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This classic Ham and Spring Onion Quiche is getting a makeover with a crispy potato fry crust!
The quiche is a home-cooking classic. Light, versatile, easy to make, and almost equally as easy to dress up in limitless varieties, this recipe is perfect for a simple yet satisfying weeknight dinner, a ‘make ahead’ breakfast, or even as a light centerpiece for a weekend evening spread.
These days, however, it’s easy to dismiss the quiche as drably ‘old fashioned,’ or as something plucked from the dinner tables or late luncheon gatherings of yore. The quiche doesn’t invoke thoughts or images of ‘innovation’ or ‘palate challenges.’ On the contrary, in a culinary world dominated by faux-sophistication and ‘boundary pushing,’ the quiche risks simply being overshadowed, or even looking quaint.
However, “A classic is something that retains its value in defiance of the passage of time, and in spite of the coming and going of trends,” one of my professors once attempted to define down the bizarrely universal and yet strangely difficult to define the idea of something being a ‘classic.’
In other words, certain things “Just Work,” and I would contend that the quiche fits that category. For everyday meals, with familiar flavors, or something that can turn into an easy family favorite, the basic quiche is, at least to my mind, up there with “Sunday Roast.”
Today, we’re putting a couple of twists on the standard quiche recipe and cooking process, but without increasing the difficulty. Just the opposite in fact. So now, without further delay, let’s get today’s recipe – Ham and Spring Onion Quiche.
To start things off, we begin with a 28oz bag of Grown in Idaho Super Crispy Potato Puffs, which is now available at all major retailers including Stop & Shop, where you can find them right in the frozen food aisle. Now, process the puffs with olive oil in a food processor until you have a workable mixture. Then press the processed potato puffs into a pair of pie plates as pictured below.
We’re using Grown in Idaho Super Crispy Potato Puffs since these are super crispy on the outside, but tender, full and fluffy on the inside, which will give today’s crust the perfect combination of textures, along with a Real Idaho potato taste, that’s 100% grown in Idaho.
From there, bake the crusts for about twelve to fifteen minutes, or until they are lightly golden.
Next, in a large bowl, mix together chopped scallions, shredded mozzarella, and diced ham, with a dash of ground black pepper, and toss this mixture lightly.
In a separate bowl, gently whisk together eggs and milk, and then gradually and carefully mix that together with the ham, scallions, and cheese mixture from before. Now, divide the resulting mixture between the two pie plates, and top each with a light dusting of ground black pepper.
Bake the quiches for forty-five to fifty minutes, and then let them rest for about ten minutes before serving. I served mine with a side of Grown In Idaho Super Crispy Crinkle Cut Fries and Crispy Potato Puffs.
Ham and Spring Onion Quiche
- Total Time: 1 hour
- Yield: 2 quiches 1x
Ingredients
- 6 eggs
- 2 bunches of scallions - chopped (2 cups)
- 2 cups of diced ham
- 1 (28 oz. bag) of Grown In Idaho Crispy Potato Puffs, preferably slightly thawed
- 4 tbs. olive oil
- 2 cups of shredded mozzarella
- 2 tbs. flour
- 2 1/3 cups of whole milk
- Fresh ground black pepper
Instructions
- Preheat Oven 350 degrees F:
- Place the Grown in Idaho Super Crispy Potato Puffs and the olive oil in a food processor and process to workable mixture.
- Press the processed potato puffs into the pie plates.
- Bake the potato puffs 12 – 15 minutes or until lightly golden.
- Let the crust cool down.
- In a large bowl mix the scallions, cheese, flour and diced ham, dash of fresh ground black pepper; toss lightly.
- In another large bowl, gently whisk the eggs with the milk.
- Gently mix the ham mixture with the milk and egg mixture.
- Divide the mixture between two 9-inch pie plates and top each pie dish with fresh ground black pepper.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
- Serve with Idaho potato fries cooked as directed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8-10
What are some of your everyday favorites? We would love to hear from you.
