I LOVE quiche! Funny thing is, I didn’t realize this until well into my adult years. Now, I can’t help but regret all the wasted time when 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 savory ham, sweet onions, and glorious, melted cheese that gives this dish such incredible flavor. Somehow, the mushrooms just blend right in, adding an earthy richness without overpowering the other ingredients.
When it comes to the cheese, I have my favorite for this recipe, although any good Swiss or semi-soft cheese like Fontina or Gruyere can work beautifully here. The cheese adds a creamy texture and a depth of flavor that makes this quiche truly irresistible.
Whether you’re a long-time quiche lover or just discovering it like I did, this Mushroom and Ham Quiche is sure to become a favorite in your household. It’s rich, flavorful, and perfect for brunch, lunch, or even dinner.
Ingredients
- ½ C ham, diced
- ½ C mushrooms, white or Bella
- 1 whole, medium-sized shallot, diced can substitute with ¼ C diced onion
- 3 whole green onions, diced both white and green parts
- 2 T butter
- 5 lg. eggs
- 1½ C heavy cream
- ¾ tsp kosher salt
- pinch nutmeg
- pinch cayenne pepper or smoked paprika
- 1 C ButterKase (imported swiss), grated
- 1 pie crust, pre-baked see my pie crust recipe below
Instructions
- Preheat the oven to 350°F.
- In a skillet, melt the butter over low heat. Add the ham, mushrooms, and shallots to the skillet and sauté gently for 10-15 minutes, stirring occasionally. Cook until the shallots are softened and the flavors have melded together. Once done, set the skillet aside to cool slightly while you prepare the rest of the quiche.
- In a large mixing bowl, beat the eggs together using a whisk until they are well combined and slightly frothy. Add the cream, nutmeg, and a pinch of cayenne pepper to the eggs, whisking until everything is fully incorporated. Set the mixture aside while you finish preparing the quiche.
- To assemble the quiche, start by layering the sautéed mushroom, ham, and shallot mixture evenly across the bottom of the prepared pie crust. Next, sprinkle the grated cheese over the top of the mushroom mixture, ensuring an even distribution.Slowly pour the egg and cream mixture over the cheese, allowing it to seep down and fill the crust. Once the egg mixture is in, sprinkle the top with a bit of freshly ground pepper and an extra pinch of cayenne for a little kick.
- Place the assembled quiche on a cookie sheet to catch any potential drips and bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set. The quiche should be slightly puffed and have a beautiful, golden crust.Once baked, remove the quiche from the oven and allow it to sit for 30 minutes to an hour before cutting. This resting time helps the quiche to set further, making it easier to slice and serving it at the perfect temperature.
