Emma Wilson
Making a ham and mushroom quiche is a delightful way to combine savory flavors into a creamy, custard-like dish that’s perfect for breakfast, brunch, or even dinner. This recipe begins with a flaky pie crust, which serves as the foundation for a rich filling made from eggs, cream, and a touch of cheese. Sautéed mushrooms add an earthy depth, while diced ham provides a smoky, salty contrast. The key to a perfect quiche lies in achieving a smooth, set custard without overcooking, ensuring the filling is just firm enough to slice cleanly. With its versatility and comforting taste, this ham and mushroom quiche is a crowd-pleaser that’s both simple to prepare and impressively elegant.
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What You'll Learn
- Prepare the Pie Crust: Roll out dough, fit into dish, chill for 30 minutes
- Sauté Mushrooms: Cook mushrooms with butter, garlic, thyme until golden and tender
- Mix Custard: Whisk eggs, cream, salt, pepper, and cheese for filling
- Assemble Quiche: Layer ham, mushrooms, and cheese in crust, pour custard
- Bake and Serve: Bake at 375°F for 40-45 minutes, cool slightly before slicing
Prepare the Pie Crust: Roll out dough, fit into dish, chill for 30 minutes
To begin preparing the pie crust for your ham and mushroom quiche, start by lightly flouring a clean, dry surface. This will prevent the dough from sticking and make it easier to roll out. Place your prepared pie dough on the floured surface. If you’re using store-bought dough, let it sit at room temperature for about 10-15 minutes to soften slightly, making it more pliable. For homemade dough, ensure it’s been chilled adequately before rolling to prevent shrinkage during baking. Using a rolling pin, begin rolling the dough from the center outward in even strokes. Rotate the dough a quarter turn after each roll to ensure it’s evenly flattened and circular in shape. Aim for a thickness of about 1/8 inch, which is thin enough to crisp up nicely but sturdy enough to hold the quiche filling.
Once the dough is rolled out, carefully transfer it to your 9-inch pie dish. To do this, gently fold the dough in half or roll it around the rolling pin, then unfurl it over the dish. Avoid stretching the dough, as this can cause it to shrink during baking. Instead, gently press the dough into the bottom and sides of the dish, ensuring it fits snugly. Trim any excess dough hanging over the edge of the dish, leaving about a 1/2 inch overhang. This overhang will help create a neat, finished edge when crimped. Use a sharp knife or kitchen shears to neatly trim the excess.
Next, focus on shaping the edges of the crust. Fold the overhanging dough under itself to create a thicker edge, then use your fingers or a fork to crimp the edges. This not only adds a decorative touch but also strengthens the crust to hold the filling. If you’re feeling creative, you can experiment with different crimping styles, such as a simple fork press or a fluted edge. Once the crust is shaped, it’s essential to chill it before adding the filling. This step helps prevent the crust from shrinking and ensures it stays tender.
Place the pie dish in the refrigerator and chill the crust for at least 30 minutes. Chilling firms up the fat in the dough, which reduces the risk of it melting and shrinking during the initial stages of baking. If you’re short on time, you can also place the crust in the freezer for about 15 minutes, though the refrigerator is ideal for even cooling. While the crust chills, you can prepare the ham, mushrooms, and other ingredients for the quiche filling, making the most of your time in the kitchen.
After the chilling time is complete, your pie crust will be ready for the next steps in assembling your ham and mushroom quiche. Properly preparing and chilling the crust is a crucial foundation for a successful quiche, ensuring a flaky, golden base that complements the savory filling. With the crust chilled and ready, you’re one step closer to enjoying a delicious, homemade quiche.
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Sauté Mushrooms: Cook mushrooms with butter, garlic, thyme until golden and tender
To begin the process of sautéing mushrooms for your ham and mushroom quiche, start by preparing your ingredients. You’ll need fresh mushrooms (button or cremini work well), unsalted butter, minced garlic, and fresh thyme leaves. Ensure the mushrooms are cleaned and sliced evenly to promote consistent cooking. Heat a large skillet over medium heat and add a generous tablespoon of butter, allowing it to melt and coat the pan. The butter not only adds richness but also helps the mushrooms develop a golden crust. Once the butter is frothy but not browned, add the minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not overly browned, as it will continue to cook with the mushrooms.
