HAM, CHEESE AND MUSHROOM QUICHE

Ham, Cheese and Mushroom Quiche image

Provided by bluemoon downunder

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