Quiche with Ham, Mushrooms and Mozzarella

This savory quiche combines smoky ham, tender mushrooms and melted mozzarella in a creamy egg filling. Serve it warm or at room temperature for breakfast, brunch or a light meal.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 tablespoon butter or olive oil
• 8 ounces mushrooms, sliced
• 1 cup cooked ham, diced
• 1 cup shredded mozzarella
• 4 large eggs
• 1 cup milk or half-and-half
• 1 teaspoon Dijon mustard, optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg, optional

Preparation

1. Preheat the oven to 375°F (190°C). Fit the crust into a 9-inch pie plate and chill it while preparing the filling.
2. Heat the butter or oil in a skillet over medium heat. Cook the mushrooms until browned and their released moisture has evaporated. Remove them from the heat.
3. Spread the ham and mushrooms evenly over the crust. Sprinkle the mozzarella on top.
4. Whisk together the eggs, milk, mustard, salt, pepper and nutmeg. Pour the mixture slowly over the filling.
5. Bake for 35–45 minutes, until the center is just set and the top is lightly golden. If the crust browns too quickly, loosely cover its edge.
6. Let the quiche rest for 10–15 minutes before slicing.

Tips for the Best Texture

• Cook the mushrooms thoroughly so excess liquid does not make the filling watery.
• Because ham and mozzarella can be salty, season the custard conservatively.
• A partially baked crust can produce a crisper base, especially when using a deep pie dish.
• The quiche is ready when the edges are firm and the center has only a slight wobble.

Serving and Storage

Serve with a green salad, roasted vegetables or fresh fruit. Refrigerate cooled leftovers in a covered container and reheat gently in the oven. The quiche can also be enjoyed at room temperature.