This ham and mushroom quiche is a family favorite. Served
with a side salad with a classic Dijon dressing and a glass of red wine, you
will be transported to France without leaving your kitchen.
I was never a big fan of quiches. Until a couple of years
ago. I always found them to be too milky for my taste (I do not like milk or
anything that has a very milky flavor) so I would always avoid them. But one
day I went to a friend’s house and she had prepared one with corn and leek that
I really liked. During that time, I was on the quest for new recipes (as I am
95% of my time…) and thought that my kids would enjoy it so I decided to give
it a shot.
I did a cookbook and Google search for quiche recipes because
I was totally clueless and I finally came with my own recipe that satisfied my
non-milky taste. I also tried different ingredient combinations and the winner
was this ham and mushroom quiche by far. Although my kids have been asking for
a classic quiche Lorraine lately…
I apologize in advance to all my French friends because this
probably not how you make quiches in France…, but it works for me and it tastes
amazingly good, so why not?
The preparation of this ham and mushroom quiche is pretty straight forward. I use store bought pie crust (you can make your own by all means, be my guest!) that I pre-cook it in the oven so it doesn’t get soggy when I pour the filling. I cover the dough with aluminum foil and a bag of white beans that I use and reuse as pie weights. While the crust is cooking, I prepare the filling: cook the mushrooms, slice the ham, shred the cheese, beat the eggs and mix everything in a bowl. Everything in 15 min. Then I pour the filling over the crust and 30 min in the oven. Done. Delicious.
A must try fantastic dinner: ham and mushroom quiche. You will keep coming back to it!
Ingredients
Scale
4 eggs, beaten
1 ¼ cup shredded Gruyere cheese
1 pint baby bella mushrooms, sliced
4 oz plain low sodium ham, cut in squares
¾ cup heavy cream
1 pie crust
Butter (to grease the pan)
Olive oil
Instructions
Remove the pie crust from the fridge and let rest at room temperature and grease the quiche pan with butter.
Preheat oven to 425°F.
Place the pie crust in the quiche pan. Poke the dough with a fork. Cover with aluminum foil and put the pie weights (white beans, in my case) on top so the dough does not inflate while cooking.
Bake the dough for 15 min. In the meantime, prepare the filling:
Sautee the mushrooms with some olive oil in a pan.
In a medium bowl beat the eggs, add the shredded cheese, sliced ham, cooked mushrooms and heavy cream and mix well.
Once the dough is ready remove from the oven and lower the oven temperature to 350°F.
Remove the aluminum foil with pie weighs and pour the filling over the dough.
