Savory Ham and Mushroom Quiche

Recipe by kitchengrrl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    prebaked sweet tart crust (optional)
  • 18
    lb deli ham, cut in 1/4 inch cubes (I prefer Boar's Head Sundried Tomato and Rosemary ham)
  • 2
    shallots, minced
  • 1
    tablespoon olive oil
  • 3
    large eggs
  • 12
    cup whipping cream
  • 1 -2
    tablespoon Dijon mustard
  • salt and pepper
  • 12
    cup gruyere or 1/2 cup emmenthaler cheese (plus 1/3 extra if using quiche shell)
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DIRECTIONS

  • Saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
  • Beat eggs, add cream, salt and pepper.
  • (If not using tart shell, also add 1 T Dijon mustard.) Option 1: Quiche in tart shell.
  • Brush pre-baked tart shell with 2 T Dijon mustard.
  • Scatter over ham mixture, then cover with 1/2 c shredded cheese.
  • Pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
  • Bake at 375* for 25-30 minutes, or until custard sets.
  • Let sit before slicing.
  • Option 2: Mini Quiches without pastry shell.
  • Grease 10 muffin cups.
  • Divide ham mixture evenly among cups.
  • Divide half cup cheese evenly among cups.
  • Divide custard mixture evenly among cups.
  • Bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.
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