Ham, Cheese and Mushroom Quiche

"I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416."
photo by Sara 76 photo by Sara 76
photo by Sara 76
Ready In:
1hr 20mins
1 Ham, cheese and mushroom quiche




  • Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
  • Grease a 20cm (8") round springform pan.
  • Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
  • Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
  • Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
  • Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
  • Serve warm or cold with salad greens and crusty rolls.

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  1. Bluemoon, This was the most delicious quiche I have ever made! Absolutley worth every minute of cooking. This is a stunner. I served this to my PTO officers at the 1st meeting of the year with my Recipe #341044 and iced tea with mint. Perfect lunch! Everyone went home with the recipe and the website address.
  2. I made this for my hubby's birthday brunch, and it was a hit! Everyone loved it! It's so tasty, so easy, and looks really impressive! You wouldn't believe some of the comments made by our guests! Thanks for posting! [Made for PRMR]


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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