Next, add the sliced mushrooms to the skillet in a single layer, if possible. If the mushrooms are crowded, they will release moisture and steam instead of browning, so cook them in batches if necessary. Let the mushrooms cook undisturbed for 2-3 minutes to allow one side to develop a golden color. Stir them gently, then sprinkle fresh thyme leaves over the mushrooms. The thyme adds an earthy aroma and complements both the mushrooms and the ham in the quiche. Continue cooking, stirring occasionally, until the mushrooms are tender and evenly golden brown, which should take about 5-7 minutes total. Properly sautéed mushrooms should have a deep, savory flavor and a slightly caramelized exterior.
As the mushrooms cook, keep an eye on the heat level to ensure they don’t burn. If the garlic or mushrooms start to darken too quickly, reduce the heat slightly. The goal is to achieve a balance of tenderness and color without overcooking. Once the mushrooms are ready, remove them from the heat and let them cool slightly before using them in your quiche. This step is crucial, as adding hot mushrooms to the egg mixture can partially cook the eggs and affect the texture of the final dish. Properly sautéed mushrooms will enhance the overall flavor and texture of your ham and mushroom quiche.
Remember, the key to perfectly sautéed mushrooms is patience and attention to detail. Avoid rushing the process, as allowing the mushrooms to brown properly will deepen their flavor. The combination of butter, garlic, and thyme creates a flavorful base that pairs beautifully with the ham and custard in the quiche. This step may seem simple, but it’s a foundational element that elevates the entire dish. Once the mushrooms are sautéed to perfection, you’re one step closer to assembling a delicious ham and mushroom quiche that’s sure to impress.
Finally, taste the sautéed mushrooms for seasoning and adjust if needed, though the natural flavors of butter, garlic, and thyme usually suffice. Transfer the cooked mushrooms to a plate lined with a paper towel to absorb any excess butter, ensuring your quiche filling isn’t greasy. These sautéed mushrooms will add a rich, savory element to your quiche, making them a standout ingredient in the recipe. With this step complete, you’re ready to incorporate the mushrooms into the quiche filling and proceed with baking.
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Mix Custard: Whisk eggs, cream, salt, pepper, and cheese for filling
To begin the process of mixing the custard for your ham and mushroom quiche, gather your ingredients: large eggs, heavy cream, salt, black pepper, and grated cheese (such as Swiss or Gruyère). The custard serves as the binding agent for your quiche, holding the ham, mushrooms, and other ingredients together while providing a rich, creamy texture. Start by cracking the eggs into a medium-sized mixing bowl. For a standard 9-inch quiche, you’ll typically need 3 to 4 large eggs, depending on how dense you want the filling to be. Use a whisk to beat the eggs until the yolks and whites are fully combined and the mixture appears uniform. This step ensures that the custard will have a smooth, even consistency once baked.
Next, pour in the heavy cream, which adds richness and helps create a velvety texture. A good rule of thumb is to use about 1 cup of heavy cream for every 4 eggs. Gradually whisk the cream into the eggs, ensuring there are no streaks or lumps remaining. The mixture should become slightly lighter in color and have a gentle sheen. This is the base of your custard, and it’s crucial to mix it thoroughly to avoid curdling or separation during baking. Take your time to incorporate the cream fully before moving on to the next steps.
Now, season the custard with salt and black pepper to enhance the flavors of the quiche. Add a pinch of salt—about ¼ to ½ teaspoon, depending on your preference and the saltiness of the ham and cheese. Follow this with a few grinds of fresh black pepper for a subtle kick. Whisk the seasonings into the egg and cream mixture until they are evenly distributed. Remember, the custard should be well-seasoned on its own, as it will complement the other ingredients in the quiche. Taste a small amount (ensuring it’s uncooked) to adjust the seasoning if needed, though keep in mind the cheese and ham will also contribute saltiness.
Finally, incorporate the grated cheese into the custard. Add about ½ to ¾ cup of cheese, depending on your preference for cheesiness. Whisk the cheese into the egg and cream mixture until it’s fully combined. The cheese will melt into the custard as the quiche bakes, adding depth of flavor and a slight tanginess. Ensure there are no clumps of cheese remaining, as these could affect the texture of the final dish. Your custard is now ready to be poured over the ham and mushroom filling in the pie crust.
Before pouring the custard, give it a final whisk to ensure all ingredients are well integrated. The mixture should be smooth, slightly thick, and have a consistent color. Pour it slowly and evenly over the ham and mushroom layer in the prepared crust, taking care not to overfill the pie dish. The custard will puff up slightly as it bakes, so leave a little room at the top. A well-mixed custard is the key to a perfect quiche, providing a creamy, savory base that complements the hearty flavors of ham and mushrooms.
