Savory Holiday Ham and Mushroom Quiche
This delightful quiche recipe breathes new life into leftover holiday ham, making it a perfect post-festive treat. Originally adapted from a 2008 Australian magazine's idea, it combines creamy textures, savory flavors, and a hint of freshness with the addition of apple. This quiche features a crispy, golden shortcrust pastry filled with a rich blend of ham, mushrooms, cream cheese, and pine nuts. It's an excellent dish to serve warm or cold, ideal for brunch, lunch, or a light dinner alongside a fresh green salad and crusty rolls.
8
Servings
275 kcal
Calories
12
Ingredients
Ingredients
frozen shortcrust pastry sheets
2 (thawed)
olive oil
1 tablespoon (none)
mushrooms
120 g (thinly sliced)
leftover leg ham
2 cups (diced)
Granny Smith apple
1 (peeled, cored, and thinly sliced)
cream cheese
125 g (chopped)
eggs
12 (none)
sour cream
1/2 cup (none)
fresh thyme leaves
1 teaspoon (none)
fresh rosemary leaves
1 teaspoon (none)
pine nuts
1/4 cup (toasted)
tasty cheese
1/4 cup (grated)
Instructions
1
Preheat your oven to 180°C (350°F) and prepare a 20cm (8-inch) round springform pan by lightly greasing it.
2
Roll out the thawed shortcrust pastry sheets and slightly overlap them. Press the seams gently to seal. Line the prepared pan with the pastry, trimming any excess around the edges. Place the pan on an oven tray for stability.
3
Cover the pastry with baking paper and fill it with dried beans or rice to weigh it down. Blind bake in the preheated oven for about 10 minutes. Remove the beans or rice and the paper, then return the pastry to the oven for another 10 minutes until lightly golden. Set aside to cool.
4
In the meantime, heat olive oil in a large non-stick pan over medium heat. Add sliced mushrooms and diced ham, cooking and stirring until the mushrooms have softened. Let cool slightly, then spread the mixture evenly over the cooled pastry base.
5
Layer the sliced Granny Smith apple evenly over the mushroom and ham mixture. Scatter the chopped cream cheese over the apple slices.
6
In a mixing bowl, whisk together the eggs, sour cream, fresh thyme, and rosemary until smoothly combined. Stir in the toasted pine nuts. Carefully pour the egg mixture over the ingredients in the pastry case, ensuring an even distribution.
7
Top with grated tasty cheese and bake in the preheated oven for about 50 minutes, or until the quiche is set and the top is golden brown. Check for doneness by inserting a knife in the center; it should come out clean.
8
Allow to cool slightly before serving. Enjoy warm or cold, accompanied by salad greens and crusty rolls.
Nutrition Information
17.5 g
Fat
17.5 g
Carbs
15 g
Protein
1 g
Fiber
5.5 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Holiday Ham and Mushroom Quiche?
This quiche is a flavorful dish designed to use leftover holiday ham, featuring a crispy shortcrust pastry, mushrooms, cream cheese, pine nuts, and a touch of Granny Smith apple.
How many servings does this quiche recipe provide?
This recipe makes approximately 8 servings.
What are the calorie counts for a serving of this quiche?
Each serving contains approximately 275 kcal.
What oven temperature is required for baking?
The oven should be preheated to 180°C (350°F).
What type of pan should I use?
A 20cm (8-inch) round springform pan is recommended for this recipe.
How many eggs are used in the egg mixture?
This recipe calls for 12 eggs to create a rich and creamy filling.
Do I need to blind bake the pastry?
Yes, the pastry should be blind baked for 10 minutes with weights and another 10 minutes without weights until golden.
What kind of pastry is used for the base?
The recipe uses 2 thawed sheets of frozen shortcrust pastry.
Why is apple included in a savory quiche?
A thinly sliced Granny Smith apple is added to provide a hint of freshness and a slight sweetness that complements the ham.
What kind of mushrooms are used?
The recipe requires 120g of thinly sliced mushrooms, which are sautéed with the ham before adding to the quiche.
What type of ham is best for this recipe?
Leftover leg ham is ideal, diced into small pieces.
What herbs provide the flavor for the egg base?
Fresh thyme and fresh rosemary leaves are used to season the egg and sour cream mixture.
How long does the quiche take to bake once assembled?
Once assembled, the quiche should bake for about 50 minutes until set and golden brown.
Are there nuts in this quiche?
Yes, 1/4 cup of toasted pine nuts are stirred into the egg mixture for added texture and flavor.
What is the nutritional content for fat and protein?
Each serving contains 17.5g of fat and 15g of protein.
How much sour cream is needed?
The recipe uses 1/2 cup of sour cream whisked together with the eggs.
What type of cheese is used as a topping?
The quiche is topped with 1/4 cup of grated tasty cheese before its final bake.
Can this quiche be served cold?
Yes, it is excellent served either warm or cold, making it versatile for different meals.
What are the recommended side dishes?
It is best served alongside fresh salad greens and crusty rolls.
How do you prepare the cream cheese?
125g of cream cheese should be chopped and scattered over the apple layer.
What is the carbohydrate and fiber content?
There are 17.5g of carbohydrates and 1g of fiber per serving.
How do I know when the quiche is done?
The quiche is ready when a knife inserted into the center comes out clean and the top is golden.
Is the apple peeled?
Yes, the Granny Smith apple should be peeled, cored, and thinly sliced.
How much olive oil is required for cooking?
You will need 1 tablespoon of olive oil to sauté the mushrooms and ham.
How much sugar is in one serving?
There is approximately 5.5g of sugar in each serving.
What is the total number of ingredients?
This recipe uses 12 specific ingredients.
Can I use this recipe for brunch?
Yes, its combination of savory and slightly sweet flavors makes it an ideal dish for brunch.
How do you handle the pastry seams?
You should slightly overlap the pastry sheets and press the seams gently to seal them into one larger piece.
Should the mushroom mixture be hot when added to the pastry?
No, it is recommended to let the sautéed mushroom and ham mixture cool slightly before spreading it over the pastry base.
What inspired this recipe?
The recipe was originally adapted from an idea found in a 2008 Australian magazine.