chopping board.
Next, peel the potatoes and cut them into cubes. 1-centimeter cubes are ideal for fast frying and even baking alongside the ham pieces.
Add some olive oil to the same pan to allow all the flavors to stick together throughout the cooking process (not to mention fewer dishes to clean up afterward!) Fry the onion on medium heat until translucent, then add the chopped garlic clove.
Toss in the potatoes and allow everything to cook for a few minutes before adding the salt and rosemary. Once the rosemary is added, it will cook for another couple of minutes to infuse with everything in the pan.
Test the potatoes after approximately 15 minutes. If you can poke a thin knife or trussing needle into the center of the cubes easily, they’re cooked and can be removed from the heat.
In case the potatoes are still hard, cook them a little bit longer and test every few minutes until they’re soft.
Step 4: Prepare the Dairy and Egg Topping
In a bowl, whisk these ingredients together with a fork:
Then add 1 cup of Grana Padano, then give it another quick stir.
Add the ham and potato mixture into the custard before spooning the mixture into the prepared ovenproof dish and topping with 1 cup of Cheddar cheese.
Step 5: Bake and Enjoy!
The hard work is done. Just pop the dish into the oven and let it bake until set. Using a large dish to make one quiche should allow for 45 to 60 minutes of baking time, whilst smaller muffin trays will ensure the little quiches are baked in about 30 minutes.
After the specified time, check that the egg custard is set and no longer raw. Remove from the oven and allow to cool slightly before serving.
Some Notes And Extra Tips To Make Your Cooking Easier
Here are some tips to make the prep work light and have the final product be a guaranteed success:
What to Pair with Ham, Potato, and Cheese Quiche?
You’ve perfected this recipe, but all delicious quiches need different sides to elevate them. Here are some easy-to-prepare ideas with subtle flavors, allowing the ham, potato, and cheese to remain the highlight.
The Right Way to Store Quiche Leftovers
If you have some leftover quiche, store it in an airtight container in the fridge for up to three days. Alternatively, quiche can also go into the freezer for up to three months.
And don’t worry! You can reheat quiche in various ways. For instance, pop it into the microwave for a few minutes and enjoy. Or with frozen quiche, warm it in a preheated oven of 180°C for about 30 minutes, and it’s ready to go.
A Quiche Is A Multi-Category Winner!
The crustless ham, potato, and cheese quiche, with its unique filling, is easy, uncomplicated, and can be made by even the most inexperienced cook, not to mention the immaculate taste that will wow your guests!
Don’t miss the chance to print this wonderful recipe out or write it down and try it as soon as possible; you won’t regret it. In fact, you’ll probably get requests to make your delicious quiche at family gatherings and friend get-togethers soon.
Ham, Potato, And Cheese Quiche
Equipment
- Oven
- Knife
- Chopping Board
- Pan
- Spoon
- Fork
- Grater
- Bowl or Measuring Jug
- Ovenproof Dish or Muffin Tray
- Oven Mitts
Ingredients
- 2 ham steaks, precooked About the size of a slice of bread
- 5 medium waxy potatoes
- 2 tsp dijon mustard
- 2 tbsp maple syrup or honey
- 1 small onion
- 1 garlic clove
- 1.5 tsp dried rosemary, or 1 large sprig of fresh rosemary
- 0.5 cup sour cream
- 0.5 cup fresh milk
- 2 eggs
- 1 cup grated Grana Padano cheese
- 1 cup grated Cheddar cheese
- 4 tbsp olive oil
- 0.7 tsp salt
Instructions
- Preheat the oven to 180°C and spray an ovenproof dish/muffin tray with non-stick spray.Warm a pan to medium heat and place the ham steaks next to each other in the pan. Allow them to brown lightly for about 2 minutes on either side.Whilst they brown, mix together the mustard and syrup/honey. Pour half over one side of the ham, then turn onto the other side and pour the other half over. Allow the glaze to warm up and stick to the ham before flipping again. Cook each side for 3-4 minutes.
- In the meantime, peel and chop the onion as well as the garlic. Peel the potatoes, rinse them and cut them into cubes of about 1cm.
- Remove the steaks from the pan and allow to cool before cutting into 1-centimeter cubes.
- Coat the same pan with olive oil, add the onion and cook over medium heat until translucent. Toss in the garlic and cook for another 30 seconds.
- Add the potato cubes and turn down the heat a notch or two so they can fry thoroughly without burning.Sprinkle in the salt and rosemary* and stir every minute or two, ensuring the potatoes remain loose and cook evenly on all sides. If using fresh rosemary, remove the little leaves from the stalk and toss them in the pan to move around easily with the rest of the contents.Test the potatoes after 15 minutes of cooking. If they’re soft, remove from the heat. Set aside to cool down.
- Pour the milk, sour cream, and eggs into a bowl and whisk together. Add the Grana Padano, giving it another brief stir to combine everything. Add the ham and potato mixture to the liquid, stir again, then pour the custard into the ovenproof dish or divide evenly into the muffin holes.
- Top with Cheddar cheese and pop into the oven to bake. Remove from the oven, allow to cool for a few minutes, and serve.
Notes
- One large quiche will take 45-60 minutes to cook through, while smaller muffin-sized ones will bake in 25 minutes.
- This recipe is quite high in calories, but you can make it healthier by reducing the amount of cheese and olive oil.
Nutrition
Renata Du Toit
Content Writer
Expertise
Content Writer, Home Cooking, Meal Planning, Recipe Development, Food Editor, Cooking-video Maker, Culinary Storytelling
Education
Prue Leith Culinary Institute, South Africa
Munich University of Applied Sciences, Germany
Renata Du Toit, residing in Munich, Germany, is a culinary content creator with expertise spanning from the vibrant food culture of South Africa to the thorough standards of European cuisine. Her writing blends culinary innovation with nutritional insights. Renata’s work insightfully connects food practices with health, making her contributions invaluable to the global culinary dialogue.