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Ham and Cheese Quiche

2 Sep

To tell the truth, I’ve only ever eaten quiche once in my life. I remember it’s silken fluffy texture well, but I haven’t thought about it in years. I saw this recipe from Minimalist Baker and I thought, “well, I have an hour before work, might as well.”

Ham and Cheese Quiche

I changed my filling a bit and decided to make the entire thing in a cast iron skillet, because I often think I should cook in cast iron more. Thinking back on it, I should have doubled the filling because of the increase in size. I bet this would work really well in a pie pan as well; it would come out quite a bit thicker. I’d also like to petition that all quiches be made with a hash brown crust, because that stuff is delicious. Pastry crust would work to, but the only downfall is it’s not potatoes.

Ham and Cheese Quiche

This makes a perfect meal for demolishing before work or when you baby wakes you up at 4 a.m. or breakfast, lunch, and dinner for an entire day.

Ingredients:
• 3 potatoes, shredded
• 4 tbsp neutral oil
• salt and pepper, to taste
• 1/2 medium yellow onion, diced
• 8 ounces vegan ham or ham seitan
• 1 cup shredded vegan cheese

Filling:
• 19 ounce soft water packed tofu, drained and pressed, water reserved
• 3 tbsp aquafaba (tofu water)
• 1/4 cup chickpea flour
• 1 tbsp cornstarch
• 2 tbsp vegan butter, room temperature
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp kala namak

Directions:
1. Preheat oven to 450°F. Shred potatoes and wrap them in a towel to squeeze out the excess moisture. Oil a cast iron skillet with 2 tablespoons of oil and press the potatoes onto the pan to make the crust. Drizzle with the rest of the oil and sprinkle with salt and pepper. Bake for 25 minutes or until lightly browned.

Ham and Cheese Quiche

2. Meanwhile, sauté the onion and ham in oil for about 10 minutes over medium heat, until onions are translucent and ham is browned.

3. Combine all the filling ingredients in a food processor and blend until smooth.

4. When potato crust is ready, remove from oven and top with ham, onion, and shredded vegan cheese.

Ham and Cheese Quiche

Pour filling on top add extra cheese, if desired.

Ham and Cheese Quiche

5. Bake for 30 minutes until the top looks solid and lightly colored. Allow to cool for about 10 minutes before slicing (filling may fall a bit during cooling.)

Ham and Cheese Quiche

Ham and Cheese Quiche

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9 Responses to “Ham and Cheese Quiche”

  1. Acooba September 2, 2015 at 10:13 pm #

    Looks amazing!! I’m definitely going to try this!! 🙂 Thanks for sharing Lacey.

  2. Yvette September 27, 2015 at 1:04 pm #

    Excellent post, I’m looking forward to hear more from you!!

  3. Andrea Westerlund December 8, 2015 at 8:40 am #

    Would this recipe work equally well in a muffin tin or would you make adjustments? I have a work brunch potluck coming up and I’d love to expose everyone to some delicious vegan food!

    • avocadosandales December 8, 2015 at 10:20 am #

      Yes! You may have to adjust the baking time down, but just keep and eye on it and it should work well.

  4. Johanne Rosenthal March 22, 2016 at 2:36 pm #

    I am making this right now. Am I right in assuming that you meant to write that aquafaba is the drained liquid from beans not tofu as you wrote. The quiche looks amazing and i am substituting chick pea water. i hope it turns out. Thank you

    • avocadosandales March 22, 2016 at 3:06 pm #

      You can definitely use chickpea water as well, but the water from tofu also works as aquafaba (it even whips into meringue.)

      • Johanne Rosenthal March 23, 2016 at 6:28 am #

        Amazing! Thank you.

Trackbacks/Pingbacks

  1. Caramelized Onion and Broccoli Quiche | vegga - September 15, 2015

    […] a traditional pastry crust. Next time, though, I might have to try this hash brown crust (!) from Avocados and Ales. I topped my quiche with grated Follow Your Heart provolone, just because I had a little bit […]

  2. Quiche with VeganEgg by Follow Your Heart | Avocados and Ales - November 28, 2015

    […] on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and […]

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