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Meat, Busy evenings

Ham and mushroom quiche with salad

Ham and mushroom quiche is a savory tart for 4, ready in 55 minutes, rated easy, at €2.10 per person. It layers ham, pan fried mushrooms, and a creamy egg custard in a golden crust. The key is drying out the mushrooms in the pan before they go into the filling.

Tonight, a golden ham and mushroom quiche, with crispy pan fried mushrooms, served alongside a crunchy green salad.

Ham and mushroom quiche with salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This quiche has everything a comfort classic needs, a crisp golden crust, a soft egg and cream filling, tender ham, and mushrooms that add a bit of bite. A pinch of nutmeg lifts the whole thing quietly, without ever competing with the ham.

It's the kind of dinner you make on a night when you want something simple that still looks like you put in effort. Kids eat it without complaint, and the green salad on the side keeps the meal from feeling heavy. Mon Chou suggests it for busy weeknights or for an easygoing Sunday dinner.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl
  • Shredded Swiss cheese 80 g
  • Butter 10 g

Butcher

  • Ham slices 4 slices

Fruits and vegetables

  • White mushrooms 250 g
  • Lettuce 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Roll out the pastry in a tart pan, prick the base, and blind bake it for a few minutes at 180°C. 10 min

    Cover the pastry with parchment paper and dried beans so the base doesn't puff up.

  2. Slice the mushrooms and sauté them in a hot pan with the butter until the water has evaporated. 8 min

    Only season with salt at the end, salt makes mushrooms release their water.

  3. Beat the eggs with the cream, milk, nutmeg, salt and pepper.

    Go easy on the salt, the ham and cheese already bring plenty.

  4. Layer the ham cut into strips, the mushrooms, and the Swiss cheese over the base, then pour in the egg mixture.

    Spread the ham evenly so every slice gets its share.

  5. Bake at 180°C until the quiche is golden, and serve with the dressed salad. 30 min

    Let it rest for ten minutes so the slices hold together.

Our tips to get it right

  • Drain the mushrooms well after cooking, even dry fried they can still release a little extra juice that would soften the crust.
  • If you're using a glass or ceramic pan, add 5 extra minutes of baking time since these materials heat up more slowly than metal.
  • For a crisper bottom crust, set the pan directly on the oven's lower rack instead of on a baking sheet.

The variations

  • Swap the ham for smoked bacon lardons for a stronger flavor, cook them in the pan first before adding them.
  • For a vegetarian version, skip the ham and double the mushrooms, add a bit of grated Gruyère to make up for the lost flavor.
  • To save time, buy a pre baked crust and pre sliced mushrooms from a bag, you'll cut fifteen minutes off the prep.

What to serve it with

  • Green salad with olive oil
  • Vegetable soup as a starter
  • Glass of fresh apple juice

Storage

The quiche keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once baked, cut into individual slices. Reheat it in the oven at 160°C for 15 minutes rather than the microwave, so the crust stays crisp.

Questions about this dish

Can you make the quiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven the next evening. It actually holds together better once cooled and reheated, making the slices easier to cut cleanly.

Can you use puff pastry instead of shortcrust?

Yes, puff pastry gives a lighter, crispier base. Blind bake it for a few minutes first so it doesn't stay raw under the filling.

Why cook the mushrooms before adding them to the quiche?

Raw mushrooms hold a lot of water that releases during baking. Sautéing them dry beforehand lets that water evaporate in the pan instead of soaking into the crust.

Can kids who don't like mushrooms still eat this?

You can chop the mushrooms very finely so they blend into the egg filling. Many kids accept them better this way than in large pieces.

How long does it take to make a ham and mushroom quiche with salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ham and mushroom quiche with salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ham and mushroom quiche with salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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