QUICHE with HAM and MUSHROOMS

QUICHE with HAM & MUSHROOMS

Here's another way to use your leftover baked ham. If you don't want to use ham, just leave it out. It will still taste delicious. This recipe makes two 9-inch pies. As long as I'm going to the trouble of making something I know I like, I like to make extra for another meal or to share.

If you have not attempted a quiche before because you thought it was tricky or too difficult, you will be surprised at how simple this dish really is. Just get everything together before you start and follow the steps and you will enjoy your own homemade quiche today. I like to pair it with a fruit salad and a croissant for lunch. You can enjoy this for breakfast too. It's even good cold!

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Ingredients:

2 frozen pie crusts, deep dish (or make your own crust)

2 Tablespoons butter

1 medium onion

1 cup baked ham

8 oz fresh mushrooms

2 cloves garlic

1/2 teaspoon dried thyme

4 large eggs

2 cups milk

1 cup heavy cream
1/8 teaspoon freshly grated nutmeg
2-3 drops Tabasco sauce

2 teaspoons salt

1/2 teaspoon white pepper

1/4 cup grated parmesan cheese

2 cups grated Swiss cheese

Directions:

Preheat oven to 375 degrees. Remove pie crusts from freezer and leave out for 10 minutes. Prick bottom and side of crust. Bake for 10 minutes. Remove from oven and set aside.

Measure milk and cream and pour into sauce pan and heat to scalding. When it's hot enough the milk will form little bubbles around the edge and the surface will have a wrinkly appearance.

Turn off the heat and put the milk into the refrigerator to cool while you prepare everything else.

Cut the ham into small cubes. Chop the onion. Clean and cut the mushrooms into quarters. Peel and mince the garlic.

Heat a large skillet or dutch oven over high heat. Add the butter and saute the onions until soft but not brown. Add the garlic and let it cook for 30 seconds before you add the ham. Stir in the mushrooms and the dried thyme. Turn down the heat to medium-low and allow the mushrooms to release their liquid. Continue cooking for about 3-5 minutes stirring occasionally to prevent burning. Turn off the heat and set aside to cool a little.

While the ham mixture cools, grate the Swiss and parmesan cheeses.

Break the eggs into a bowl. Add the cooled milk. Using a fork, beat the eggs and milk to combine. Add salt, pepper, Tabasco and nutmeg and stir together.

In the pie crusts, layer the ham, onion and mushroom mixture on the bottom. Layer the grated Swiss cheese on top. Sprinkle about half the grated parmesan cheese over that.

Pour the milk and egg mixture over the top.

Sprinkle the remaining parmesan cheese on top. Place the pies on a large baking sheet and bake in the oven for 30 minutes. Test for doneness by inserting a clean knife into center. If it comes out clean, it is done; if not, return to oven and bake for another 10 minutes.

It comes out all golden and light. This is not a heavy cheese pie, it is more of a custard and very light with lots flavor.

Can be served warm or cold. Two pies serve 8 large portions or 12 small portions.

OPTIONS:

Crust: make it from scratch using your favorite recipe; make it without crust. (if you make a crustless quiche, be sure to sprinkle a good amount of parmesan cheese on a buttered pie pan).

Meatless: leave out the ham.

Substitutions: use crisp bacon instead of ham; use blanched asparagus, broccoli or spinach; use different cheeses; add jalepeno chiles for more of a kick.

This recipe is limited only by your imagination, budget and time.

If you have any questions or suggestions, please leave a comment below. Try this and let me know how it turned out. I'd love to hear from you. Enjoy!