Potato Crusted Ham Quiche

1 cup Smithfield Ham, fully cooked and chopped (any ham will work, except Smithfield Country Ham, which is too salty)
2 cups of potatoes, raw and shredded
1/4 cup onion, minced
1/2 cup red bell pepper, finely diced
1 tablespoon chives, finely chopped
3 eggs, separated
Salt and pepper to taste
3/4 cup sharp cheddar cheese, grated
3/4 cup smoked Gouda cheese, grated
1 cup evaporated milk
1/2 teaspoon paprika
1/2 teaspoon salt (optional)
1/4 teaspoon pepper

Preheat the oven to 375°F. Spray quiche pan with non-stick cooking spray.

In a medium bowl mix the potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste.

Press potato mixture evenly into crust shape up the side and on the bottom of the pan and spray again.

Bake for 15 minutes or until lightly browned on edges.

In a mixing bowl, combine the two cheeses. Remove the crust from oven and layer the following: ham first, and then cheese mixture on top.

In a bowl, beat together evaporated milk, 2 eggs, paprika, salt and pepper. Pour mixture on top of cheese and return to oven.

Bake about 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool at least five minutes.

Servings: 8


Fox Run Preferred Non-Stick 9-Inch Loose Bottom, Round, Quiche Pan

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