Easy Ham And Mushroom Quiche Recipe: Perfect For Breakfast Or Brunch

Ham and mushroom quiche is a delightful and versatile dish that combines the savory flavors of ham, earthy mushrooms, and a creamy egg custard, all encased in a flaky pastry crust. Perfect for breakfast, brunch, or even dinner, this quiche is both comforting and elegant. Making it at home is surprisingly straightforward, requiring just a few simple ingredients and basic kitchen techniques. From preparing the crust to sautéing the mushrooms and whisking together the egg mixture, each step contributes to a rich and satisfying final product. Whether you're a seasoned cook or a beginner, this guide will walk you through the process of creating a delicious ham and mushroom quiche that’s sure to impress.

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Crust Preparation: Blind bake a buttery, flaky pie crust until golden for a crisp base

To begin the crust preparation for your ham and mushroom quiche, start by selecting a high-quality, buttery pie crust recipe or using a store-bought option. A flaky, buttery crust is essential for achieving the perfect texture and flavor. If making your own, combine all-purpose flour, cold unsalted butter, a pinch of salt, and ice water in a food processor or mixing bowl. Pulse or cut the butter into the flour until the mixture resembles coarse crumbs, then gradually add the water until the dough comes together. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

Once the dough is chilled, roll it out on a lightly floured surface into a circle about 1/8 inch thick, ensuring it's large enough to fit a 9-inch pie dish with some overhang. Carefully transfer the dough to the pie dish, pressing it firmly into the bottom and sides. Trim the excess dough, leaving about a 1/2 inch overhang, then fold and crimp the edges to create a decorative border. To achieve a crisp base, it's crucial to blind bake the crust before adding the filling. Preheat your oven to 375°F (190°C) and line the crust with parchment paper or aluminum foil, making sure to cover the edges to prevent them from burning.

Fill the lined crust with pie weights, dried beans, or uncooked rice, which will help weigh down the dough and prevent it from shrinking or puffing up during baking. Place the pie dish on a baking sheet and bake for 15-20 minutes, until the edges are set and lightly golden. Remove the parchment paper and weights, then use a fork to prick the bottom of the crust all over. This step is essential for allowing steam to escape and preventing the crust from becoming soggy. Return the crust to the oven and bake for an additional 8-10 minutes, until the bottom is golden and the edges are deep golden brown. Keep a close eye on the crust to avoid overbaking.

As the crust blind bakes, it will develop a rich, golden color and a flaky texture. The butter in the dough will melt and create steam, which will help the layers separate and become airy. Be careful not to underbake the crust, as this can result in a soggy base that won't hold up to the quiche filling. On the other hand, overbaking can lead to a dry, crumbly crust that lacks flavor and texture. Aim for a delicate balance, where the crust is fully baked but still tender and buttery. Once the crust is golden and fragrant, remove it from the oven and let it cool slightly on a wire rack while you prepare the ham and mushroom filling.

The blind-baked crust is now ready to be filled with the savory ham and mushroom mixture. The crisp, golden base will provide a sturdy foundation for the quiche, ensuring that each slice holds together beautifully. Remember that the crust is a crucial component of the overall dish, and taking the time to properly blind bake it will pay off in the end. With a perfectly baked crust, your ham and mushroom quiche will be well on its way to becoming a delicious, crowd-pleasing masterpiece. By following these detailed steps for crust preparation, you'll achieve a flaky, buttery base that complements the rich, savory flavors of the filling.

Filling Basics: Whisk eggs, cream, salt, and pepper for a rich, custard-like filling

The foundation of any quiche lies in its filling, and for a ham and mushroom quiche, achieving a rich, custard-like texture is key. Start by gathering your ingredients: large eggs, heavy cream, salt, and pepper. The ratio of eggs to cream is crucial; typically, a 1:1 ratio by volume works well, ensuring a creamy yet firm custard. Crack the eggs into a mixing bowl, making sure there are no shells. Eggs are the binding agent and provide structure, while the cream adds richness and a smooth mouthfeel.

