Crustless Ham Quiche

Submitted by Chef #650741

"Freeze this in a Pyrex casserole dish before cooking it, as cooked eggs sometimes have a weird texture after freezing. Thaw, and then cook. (from OAMC "ham plan")"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 cup diced cooked ham
• 1⁄2 lb fresh mushrooms, sliced
• 1 tablespoon butter, melted
• 4 eggs
• 1 cup sour cream
• 1 cup small curd cottage cheese
• 1⁄2 cup grated parmesan cheese
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon whole dried dill weed
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon pepper
• 1 cup shredded swiss cheese
• 1⁄2 cup chopped fresh parsley

directions

1. Cook ham in skillet over medium heat until lightly browned; set aside.
2. Saute' mushrooms in butter in skillet over medium heat until tender. Sprinkle mushroom and ham evenly into a greased 10 inch quiche dish.
3. Combine eggs and next 8 ingredients in container of a blender, process until smooth. Stir cheese and parsley into egg mixture, pour over ham and mushrooms.
4. Bake at 350 degrees for 40-45 minutes or until set. Let stand 10 minutes before serving. Yield: One quiche.