I must admit I have forgotten about it until last weekend when I was looking for something different to make for brunch, instead of my usual frittata.
I created this hearty layered version using leftover potatoes from the night before.
It took no time to assemble.
I know I should have made my own crust but I had a ton of yard work to get too so I cheated and used a store bought I had in the freezer.
This could be served for supper as well with a salad.
My husband loved it and asked for it to be served more often.
So there you go...contrary to that popular 80's book, real men do eat quiche!
Layered Ham and Potato Quiche
- pie crust
- cold sliced potatoes
- sliced cooked ham
- shredded sharp cheddar cheese
- sliced green onions
- 5 beaten eggs for each quiche with cream and parsley mixed in.
Preheat oven to 425F
Layer ingredients in pie crust in order given.
Bake for 15 minutes at 425F
Reduce oven to 350F and cook until golden and eggs are set (about 20 to 30 minutes)