Once the eggs are in the bowl, pour in an equal amount of heavy cream. Heavy cream is preferred over milk or half-and-half because its higher fat content contributes to a luscious, velvety texture. Begin whisking the eggs and cream together vigorously. The goal is to fully combine the ingredients and incorporate a small amount of air, which helps the custard rise slightly and achieve a light, even consistency. Whisking also ensures that the proteins in the eggs are evenly distributed, preventing any lumps in the final filling.

As you whisk, add a pinch of salt and a generous amount of freshly ground black pepper. Seasoning is essential to enhance the flavors of the ham and mushrooms. Salt not only seasons the custard but also helps to draw out moisture from the eggs, ensuring a smoother texture. Pepper adds a subtle warmth and depth to the filling. Taste a small amount of the mixture (before baking) to ensure the seasoning is balanced, adjusting as needed.

The consistency of the egg and cream mixture should be uniform and slightly frothy after whisking. This indicates that the ingredients are well combined and ready to envelop the ham and mushrooms. Pouring this mixture over the fillings in the pie crust will create a cohesive quiche where every bite is flavorful and creamy. Remember, the filling should be just set but still slightly jiggly in the center when the quiche is done baking, as it will continue to cook as it cools.

Finally, take care not to overmix the filling, as this can lead to a denser, chewier texture rather than the desired custard-like consistency. A gentle yet thorough whisking motion is all that’s needed to achieve the perfect base for your ham and mushroom quiche. This simple yet essential step sets the stage for a dish that’s both comforting and elegant, with a filling that’s rich, smooth, and perfectly seasoned.

Ham & Mushroom Prep: Sauté mushrooms until golden; dice ham for savory flavor bursts

To begin the Ham & Mushroom Prep for your quiche, start by selecting the right mushrooms. Button or cremini mushrooms work well for this recipe due to their earthy flavor and firm texture. Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt; avoid rinsing them under water as it can make them soggy. Once cleaned, slice the mushrooms into uniform pieces to ensure even cooking. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and sauté them, stirring occasionally, until they turn golden brown and their moisture has evaporated. This process should take about 8-10 minutes. Properly sautéing the mushrooms enhances their flavor and removes excess water, preventing a soggy quiche.

While the mushrooms are cooking, prepare the ham. Choose a good-quality cooked ham, such as smoked or deli ham, for the best flavor. Trim any excess fat from the ham and cut it into small, even dice. Aim for pieces about 1/4-inch in size to ensure they distribute evenly throughout the quiche and provide savory bursts of flavor in every bite. Dicing the ham also allows it to cook evenly and blend seamlessly with the other ingredients. Once the ham is diced, set it aside until it’s time to assemble the quiche.

After the mushrooms are golden and their liquid has evaporated, add the diced ham to the skillet. Sauté the ham with the mushrooms for 2-3 minutes to allow the flavors to meld together. This step also slightly warms the ham, ensuring it doesn’t cool down the quiche mixture when added later. Season the mushroom and ham mixture lightly with salt and pepper, keeping in mind that the ham may already be salty. Remove the skillet from heat and let the mixture cool slightly before using it in the quiche.

The Ham & Mushroom Prep is a crucial step in building the flavor foundation of your quiche. Sautéing the mushrooms until golden not only enhances their taste but also ensures they don’t release excess moisture into the custard base. Dicing the ham into small, uniform pieces guarantees that its savory flavor is evenly distributed throughout the quiche. Together, these ingredients create a rich, hearty filling that complements the creamy egg and cheese custard perfectly.

Finally, once the ham and mushrooms are prepared, they’re ready to be incorporated into the quiche. Spread the mixture evenly over the bottom of your prepared pie crust, ensuring it’s well-distributed. This layer will serve as the base for the custard, which will envelop the ham and mushrooms in a smooth, velvety texture. By taking the time to properly sauté the mushrooms and dice the ham, you’ll elevate the overall taste and texture of your ham and mushroom quiche, making it a standout dish for any meal.

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Assembly Tips: Layer ham, mushrooms, and cheese in crust; pour egg mixture evenly

When assembling your ham and mushroom quiche, start by preparing your pie crust. Whether you’re using a store-bought crust or a homemade one, ensure it’s pressed firmly into a 9-inch pie dish, with the edges crimped or fluted for a polished look. Preheat your oven as directed in your recipe while you work on the filling. The crust should be ready to hold the layers of ingredients without tearing, so if it feels too soft, chill it in the refrigerator for 10–15 minutes before proceeding.

