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+ servings
5 from 2 votes
A slice of potato quiche with arugula salad on a white plate
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 tbsp cold water
For the filling
  • 2 medium potatoes
  • 1/2 cup cubed cow's cheese or feta cheese
  • 1/2 cup cubes ham
  • a handful of arugula/rocket salad
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup double cream
  • salt and pepper to taste
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.