Ham and Mushroom Quiche

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

5 from 1 vote

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!

Prep Time30

Cook Time1

cooling time10

Total Time1 40

Course: Lunch

Cuisine: International

Diet: Low Salt

Servings: people

Calories: 343kcal

Author: Genevieve Morrison

Equipment

1 cutting board & sharp knife
1 sauté pan
1 large mixing bowl
1 mixing spoon
1 glass pyrex pie dish
1 kitchen scissors

Ingredients

For the Quiche

1 zucchini crust - or ready-to-bake pie crust
6 eggs - beaten
1 cup baby bella mushrooms - sliced
½ cup ham steak - diced
½ cup green onions - sliced
½ cup sharp white cheddar cheese - grated
½ cup Swiss cheese - grated
3 small shallots - diced
½ cup heavy whipping cream
½ cup milk
2 tbsp. olive oil
½ tsp. salt
pepper - a sprinkle

For the Prosciutto Rose Garnish

8 slices prosciutto - optional for garnish
parsley leaves - optional for garnish
feverfew flowers - optional for garnish

Instructions

For the Quiche

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. 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. Keep ingredients separate.
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, beat 6 eggs. Add sautéd vegetables, grated cheese, diced ham, ½ cup heavy cream, ½ cup milk, ½ tsp. salt, and a nice sprinkle of pepper. Use a mixing spoon to combine ingredients.
Line 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 crust 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.

For the Prosciutto Rose Garnish

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.
Gently roll into a rose and repeat with the other slices of prosciutto.
Place roses in a half-wreath around the edge of the quiche, or you can place them all in the center like a bouquet.
Add a few feverfew flowers and tuck parsley leaves between the roses for a pretty garnish.

Notes

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, so make the garnish when you intend to serve it.

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

You can freeze the whole quiche, thaw for 3-4 hours in the refrigerator, then bake at 375 F. (190 C.) for 20-25 minutes. Its texture may not be as nice as freshly made, but it will still be tasty.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition