- Sara M.
ready-to-bake pie crust 6 eggs 1 cup baby bella mushrooms ½ cup ham steak ½ cup green onions ½ cup sharp white cheddar cheese ½ cup Swiss cheese 3 small shallots ½ cup heavy whipping cream ½ cup milk 2 tbsp. olive oil ½ tsp. salt pepper - a sprinkle 8 slices prosciutto parsley leaves
1 hour 40min
Pre-heat oven to 450 F. (230 C.) Slice 1 cup baby bella mushrooms and keep the following ingredients separate.
Dice ½ cup ham steak into small pieces.
Slice ½ cup green onions into thin pieces and dice 3 small shallots.
Grate ½ cup sharp cheddar and ½ cup Swiss cheese.
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.
In a large mixing bowl, combine sautéd vegetables, grated cheese and diced ham.
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.
Bake pie crust for 10-12 minutes. Add quiche mixture to pie crust. Reduce heat to 375 F. (190 C.) Bake for 40-45 minutes, cool for 10 minutes before serving, or refrigerate and serve cold.
Cut a slice of prosciutto in half with kitchen scissors, and fold each piece in half. Roll slice into a rose. Repeat with 8 slices.
Place roses in a half-wreath around the edge of the quiche, or you can place them all in the center like a bouquet.