I just felt like making a quiche and I had made a ham a few days ago, so I pulled out one of my Smithfield Barn vintage pie plates and away we went. And by the way, spend the money to make your quiche with Swiss and Gruyere cheeses…it makes a world of difference.
Here is what I made (my recipe):
Quiche with Ham and Portobello Mushrooms
6 large eggs
¾ cup evaporated milk
1 large shallot
1 small onion
1 8 oz package of baby Portobello or crimini mushrooms sliced thin
2 tablespoons butter
1 deep dish pie plate and one pie crust (I make my own crust or buy refrigerated pie dough in a pinch – don’t like frozen pie crusts)
2 ½ cups shredded cheese – half Swiss and half Gruyere
About 2 cups of minced up ham
- Preheat oven to 400°.
- Sauté onion, shallot, mushrooms and ham in 2 tablespoons of butter. Add a little salt and pepper to taste. Set aside.
- Beat eggs in a large mixing bowl.
- Add milk and mix well. Add a couple dashes of Worcestershire sauce and Tabasco.
- Place sautéed mixture into pie crust. Then cheese. Finally pour milk and eggs mixture over top.
- Place quiche on a baking sheet and bake on the middle oven rack for 15 minutes at 400°, and then reduce heat to 350° and bake another 30-32 minutes.
When toothpick or knife comes out of quiche clean, it’s done. Allow to cool at least 25 minutes before serving.