Ingredients for Savory Ham And Mushroom Quiche
- Sweet Tart Crust
- Deli Ham
- 1/2 cup sliced shallots
- Baby Portabella Mushrooms
- Olive Oil
- 6 large eggs
- Whipping Cream
- 2 teaspoons Dijon mustard
- Salt And Pepper
- Gruyere
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How to Make Savory Ham And Mushroom Quiche
- Saute 1 cup diced ham, 1/2 cup sliced shallots, and 8 oz sliced mushrooms in 1 tablespoon olive oil over medium heat until mushrooms are wilted and shallots are translucent (about 5-7 minutes).
- In a large bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Option 1: Classic Quiche in Tart Shell:**
- Brush a 9-inch pre-baked tart shell with 2 teaspoons Dijon mustard.
- Spread the ham and mushroom mixture evenly over the bottom of the tart shell.
- Sprinkle 1/2 cup shredded cheddar cheese over the ham mixture.
- Pour the egg mixture over the cheese and ham.
- Sprinkle an additional 1/3 cup shredded cheddar cheese over the top.
- Bake at 375°F (190°C) for 25-30 minutes, or until the custard is set and lightly golden.
- Let cool slightly before slicing and serving.
- **Option 2: Mini Quiches without Pastry Shell:**
- Grease 10 muffin cups.
- Divide the ham and mushroom mixture evenly among the muffin cups.
- Divide 1/2 cup shredded cheddar cheese evenly among the muffin cups.
- Divide the egg mixture evenly among the muffin cups.
- Bake at 375°F (190°C) for 10-15 minutes, or until the custard is puffed and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
38g
Carbs
0g
