Hey, y'all! I have a confession: I am obsessed with quiche. It's the perfect dish, as it can stand alone or be a great main course. It keeps well and is also ideal for company. The best part? You can nearly put anything in a quiche -- if you have a vegetable that you need to use up in your refrigerator, chop it up and add it! I'm excited to share the recipe for one of my favorite quiches with y'all today, my Ham and Mushroom Quiche. I hope you love it as much as I do!
Thank you to Smithfield Foods for sponsoring this post. As always, all opinions expressed are my own. Thank you to my readers for supporting those that make JCP Eats possible.
Ham and Mushroom Quiche
Ham and Mushroom Quiche: Frequently Asked Questions
I always use frozen pie crusts when making quiche -- I've never found the payoff for homemade crust to be worth it. Simply allow the pie crust to thaw on the counter while you are stirring together the quiche, dock the bottom with a fork, and it'll be ready to go!
After you dock your pie crust with a fork, baste the bottom and sides of the pie shell with dijon mustard. Try it once and thank me later!
Bake your quiche at 350F for roughly 30-35 minutes or until the top has browned + a toothpick comes out clean from the center.
Throw it in the skillet and cook it up -- it'll be the best scrambled eggs you've ever had!
Ham and Mushroom Quiche: Ingredients
- 1 pre-made, ready-to-bake pie crust, thawed
- 4 eggs
- 1 c. heavy cream
- ¾ c. Smithfield Anytime Favorites Diced Ham
- ½ Vidalia onion, diced
- 1.5 c. sliced white mushrooms, washed
- 4 oz. white cheddar cheese
- kosher salt, to taste
- black pepper, to taste
- garlic powder, to taste
- red pepper flakes, to taste
- 2 tbsp. dijon mustard, for basting the pie crust
- olive oil, for sautéing
- chives, for garnish
How to Make Ham and Mushroom Quiche
- Preheat oven to 350F.
- Whisk together eggs, heavy cream, red pepper flakes, garlic powder, salt, and pepper.
- In a skillet over medium-high heat, cook Smithfield Anytime Favorites Diced Ham, diced onions, and mushrooms in olive oil. Season to taste with kosher salt, black pepper, and garlic powder. Cook until mushrooms are tender and mixture has a nice color, roughly 8-10 minutes.
- Dock the bottom of the thawed pie crust with a fork and baste the bottom and sides of the pie shell with dijon mustard. Place an even layer of the ham, mushroom, and onion mixture in the bottom. Top with white cheddar cheese and then fill the pie shell with the egg + cream mixture.
- Bake for roughly 30 minutes or until the top has browned and a toothpick comes out clean from the middle. Garnish with chives and enjoy!
Ham and Mushroom Quiche Recipe
Ham and Mushroom Quiche
Ingredients
- 1 pre-made, ready-to-bake pie crust thawed
- 4 eggs
- 1 c. heavy cream
- ¾ c. Smithfield Anytime Favorites Diced Ham
- ½ Vidalia onion diced
- 1.5 c. sliced white mushrooms washed
- 4 oz. white cheddar cheese
- kosher salt to taste
- black pepper to taste
- garlic powder to taste
- red pepper flakes to taste
- 2 tbsp. dijon mustard for basting the pie crust
- olive oil for sautéing
- chives for garnish
Instructions
-
Preheat oven to 350F.
-
Whisk together eggs, heavy cream, red pepper flakes, garlic powder, salt, and pepper.
-
In a skillet over medium-high heat, cook Smithfield Anytime Favorites Diced Ham, diced onions, and mushrooms in olive oil. Season to taste with kosher salt, black pepper, and garlic powder. Cook until mushrooms are tender and mixture has a nice color, roughly 8-10 minutes.
-
Dock the bottom of the thawed pie crust with a fork and baste the bottom and sides of the pie shell with dijon mustard. Place an even layer of the ham, mushroom, and onion mixture in the bottom. Top with white cheddar cheese and then fill the pie shell with the egg + cream mixture.
-
Bake for roughly 30 minutes or until the top has browned and a toothpick comes out clean from the middle. Garnish with chives and enjoy!
Nutrition
Y'all come back now, ya hear?
My best,
JC
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Laura says
We used bacon and broccoli, too, and it was fantastic. Dijon painted crust is a game changer!!!
Lynae Reents says
This was fantastic! Thanks for the recipe. I was trying to use up some ham and other ingredients that I had on hand so used seeded Bavarian mustard and gruyere/Swiss shredded cheese. My pie crust was small, so only used 3 eggs and 3/4 cup cream and it was just the right amount to fill the crust. My son is a French chef 👨🍳 and I think this was just as good as his quiche.
JCP says
Thank you so much for your kind words!
bobbie says
Such a tasty Quiche. I loved the Dijon mustard. I did par-baked the crust at 400° for 10 minutes (lining the pie crust with foil and using pie weights). I removed the crust, reduced the heat to 350° then brushed on the Dijon mustard. I had Swiss cheese to use up so I used that. I added the remaining ingredients and baked for 35 minutes. I wished I would have baked the crust another 5 minutes AFTER removing the pie weights and before adding the remaining ingredients (the crust was slightly soggy). I wasn't so sure how much spices to use. I used 3/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/8 tsp red pepper flakes. I could have used a bit more red pepper flakes. The overall taste was good. I cut this into 6 slices and served with a salad. If you cut in 8th's the servings would be very small and you would need more than a salad to go with it.