Easy Cheesy Ham and Potato Quiche Recipe

This easy cheesy ham and potato quiche recipe makes a comforting 6-to-8-serving breakfast, brunch, or light dinner in a 9-inch pie plate. It combines a refrigerated pie crust with cooked ham, tender diced potato, sharp cheddar, onion, four eggs, and half-and-half, then bakes at 375°F for 40 to 45 minutes.

Every slice has a flaky crust, creamy custard, savory ham, soft potato, and a golden layer of melted cheese. With about 15 minutes of active preparation, plus time to cook the potatoes if needed, this is a practical make-ahead dish for holidays, weekend brunches, or busy family meals.

Why You’ll Love This Recipe

This ham and potato quiche is the kind of recipe that feels special enough for brunch but remains easy enough for an ordinary weekday dinner. The filling is hearty without being heavy, and the familiar combination of ham, potatoes, onions, eggs, and cheddar appeals to both children and adults.

The refrigerated crust keeps preparation simple, while the custard comes together in one bowl. There is no need to prepare a complicated sauce or cook every filling component from scratch, especially when you have leftover boiled potatoes or cooked ham ready to use.

For another savory breakfast idea, try these cheesy egg muffins. They make a convenient companion for a brunch spread or a smaller grab-and-go breakfast.

Ingredients You’ll Need

The ingredient list is short, but each item contributes something important to the finished quiche. Use a standard refrigerated 9-inch pie crust and a 9-inch pie plate so the filling has the right depth and baking time.

• Pie crust: One unbaked refrigerated 9-inch crust forms the flaky base.
• Ham: One cup, or about 150 g, of cooked ham diced into small pieces gives the quiche its savory flavor.
• Potato: One cup, or about 150 g, of peeled cooked potato cut into 1/2-inch cubes adds a tender, satisfying texture.
• Cheddar: One cup, or about 113 g, of shredded sharp cheddar brings richness and a pleasantly bold cheese flavor.
• Onion: One-half cup, or about 75 g, of finely chopped onion adds gentle sweetness and aroma.
• Custard: Four large eggs and 1 1/2 cups, or about 360 ml, of half-and-half create the creamy set filling.
• Seasoning: Use 1/4 teaspoon salt and 1/8 teaspoon black pepper, remembering that ham and cheese may already be salty.
• Garnish: One tablespoon of chopped fresh parsley or green onion is optional but adds a fresh finish.

Cheddar is the classic choice here, but Swiss, Monterey Jack, or a cheddar-Swiss blend are suitable substitutions. Choose a waxy or all-purpose potato because it is more likely to stay in neat cubes than a potato that breaks down easily.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F (190°C), then lightly grease a 9-inch pie plate. Fit the refrigerated pie crust into the plate, gently pressing it into the bottom and sides without stretching it.

Step 2: If you need to cook the potato, boil or steam the peeled potato until it is just tender. Drain it thoroughly and cool it before dicing or using it, since overcooked potato can break apart and excess water can make the quiche watery.

Step 3: Prepare the filling ingredients by dicing the cooked ham into small pieces, cutting the potato into 1/2-inch cubes, and finely chopping the onion. Shred the cheddar if it is not already shredded so it melts evenly throughout the filling.

Step 4: Scatter the ham, potato, onion, and about three-quarters of the cheddar over the crust. Spread the ingredients from the center toward the edges so each slice receives a balanced amount of filling.

Step 5: Whisk the four eggs, half-and-half, salt, and pepper in a bowl until blended. Pour this custard slowly over the filling, pausing briefly so it can flow into the spaces between the ham and potato.

Step 6: Sprinkle the remaining cheddar over the top of the quiche. This final layer melts into a golden, cheesy topping while the egg mixture cooks beneath it.

Step 7: Bake for 40 to 45 minutes, until the center is nearly set and a knife inserted near the center comes out clean. If the crust begins to brown too quickly, loosely cover the rim with foil while allowing the center and cheese to continue baking.

Step 8: Remove the quiche from the oven and let it rest for 10 to 15 minutes before cutting. The custard continues to set during this time, making cleaner slices and a creamier texture.

Pro Tips for the Best Quiche

The most important preparation detail is managing moisture. Potatoes should be cooked only until just tender, then drained thoroughly and cooled; potatoes that are overcooked or wet can crumble into the custard and contribute to a soft, watery center.

Do not skip the resting period after baking. A quiche may look slightly soft in the middle when it first leaves the oven, but the eggs continue setting as the dish cools for 10 to 15 minutes.