Next, focus on layering the ham, mushrooms, and cheese. Begin by evenly distributing a layer of diced or thinly sliced ham across the bottom of the crust. This creates a flavorful base for the quiche. Follow this with a layer of sautéed mushrooms—cooking them beforehand removes excess moisture and intensifies their flavor. If you prefer raw mushrooms, ensure they are thinly sliced and evenly spread to avoid clumping. Finally, sprinkle a generous layer of shredded cheese (such as Swiss, cheddar, or Gruyère) over the ham and mushrooms. This not only adds richness but also helps bind the ingredients together.

To ensure the quiche cooks evenly, take care to distribute the ham, mushrooms, and cheese uniformly across the crust. Avoid piling ingredients in the center, as this can cause the quiche to puff up unevenly or create pockets of uncooked egg mixture. Gently press the layers down slightly with a spatula or the back of a spoon to create a compact, even base for the egg mixture.

Once your layers are in place, prepare the egg mixture by whisking together eggs, milk or cream, salt, pepper, and any desired herbs (such as thyme or parsley). Slowly pour the egg mixture over the ham, mushrooms, and cheese, taking care to pour it evenly across the surface. Pouring from a low height helps prevent disturbing the layers. The egg mixture should fill the crust to about ¼ inch from the top, allowing room for the quiche to rise without spilling over.

Finally, give the pie dish a gentle shake or use a spatula to ensure the egg mixture settles evenly around the fillings. If any areas look sparse, use a spoon to adjust the distribution of the egg mixture. This step is crucial for achieving a quiche that is evenly cooked and visually appealing. Once assembled, place the quiche on a baking sheet to catch any potential drips and bake according to your recipe’s instructions.

Baking & Serving: Bake until set, cool slightly, and slice for a perfect quiche

Once your ham and mushroom quiche is assembled, the baking process is crucial to achieving that perfect, golden-crusted, custard-filled delight. Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature before your quiche goes in. Place the quiche on a baking sheet to catch any potential spills and transfer it to the middle rack of the oven. Baking time typically ranges from 35 to 45 minutes, but this can vary depending on your oven. The quiche is ready when the top is golden brown and the custard is set—it should jiggle just slightly in the center when gently shaken. Avoid over-baking, as this can cause the filling to crack or the crust to burn.

To check if the quiche is fully set, insert a toothpick or a small knife into the center; it should come out clean or with minimal moisture. If it’s still runny, return the quiche to the oven for another 5 minutes and check again. Once baked, remove the quiche from the oven and let it cool slightly on a wire rack. This resting period is essential, as it allows the custard to firm up and ensures clean slices. Cooling for about 10 to 15 minutes strikes the perfect balance—it’s warm enough to enjoy immediately but not so hot that it falls apart when sliced.

Serving the quiche is an art in itself. Use a sharp knife to cut clean slices, wiping the blade between cuts for precision. For a neat presentation, ensure the crust holds its shape by letting the quiche cool just enough. Ham and mushroom quiche pairs beautifully with a simple green salad or a side of roasted vegetables, making it a versatile dish for brunch, lunch, or dinner. If serving warm, the slightly cooled quiche retains its warmth without being too hot to handle.

If you’re planning to serve the quiche later, allow it to cool completely before covering it with plastic wrap or storing it in an airtight container in the refrigerator. Reheat individual slices in the oven or microwave when ready to serve, though it’s also delicious at room temperature. Properly stored, the quiche will keep for up to 3 days, making it a great make-ahead option for busy days. Whether enjoyed fresh out of the oven or as a chilled leftover, a well-baked and thoughtfully served ham and mushroom quiche is always a crowd-pleaser.

Finally, don’t forget the finishing touches. A sprinkle of fresh herbs like chives or parsley adds a pop of color and freshness to the dish. For an extra indulgent touch, serve with a dollop of sour cream or a drizzle of truffle oil. The key to a perfect quiche lies not just in baking it to perfection but also in how it’s presented and served. With these steps, your ham and mushroom quiche will be a standout dish that impresses both in flavor and appearance.

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