Puff Pastry Quiche with Potatoes, Provolone, and Ham
This Italian Quiche with Potatoes, Provolone, and Ham is a deliciously simple dish that brings comfort and flavor to your table. With a crispy puff pastry crust and a creamy, cheesy filling, it’s perfect for any meal of the day.
Servings: 4 people
Calories: 278kcal
Ingredients
- 1 roll Puff Pastry
- 1 lb Potatoes peeled and chopped in ½ inch cubes
- 3.5 oz Ham diced
- 3 Eggs medium
- 1 cup Heavy Cream
- ¼ cup Parmesan cheese grated
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan or baking dish.
- Roll out the puff pastry and gently press it into the prepared baking dish, trimming any excess and pricking the bottom with a fork.
- Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan, garlic powder, onion powder, black pepper, and salt.
- Spread the boiled potatoes evenly over the pastry, followed by the ham and Provolone cheese cubes.
- Pour the egg mixture over the filling, ensuring everything is evenly distributed.
- Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Let it cool for 5-10 minutes before slicing and serving.
Notes
Store leftover quiche in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes to maintain the crispness of the crust. Alternatively, use a microwave for a quick warm-up, though the pastry may soften.
Nutrition
Calories: 278kcal | Carbohydrates: 3g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 194mg | Sodium: 309mg | Potassium: 117mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1102IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 1mg
