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Easy Cheesy Ham and Potato Quiche Recipe

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
Cook Time 40 minutes
Total Time 55 minutes
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.