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A Hungry Man's Quiche

Our Hungry Man’s Quiche recipe is a keeper!

Photo Credit
Sarah Perreault
Written By: Sarah Perreault Managing Editor
Yield
1 ten-inch deep-dish quiche
Category
Pies and Pastries
Course
Main Dish
Credit
Cozy Bed & Breakfast, Newport, Rhode Island
Sources
Yankee's B&B and Inn Directory

One of our most requested quiche recipes is A Hungry Man’s Quiche. Readers say, “Fast, simple, and outstanding!” Perfect for brunch or a light dinner.

You can make any number of swaps such as using sweet potatoes for white, trade diced chicken for ham, and use any kind of cheese that strikes your fancy. Or, you can make the recipe as is and enjoy a guaranteed delicious and crowd-pleasing egg dish that will surely be the hit of any meal.

This is our go-to fare when invited to a brunch. Except for the crust-making part, quiche is a very easy and versatile dish to create. (And you can always use a shortcut of buying a premade, uncooked crust. Shhhh, don’t tell anyone!)

It’s a keeper!

Ingredients
1 10-inch deep-dish pastry crust
3 potatoes, cooked and mashed
1/4 cup cubed ham
2 cups shredded cheddar cheese
5 eggs
1 cup milk

Instructions

Preheat oven to 325°F.

Place pastry crust in a 10-inch dish, crimp edges, and prick bottom in several places. Bake crust for 15 minutes, then remove from oven. Increase oven temperature to 375°F. degrees.

Layer potatoes, ham, and cheese into crust. In a bowl, beat together eggs and milk; pour into crust. Bake for 30 minutes. Lower heat to 350°F and bake for an additional 10 minutes.

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
Read More from Sarah Perreault

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Comments

<span>Jon</span> Thu, 10/20/2022 - 08:27
I'm wondering what type of ham I should use. I tried using a packaged ham "steak" in the recipe I use every week, but with thick-cut bacon, but with that ham, the quiche came out very runny. A friend theorized that it was because ham is usually processed with a lot of water.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/27/2022 - 10:18

Hi, Jon. When making this recipe we do typically use a ham steak, often leftover from a cooked ham. Perhaps if you are using a packaged ham steak, you should pat it dry before using.

 <span>Butterfliesdawn60Km</span> Mon, 10/07/2013 - 15:51
My husband thinks this sounds yummy. So, I plan on trying this one for, tomorrow nights dinner. With some steamed snow peas, to go with it.
<span>Sarah Perreault</span> Thu, 12/20/2012 - 11:27
Not too eggy, which I really like. Everyone enjoyed this quiche.
<span>Janice Shreve</span> Mon, 05/10/2010 - 23:41
Can you please give me a measurement in cups for 3 med. potatoes, mashed?
<span>Joe Below</span> Tue, 06/10/2014 - 10:12
How Much Sliced, Chopped, Cooked Mashed, Shredded, Or French Fries Is In A Potato 1 pound of potatoes is 3 to 4 medium white potatoes, 7 to 9 small red potatoes, or 12 to 15 new or mini potatoes. We used 1 medium white potato for our test sample. A Potato Equals There is ½ Cup (118 mls) of Potato Cooked Mashed in a Potato
<a title="View user profile." href="/author/catherine-boeckmann">Catherine Boeckmann</a> Tue, 11/30/2010 - 11:59

Janice, it depends on the size of the potato. I believe 6.5 ounces (weight) equals 1 cup.

 <span>Betty Worthington</span> Thu, 08/27/2009 - 12:02
We love this recipe. With such a basic recipe we can afford to be creative. A variety of meats and vegetables work well with this. So Good !!