It's been a looooooong week around here and this Sunday morning, all I want to do was take it easy. After lingering over a pot of coffee - and I lingered, people, I lingered - I decided brunch would kill two culinary birds with one stone. Then I thought, "Wait! I could kill three birds with that stone - I'll clean out the fridge too!) Ultimately the fridge offered a magic concoction consisting of deli ham, gruyere cheese and mushrooms. I resisted adding any other bits and pieces, as I'm prone to overdoing, and just complemented the flavors with a little onion and garlic.
I thought this was the perfect time to pass along a little quiche tip I've picked up that helps you decide how much egg/milk mixture you need for the perfect pie. The basic recipe calls for 3 eggs (I had to use 4). Once you beat the eggs together you add enough milk to make 1 1/2 cups total. For each egg you should add enough milk to make it 1/2 cup combined. If you use 4 eggs, add enough milk to make a total of 2 cups. Capiche? Good. Now stow away that little tidbit and get crackin!
Ham, Gruyere & Mushroom Quiche
- 6 oz. deli ham, chopped
- 1/2 medium onion, diced
- 1-2 cups fresh mushrooms, chopped
- 2-3 cloves garlic, minced
- 6 oz. Gruyere cheese, grated
- 2 oz. Swiss cheese (I use about 4 "thin" slices)
- 4 eggs, beaten
- milk (enough to make 2 cups when added to beaten eggs)
- 1 refrigerated pie crust
- 1/2 tsp. nutmeg
- salt and pepper to taste
Preheat oven to 375ºF. Heat olive oil over medium-high heat and add minced garlic. Saute for about 2 minutes and add salted mushrooms. Heat thoroughly until mushrooms cook down, approximately 5 minutes. Set mushrooms aside. In heated pan, add chopped onions and saute until transluscent. Once onions are clear, add chopped ham and heat for about two more minutes just slightly browning the ham. Remove from heat and set aside.
Prebake the pie crust for about 5-7 minutes, remove from oven and set aside. In a small bowl, beat together eggs, milk, nutmeg, salt and pepper. Begin layering the quiche in the prebaked crust by first spreading the ham and onions one the bottom and topping with the (thoroughly drained) mushrooms. Tear the swiss cheese into largish pieces and layer on top of the mushrooms. Sprinkle the top with gruyere cheese. Finally, pour egg and milk mixture into the shell until it covers other fillings completely and fills pie. Note: You may have a little bit of milk mixture left over if you are using a smaller pie plate.
Bake pie for 40-45 minutes until a toothpick comes out clean when pricking the center. Cool at least 20 minutes before serving. Try not to cut the pie into fourths - as this recipe should serve at least 6, if not 8. Yeah, right.
Bonus note: The cat approved... couldn't keep her away from it while it was cooling. Shoo kitty shoo!