Quiche with ham and cheese

Votes: 3

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

The finest breakfast ingredients are used to create this incredible quiche: slices of ham, potatoes, beaten eggs, and creamy Gouda cheese. It's best to wait a little while before serving to allow the eggs to set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetable oil, for sautéing and stewing
0.5 cup diced ham
3 potatoes, sliced 0.5cm thick (about 1 1/2 cups)
1 homemade or store-bought refrigerated 22cm shortcrust pie crust
2-3 cups dried beans, to use as extra weight when making the pie crust
4 large eggs, lightly beaten
3/4 cup drinking cream (10% fat)
A pinch of table salt
1 teaspoon ground black pepper
1 tbsp. grated Gouda cheese
1 chopped green onion

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ham, potato, shortcrust pastry, eggs, cream, Gouda cheese, green onions

Cooking the dish according to the recipe:

Preheat oven to 180°C.
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the ham and cook until it begins to brown.

Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil begins to shimmer and the potatoes are tender, about 15 minutes. Remove the potatoes and drain on a paper towel-lined plate.
Meanwhile, place the prepared pie crust in the pan and prick it with a fork several times. Cover the crust with parchment paper and arrange the dried beans on top. Bake the crust until golden brown, about 10 minutes. Let cool, then carefully remove the parchment paper and discard the beans.
In a medium bowl, whisk together the eggs, cream, salt, and pepper. Arrange the potatoes on top of the prepared pie crust, followed by the ham and 1/2 cup of cheese. Pour the egg mixture over the filling. Sprinkle with the remaining 1/2 cup of cheese and green onions. Bake the pie in the lower half of the oven until the center is set and the crust is golden brown, 35-40 minutes. Chill the quiche for 10 minutes before slicing and serving.

Categories:

recipe / Breakfast / Bakery / Savory pies / / Potato dishes / Baked potatoes / Potato pies / European cuisine / French cuisine

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