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Potato Ham Quiche

Potato Ham Quiche

Learn how to make a potato ham quiche from scratch. You can make this quiche recipe ahead of time, then store in the fridge overnight or freeze for later use. Then once you’re ready to eat, defrost and warm up the quiche for brunch (or even dinner).

We decided to eat one quiche right away, serving it with a strawberry poppy seed kale salad for dinner. Then we froze the second quiche and gave it as a gift to another family to enjoy.

Potato Ham Quiche


10 each whole eggs

10 fl oz heavy whipping cream

1 T Tabasco sauce

1 tsp kosher salt

1 tsp black pepper

1 half spanish onion

1 each red bell pepper

2 oz sliced cremini mushrooms

4 oz grated swiss cheese

4 T vegetable oil

2 medium Yukon potatoes

4 oz Canadian bacon

2 frozen pie shells



Preheat oven to 400 degrees.


Combine eggs, cream, Tabasco, salt and pepper in a bowl.


Dice onion and pepper. Then heat oil in skillet over medium heat. Saute peppers and onions until cooked through and soft.


Toss mushrooms in olive oil, salt, and pepper. Transfer mushrooms to a baking sheet and cook in 400 degree oven until brown and crispy. It should take around 15 minutes. Then turn the oven temp down to 300 degrees (which is what the quiche will bake at).


Put potatoes in 2 quarts cold water. Bring to a boil and cook until just cooked. It should take around 15 minutes.


Once potatoes are cooked and slice into halves. Place the flat side down and then cut into 1/4 inch thick pieces.


Chop the ham (Canadian bacon).


Take each of the prepared pie dough and place in a greased pie dish. Place pie pans onto a parchment lined cookie sheet (this will catch anything that might bubble over during cooking).


Add the ham, onions, peppers, potatoes, and shredded cheese in the raw pie shell. Pour the egg mixture over the top to the brim of the pie shell.


Cook in the 300 degree oven for 40-50 minutes or until the quiche is set. The quiche is set when you can touch the surface of the custard without it breaking. Let stand for about 10 minutes and then cut each quiche into 6 slices and serve.

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