My husband really loved this “quiche”. I made it up as I went according to what I had in the fridge. Certainly you could substitute any ingredients you like or have on hand. Just make sure to use half-and-half or cream, or the quiche won’t be as custardy.
We ate it with a loaf of crusty Ciabatta bread and a yummy salad.
Crustless Potato and Ham Quiche Serves 6 as a main dish
2 Tbsp. butter, plus more for greasing pie plate
1 onion, thinly sliced
1 1/2 cups half and half, or a mixture of heavy cream and milk
1/2 tsp. salt
1/4 tsp. ground white pepper (black is okay, too)
2 tsp. fresh rosemary
1/2 cup ham, chopped
3 whole potatoes, boiled and peeled, cut into 1/8″ slices
1 cup shredded Swiss cheese
Preheat oven to 350 degrees.
Butter a 9″ deep dish pie plate.
Heat a skillet over medium-high heat. Add butter. Once butter starts to foam and bubble, add the sliced onion. Lower heat and sprinkle onion with a little salt. Cook the onions until they are golden–about 10 minutes. Set aside to cool.
Whisk the eggs and half-and-half together. Add the fresh rosemary and 1/2 tsp. salt and pepper.
Place half of the sliced potatoes in a layer over the bottom of the greased pie plate. Top with 1/4 cup of the ham, half of the caramelized onions and 1/2 cup of the shredded cheese. Repeat with remaining potatoes, ham, onions and cheese. Pour the eggs over the top.
Bake for about 25 to 30 minutes, or until the center is still a little loose when jiggled. (Don’t overbake!) Let the quiche set for about 10 minutes before serving.