{"id":14241,"date":"2013-11-13T05:00:46","date_gmt":"2013-11-13T12:00:46","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=14241"},"modified":"2020-02-14T07:58:04","modified_gmt":"2020-02-14T14:58:04","slug":"ham-and-mushroom-quiche","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=14241","title":{"rendered":"Ham and Mushroom Quiche"},"content":{"rendered":"

What real men don’t like quiche?<\/span><\/strong><\/p>\n

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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>Butter Scrumptious Coffee Cake<\/a> 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.<\/span><\/span><\/p>\n

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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.<\/p>\n

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The recipe calls to saut\u00e9 the green onions; I skip that step and just add to the egg mixture.<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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Ham and Mushroom Quiche<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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