Savory Ham and Mushroom Quiche
Indulge in the ultimate comfort food with this Savory Ham and Mushroom Quiche, a versatile and flavorful dish perfect for breakfast, brunch, or even dinner. This recipe features a flaky, buttery homemade pie crust (or store-bought for convenience) filled with a luscious custard of heavy cream, eggs, and Gruyere cheese, perfectly complemented by tender sautéed mushrooms and smoky diced ham. Balanced with a pinch of black pepper and fresh parsley for a delicate herbaceous finish, this quiche is as elegant as it is easy to prepare. Baked to golden perfection in under an hour, it’s a crowd-pleasing classic that’s ideal for entertaining or meal prepping for the week. Whether served warm or at room temperature, this dish pairs beautifully with a crisp side salad or fresh fruit. Keywords: ham and mushroom quiche, savory breakfast recipes, quiche with Gruyere cheese, homemade pie crust quiche, easy brunch ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 cup button mushrooms
- 1 cup diced cooked ham
- 1.5 cups shredded Gruyere cheese
- 1 cup all-purpose flour
- 0.5 teaspoons salt
- 0.5 cup cold unsalted butter
- 2 tablespoons cold water
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped
- 1 piece store-bought or pre-made pie crust (optional)
Instructions
Preheat your oven to 375°F (190°C).
If making homemade pie crust, mix 1 cup all-purpose flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, one at a time, mixing until the dough just comes together. Roll the dough on a lightly floured surface and fit it into a 9-inch pie pan. Refrigerate for 15 minutes.
In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 cup sliced button mushrooms and sauté for 5-7 minutes until tender and slightly golden. Remove from heat.
Sprinkle 1 cup diced cooked ham and the sautéed mushrooms evenly over the bottom of the prepared or store-bought pie crust.
In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley.
Stir in 1.5 cups shredded Gruyere cheese into the egg mixture.
Carefully pour the egg mixture over the ham and mushrooms in the pie crust, spreading it evenly.
Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean.
Allow the quiche to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.0 g | 459% | |
| Saturated Fat | 183.5 g | 918% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1617 mg | 539% | |
| Sodium | 6664 mg | 290% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 20.2 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1982 mg | 152% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
