Got the inspiration for this quiche from Thursday Night Smackdown. We had
- a pie crust to use up, and
- the mushrooms at the Donaumarkt this weekend looked great, and
- my favorite ham was there: “schwarz geräucherter” from Rottaler Landmetzgerei Griesbacher. I get a Leberkäs Semmel mit dem scharfen Senf from them most Saturday mornings.
So conditions were favorable for a quiche this weekend.
1 T olive oil (for sautéing)
1 T butter (for sautéing)
200 g Egerlinge (brown) mushrooms, sliced
1 medium shallot, minced
1 clove garlic, minced
1/4 t crumbled thyme
1 small bunch chives, chopped finely
100 g sliced ham
100 g Emmenthaler (swiss cheese), shredded
1 pie crust, unbaked
2 t grainy mustard
3 whole eggs
1 1/2 cups (355 ml) milk
2 T sour cream
1/4 t black pepper
1/4 t freshly ground nutmeg
Heat the olive oil in a skillet on medium low, and melt the butter in it. Sautée the garlic, shallots, and mushrooms until the mushrooms have released their juices and the juices have cooked off again. Then crumble the thyme into the mushrooms and add the salt while they’re cooking. Set that stuff aside to cool in a bowl.
Chop your ham and chives, and shred your cheese. Stir them into the mushroom mixture once it’s cooled (you don’t to melt the cheese — let the oven do that).
Puncture the bottom of the pie crust liberally with a fork. Spread the mustard onto the bottom of an unbaked pie crust in a 9-inch (23 cm) pie dish.
Dump the mushroom-ham filling into the pie crust and spread evenly, but don’t pack it. Whisk together the milk and sour cream. Whisk the eggs in until you have a smooth custard, and then add the salt, black pepper, and nutmeg. Pour it over the filling into the pie crust. Bake for 35-40 minutes at 375°F (190°C).