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by on November 13th, 2013

Ham and Mushroom Quiche

What real men don’t like quiche?

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What man doesn’t like ham, mushrooms, cheese, a crusty exterior to anything. What man these days wants to eat a leftover, a frozen or boxed dinner, a low fat, gluten free, carb-free, sugar-free meal or anything he had to cook for himself. So, I’m willing to bet if you throw (that sounds harsh doesn’t it, I wouldn’t really throw it on the table.) this on the table in front of him, he will chow down and even enjoy it and maybe even ask for leftovers the next day.

I have made this quiche since the early 70’s and think the crust is the best quiche crust I’ve eaten and I cannot believe I haven’t posted a quiche recipe before now. The original recipe calls to pre bake the crust for about 10 minutes. Over the years I quit doing that and had a perfectly flaky/crunchy crust. I think when I baked this the weekend my sister was visiting the crust had been in the freezer and I put it in the refrigerator over night and it was still very cold the next day when I poured in the filling so it took about 20 minutes longer to cook. I’m going back to precooking the crust a little before adding in the filling. If you do this you will want to put some parchment or foil in the crust and fill with beans, rice, or pie weights to weight it down.

So whether you have a Paul Bunion type man or metro type man, or no man at all in your house, I think you will like this quiche. There’s another quiche recipe I want to post soon that your kids will surely love. That recipe is from a friend of mine (Sally) who gave it to me back in the 70’s and it’s full of sausage and boiled eggs.

I didn’t do a lot of pictures on this quiche because I was getting ready for my sister’s visit and I wanted to have as much done in advance as possible. I served this the day after we went to the Nutcracker Market in Houston. After a day of shopping we were sleeping in a little later and I knew this would be perfect for breakfast before we headed out shopping again.

BLAST FROM THE PAST: Butter Scrumptious Coffee Cake has been one of my favorite coffee cakes since I was a kid and was my grandmother’s recipe she got off the back of a bag of sugar.

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Saute the chopped ham just long enough to release some of the water content. If you are adding the bacon, fry that separately.

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The recipe calls to sauté the green onions; I skip that step and just add to the egg mixture.

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Chop the mushrooms and squeeze out the excess water. I never use fresh mushrooms in this quiche because of the extra moisture in the mushrooms.

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Pour into your crust and bake. I love my Emile Henry pie plate because it is pretty enough to put on the table.

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Ham and Mushroom Quiche

1 recipe quiche crust (see recipe below)
4 slices bacon, chopped, optional
1 bunch green onions, sliced thin
1 Tbsp. butter
4 oz. can sliced mushrooms, chopped
1 1/2 c. chopped ham
1/2 lb. Swiss cheese, grated
4 whole eggs
1 1/2 c. evaporated milk, or Half & Half
1 clove garlic, pressed or minced
1/2 tsp. salt
1/2 tsp. dry mustard
dash of nutmeg
dash of black pepper

Prebake the pie shell for 10 minutes in a 400° oven. This is optional but I would suggest doing this. So, if you pre bake crust, make sure you line crust with foil or parchment and weight down with either dried beans, rice, or pie weights.

Fry the bacon until crisp. Drain and set aside. Fry the ham for 3-4 minutes just enough to release the water in the ham.

Beat the eggs with the cream. Add in the green onions, crumbled bacon, mushrooms, ham, cheese, garlic and spices.

Pour into the pre baked pie shell and bake in 350° oven for 35 minutes or until a knife inserted in the center comes out clean. (sometimes mine takes almost an hour. I think it all depends on how cold the ingredients are.)

Serves 8.

*Note: I sometimes make this in advance, bake and refrigerate and reheat the next day in a 350° oven until warm. I usually don’t pre bake the crust as the original recipe calls for; I just press into pan, pour in the filling and bake.

Quiche Crust:

1 c. + 2 Tbsp. flour
1 stick butter
1/4 tsp. salt
2 Tbsp. parmesan cheese
1 egg, beaten

Add the flour and salt to your mixing bowl. (I use my Kitchen Aid mixer). Work in the butter and remaining ingredients. Chill for a few hours. Press the dough into quiche pan.

*Note: This quiche dough freezes well.

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