Cheese, Ham 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 the whole family. Easy to make, a big win with the whole family.
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!
How to make 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
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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.
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.
Cheese, Ham and Potato Quiche
Equipment
- Oven
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
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- To make the pastry, start by cutting the chilled butter into cubes, then add it to the sifted flour.
- Rub the flour and butter 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 with 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.
- While the shortcrust pastry is in the oven, we can peel and dice the potatoes, and boil them in salted water until tender.
- 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.
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.
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