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Test Kitchen Approved

Umami Ham & Mushroom Quiche

Umami Ham & Mushroom Quiche

Umami Ham & Mushroom Quiche

Recipe By Savory Spice Test Kitchen

Yields

6-8 servings

Prep Time

20 Minutes

Cooking Time

45 Minutes

Recipe By Savory Spice Test Kitchen

This classic ham and mushroom quiche recipe is cheesy and full of umami mushroom flavor, with real mushroom pieces, chunks of juicy ham, and seasoned with our new Four Mushroom Umami Blend.

Ingredients

Homemade pie crust, or 1 disc store-bought

For filling:

4 oz. baby portobello mushrooms

4 oz. oyster or shiitake mushrooms, torn into 1-inch pieces

3 Tbsp extra virgin olive oil

4 oz. Gruyère cheese, grated

4 oz. Swiss cheese, grated

8 oz. ham, cubed into ¼-inch pieces

6 eggs

½ cup heavy whipping cream




Savory Spice ingredients in this recipe

  • Four Mushroom Umami Blend (Salt-Free)

    Flavor of the Month: Spend $75 or More in April for a FREE Jar of Four Mushroom Umami Blend! This umami mushroom seasoning blends shiitake, portob...

    View full details
    New
  • Onion & Garlic Tableside Sprinkle

    Before you know it, you'll be using this garlic and onion spice blend in almost every recipe. Expertly handcrafted by blending white onion, roasted...

    View full details
  • Kosher Salt

    This flaky, pure kosher salt is unrefined sea salt perfect for all types of cooking. Season or enhance the flavors of any dish. Use kosher salt as ...

    View full details

Directions

Make the Quiche:

1. Follow directions for making our Easy Homemade Pie Crust, or thaw frozen store-bought pie crust disc. Blind bake with baking beans for 20 minutes, then refrigerate.

2. Sauté the sliced and torn mushrooms with olive oil in a skillet on medium-high heat. Season with kosher salt and set aside to cool.

2. Whisk eggs, heavy cream, Four Mushroom Umami Blend, Onion & Garlic Tableside Sprinkle and salt. Toss in ham, cheese, and cooled mushrooms.

3. Fill the blind baked pie plate with egg mixture and bake until set but still slightly jiggling in the center, about 45-50 minutes.

4. Allow the quiche to cool, serve at room temperature with mixed greens and a light vinaigrette.