Ham and Gruyère Quiche (Crustless)
I came up with this Ham and Gruyère quiche as a way to use up the leftover baked ham from our Festive Dinner; it turns out that it’s absolutely delicious, whether you eat it the day you make it or reheat it the next day.
You can substitute different cheeses if you like (I often make a quiche with whatever is in the fridge, usually cheddar), but the Gruyère and Parmesan are so delicious with the mushrooms and ham that if you can do it, it’s absolutely worth it.
I love a good pie crust, and if you’re interested in making this a crusted quiche, you can use this excellent Pie Crust recipe (halve it for one quiche), and blind-bake it before adding the ingredients; in that case there’s no need to butter the pie dish. I don’t generally make crusts for quiche, partially because it takes a lot longer (it doubles the time to make it), and partially because I haven’t had a lot of success with blind baking, and no crust is preferable to a bad crust (which is also why I don’t use store-bought pie crusts; no shade if you do, but I don’t like the flavour).
This recipe is also delicious reheated; I put a slice in the oven at 350º F for about 15 min, and it was just as good if not better than when I first ate it.
Ham and Gruyère Quiche
6-8 servings; 20 min of prep/sautéing, 35 minutes of baking, 20 minutes rest after baking
Ingredients
- 1 cup cooked ham, cubed
- 2 cups mushrooms, sliced 1/4″ thick
- 1 cup Gruyère, shredded
- 1 cup Parmesano Reggiano, shredded
- 4 large eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 teaspoon powdered mustard
- fresh nutmeg, grated (just a pinch or so)
- salt and pepper, to taste
- Butter for frying and also for greasing baking dish
Special Tools
- Pie Dish
Method
- In a skillet, sauté mushrooms in a little butter until they are golden brown
- Meanwhile, prepare other ingredients.
- Grease 9″ pie dish with butter.
- Line greased pie dish with all of the Gruyère and Parmesan, sprinkling to mix and cover the bottom of the dish.
- In a medium-sized bowl, mix 4 large eggs, 3/4 cup heavy cream, 1/2 cup milk, 1 tsp powdered mustard, fresh nutmeg, and salt & pepper, and beat together to form the custard mix.
- When mushrooms are golden, allow to cool slightly.
- Heat oven to 350º F.
- Add half of cooled mushrooms to the pie dish, on top of the cheeses.
- Add all of the cubed ham to the pie dish.
- Add the rest of the mushrooms to the pie dish.
- Pour the custard mixture into the pie dish.
- Bake the pie dish at 350º F for approx 30-35 minutes, until the custard is puffy and lightly brown at the edges.
- Allow 20 minutes for the quiche to cool before serving.
