Savory Ham And Mushroom Quiche

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 prebaked sweet tart crust (optional)
• 1/8 lb deli ham, cut in 1/4 inch cubes (i prefer boar's head sundried tomato and rosemary ham)
• 2 shallots, minced
• 3 ounces sliced baby portabella mushrooms
• 1 tablespoon olive oil
• 3 large eggs
• 1/2 cup whipping cream
• 1 -2 tablespoon dijon mustard
• salt and pepper
• 1/2 cup gruyere or 1/2 cup emmenthaler cheese (plus 1/3 extra if using quiche shell)

Recipe

• 1 saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
• 2 beat eggs, add cream, salt and pepper.
• 3 (if not using tart shell, also add 1 t dijon mustard.) option 1: quiche in tart shell.
• 4 brush pre-baked tart shell with 2 t dijon mustard.
• 5 scatter over ham mixture, then cover with 1/2 c shredded cheese.
• 6 pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
• 7 bake at 375* for 25-30 minutes, or until custard sets.
• 8 let sit before slicing.
• 9 option 2: mini quiches without pastry shell.
• 10 grease 10 muffin cups.
• 11 divide ham mixture evenly among cups.
• 12 divide half cup cheese evenly among cups.
• 13 divide custard mixture evenly among cups.
• 14 bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.