All About Eggs: Ham and Mushroom Quiche

If you make ham and mushroom quiche, don't expect to have leftovers!
By Diane M. Lindamood
May/June 1983
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Anyone can eat ham and mushroom quiche.
Photo by the American Egg Board

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There’s an idea going around that real men would never eat something called "quiche." Okay then, call it ham and mushroom pie if you want. This dish is for anyone willing to eat ham, cheese, eggs, and mushrooms all baked together in one pie shell.

Ham and Mushroom Quiche

9" unbaked pie shell
6 eggs, beaten
1 cup of shredded Swiss cheese (4 ounces)
1 cup of chopped cooked ham
1 (4-ounce) can of sliced mushrooms, well drained 1 cup of half-and-half
2 tablespoons of minced onion
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
1/4 teaspoon of pepper

First, brush the pie shell with a little of the beaten egg. Prick the bottom and sides of the pastry with a fork, and bake it in a preheated 450°F oven for 5 minutes, or until the crust turns a light golden brown. Then set the pie shell aside, and reduce the oven temperature to 375°F. Stir together the cheese, ham, and mushrooms before arranging the mixture evenly in the bottom of the shell. Now, add the remaining ingredients to the beaten eggs, and pour this over the cheese mixture. Bake the pie in the preheated 375°F oven for 30 to 35 minutes, or until a knife inserted near the center comes out clean. Then let it stand for about 5 minutes before serving the delicious entree to a group of four to six people.

For more egg recipes see All About Eggs: Become an Eggs-Pert.

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