Quiche with ham and cheese

Ingredients:

• Vegetable oil, for sautéing and stewing
• 0.5 cup diced ham
• 3 potatoes, sliced ​​0.5cm thick (about 1 1/2 cups)
• 1 homemade or store-bought refrigerated 22cm shortcrust pie crust
• 2-3 cups dried beans, to use as extra weight when making the pie crust
• 4 large eggs, lightly beaten
• 3/4 cup drinking cream (10% fat)
• A pinch of table salt
• 1 teaspoon ground black pepper
• 1 tbsp. grated Gouda cheese
• 1 chopped green onion

Preparation:

1. Preheat oven to 180°C.
2. Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the ham and cook until it begins to brown.
3. Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil begins to shimmer and the potatoes are tender, about 15 minutes. Remove the potatoes and drain on a paper towel-lined plate.
4. Meanwhile, place the prepared pie crust in the pan and prick it with a fork several times. Cover the crust with parchment paper and arrange the dried beans on top. Bake the crust until golden brown, about 10 minutes. Let cool, then carefully remove the parchment paper and discard the beans.
5. In a medium bowl, whisk together the eggs, cream, salt, and pepper. Arrange the potatoes on top of the prepared pie crust, followed by the ham and 1/2 cup of cheese. Pour the egg mixture over the filling. Sprinkle with the remaining 1/2 cup of cheese and green onions. Bake the pie in the lower half of the oven until the center is set and the crust is golden brown, 35-40 minutes. Chill the quiche for 10 minutes before slicing and serving.