Potato and Ham Quiche
Ingredients
3 eggs
100ml cream (15% cooking cream or sour cream)
250ml milk
1 heaping teaspoon mustard
70g flour (2 heaping tablespoons)
500g potatoes (3 medium-large potatoes)
150g cheese (hard cheese like Parmesan or aged sheep's cheese)
80g ham (or any lightly smoked ham, thinly sliced)
5 sprigs parsley
1 tablespoon chives, sliced into rounds
salt, pepper, a little grated nutmeg
Servings: 6-8
How to prepare potato and ham quiche
- Peel the potatoes and slice them into thin rounds. Boil in salted water until done, but don't let them get too soft. Drain and let them cool.
- Beat the eggs well with a whisk. Add the cream while beating, then the milk and mustard. Beat this mixture very well. Add salt to taste, ground black pepper (I used 1/8 teaspoon) and grate in a little nutmeg.
- Add the flour all at once and mix with a whisk until the mixture is smooth.
- Add the grated cheese, ham cut into thin strips, and the boiled potatoes. Add the chopped herbs. Gently mix with a spoon until combined.
- Pour the mixture into a round 20cm diameter pan (or a square 18cm pan), previously greased with a little oil. I used a springform pan so I could remove the whole tart from the pan.
- Bake the tart at 170°C for 30 minutes.
- Let the tart cool, then remove it from the pan. Cut into 6-8 slices to serve. It's also good cold. Can be reheated.
The mixture
In the tart pan
Baked tart
