Potato Crusted Ham Quiche

A great way to use up any leftover ham.

Serves: 8
Cook Time: 45 Minutes

Ingredients

• 1 cup Smithfield Ham, fully cooked and chopped (any ham will work, except Smithfield Country Ham, which is too salty)
• 2 cups of potatoes, raw and shredded
• 1/4 cup onion, minced
• 1/2 cup red bell pepper, finely diced
• 1 tablespoon chives, finely chopped
• 3 eggs, separated
• Salt and pepper to taste
• 3/4 cup sharp cheddar cheese, grated
• 3/4 cup smoked Gouda cheese, grated
• 1 cup evaporated milk
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper

Steps

Preheat the oven to 375 degrees F. Spray quiche pan with non-stick cooking spray. In a medium bowl mix the potatoes, onion, pepper, chives, 1 beaten egg and salt and pepper to taste. Press potato mixture evenly into crust shape up the side and on the bottom of the pan and spray again. Bake for 15 minutes or until lightly browned on edges. In a mixing bowl, combine the two cheeses. Remove the crust from oven and layer the following: ham first, and then cheese mixture on top. In a bowl, beat together evaporated milk, 2 eggs, paprika, salt and pepper. Pour mixture on top of cheese and return to oven. Bake about 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Allow to cool at least five minutes.

Serving Suggestions

Serve alongside sliced fresh fruit or a small fresh garden salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

Emiliesmom
I made this even easier by using store bought shredded potatoes. Worked great. A nice twist on quiche!

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