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Enjoy with Love!
19
Explore The 6 says
This sounds amazing, you just made me incredibly hungry :). The food images are beautiful in this post
Stacie says
I can't think of anything that looks tastier than this! I LOVE the fries on the side, too. That's such an easy way to get that breakfast hashbrown taste with very little effort.
Brittany Putman says
This looks so good! I love that it's easy to make as well.
DAVID J MYERS says
Catherine, My wife would love this quiche. I'm not a huge quiche fan and don't care for onions of any type. It really aggravates my better half! Our basic favorites include skinless chicken thighs baked in cream of chicken soup supplemented with half and half, and lots of spices including crushed red peppers for a bit of heat. (I add Tabasco when I eat it anyway) She also makes a top notch meat loaf topped with a crust of Parmesan cheese. It's too spicy for guests and she has to tame it down for them... A bunch of mixed little potatoes roasted along with the meatloaf (or a roast) are another favorite. Then there is our baked potato meal. Large baked potatos covered with grape seed oil and then coated with Costco's steak seasoning. After done, smash it down and slather it with Amish butter and/or for my wife, sour cream. I also add bacon and shredded sharp cheddar cheese. That's the whole meal...delectable skin and all! Take Care, Big Daddy Dave
Cristina Petrini says
I thought I hated quiche, then I tasted one and ... yummy! Beautiful recipe!
Kathy says
What a clever idea to use the potatoes for the crust! I'll bet the taste is amazing. The quiche certainly does look delicious!
Heidy L. McCallum says
This quiche recipe looks amazing! I haven't had a good quiche in a long time and this one looks like it's calling my name. Saving to make for Sunday Brunch.
angiesrecipes says
This sounds and looks amazingly delicious and comforting...perfect for any time of the day!
Rhonda Albom says
What a great recipe. This is anything but drab with the crunchy potato crust. I've got to try one of these.
kumamonjeng says
I have never tried Quiche in my life but glad to learn about the recipe here. I love how there are so many fresh ingredients added to it.
Danielle says
Delicious quiche to have in the morning. It can easily set the right tone for the day. And that crust though, mmm!
Leslie says
I'm always looking for a good quiche recipe. This one looks amazing! Thanks for sharing!
Cheese Curd In Paradise says
What a wonderful idea to use potato as the crust! I can't wait to buy some of these so I can give it a try for my family!
Yeah Lifestyle says
I make quiche using short crust pastry and this takes so much time, I am loving your quick and easy recipe using the Idaho Super Crispy Potato Puffs as the pastry base and would love to try making this myself as I know my kids would love it.
Alex Vitte says
It looks so delicious! and looks like its easy to make. Thanks for the recipe.
Mama Maggie's Kitchen says
Wow! This dish looks soooo yummy! I'm sure my husband will love this.
Swathi says
I like this quiche recipe with potato puff base delicious perfect meal. It has been while I made quiche. I need to try this.
Jasmine Hewitt says
havent had a good quiche in a while. i think the fam would like this
Karisa Aurand says
I think my family would LOVE this! Thanks for the idea!
Sondra Barker says
My mouth is watering! This looks so filling and delicious! -Sondra Barker @cuisineandtravel.com
aexandra cook says
looks like we will have something to do this weekend! love trying new recipes! tha k you for this
Kara says
I love quiche and this looks scrummy
Kalyan Panja says
This quiche look nice and easy to prepare for some quick options for an evening outdoor party.
bisma khan says
eventually, i got some time to view some of your recipes i have tried some of your main course and dessert recipes and it turn out to be so great we rarely go out for dinner thanks to you and i really need a handy book of your recipes please let me know if its available thanks 🙂
DarkRose70 says
Really versatile recipe. I was specifically searching for a recipe with spring onions as I have an abundant amount growing in my garden & didn’t know what to do with them all. I just omitted the crust and just baked it crustless with mushrooms replacing half the ham as I didn’t have 2 cups on hand. So good! Thank you from down under. 🙃