This Week’s Recipe: Quiche with Ham and Mushrooms
Photo by Sue York/ladailypost.comIngredients:
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.
Directions:
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/ladailypost.comSet aside and fry the remaining mushrooms in the rest of the butter. Cool mushrooms.
Photo by Sue York/ladailypost.comIn 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/ladailypost.comPlace 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/ladailypost.comThis can be eaten warm or at room temperature.
Quiche with Ham and Mushrooms
Photo by Sue York/ladailypost.com