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    Home » Recipes » Appetizers / Starters

    Ham, Cheese and Potato Quiche

    Published: Apr 2, 2020 · Modified: Apr 5, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Ham, Cheese and Potato Quiche with a homemade buttery crust, and delicious hearty filling, a fantastic brunch recipe for Spring. The rocket salad/arugula adds a nice touch of colour and freshness, making this potato quiche a lovely choice for your Easter menu. Easy to make, a big win with the whole family.

    A white plate with a slice of potato and ham quiche and salad on the side

    With all this going on, it's hard to enjoy Spring. Not only because we are stuck inside, but also because it's hard to enjoy seasonal produce and recipes; especially when everything seem to be so scarce nowadays. I absolutely love Spring, its greenery, is sunshine, its longer and warmer days.

    It's such a shame that Easter, the highlight of Spring, and one of my favourite time of the year, won't be celebrated the same this year. But, at least, we can still prepare some delicious dishes to make it as special as we can. This quiche would make a fantastic Easter brunch idea. And it uses everyday ingredients that should be easy to purchase anywhere.

    Quiches might seem complicated and time-consuming, but they are actually a lot easier to make at home. And they taste absolutely amazing, a lot better than the ready-made ones. My Asparagus, Mushroom and Leek Quiche is such a delish. And, if you are after low carb recipes, this Low Carb Crustless Broccoli and Cheese Quiche is brilliant.

    Potatoes might not be a common addition in a quiche, but they certainly are delicious. I love arugula, its sharp but unique flavour can transform any dish into a spectacular one. Throw in some ham, either ready-made or leftover, and you are in for a treat. Let's see how to make it!

    Jump to:
    • Homemade quiche pastry
    • The Filling
    Overhead shoot of a white plate with a quiche

    Homemade quiche pastry

    You can use a ready-made pastry, but since stuff is not easy to find these days, we better make it ourselves. It only needs flour and butter, it's quick and easy, and a lot tastier too.

    • start by cutting the chilled butter into cubes, then add it to the sifted flour
    • rub it gently with your fingertips until it resembles breadcrumbs
    • add 2-3 tablespoons of cold water, and knead gently so that the dough can come together nicely - it should not stick to the hands
    • cover in clingfilm and chill for at least 30 minutes
    • dust some flour onto the work surface, and use a rolling pin to roll the dough into a circle
    • spread it over a quiche/tart dish, making sure the edges of the dish are covered by dough too, not just the bottom.
    • cover the crust with kitchen foil, then fill it with any pulses you have around: lentils, rice, etc If you have baking ceramic balls, even better.
    • bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for 15 minutes, then remove the foil and pulses, and bake for a further 5 minutes until cooked through
    Collage of 6 photos to show how to make ham and potato quiche

    The Filling

    While the shortcrust pastry is in the oven, we can peel and dice the potatoes, and boil them in salted water until tender. Do not use raw potatoes, as they won't have enough time to cook in the oven!

    To make the filling, beat the eggs with a pinch of salt, add the milk and cream and whisk well to combine. When the pastry is ready, add the cooked potatoes, cubed or crumbled cheese, arugula, and ham, then pour over the egg mixture ( see picture no 5). Bake for about 20 minutes, or until the quiche is set and golden.

    I used cow's cheese, but feta cheese is the best replacement. This type of cheese adds not only flavour, but also enough salt to the quiche, so you don't need to season the filling too much.

    Using a flat/quiche pan with removable bottom or wall helps massively, as the quiche will come out so much easier. But, if you don't have one, line the pan with non-stick paper, that should help too.

    Overhead shoot of a white plate with a quiche

    If you’ve tried my HAM, CHEESE AND POTATO QUICHE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 2 votes
    A slice of potato quiche with arugula salad on a white plate
    Print
    Ham, Cheese and Potato Quiche
    Prep Time
    15 mins
    Cook Time
    40 mins
    Chilling Time
    30 mins
    Total Time
    1 hr 25 mins
     

    Ham, Cheese and Potato Quiche with a homemade buttery crust, and delicious hearty filling, a fantastic brunch recipe for Spring. The rocket salad/arugula add a nice touch of colour and freshness, making this potato quiche a lovely choice for your Spring/ Easter menu. Easy to make, a big win with the whole family, this ham and potato quiche is light, and absolutely yummy. It can be served as an appetizer or a meal on its own.

    Course: Brunch
    Cuisine: International
    Keyword: easter brunch recipes
    Servings: 1 quiche
    Calories: 2319 kcal
    Author: Daniela Apostol
    Ingredients
    For the pastry
    • 200 g plain flour
    • 100 g butter
    • 2-3 tablespoon cold water
    For the filling
    • 2 medium potatoes
    • ½ cup cubed cow's cheese or feta cheese
    • ½ cup cubes ham
    • a handful of arugula/rocket salad
    • 2 eggs
    • ¼ cup milk
    • ¼ cup double cream
    • salt and pepper to taste
    Metric - US Customary
    Instructions
    1. To make the pastry, start by cutting the chilled butter into cubes, then add it to the sifted flour.

    2. Rub the flour and butter gently with your fingertips until it resembles breadcrumbs.

    3. Add 2-3 tablespoons of cold water, and knead gently so that the dough can come together nicely - it should not stick to the hands.

    4. Cover with clingfilm and chill for at least 30 minutes.

    5. Dust some flour onto the work surface, and use a rolling pin to roll the dough into a circle.

    6. Spread it over a quiche/tart dish, making sure the edges of the dish are covered by dough too, not just the bottom.

    7. Cover the crust with kitchen foil, then fill it with any pulses you have around: lentils, rice, etc If you have baking ceramic balls, even better.

    8. Bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for 15 minutes, then remove the foil and pulses, and bake for a further 5 minutes until cooked through.

    9. While the shortcrust pastry is in the oven, we can peel and dice the potatoes, and boil them in salted water until tender.

    10. To make the filling, beat the eggs with a pinch of salt, add the milk and cream and whisk well to combine.

    11. When the pastry is ready, add the cooked potatoes, cubed or crumbled cheese,arugula, and ham, then pour over the egg mixture ( see picture no 5).

    12. Bake for about 20 minutes, or until the quiche is set and golden.

    Recipe Notes
    • Click on the US Customary link (underneath the ingredient list) to see the measurements displayed in cups and ounces.
    • The servings can be adjusted by clicking the number next to Servings.
    Nutrition Facts
    Ham, Cheese and Potato Quiche
    Amount Per Serving
    Calories 2319 Calories from Fat 1206
    % Daily Value*
    Fat 134g206%
    Saturated Fat 81g405%
    Cholesterol 727mg242%
    Sodium 2515mg105%
    Potassium 2266mg65%
    Carbohydrates 215g72%
    Fiber 16g64%
    Sugar 8g9%
    Protein 67g134%
    Vitamin A 4264IU85%
    Vitamin C 49mg59%
    Calcium 708mg71%
    Iron 25mg139%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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