A delightful quiche featuring a crispy potato crust and a savory ham and cheese filling.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Press the shredded potatoes into the bottom and up the sides of a greased 9-inch pie dish.
Use a paper towel to remove excess moisture from the potatoes for a crispier crust.
Drizzle the melted butter evenly over the potato crust.
This helps the crust brown nicely and adds flavor.
Bake the crust in the preheated oven for 20 minutes or until golden brown.
Keep an eye on the edges to prevent burning.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisking thoroughly ensures a smooth and even filling.
Spread the diced ham and shredded cheese evenly over the baked crust.
Distribute the ingredients evenly for consistent flavor in every bite.
Pour the egg mixture over the ham and cheese.
Pour slowly to avoid spilling over the edges.
Bake the quiche at 350°F (175°C) for 25 minutes or until the center is set.
A knife inserted into the center should come out clean when it's done.
Let the quiche cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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