Since both ham and cheddar can contain plenty of salt, the recipe uses only 1/4 teaspoon of added salt. Taste your ham if possible and keep the seasoning modest rather than adding extra salt automatically.

For tidy slices, use a sharp knife and wipe the blade between cuts. Serve the quiche warm, or allow it to cool longer if you prefer a firmer, more structured slice.

If you are planning a larger brunch menu, a simple savory side such as this five-ingredient potato salad can add variety. For a sweet finish, pair the meal with these bright lime bars.

Serving Suggestions

Serve each wedge with a crisp green salad, sliced tomatoes, fresh fruit, or lightly dressed greens. The quiche is rich and creamy, so fresh, acidic sides balance the cheddar and ham especially well.

For a holiday breakfast, arrange the quiche on a platter with fresh parsley or green onion scattered over the top. It also works beautifully with coffee, tea, or a simple fruit drink without needing a complicated collection of side dishes.

Leftover ham makes this recipe especially useful after a festive meal. If you are planning a larger holiday table, our easy bread stuffing is another comforting option for the menu, while stovetop caramel apples provide a warm dessert idea.

Storage and Reheating

Allow leftover quiche to cool, then cover it and refrigerate it. Store slices in an airtight container or wrap them well so the crust and custard are protected from drying out.

Reheat individual slices gently until warmed through, taking care not to overheat them and toughen the eggs. You can also enjoy a chilled slice when you want a quick breakfast or lunch.

For the best texture, slice only what you plan to serve after the initial 10-to-15-minute rest. Keeping the remaining quiche intact helps it retain moisture and makes it easier to serve neatly later.

Easy Cheesy Ham and Potato Quiche

A creamy, savory quiche made with refrigerated pie crust, diced ham, tender potato, onion, eggs, half-and-half, and sharp cheddar cheese. It serves 6 to 8 and is ready in approximately 55 to 65 minutes.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 crust Refrigerated 9-inch pie crust, unbaked
• 1 cup Cooked ham, diced small
• 1 cup Cooked potato, peeled and diced into 1/2-inch cubes
• 1 cup Shredded sharp cheddar cheese
• 1/2 cup Finely chopped onion

Custard

• 4 eggs Large eggs
• 1 1/2 cups Half-and-half

Seasoning

• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Garnish

• 1 tablespoon Fresh parsley or green onion, chopped

Method

 

Step-by-Step

1. Heat the oven to 375°F (190°C). Lightly grease a 9-inch pie plate and fit the unbaked refrigerated pie crust into the plate.
2. If the potato is not already cooked, boil or steam it until just tender. Drain it thoroughly and let it cool before adding it to the quiche so the cubes hold their shape and do not release excess water.
3. Scatter the diced ham, cooked potato, chopped onion, and about three-quarters of the shredded cheddar over the crust, distributing the ingredients as evenly as possible.
4. Whisk the eggs, half-and-half, salt, and black pepper in a bowl until the mixture is blended. Pour the custard slowly and evenly over the ham, potato, onion, and cheese.
5. Sprinkle the remaining cheddar over the top. Place the pie plate on a baking sheet if desired for easier handling.
6. Bake for 40 to 45 minutes, until the center is nearly set and a knife inserted near the center comes out clean. If the crust browns too quickly, loosely cover the rim with foil.
7. Let the quiche rest for 10 to 15 minutes before slicing. Finish with chopped parsley or green onion if desired, then serve warm.

Notes

Precook and thoroughly drain the potatoes to help prevent a watery quiche and soggy crust. Waxy or all-purpose potatoes hold their shape well. Ham and cheese already provide salt, so keep the added salt modest. Swiss, Monterey Jack, or a cheddar-Swiss blend can replace the cheddar.

Final Thoughts

This easy cheesy ham and potato quiche brings together dependable ingredients in a dish that looks polished but requires very little fuss. The crisp pastry, creamy egg custard, savory ham, tender potato, sweet onion, and sharp cheddar create a satisfying balance in every bite.

Remember the three details that make the biggest difference: drain the potatoes well, use only a small amount of added salt, and rest the baked quiche for 10 to 15 minutes before slicing. Follow those steps, and you will have a golden, flavorful quiche ready in approximately 55 to 65 minutes.

Serve it for breakfast, brunch, lunch, or dinner, and keep the recipe handy whenever you have leftover ham or cooked potatoes. It is simple enough for a regular family meal and inviting enough to earn a place at a special gathering.