Ham And Mushroom Quiche
Chef Larry's Recipe
POSTED: 8:17 am PDT September 28,
2005
Ingredients
Preheat oven to 350-375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add smoked ham, scallion, and mushrooms, saute for 3-4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled ham mixture in pie shell and spread evenly. Top with shredded Swiss cheese and sprinkle with chopped parsley. Pour in custard and gently tap quiche on work surface to remove "air pockets." Bake at 350-75 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Yield: 1 each quiche (8-10 servings)
- 1 Pie crust shell, 9 inch, unbaked 1/4 tsp. Butter 1 cup Smoked ham, cut into thin strips 1/4 cup Scallion, minced 3/4 cup Shiitake mushrooms, sliced 3/4 cup White mushrooms, sliced 1 tsp. Parsley, chopped Salt to season Fresh ground black pepper to season 1 1/3 cup Swiss cheese, shredded For the custard
4 Eggs 1 cup Cream Pinch of ground nutmeg 1/4 tsp. Salt 1/8 tsp. Fresh ground black pepper
Preheat oven to 350-375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add smoked ham, scallion, and mushrooms, saute for 3-4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled ham mixture in pie shell and spread evenly. Top with shredded Swiss cheese and sprinkle with chopped parsley. Pour in custard and gently tap quiche on work surface to remove "air pockets." Bake at 350-75 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Yield: 1 each quiche (8-10 servings)
