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A slice of quiche on a white plate with a green salad on the side
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5 from 2 votes

Cheese, Ham and Potato Quiche

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 mins
Cook Time40 mins
Chilling Time30 mins
Total Time1 hr 25 mins
Course: Brunch
Cuisine: International
Servings: 1 quiche
Calories: 2319kcal


  • Oven


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


  • 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.


  • 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.


Calories: 2319kcal | Carbohydrates: 215g | Protein: 67g | Fat: 134g | Saturated Fat: 81g | Cholesterol: 727mg | Sodium: 2515mg | Potassium: 2266mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4264IU | Vitamin C: 49mg | Calcium: 708mg | Iron: 25mg