A quiche, or savory pie, is something I forget about for months on end, and then when I see one in a specialty foods store or a restaurant I give myself a mental elbow to put this idea back on the front burner. They are so easy, and satisfying – they can be made ahead, and usually reheat like a dream (or can be eaten at room temp). They are also very portable, and comforting.
Pre-Made Pie Crust
And as I’ve made clear many a time – it’s a rare day on the old Workman ranch when I am making my own pie crust. Just one too many things for me most of the time. I am prone to take any pie shortcuts that might come my way, and refrigerated pie crusts result in way more pies in my house.
What Kind of Ham in Quiche
This is a great recipe to remember after you’ve served a holiday ham, and are looking for a creative way to use up the leftovers. But don’t wait for that to happen – any kind of deli ham is great for this, whether smoky or peppery or slightly sweet pick your favorite, order it sliced, and then mince it up.
Mushrooms in Quiche
The same kind of flexibility goes for the mushrooms—plain old button or cremini will work just fine here, but if you can use a mix of different mushrooms you’ll get a nice subtle play of different textures and flavors.
The Sriracha sauce adds a little bit of heat, but you could truly change up the supporting flavors of this pie any which way – a tablespoon or two of minced fresh herbs like thyme or basil, would be nice (the basil will make it feel very summery).
A savory pie, like this Ham and Cheese Quiche, is so easy and satisfying. It can be made ahead and usually reheats like a dream. Very portable and comforting.Tweet This
Other Savory Pie Recipes:
- Bacon, Leek, Mushroom, and Cheese Mini Quiches
- Leek, Mushroom, and Goat Cheese Quiche
- Salmon and Vegetable Biscuit Pot Pie Casserole
- Spring Chicken and Vegetable Potpie Casserole
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Ham and Cheese Quiche
- 1 tablespoon unsalted butter
- 1 cup chopped mushrooms preferably a mix of types
- ½ cup thinly sliced scallions white and green parts
- ½ cup finely diced red pepper
- Kosher salt and freshly ground pepper to taste
- ¼ cup chopped flat-leaf parsley
- ¾ cup heavy cream
- ½ cup shredded provolone cheese
- ½ cup shredded mozzarella
- ½ cup finely grated Parmesan
- 5 large eggs beaten
- 1 teaspoon Sriracha sauce
- 1 ½ cups finely chopped ham
- 1 refrigerated pie crust
- 1 tablespoon Dijon mustard preferably coarse or country
- Preheat the oven to 375°F.
- In a large skillet melt the butter over medium heat. Add the mushrooms, scallions, and peppers, season with salt and pepper, and sauté for about 8 minutes until tender and any liquid the mushrooms have released evaporates. Stir in the parsley, and transfer the vegetables into a large mixing bowl.
- Add the cream, provolone, mozzarella, Parmesan, eggs and Sriracha sauce and stir well to combine. Add the ham and stir until evenly mixed together.
- Take the pie crust out of the fridge 15 minutes before using. Unroll the slightly softened dough, and with the help of the parchment paper, flip it into a 9-inch pie pan. Remove the paper and gently press the dough to fit against the bottom and sides of the pan. Trim and flute the edges as desired.
- Brush the inside of the pie crust with the mustard. Scrape the filling into the pie pan and smooth the top. Bake for 35 to 45 minutes until a the top is browned, and knife inserted into the center of the pie comes out clean. Transfer the pie to a cooling rack and cool until warm or room temperature. Cut into wedges and serve.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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