Brunch, lunch or dinner is the perfect time for this classic quiche made with sautéed mushrooms, ham or bacon and nutty Gruyere cheese. It’s a delicious way to use holiday ham leftovers.
1 can (8 oz.) Del Monte® Mushroom Stems and Pieces
1 Tbsp. olive oil
1 cup diced cooked ham
3 scallions, thinly sliced, plus more for garnish
1 unbaked refrigerated pie crust
1 1/2 cups shredded Gruyere or Swiss cheese, divided
3 large eggs
1 1/2 cups whole milk
Arrange a rack in the lower third of oven and preheat to 375°F. Drain mushrooms and pat dry with paper towels or a clean kitchen towel. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook 6 to 7 minutes, stirring every few minutes, until starting to brown. Add ham and scallions and cook 2 minutes, until hot. Remove pan from heat
Line a regular pie plate (not deep dish) with pie crust dough; crimp or pinch edges as desired. Sprinkle half the cheese onto the crust, then evenly layer mushroom mixture over cheese. Sprinkle with remaining cheese. Whisk together eggs, milk and a few grinds of black pepper; pour into crust.
Bake 50 to 55 minutes until the edges are set but the center is slightly wobbly. Let cool at least 20 minutes. Serve warm, at room temperature, or chilled, garnished with more scallions, if desired.
VARIATION: To make Bacon and Mushroom Quiche, prepare recipe as directed, except substitute 1 cup cooked, crumbled bacon for the ham.