Ham & Potato Cheesy Quiche Recipe
The perfect recipe for leftovers, this Ham & Potato Cheesy Quiche includes cooked potato, ham chunks, onion, and cheese. It is so flavor-packed and quick to bake up anytime of the day. We used pre-made pie dough for a nice shortcut making this the perfect way to use ham leftovers.
Do you have a lot of ham leftovers from Easter or another meal you might have made? I know our family has about 8 pounds of ham (bone included) to use up. I made a 14 pound spiral ham for Easter but we probably only ate about 2 pounds of it.
That means we are quite literally swimming in ham and need to find creative ways to use it all up. I hate waste, and since ham is a no-no for dogs, I was tasked with processing it and placing it in storage bags.
Using ham leftovers means cutting any usuable, excess meat off the ham bone. Of course, you could use the ham bone is a soup recipe too. That means, you could pretty much not waste any of your ham meal.
I diced up roughly 3 lbs of meat and packaged it in freezer bags for later use. Always add the date and possible reheat instructions to leftovers to track how old they are and how to prepare them.
When I was to use leftover frozen ham, I simply defrost the bag in the fridge until I am ready to use it. I dice it into small pieces so I can easily add it to soups, sandwiches, salads, and quiche.
Want more recipe inspiration for using up your ham dinner? Check out these fun & easy options today!
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Place quiche in the oven for 5 minutes in a 350 degree Fahrenheit preheated oven to toast, or place in the microwave for 1-2 minutes.
Using refrigerated pie dough
Use a 9-12″ pie plate. You will only need one sheet of pie crust dough. Simply unwrap and firmly place it in the pie dish. Crimp the edges. You do not need to pre-bake the crust if you opt to use refrigerated dough.
However, a pie shield for the first 20 minutes of cooking will prevent the crust from over-browning. Remove it after 20 minutes and cook uncovered for and extra 20 minutes.
When is it done?
To test if your quiche is done, no more “liquids” should be bubbling from the center of the quiche. Egg mixture will be firm and not jiggly.
More quiche recipes
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An easy quiche filled with seasoned broccoli, onion, tomato, and sharp cheddar cheese blend.
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Ham & Potato Cheesy Quiche Recipe
- 1 pie crust 9" deep-dish crust
- 3 large eggs large
- 2 egg yolks large
- 3/4 cup milk
- 1/2 cup ham diced-leftovers, or 1 ham steak
- 1 cup cheese shredded, any variety you prefer
- 1/4 cup cherry tomatoes halved
- 1 small onion diced
- 1 small russet potato diced *if you have leftover potato use 1/2 cup worth.
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 2 tbsps. oil
- Preheat oven to 350 degree F.
- Poke 20 fork pricks into the crust. Pre-bake crust for 10 mins, and then remove from oven.
- In a large skillet, add the 2 tablespoons of oil. Add potatoes, onion, and spices to the pan. Cook for about 10-15 minutes until tender. If you have leftover potatoes, simply add them into the skillet and brown with seasoning.
- Once potatoes and onion are tender, remove them from the pan.
- Add in the tomatoes and pan fry for another 1 mins. Once done, set mixture aside.
- In a mixing bowl, Add eggs, yolks, and milk- beat until combined. Add cheese to pie crust, then ham & potato mixture, and pour over eggs. Bake for 30-35 mins or until done.
- If crust is browning too much, loosely cover quiche with a sheet of foil.
- Allow quiche to set for at least 15 mins. Enjoy warm! Leftovers can be placed in the refrigerator, and placed in a microwave, or toaster oven to heat.
- Nutritional values may vary and are meant to be guide.
- To reheat
- Place quiche in the oven for 5 minutes in a 350 degree preheated oven to toast, or place in the microwave for 1-2 minutes.
- Using refrigerated pie dough
- Use a 9-12″ pie plate. You will only need one sheet of pie crust dough.
- Simply unwrap and firmly place it in the pie dish. Crimp the edges.
- You do not need to prebake the crust if you opt to use refrigerated dough. However, a pie shield for the first 20 minutes of cooking will prevent the crust from over-browning. Remove it after 20 minutes and cook uncovered for and extra 20 minutes. To test if your quiche is done, no more “liquids” should be bubbling from the center of the quiche. Egg mixture will be firm and not jiggly.