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.
Ingredients
Scale
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
Instructions
- 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.
- Add butter to the flour mixture. Add cold cubed butter and pulse until the mixture resembles coarse pebbly sand.
- Incorporate ice water. Gradually add ice water while pulsing until the dough coheres into a ball.
- Chill the dough. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat oven and prepare pan. Preheat oven to 350°F (180°C). Spray a 9-inch tart pan with cooking spray.
- Roll and fit crust. Roll out chilled dough to fit the tart pan, press firmly, and trim excess dough.
- 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.
- 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.
- Add ham and peas. Stir in diced ham and frozen peas; cook for 2 minutes just to warm through. Remove from heat.
- Prepare custard. Whisk together eggs, milk, salt, and crushed red pepper flakes until combined.
- 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.
- Bake the quiche. Bake in preheated oven for 30 minutes until the custard is set and the top is lightly golden.
- 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
