Ham, Mushroom and Cheese Quiche

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
pinch salt
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).

2 thoughts on “Ham, Mushroom and Cheese Quiche”

  1. shoreacres

    I was reminded of your blog at Ian’s the other day. I’m delighted to be following now, and even more delighted that I happen to have ham, eggs and mushrooms in the house. I believe a quiche is in order.

    The nutmeg’s interesting. My Swedish grandmother always added it to meat loaves, her meatballs and such. It’s a nice addition – anxious to try it here.

    1. cliff1976

      Welcome aboard, shoreacres!

      I agree that nutmeg is interesting! I think nutmeg doesn’t get all the admiration it deserves. Too often it’s relegated to sweets and desserts. But it does wonderful, subtle things to savory and creamy dishes. It pleasantly surprised us in sausage recipes, too (particularly here: http://slicken.it/qz).

      The freshly-grated stuff takes on a more potent, citrusy flavor than the powder you buy pre-ground in a little jar. Therefore we usually only use it freshly grated in savory dishes — particularly the otherwise potentially kinda bland ones. It can overpower the other flavors in the desserts, so we usually stick to the dried variety for those.

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