Loaded Ham and Veggie Quiche Recipe

Introduction

This Loaded Ham Quiche is a savory delight that combines a flaky homemade crust with a rich filling of ham, potatoes, peas, and sharp cheddar cheese. Perfect for brunch or a satisfying dinner, it’s both comforting and full of flavor.

Ingredients

• 2 cups All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon Dried Tarragon
• 2 sticks Butter
• 1/4 cup Water
• 1 dash Olive Oil
• 2 Yukon Gold Potatoes
• 1 Onion
• 0.25 pound Deli Ham
• 1/2 cup Frozen Green Peas
• 5 Eggs
• 1/2 cup Milk
• 1 pinch Salt
• 1 pinch Crushed Red Pepper Flakes
• 1/2 cup Extra Sharp Cheddar Cheese

Instructions

1. Step 1: In a food processor, combine the all-purpose flour, baking powder, seasoned salt, and dried tarragon. Pulse a few times to mix and aerate the dry ingredients.
2. Step 2: Add the cold butter cubes to the flour mixture and pulse until the texture resembles pebbly sand.
3. Step 3: Pour in the ice water and pulse until the dough comes together into a ball.
4. Step 4: Shape the dough into a ball, place it on plastic wrap, and press into a disc. Wrap tightly and chill in the refrigerator for 30 minutes.
5. Step 5: Preheat the oven to 350°F (180°C). Grease a 9-inch tart pan with a removable bottom using cooking spray.
6. Step 6: Roll out the chilled dough to fit the tart pan, pressing it firmly into place and trimming any excess.
7. Step 7: Line the crust with foil, fill with dried beans or pie weights, and blind bake for 30-35 minutes until the edges are golden. Remove from oven and cool; then remove the foil and weights.
8. Step 8: Heat olive oil in a large skillet over medium-high heat. Add diced Yukon Gold potatoes and chopped onion, cooking until softened and lightly browned, about 4-5 minutes.
9. Step 9: Stir in diced deli ham and frozen green peas, warming through for a couple of minutes. Remove from heat and set aside.
10. Step 10: In a bowl, whisk together eggs, milk, salt, and crushed red pepper flakes until combined.
11. Step 11: Spread the ham and vegetable mixture evenly in the cooled crust. Sprinkle grated extra sharp cheddar cheese over the top, then pour the egg mixture evenly over everything.
12. Step 12: Bake the quiche for 30 minutes in the preheated oven until the filling is set and lightly golden on top.
13. Step 13: Let the quiche cool for 15 minutes before carefully removing the tart pan edge. Slice and serve warm.

Tips & Variations

• Use sharp cheddar for a stronger cheese flavor or substitute with Gruyère for a nuttier taste.
• Swap potatoes for cooked sweet potatoes or add sautéed mushrooms for extra depth.
• Blind baking the crust ensures it stays crispy and doesn’t get soggy from the filling.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for about 10 minutes or until warm. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, you can use store-bought pie crust to save time. Just follow the blind baking step to keep the crust crisp before adding the filling.

Can this quiche be frozen?

Yes, the quiche freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.

Loaded Ham and Veggie Quiche Recipe

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★★★★★

5 from 60 reviews

• Author: Sophie
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x

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Description

This Loaded Ham Quiche is a delightful savory tart featuring a crisp homemade crust filled with tender Yukon Gold potatoes, onions, diced ham, green peas, and a rich egg custard. Finished with sharp cheddar cheese on top, it bakes to a golden perfection. Perfect for brunch, lunch, or a light dinner, this quiche balances hearty flavors with creamy texture in every bite.

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Ingredients

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Crust

• 2 cups All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon Dried Tarragon
• 2 sticks Butter, cold and cubed
• 1/4 cup Ice Water

Filling

• 1 dash Olive Oil
• 2 Yukon Gold Potatoes, diced
• 1 Onion, chopped
• 0.25 pound Deli Ham, diced
• 1/2 cup Frozen Green Peas
• 5 Eggs
• 1/2 cup Milk
• 1 pinch Salt
• 1 pinch Crushed Red Pepper Flakes
• 1/2 cup Extra Sharp Cheddar Cheese, shredded

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Instructions

1. Prepare the crust dough. Combine the all-purpose flour, baking powder, seasoned salt, and dried tarragon in the bowl of a food processor and pulse briefly to mix and aerate the dry ingredients.
2. Add butter to the flour mixture. Add cold cubed butter and pulse until the mixture resembles coarse pebbly sand.
3. Incorporate ice water. Gradually add ice water while pulsing until the dough coheres into a ball.
4. Chill the dough. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
5. Preheat oven and prepare pan. Preheat oven to 350°F (180°C). Spray a 9-inch tart pan with cooking spray.
6. Roll and fit crust. Roll out chilled dough to fit the tart pan, press firmly, and trim excess dough.
7. Blind bake crust. Line crust with foil and fill with dried beans or pie weights. Bake for 30-35 minutes until edges are golden. Remove foil and weights; allow crust to cool.
8. Sauté vegetables and ham. Heat olive oil over medium-high heat in a large skillet. Add diced Yukon Gold potatoes and onion; cook 4-5 minutes until softened and lightly browned.
9. Add ham and peas. Stir in diced ham and frozen peas; cook for 2 minutes just to warm through. Remove from heat.
10. Prepare custard. Whisk together eggs, milk, salt, and crushed red pepper flakes until combined.
11. Assemble quiche. Spoon the ham and vegetable mixture evenly into the cooled crust, then sprinkle shredded cheddar cheese over the top. Pour the egg mixture over everything, ensuring even coverage.
12. Bake the quiche. Bake in preheated oven for 30 minutes until the custard is set and the top is lightly golden.
13. Cool and serve. Let quiche cool for 15 minutes, then carefully remove the tart pan rim. Slice and serve warm.

Notes

• Be sure to chill the dough before rolling to ensure a flaky crust.
• Use Yukon Gold potatoes for their creamy texture and mild flavor.
• Blind baking the crust prevents a soggy bottom during quiche baking.
• You can substitute ham with cooked bacon or pancetta for a different flavor.
• Keep an eye on the quiche in the oven; cooking times may vary by oven type.

• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: ham quiche, savory tart, homemade crust, brunch recipe, cheddar cheese quiche, potato and ham quiche