Breakfasts | Eggs | Pork | Savory Breakfasts
Green Chile and Ham Quiche with a Potato Crust
Green Chile and Ham Quiche with a Potato Crust:
- 1 1/2 – 2 russet potatoes, sliced very thin
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 1 cup of ham, diced
- 1 can of whole green chiles, diced
- 2 small tomatoes, diced
- 1 green onion, sliced
- 1/4 cup of cotija cheese
- 8 eggs, beaten
- 1/4 cup of milk
- Sea salt and freshly cracked pepper, to taste
How to Make a Green Chile and Ham Quiche with a Potato Crust
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray.
Layer thin slices of potato all over the edges and bottom of the pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 10 minutes. Remove from oven and set aside.
Heat the olive oil in a large skillet over medium heat add the onions and season with salt. Sauté the onions for 10 minutes or until golden brown and tender.
Sprinkle caramelized onion, green chile, diced tomato, and cotija cheese on top of the potatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and ham.
Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.