Name: Ham-and-Potato Bake
Prep time: 25 min
Total time: 120 min
Ingredients: Butter, for pan; 6 large eggs; 1.5 cups heavy cream; 2 teaspoons coarse salt; 0.5 teaspoon ground pepper; 2 baking potatoes (about 1 ¼ pounds), peeled; 10 ounces sugar-baked ham, thinly sliced (less than ¼ inch thick); 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels; 0.5 cup grated cheddar cheese (2 ounces)

Ham-and-Potato Bake

4.0

(90)

3 Reviews

This crustless quiche with sliced potatoes, broccoli, cheese, and ham is perfect for brunch, lunch, or dinner.

Martha Stewart

Updated on January 3, 2025

Prep Time:

25 mins

Total Time:

2 hrs

Servings:

6 to 8

Whether you enjoy it for breakfast, brunch, lunch, or dinner, this ham-and-potato bake is a winner. It’s a crustless quiche that has broccoli as well as cheese, potatoes, eggs, and ham. It’s also a flexible dish that can be served hot, cold, or at room temperature, so it’s sure to suit your meal plans. We first made it using leftover holiday ham and served it for a special morning meal, but you can make it any weekend using deli ham instead. You can also swap the frozen broccoli for another frozen vegetable but don’t skip or swap the sliced potatoes as they make the dish.

Variations

Ham: If you don't have any leftover ham, use thinly sliced cooked ham from the deli.

Broccoli: Thawed and well-drained frozen spinach (squeezed dry) or frozen peas can be used instead of the broccoli.

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Ingredients

Butter, for pan
6 large eggs
1 ½ cups heavy cream
2 teaspoons coarse salt
½ teaspoon ground pepper
2 baking potatoes (about 1 ¼ pounds), peeled
10 ounces sugar-baked ham, thinly sliced (less than ¼ inch thick)
1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
½ cup grated cheddar cheese (2 ounces)

Directions

Preheat oven and prep pan:

Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.
Combine cream and eggs; slice potatoes and add:

In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
Assemble dish:

Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
Cover with foil and bake; uncover and bake:

Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
Cool in pan and serve:

Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.