Best Ham And Mushroom Quiche Recipes

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SAVORY HAM AND MUSHROOM QUICHE



Savory Ham and Mushroom Quiche image

Make and share this Savory Ham and Mushroom Quiche recipe from Food.com.

Provided by fraubausher

Categories     Savory Pies

Time 1h15m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

1 deep dish pie shell
5 large eggs
3/4 cup light cream
1 cup chopped ham
1 cup chopped mushroom
1 tablespoon butter or 1 tablespoon margarine
1/3 cup lightly caramelized onion
1 cup freshly grated gruyere cheese
1 teaspoon chopped fresh thyme leave
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 325 degrees. Thinly slice onions and lightly brown in tablespoon of butter. Set aside. Whisk eggs and light cream together. Add ham, mushrooms, caramelized onions, cheese, thyme leaves, salt and pepper. Whisk together until combined. Prick pie crust a few times with fork. Pour mixture into pie crust. Bake for 1 hour or until set.

HAM, CHEESE AND MUSHROOM QUICHE



Ham, Cheese and Mushroom Quiche image

I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h20m

Yield 1 Ham, cheese and mushroom quiche, 6-8 serving(s)

Number Of Ingredients 12

2 sheets frozen shortcrust pastry, thawed
1 tablespoon olive oil
120 g mushrooms, thinly sliced
2 cups leftover leg ham, diced
1 granny smith apple, peeled, cored and thinly sliced
125 g cream cheese, chopped
12 eggs
1/2 cup sour cream
1 teaspoon fresh thyme leave
1 teaspoon fresh rosemary leaf
1/4 cup pine nuts, toasted
1/4 cup tasty cheese, grated

Steps:

  • Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
  • Grease a 20cm (8") round springform pan.
  • Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
  • Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
  • Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
  • Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
  • Serve warm or cold with salad greens and crusty rolls.

Nutrition Facts : Calories 727.8, Fat 51.8, SaturatedFat 17.8, Cholesterol 484.4, Sodium 1266.3, Carbohydrate 34, Fiber 3.1, Sugar 3.8, Protein 31.5

SAVORY HAM AND MUSHROOM QUICHE



Savory Ham and Mushroom Quiche image

This is a really wonderful treat, good for breakfast with muffins and fruit, or lunch or dinner with a nice green salad. I prefer making the shell-less mini quiches. They fit my husband's low-carb needs, and they reheat well in the oven or microwave, making them great quick breakfasts or snacks. They would also work well for a brunch buffet.

Provided by kitchengrrl

Categories     Savory Pies

Time 35m

Yield 6-10 serving(s)

Number Of Ingredients 10

1 prebaked sweet tart crust (optional)
1/8 lb deli ham, cut in 1/4 inch cubes (I prefer Boar's Head Sundried Tomato and Rosemary ham)
2 shallots, minced
3 ounces sliced baby portabella mushrooms
1 tablespoon olive oil
3 large eggs
1/2 cup whipping cream
1 -2 tablespoon Dijon mustard
salt and pepper
1/2 cup gruyere or 1/2 cup emmenthaler cheese (plus 1/3 extra if using quiche shell)

Steps:

  • 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.

LEEK, HAM AND MUSHROOM QUICHE



Leek, Ham and Mushroom Quiche image

Another great way to get veggies into the kids! This quiche is mild, but very flavorful. It reheats well for lunch too if you manage to have any left over. The amount of eggs needed is depeendent on how much filling you end up with and how large and deep your pie dish is.

Provided by C. Taylor

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 premade pie crust
2 tablespoons olive oil
3 large leeks, cleaned well and chopped into 1/2-inch rings (just the white and light green portion)
8 ounces sliced mushrooms
1/4 teaspoon minced garlic
1/4 lb ham, cut chopped
1/3 cup heavy cream
3/4 cup swiss cheese or 3/4 cup other cheese
1/4 cup parmesan cheese (grated)
salt
pepper
8 -9 eggs
1/3 cup milk
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a pan, heat oil and then add leaks, mushrooms, garlic and salt and pepper and cook for approximately 10 minute or until leeks have cooked down.
  • Mix in the cream and cook another minute. Remove from the heat and stir in the ham.
  • Place piecrust in a deep pie dish and then fill with the leek filling. Top with the cheeses.
  • Whisk the eggs, milk and salt and pepper together. Slowly pour over the leeks.
  • Bake for approximately 45 minute or until center of quiche has set.

Nutrition Facts : Calories 464.4, Fat 31.9, SaturatedFat 11.5, Cholesterol 292.6, Sodium 711.6, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 21.7

SAVORY HAM AND MUSHROOM QUICHE



Savory Ham and Mushroom Quiche image

This is a really wonderful treat, good for breakfast with muffins and fruit, or lunch or dinner with a nice green salad. I prefer making the shell-less mini quiches. They fit my husband's low-carb needs, and they reheat well in the oven or microwave, making them great quick breakfasts or snacks. They would also work well for a brunch buffet.

Provided by @MakeItYours

Number Of Ingredients 10

1 prebaked sweet tart crust (optional)
1/8 lb deli ham, cut in 1/4 inch cubes (I prefer Boar's Head Sundried Tomato and Rosemary ham)
2 shallots, minced
3 ounces sliced baby portabella mushrooms
1 tablespoon olive oil
3 large eggs
1/2 cup whipping cream
1 -2 tablespoon Dijon mustard
salt and pepper
1/2 cup gruyere or 1/2 cup emmenthaler cheese (plus 1/3 extra if using quiche shell)

Steps:

  • 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.

HAM AND MUSHROOM QUICHE



Ham and Mushroom Quiche image

Make this Ham and Mushroom Quiche for a tasty weeknight dish that couldn't be easier to prepare! It only takes 20 minutes to prep for the oven, but this ham and mushroom quiche with mayonnaise and fresh thyme is a winner!

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 tsp. oil
1/2 lb. sliced fresh mushroom s
1 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
1 cup KRAFT Shredded Mozzarella Cheese
5 egg s
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk
1 Tbsp. finely chopped fresh thyme leaves

Steps:

  • Heat oven to 400ºF.
  • Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
  • Heat oil in large skillet on medium-high heat. Add mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in ham. Spoon into crust; top with cheese.
  • Whisk remaining ingredients until blended; pour over ingredients in crust.
  • Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 135 mg, Sodium 490 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 2 g, Protein 15 g

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