Potato Crusted Ham and Swiss Quiche

Potato Crusted Ham and Swiss Quiche

What I love about Potato-crusted Ham and Swiss Quiche

You can probably tell by now that I love brunch! I also love a good quiche. When I think of a good, hearty breakfast I think of eggs and potatoes with some kind of meat in there too. So, I thought I would try combining these to make a Potato-crusted Ham and Swiss Quiche. It took a few tries but I finally found a way for it to work. A quiche is always a great thing for to make whether it’s for entertaining or just your regular weekly meal prep.

The main add-ins for this quiche are onions, garlic, diced ham and Emmental cheese. One thing I love about quiches is that they are so customizable. You can really make this with whatever ingredients you have on hand. You just need the base of eggs, milk and cheese and the rest is up to you! I will often use it as a means to clean out my fridge and throw all of the vegetables that are turning into it.

Note: 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. If you don’t want to attempt the potato crust, but still need to be gluten-free, you can always make a crustless quiche.

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What you will need to make Potato Crusted Ham and Swiss Quiche

Here’s a list of ingredients that you will need:

• Potatoes - Russet potatoes work best for this recipe and crips up really nice in the oven!

• Onion - You can use white or yellow onion or even shallots.

• Garlic - I like to add garlic whenever I can and a quiche is no exception!

• Eggs - You will need 9 medium-sized organic, free range eggs for this quiche.

• Cream - I love to use heavy cream but you can also use half and half or whole milk.

• Mustard - A little dijon mustard adds delicious flavour in combination with the ham and cheese!

• Ham - You will need a pork cottage roll for this or pre-cut ham chunks. Not deli meat.

• Cheese - You will need Emmental cheese for this quiche. You can find it in the specialty cheese section at the grocery store.

• Chives - are totally optional but I love the bit of colour that they add as a garnish :)

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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