I LOVE quiche!
I didn’t know this until several years ago really. Now I regret all the wasted years that quiche wasn’t a part of my life.
Most of my kids aren’t huge fans of mushrooms (unlike their mom), but I’ve found that this recipe may be an exception. It must be the wonderful combination of ham, onions, and glorious cheese that gives this dish such awesome flavor.
This is my favorite cheese to use for this recipe although any good swiss or semi-soft cheese such as fontina and gruyere can work here. (I’ll try to get clearer pics soon)
Grate the cheese and prepare the egg mixture.
Saute the ham, shallots, green onions, and mushrooms on low heat to develop their flavors. Place onto the bottom of a prepared crust (see my pie crust post for recipe).
Top with the yummy cheese.
Pour the egg mixture over the top of the cheese and sprinkle on some extra seasonings. Pop in the oven for a bit. Be patient. It is so worth the wait..
It tastes even better the next day!
Mushroom and Ham Quiche
Ingredients
- 1/2 C ham, diced
- 1/2 C white mushrooms, diced
- 1/4 C shallots, diced (or onion)
- 1/4 C green onions, diced (use white and green parts)
- 2 Tbsp butter
- 5 eggs
- 1 1/2 C heavy cream
- 3/4 tsp salt
- pinch of nutmeg
- pinch of cayenne pepper
- 1 C of ButterKase (imported swiss), grated (yes, I often slip in a bit more...)
- 1 pie crust, baked (store bought or make your own - see my pie crust recipe)
Instructions
Preheat the oven to 350 degrees.
Place the butter in a skillet and add the ham, mushrooms, and shallots. Sauté on low heat for 10-15 minutes until shallots are softened and flavors have come together. Set aside.Beat the eggs together in a large mixing bowl with a whisk. Add the cream, nutmeg, and cayenne. Set aside.
To assemble, layer the mushroom mixture on the bottom of the prepared pie crust. Top with the grated cheese. Pour the egg mixture over the top of the cheese. Sprinkle with pepper and cayenne. Be careful - a very little cayenne pepper goes a LONG way.
Place the quiche on a cookie sheet and bake for 1 hour or until the top is golden brown. Remove from oven and let sit for 30 minutes before cutting.
Notes
This recipe can be made ahead and even frozen until use. Make sure to thaw completely before re-warming in the oven.
This is also one of those recipes (like MANY of my other recipes) that you can adjust the ingredients to your taste. For example, substitute bacon for ham or add chopped spinach or use more or less of the mushrooms or ham.
