Ham & Potato Quiche

This ham and potato quiche is built to fill you up. Cubed ham and boiled potato strips layered with Swiss cheese turn a standard quiche into something closer to a full dinner in a crust. The potato adds substance and soaks up the egg custard as it bakes, creating pockets of creamy richness throughout.

The homemade shortening crust is worth the extra effort. Cutting the shortening into the flour until it resembles fine crumbs is what creates those flaky layers. Add the cold water a tablespoon at a time and stop as soon as the dough holds together. Overworking it makes the crust tough.

Let the finished quiche rest for a full 10 minutes before slicing. The custard continues to set as it cools, and cutting too early gives you a runny, messy slice instead of a clean wedge.

Kitchen Tips

• Boil the potato just until fork-tender, not soft. It cooks further in the oven and you don’t want it falling apart.
• Grate the Swiss cheese yourself from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• The center should have a slight jiggle when you pull it from the oven. It firms up during the rest.
• White pepper is used here instead of black for a cleaner look in the custard and a milder, more floral heat.

Variations

• Swap Swiss for Gruyère for a nuttier, more pronounced cheese flavor.
• Replace ham with crumbled cooked bacon or diced smoked turkey.
• Add a handful of frozen peas or sautéed mushrooms for extra color and texture.