Cheese, Ham and Potato Quiche

A slice of quiche on a white plate with a green salad on the side

5 from 2 votes

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 your Easter menu. Easy to make, a big win with the whole family.

Prep Time15

Cook Time40

Chilling Time30

Total Time1 25

Course: Brunch

Cuisine: International

Servings: quiche

Calories: 2319kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition