Umami Ham & Mushroom Quiche
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
Baking
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.
Serves
6-8 servings
Prep Time
20 minutes
Cooking Time
45 minutes
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 1 Tbsp. Four Mushroom Umami Blend ½ tsp. Onion & Garlic Tableside Sprinkle
Kosher Salt
1 tsp. Kosher Salt
Four Mushroom Umami Blend (Salt-Free)
Four Mushroom Umami Blend (Salt-Free)
Onion & Garlic Everyday Seasoning
Onion & Garlic Everyday Seasoning
Directions
Step 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.
Step 2
Preheat oven to 350 degrees.
Step 3
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.
Step 4
Whisk eggs, heavy cream, Four Mushroom Umami Blend, Onion & Garlic Tableside Sprinkle and salt. Toss in ham, cheese, and cooled mushrooms.
Step 5
Fill the blind baked pie plate with egg mixture and bake until set but still slightly jiggling in the center, about 45-50 minutes.
Step 6
Allow the quiche to cool, serve at room temperature with mixed greens and a light vinaigrette.
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