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Assemble Quiche: Layer ham, mushrooms, and cheese in crust, pour custard
To begin assembling your ham and mushroom quiche, start by preparing your pie crust. You can use a store-bought crust or make your own from scratch. Roll out the dough and carefully place it into a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges to create a decorative border. This crust will serve as the foundation for your quiche, holding the savory filling in place as it bakes to golden perfection.
Next, focus on layering the ingredients to build flavor and texture. Start by evenly distributing a layer of diced ham across the bottom of the crust. The ham adds a smoky, salty element that complements the earthy mushrooms and creamy custard. Follow this with a generous layer of sliced or chopped mushrooms. Sautéing the mushrooms beforehand can enhance their flavor and remove excess moisture, ensuring your quiche doesn't become soggy. Sprinkle a layer of shredded cheese, such as Swiss or cheddar, over the mushrooms. The cheese will melt into the custard, creating a rich, cohesive filling.
Continue building your quiche by adding another layer of ham, mushrooms, and cheese, ensuring even distribution. This layering technique not only maximizes flavor but also creates a visually appealing cross-section when the quiche is sliced. Be mindful not to overfill the crust, as the custard will expand slightly during baking. Leave enough space for the custard to fill the gaps and bind the ingredients together.
Once your layers are complete, it’s time to prepare and pour the custard. In a mixing bowl, whisk together eggs, milk or cream, a pinch of salt, and a dash of nutmeg or black pepper for added depth. The custard should be smooth and well combined. Slowly pour the custard mixture over the layered ingredients, allowing it to seep through the ham, mushrooms, and cheese. This step is crucial, as the custard will set during baking, holding the quiche together and giving it a silky texture.
Finally, take a moment to ensure the custard is evenly distributed and the filling is level. You can gently shake the pie dish or use a spatula to adjust the layers if needed. Once everything is in place, your quiche is ready for the oven. Bake according to your recipe’s instructions, typically at 375°F (190°C) for 35-45 minutes, or until the custard is set and the crust is golden brown. Let it cool slightly before serving to allow the flavors to meld, resulting in a delicious ham and mushroom quiche that’s perfect for any meal.
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Bake and Serve: Bake at 375°F for 40-45 minutes, cool slightly before slicing
Once your ham and mushroom quiche filling is prepared and poured into your pre-baked crust, it's time to focus on the baking process, which is crucial for achieving a perfectly set and golden-brown quiche. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before the quiche goes in. This temperature is ideal for cooking the eggs and cream mixture thoroughly while allowing the crust to become crisp without burning. Place the quiche on the center rack of the oven to ensure even cooking. Baking at this temperature for 40 to 45 minutes will give the quiche ample time to set, with the filling becoming firm but still slightly jiggly in the center, as it will continue to cook as it cools.
During the baking process, keep an eye on the quiche to ensure the top doesn’t brown too quickly. If you notice the crust or the top of the quiche starting to darken before the filling is fully set, loosely cover it with aluminum foil to prevent over-browning. This step is particularly important if your oven tends to run hot. The quiche is done when the edges are puffed and golden, and the center is just set but not liquidy. A slight jiggle is normal, as the residual heat will finish cooking it as it rests.
Once the quiche is baked to perfection, remove it from the oven and let it cool slightly on a wire rack. Cooling is an essential step, as it allows the filling to firm up and makes slicing easier. If you cut into the quiche too soon, the filling may spill out or appear runny. Aim to let it rest for at least 10 to 15 minutes before serving. This resting period also enhances the flavors, as the ingredients have time to meld together.
When you’re ready to serve, use a sharp knife to slice the quiche into wedges. For clean cuts, wipe the knife with a damp cloth between slices. Ham and mushroom quiche is delicious warm or at room temperature, making it a versatile dish for breakfast, brunch, or even a light dinner. Pair it with a fresh green salad or roasted vegetables for a well-rounded meal.
Finally, if you have leftovers, allow the quiche to cool completely before storing it in the refrigerator. Cover it with plastic wrap or store it in an airtight container to maintain freshness. Reheat individual slices in the oven or microwave for a quick and satisfying meal. With its savory ham, earthy mushrooms, and creamy custard, this quiche is a delightful dish that’s worth the time and care put into baking and serving it properly.
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Frequently asked questions
You’ll need a pie crust (store-bought or homemade), eggs, heavy cream or milk, shredded cheese (such as Swiss or cheddar), diced ham, sliced mushrooms, onion, salt, pepper, and optionally nutmeg for flavor.
Pre-bake the pie crust for about 10 minutes at 375°F (190°C) before adding the filling. This creates a barrier and ensures a crispier crust.
Yes, you can prepare the quiche a day in advance. Store it covered in the refrigerator and reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.
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