Potato Crusted Ham and Swiss Quiche

Potato Crusted Ham and Swiss Quiche

You can probably tell by now that we love brunch! We also love a good quiche. I recently posted a recipe for a delicious mushroom and onion quiche. I also posted a recipe for shredded potato and egg nests; another favourite! I thought I would try combining the two and make a potato-crusted quiche. It took a few tries but I’m excited about how it finally turned out! A quiche is always an easy thing to make for entertaining whether you have company over or you’re taking it to a brunch with friends. We like to make it as part of our meal prep for the week.

I chose to use classic ingredients for this quiche including onions, garlic, diced ham and emmentaler cheese. Sometimes, the more simple it is, the better it is! You can really make this with whatever ingredients you prefer as quiches are so customizable once you have the base of eggs, milk or cream and cheese. I will often use it as a means to clean out my fridge and throw all of the vegetables that are turning into it. The crust takes a bit of time and patience, but the final product is worth it! If you are gluten-free, then it is a wonderful alternative to a wheat crust.

Potato Crusted Ham and Swiss Quiche

breakfast, quiche, ham, swiss, emmentaler, brunch, protein, healthy, gluten-free, grain-free, eggs

breakfast, brunch

American

Yield: 8

Author: Courtney Sketchley

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Potato Crusted Ham and Swiss Quiche

This is a classic ham and Swiss quiche with a 100% gluten-free crust made from only shredded potatoes!

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

For the crust:

• 4 1/2 cups shredded russet potato
• 2 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp cracked pepper

For the quiche:

• 1 cup diced white onion
• 2 garlic cloves, minced
• 9 free-range eggs
• 1/2 cup + 1 tbsp heavy cream
• 1 tbsp dijon mustard
• 1 cup diced ham (from a pork cottage roll)
• 3/4 cup shredded Emmentaler cheese
• 1 tsp sea salt
• 1/2 tsp black pepper
• chives, for garnish

Instructions

Make the crust:

1. Preheat the oven to 425F.
2. Add all of the shredded potatoes to a large bowl and add 1 tsp of salt. Mix the potatoes with a fork to disperse the salt and then let sit for 5 minutes to help draw out the moisture.
3. Using a dish cloth or towel, squeeze as much water from the potatoes as you can and then add them back to the bowl. Add 2 tbsp of avocado oil and season with salt and pepper.
4. Pour the potato mixture into a lightly greased, 9" nonstick springform pan and press onto the bottom of the pan and up the sides until it is evenly dispersed and there are no holes in the crust.
5. Pat dry any excess moisture on the crust with a paper towel.
6. Bake the crust for 20 minutes or until just starting to turn golden brown.

Make the quiche:

1. In a cast iron pan, add a knob of butter and sauté the onions and garlic until golden.
2. In a medium-sized mixing bowl, add the eggs, heavy cream, dijon mustard, salt and pepper and whisk until smooth. Add the ham, Emmentaler, onions and garlic and whisk again to combine.
3. Reduce the oven temperature to 375F.
4. Pour the egg mixture into the baked potato crust and return the pan to the oven for 25 minutes or until the centre of the quiche is no longer jiggly.
5. Let the quiche cool, garnish with fresh chives and enjoy!

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