Ham & Scalloped Potato Quiche
1/4 lb.-1/2 lb., Ham, cubed (my dish was slightly bigger so I used the entire 1/2 lb. and cut into larger cubes)
2-3 Potatoes (depending on how big your dish is), Sliced
1 Cup, Italian Cheese Blend, Shredded
3/4 Cup, Cream
Preheat oven to 375 Degrees.
Spray a pie dish with cooking spray and set aside.
On the stove over medium-high heat, add 1 teaspoon of olive oil and 1 teaspoon of butter. Add your slices of potato and saute. Season with S&P. Flip potatoes over to cook evenly. I flipped my potatoes several times. You want to see the potatoes getting a nice golden color but don’t worry about getting entire potato brown all over. You don’t want to over cook them, they will continue to cook in the oven.
Add the potatoes to your pie dish creating a crust layer for your quiche. I also added a potato around the edge, to come up the side of the dish.
In the same pan you cooked the potatoes in, add your cubed ham. Saute for about 2 minutes just to start browning up the meat. Then transfer the ham on top of the potato in your pie dish.
Then sprinkle your shredded cheese on top of the ham.
In a small mixing bowl, whisk together the eggs, cream and S&P. Pour the egg mixture over the ham, potato & cheese.
Bake in the oven for approximately 40-45 minutes or until set. You want a knife to come out clean in the center of your quiche. Remove from oven, cover with some aluminum foil until ready to serve.
I slice the quiche, add to my buffet table and let guests serve themselves.