Food on the Hill: Quiche with Ham and Mushrooms

This Week’s Recipe: Quiche with Ham and Mushrooms
Photo by Sue York/
One preformed pie crust (in the freezer section)
6 eggs, beaten
¼ cup chopped onion
¼ cup heavy cream
4 oz. of Kroger Mexican cheese mix (Monterey jack, Cheddar, Colby, Mozzarella)
8 oz. small cubed ham
12 oz. of fresh mushrooms ( I usually mix different kinds)
Cracked fresh pepper to taste
4 pats of butter.
Preheat oven to 400 degrees. Take the pie crust out of the freezer and set aside.
In a large fry pan melt two of the pats of butter and fry on medium high heat, ½ of the batch of mushrooms until golden.
Photo by Sue York/
Set aside and fry the remaining mushrooms in the rest of the butter. Cool mushrooms.
Photo by Sue York/

In a large bowl mix together all of the ingredients and pour into the pie shell. The pie shell doesn’t have to be thawed.

Photo by Sue York/

Place the filled pie shell on a baking tray and bake for 40-45 minutes until the center of the quiche is firm.

Photo by Sue York/
This can be eaten warm or at room temperature.
Quiche with Ham and Mushrooms
Photo by Sue York/
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