Potato Crust Quiche with Ham and Cheese – Easy, Hearty & Make-Ahead Friendly
Start your morning with this flavorful potato crust quiche, a hearty and easy ham and cheese quiche recipe perfect for breakfast or brunch. Made with crispy shredded potatoes, savory ham, melty cheddar cheese, and colorful bell peppers, all baked in a creamy, protein-packed egg filling.
This make-ahead breakfast pie is ideal for using up leftover ham and serves beautifully for weekend brunches, meal prep, or holiday mornings. The crispy potato crust adds a unique texture and rustic charm that sets this dish apart from traditional quiche recipes.
Follow our simple steps to bake this wholesome, crowd-pleasing quiche that’s great hot or cold—and perfect for any occasion.
⦁ 3 eggs
⦁ 2 cups raw potatoes, shredded
⦁ 1 ½ cups shredded Cheddar cheese
⦁ 1 cup cooked ham, cubed (leftovers work great)
⦁ 1 cup evaporated milk
⦁ ½ cup diced bell pepper (use a combination of green and red for color)
⦁ ½ teaspoon paprika
⦁ ½ teaspoon salt
⦁ ¼ teaspoon pepper
⦁ ¼ cup diced onion
⦁ Additional salt and pepper to taste
⦁ Prepare the Crust: Grease a 9-inch pie plate. In a medium bowl, combine shredded potatoes, diced onion, diced bell pepper, 1 beaten egg, salt, and pepper. Press the mixture into the pie plate, forming a crust. Brush with oil or melted butter and bake at 350°F for 15 minutes.
⦁ Make the Filling: While the crust bakes, beat together the evaporated milk, remaining 2 eggs, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
⦁ Assemble the Pie: Remove the crust from the oven. Layer the cubed ham and shredded Cheddar cheese on top. Pour the egg and milk mixture over the cheese.
⦁ Bake: Return the pie to the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
⦁ Serve: Let stand for 5 minutes before slicing and serving.
🛒 Choosing Ingredients
✔ Potatoes – Use starchy varieties like Russets for a crispy, sturdy crust
✔ Eggs – Bind the filling and provide a creamy texture
✔ Cheese – Cheddar, Colby, or Swiss for a rich, traditional flavor
✔ Onion – Adds natural sweetness and depth to the filling
✔ Cream or Milk – For a smooth, custard-like texture in the filling
✔ Salt & Pepper – Basic but essential seasoning
✔ Butter – For brushing the crust or sautéing onions
✔ Optional Add-Ins – Diced ham, spinach, mushrooms, or herbs for variety
👩🍳 Preparation
✔ Grate Potatoes – Squeeze out moisture with a cheesecloth or paper towel
✔ Prebake the Crust – Press grated potatoes into a pie dish, brush with butter, and bake until golden before adding filling
✔ Sauté Aromatics – Lightly cook onions or other add-ins before mixing into the filling
✔ Whisk Eggs & Dairy – Create a smooth base and mix with cheese and other ingredients
✔ Bake Until Set – 175°C (350°F) for about 25-30 minutes, until golden and firm
🔥 Cooking Techniques
✔ Use a Glass or Ceramic Dish – Ensures even baking and crisp crust edges
✔ Press Firmly – Make sure the grated potato crust is compact for best results
✔ Let It Cool – Rest 10 minutes before slicing so the filling sets properly
✔ Avoid Overfilling – Keep a balance between eggs, dairy, and mix-ins for the right texture
🍳 Balancing Flavors
✔ Keep It Simple – Amish cooking favors a few well-matched ingredients over complex layers
✔ Fresh Herbs – A sprinkle of parsley or thyme adds a light, fragrant finish
✔ Cheese Variety – Mix two cheeses for a deeper flavor profile
✔ Season in Layers – Add salt and pepper to both the crust and the filling
📦 Storage
✔ Refrigerate – Keeps well for 3–4 days in an airtight container
✔ Reheat in Oven – Warm at 160°C (325°F) for best texture—avoid microwaving
✔ Freeze – Cool completely and wrap tightly; thaw overnight in the fridge
✔ Great for Meal Prep – Reheats beautifully for breakfast, lunch, or light dinner
🍽 Serving
✔ Traditional Style – Serve warm with homemade applesauce or a side salad
✔ Family Meal – Great for brunches, potlucks, or simple weekday dinners
✔ Rustic Charm – Present straight from the pie dish for that cozy, farmhouse look
✔ Pair With – Pickled beets, fresh fruit, or a warm roll for a well-rounded meal