Ham, Potato and Cheese Quiche

food network

I think this is our new go-to recipe for Quiche:

Adapted from this Food Network recipe by Sandra Lee. I like that this recipe doesn't call for heavy cream or even half and half. And I love her technique of cooking the potatoes in the microwave. Next time we roast potatoes, I'm going to try to save some leftovers to use in this recipe. The original recipe had seasonings in the potatoes and in the egg mix. Fresh eggs negate the need for those and the quiche comes out with a clean taste that really highlights each individual ingredient.

Ingredients.
2 red potatoes, cubed
1 cup cubed ham
1 (8 or 9-inch) premade pie shell in foil pan (love Publix brand)
1 cup Monterey jack cheese, shredded
3 eggs
3/4 cup milk (I used 2%)

Directions

Preheat oven to 400 degrees F.
Place potatoes in a microwaveable dish. Sprinkle with a pinch of salt and pepper. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.

Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside.

In a medium bowl, whisk together eggs, milk, and pour into the pie shell.

Place quiche into preheated oven for 35 to 40 minutes or until eggs have set. If the top of the quiche or the crust are getting too dark, turn down the heat to 350.