I was always kind of underwhelmed by quiche until the past few years, it turns out the key for me was gruyere! This quiche is absolutely delectable, it will surprise you how much flavor is packed into it.
This is a great way to use up leftover ham and vegetables you might have from the holidays. The mushrooms were a new addition for me this time but they seriously up the savory flavors.
I find this quiche so hearty and warming I have eaten it not just for breakfast but also lunch and dinner!
Some quiche recipes recommend blind baking your crusts beforehand, this can help to prevent the crust on the bottom from getting soggy, but for this recipe I’ve also found it can lead to over cooking the edges. I usually do not have a problem with the crust at the bottom getting soggy in this recipe so for ease I usually do not blind bake. I used a store bought pie crust for this recipe because they are reliable and save lots of time, I don’t always have time to make a fresh pie crust.
Ingredients:
Directions:
Preheat the oven to 375°.
Roll out the pie crust and lay over a pie pan. Press and smooth into the pan, crimp the edges.
Melt the butter in a skillet over medium heat. Sauté the onions and peppers until they begin to soften, then add in the mushrooms. Continue to stir over medium heat until the mushrooms are browned and cooked through. Allow to cool slightly before adding to a large mixing bowl.
Lightly beat the eggs together and then add to the mixing bowl along with the ham, cream, salt, and pepper. Grate in 1 & 1/2 cup of the gruyere and mix well.
Pour into the prepared pie crust and top with the remaining half cup of gruyere and a sprinkle of black pepper.
Bake for 40-45 minutes until the cheese on top is nicely browned.
Allow to rest for 15-20 minutes before cutting in.
