Loaded Ham Quiche

In culinary school, one of my favorite lessons was when we made classic French quiche. That was one delicious day, let me tell you. There is just a je ne sais quoi about flaky crust with savory, custardy filling. It also makes an elegant, perfect brunch dish. So I decided to work on my own version for brunch this weekend! It was so much fun to make.

The crust for the loaded ham quiche came together quickly and easily in my food processor. I used dried tarragon and seasoned salt to really make it flavorful. It also had lots of cold butter and ice water to make it flaky.
After the dough chilled for a little while, I pressed it into my 9 inch tart pan. Then I blind baked the crust by lining it with foil and filling it with dry beans. It took about 30 minutes for the crust to become gorgeously golden.
While the crust baked and cooled, I worked on the filling for the loaded ham quiche. The ham mixture was so flavorful with lots of onion, potato and peas! I cooked it all together in my skillet to develop some color and flavor in the ingredients.
The other part of the filling was a custardy egg mixture. That held the loaded ham quiche filling together perfectly.
I poured all of the filling into the crust and made sure it was evenly distributed. Then the loaded ham quiche baked to perfection for about 30 minutes. It smelled so incredible! I let it cool for about 15 minutes before I released it from the tart pan. Then it was time for brunch!

Oh my goodness, I was one happy woman. This loaded ham quiche instantly transported me back to my culinary school days with some great memories. The crust was so buttery and flaky, while the filling was so hearty and creamy. Hope you all enjoy this amazing brunch classic!

Loaded Ham Quiche
Loaded Ham Quiche
Loaded Ham Quiche
Loaded Ham Quiche

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5 from 1 vote
Loaded Ham Quiche
Loaded Ham Quiche
Prep Time
45 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins
 
Course: Main Course
Servings: 1 quiche
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Lawry's seasoned salt
  • 1/2 teaspoon dried tarragon
  • 2 sticks cold butter cubed
  • 1/4 cup ice water
FOR THE FILLING
  • 1 dash olive oil
  • 2 whole yukon gold potatoes diced small
  • 1 whole onion thinly sliced
  • 1/4 pound deli ham diced small
  • 1/2 cup frozen peas
  • 5 whole eggs
  • 1/2 cup milk
  • 1 pinch salt
  • 1 pinch crushed red pepper
  • 1/2 cup extra sharp shredded cheddar cheese
Instructions
  1. First, make the crust dough. Combine the flour, baking powder, seasoned salt, and dried tarragon in the bowl of a food processor. Pulse it a couple of times to aerate those dry ingredients. Then add in the butter and pulse it some more until it resembles pebbly sand. Finally, add in the ice water and pulse it until it comes together into a gorgeous dough. Take the dough and form it into ball. Place it on a big sheet of plastic wrap and press it into a small disc. Wrap the disc in the plastic wrap and chill it for 30 minutes in the refrigerator.
  2. Once it has chilled, pre-heat the oven to 350 and spray a 9 inch tart pan that has a removable bottom well with cooking spray. Roll out the disc of dough until it can more than fit into the tart pan. Press it into the pan firmly and trim off the excess. Line the crust with foil and fill it with either dried beans or pie weights and blind bake the crust for 30-35 minutes. It should become golden around the edges. When it is done, take it out and let it cool. Remove the foil and pie weights.
  3. While the crust bakes and cools, prepare the filling. Heat the olive oil in a large skillet over medium high heat. Add the potatoes and onions to let them soften and start to develop color for about 4-5 minutes. Then add the ham and peas just to warm them through for a couple of minutes. Take the pan off of the heat and set it aside. Whisk the eggs, milk, salt and crushed red pepper together in a bowl. Then it is time to assemble the quiche!
  4. Spoon the ham and veggie mixture into the cooled crust and make sure it is evenly distributed. Then sprinkle the cheddar cheese evenly on top of that. Pour the egg mixture in last and make sure everything is even and submerged in the egg. Bake the quiche for 30 minutes for it to cook through and set. Let it cool for 15 minutes, then put the tart on top of a large can or container so that the tart pan edge slips right off to release the quiche. Slice it and serve immediately!

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12 thoughts on “Loaded Ham Quiche”

  1. I LOVE quiche. I’ve never made it before, but its my go-to breakfast at Panera Bread. I’m sure this would blow Panera’s out of the water! Looks delicious! I need to try this one weekend!

  2. This quiche looks so pretty and tasty Leigh!
    A great breakfast/brunch/dinner, you name it and I’m eating it. LOL!
    I think my girlfriends will really like coming over to help me eat it. ?
    Have a great Easter!
    Pinned!

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