Ham and Potato Quiche

ham and potato quiche

Confession time- I do not like eggs. At all. But I like this quiche. A lot. 

It’s adapted from two different recipes: Alton Brown’s Refrigerator Pie and the Loaded Potato Quiche from Betty Crocker. AB has never steered me wrong before which gave me the courage to give quiche a chance and I am glad I did.

 

Ham and Potato Quiche

Recipe by Micha @ Cookin’ Mimi adapted from Alton Brown and Betty Crocker

Ingredients

  • 1 1/2 cups diced hashbrown potatoes, thawed
  • 1 1/2 cups cubed ham
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1 cup half and half
  • 2 pinches kosher salt
  • 1 8 inch deep dish pie crust, unbaked

Cooking Directions

  1. Preheat oven to 350 degrees
  2. Sprinkle ham, potatoes, and cheese into pie crust.
  3. Beat the eggs, half and half and salt together.
  4. Pour the custard over the ham, potatoes, and cheese.
  5. Bake for 45 minutes or until just set. It should jiggle a little bit like Jello.
  6. Let sit for 15 minutes before serving.

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Comments

  1. This sounds so good! I love breakfast! Pinning!

  2. I think I found something that my picky kids will eat! Sounds delish.

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