Ham & Mushroom Quiche

  • 4 ounces pre-sliced mushrooms (rinsed) 1 tablespoon butter
  • 1 frozen deep-dish pie crust
  • 4 eggs (or 1 cup egg substitute)
  • 3/4 cup heavy whipping cream
  • 1 tablespoon High Caliber granulated onion
  • pinch High Caliber ground nutmeg
  • 4 ounces cooked, diced High Caliber ham
  • 1/2 teaspoon Alberta Steak Spice
  • 1 cup shredded Swiss cheese, divided

  1. Preheat oven to 375°F. Preheat large sauté pan on medium-high 2-3 minutes.
  2. Pat mushrooms dry, if needed. Place butter in pan; swirl to coat. Add mushrooms; cook 4-5 minutes, stirring occasionally, or until browned.
  3. Meanwhile, place pie crust (in foil pan) on baking sheet; prick bottom of shell with fork. Bake 10 minutes or until golden.
  4. Whisk together in medium bowl, eggs, whipping cream, onions, and nutmeg, until blended.
  5. Add ham and steak seasoning to mushrooms; cook 1 minute, stirring often, to blend flavors. Spoon mixture evenly in pie crust. Pour in egg mixture; sprinkle with 3/4 cup of the cheese. Bake 30 minutes or until set.
  6. Sprinkle with remaining 1/4 cup cheese; bake 10 more minutes or until cheese melts. Let stand 10 minutes; serve. 

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