Ham and Mushroom Quiche

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This beautiful ham and mushroom quiche is a delicious, low-carb recipe that looks as delightful as it tastes! Made with cheddar, Swiss, shallots, and scallions, it’s a hearty quiche that will impress your whole family!

A quiche garnished with a wreath of prosciutto roses on a table beside a lace tablecloth.

Contents hide

1 Ingredient Notes

2 How to Make This Quiche – Step by Step

3 How to Make a Prosciutto Rose Wreath Garnish

4 Common Questions

5 A Few Tips

6 A Few More Rosy Recipes

7 Ham and Mushroom Quiche

Quiche is my favorite recipe to serve at family lunches and brunches. It’s easy to make a day ahead so I only have to focus on sides and cocktails on the day of the meal. I recently served this quiche, along with a spinach and goat cheese quiche, for a beautiful family lunch!

I made shrimp cocktail, a 4 leaf clover mimosa, summer salad, lemon orzo, potato salad and a strawberry rhubarb tart! The ham and mushroom quiche looked just as pretty as the tart with a pretty wreathe of prosciutto roses!

I also made this quiche with a nutritious zucchini crust that gave it a beautiful rustic look, but you can use standard, pre-made pie crust for this recipe, or no crust at all!

Ingredient Notes

12 labeled ingredients for making ham and mushroom quiche on a table.

pie crust (not pictured) – You can either use ready-to-bake pie crust, make a delicious zucchini crust, like I did for this recipe, or use no crust at all. If you decide not to use a crust, just be sure to grease your pie pyrex with butter before pouring your ingredients in.

milk – Use full-fat milk.

heavy cream – Known as “double cream” in Europe. Although double cream is a little more creamy than the “heavy whipping cream” we have in the states, it will work just as well.

mushrooms – I used baby bella mushrooms, but you can also use white, shiitake, or chopped portobellos.

green onions – Or “scallions,” (they’re exactly the same thing). Slice these nice and thin. Include both the bulb and green part of the stem.

shallots – use either 3 small shallots or 2 larger ones. You can also substitute with a small red onion if you can’t find shallots.

ham steak – I used Boar’s Head Smoked, Uncured Ham Steak. You can also use sliced French ham, or even cooked Canadian bacon for this recipe.

cheddar cheese – I like a nice, white sharp cheddar for this recipe, but you can use yellow cheddar as well.

swiss cheese – I like combining cheeses for my quiches, so I included Swiss as well, but if you don’t have Swiss, simply double your cheddar.

prosciutto – This is optional if you want to make a pretty prosciutto rose garnish. You’ll want to choose a prosciutto that’s separated by wax paper or thin plastic. Otherwise, it will be too difficult to separate and roll into roses.

parsley – Also optional, if you want to make the prosciutto rose wreath. Use the freshest parsley you can find because it wilts quickly. If you can’t buy parsley the day that you’re serving the quiche, place the bottom of the bunch in a glass of water in the fridge, or seal it in a ziplock bag with as little air as possible. This will keep it fresher than simply placing it in the fridge uncovered.

Fingers placing a small flower within a prosciutto rose wreath on a quiche.

How to Make This Quiche – Step by Step

You can choose to use ready-to-bake pie crust, zucchini crust or no crust at all for this recipe. If you want to make zucchini crust (highly recommended), make that first, then prepare your quiche ingredients.

1. Pre-heat oven to 450 F. (230 C.) if you intend to use ready-to-bake pie crust. If you’ve made a zucchini crust, or intend to not use a crust at all, preheat oven to 375 F. (190 C.) Slice 1 cup baby bella mushrooms and keep the following ingredients separate.

2. Dice ½ cup ham steak into small pieces.

3. Slice ½ cup green onions into thin pieces and dice 3 small shallots (not pictured).

4. Grate ½ cup sharp cheddar and ½ cup Swiss cheese.

A collage of 4 numbered images showing how to prepare ingredients for ham and mushroom quiche.

5. Add 2 tbsp. olive oil to a sauté pan. Sauté mushrooms and shallots over MEDIUM-HIGH heat for 5-8 minutes until brown. Add sliced green onions and sauté for 2-3 minutes more.

6. In a large mixing bowl, combine sautéd vegetables, grated cheese and diced ham.

7. Beat 6 eggs separately, then add them to the large mixing bowl with ½ cup heavy cream, ½ cup milk, ½ tsp. salt, and a nice sprinkle of pepper. Use a mixing spoon to combine ingredients.

8. Line your pie pyrex with ready-to-bake pie crust and bake for 10-12 minutes until lightly brown (or use your zucchini crust, or no crust at all with pyrex greased). Remove and use a slotted spoon to spoon non-liquid ingredients into the crust. Disperse them evenly. Once they’ve filled the crust, pour egg mixture over other ingredients until the egg/cream/milk fills almost to the top. Reduce heat to 375 F. (190 C.) if you used ready-to-bake pie crust. Bake quiche for 40-45 minutes, cool for 10 minutes before serving, or refrigerate and serve cold.

A collage of 4 numbered images showing how to cook and combine ingredients for ham and mushroom quiche.

How to Make a Prosciutto Rose Wreath Garnish

A collage of 4 numbered images showing how to make a prosciutto rose wreath.

1. Cut a slice of prosciutto in half with kitchen scissors, and fold each piece in half. I find it’s easiest to cut when still stuck to the wax paper or plastic.

2. Gently roll into a rose and repeat with the other slices of prosciutto.

3. Place roses in a half-wreath around the edge of the quiche, or you can place them all in the center like a bouquet.

4. Add a few feverfew flowers and tuck parsley leaves between the roses for a pretty garnish.

Common Questions

1. How long will this quiche stay fresh?

This quiche will stay delicious for 4 days when covered and refrigerated. If you intend to make the prosciutto wreath garnish, it may not look as pretty after 4 days, though. I’d make them the day you intend to serve.

2. How do I reheat the quiche?

Reheat at 375 F. (190 C.) for 20-25 minutes.

3. Can I freeze this quiche and reheat later?

Yes. You can freeze the whole quiche, thaw for 4-5 hours in the refrigerator, or 2 hours, when covered, at room temperature. Bake at 375 F. (190 C.) for 20-25 minutes. Its texture may not be as nice as when freshly made, but it will still be tasty.

4. What kind of flowers did you use?

I used “feverfew.” They look like tiny daisies and are perfectly edible. I found them at my local farmer’s market in New York in May.

A Few Tips

1. If you made a zucchini crust, feel free to fill the quiche ingredients all the way to the top. Don’t be afraid if it looks like it’s “flooding” the crust. It will bake beautifully.

2. If you use a ready-to-bake pie crust, you may want to “blind bake” it. This means adding tin foil over the uncooked crust, and adding something heavy like rice, marbles, pie weights, dry beans, etc. into the foil to keep the dough from rising.

I find most ready-to-bake pie crusts don’t actually rise that much, but you may want to blind bake just in case. To see an example of how to blind bake, take a look at my lemon tart recipe.

The prosciutto rose garnish on a quiche with flowers and parsley.

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