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Make this Creamy Ham Courgette Mushroom Quiche with flaky homemade pastry, savoury ham, fresh courgette and mushrooms for an easy brunch, lunch or family dinner everyone will enjoy.
Creamy Ham Courgette Mushroom Quiche with Buttery Homemade Shortcrust Pastry
Additional Information
- Can this be frozen? Yes. Cool the quiche completely, wrap individual slices or the whole quiche tightly, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- How long can it be stored and how? Store covered in the refrigerator for up to 4 days. Reheat in a 325⁰F (160⁰C) oven for about 15 to 20 minutes, or enjoy cold.
Ingredient Substitutions
- Swap ham for cooked bacon, chicken or turkey.
- Replace courgette with grated spinach that’s been squeezed dry.
- Use Swiss, Cheddar, Gruyère or Gouda for extra richness if you’d like to add cheese.
- Replace cream with evaporated milk for a lighter filling.
- Brown or white mushrooms both work well.
- A ready-made shortcrust pastry can be used if you’re short on time.
Why You Will Love and Enjoy This Creamy Ham Courgette Mushroom Quiche
- The buttery homemade pastry bakes up crisp and perfectly complements the creamy filling.
- Ham, mushrooms and courgette create a balanced combination that’s hearty without feeling heavy.
- It’s easy to make ahead and tastes just as good warm, at room temperature or chilled.
Creamy Ham Courgette Mushroom Quiche
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Everyday Cooking
- Method: Easy baking
Description
This Creamy Ham Courgette Mushroom Quiche is one of those recipes that’s just as welcome for brunch as it is for supper. The rich filling, flaky pastry and savoury combination of ham, mushrooms and courgette make every slice satisfying and full of flavour.
Ingredients
Shortcrust Pastry
- 1 1/2 cups all-purpose flour
- 5/8 cup – 140 g butter, cold and cubed
- 1/2 tsp salt
- 1 egg, beaten
- 2 1/2 tbsp ice water
Filling
- 2 tbsp butter
- 1 onion, finely chopped
- 1 tsp grated garlic
- 1 cup courgette, grated and well drained
- 1 cup mushrooms, sliced
- 1 cup diced ham
- 3 eggs
- 1 cup milk
- 1 cup cream
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350⁰F (180⁰C).
- Add 1½ cups flour, 140 g cold cubed butter, and ½ tsp salt to a food processor.
- Pulse until the mixture looks like coarse breadcrumbs. If you’re making it by hand, rub the butter into the flour with your fingertips.
- Add the 1 beaten egg and slowly drizzle in the 2½ tbsp ice water, mixing just until a soft dough forms. Don’t overwork it.
- Lightly flour your work surface and roll the dough slightly larger than your pie dish.
- Carefully press the pastry into the dish, gently easing it into the corners without stretching it.
- Trim away any excess pastry, prick the base with a fork, then chill for 30 minutes.
- Line the pastry with baking paper and fill with baking beans or dried beans.
- Blind bake for 8 to 10 minutes, then remove the paper and beans.
- Tip: Return the crust to the oven for another 5 minutes until the base looks lightly set. This helps prevent a soggy bottom.
- Remove from the oven and let the crust cool slightly.
- Melt 2 tbsp butter in a frying pan over medium heat.
- Add the 1 finely chopped onion, 1 tsp grated garlic, 1 cup grated and well-drained courgette, and 1 cup sliced mushrooms.
- Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and most of the moisture has evaporated. Set aside to cool slightly.
- In a large bowl, whisk together the 3 eggs, 1 cup milk, 1 cup cream, 1 tsp paprika, and season with salt and pepper to taste.
- Scatter the cooled 1 cup diced ham evenly over the blind baked pastry.
- Spoon the cooked courgette, mushroom and onion mixture over the ham.
- Slowly pour the egg and cream mixture over everything.
- If needed, gently stir with the tip of a knife to help the filling settle evenly.
- Bake at 350⁰F (180⁰C) for 50 to 60 minutes, or until the filling is just set with a slight wobble in the centre.
- A skewer inserted near the middle should come out mostly clean.
- Let the quiche rest for 10 to 15 minutes before slicing. It slices much more neatly once it’s had a chance to settle.
- Serve warm or at room temperature with a crisp salad or your favourite vegetables.
Notes
Prepared, tried, and tested by Rochelle
Nutrition
- Serving Size: 1
- Calories: 381
- Sugar: 3.2 g
- Sodium: 232.5 mg
- Fat: 26.8 g
- Saturated Fat: 15.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22.5 g
- Fiber: 1.2 g
- Protein: 12.8 g
- Cholesterol: 171.7 mg
Add this quiche to your next meal plan. This Quiche with Buttery Homemade Shortcrust Pastry combines flaky pastry with a rich savoury filling that’s ideal for brunch or supper. Keep this recipe close for the next time you’re planning a homemade meal.
Creamy Ham Courgette Mushroom Quiche is an excellent choice for anyone who enjoys homemade comfort food with fresh, everyday ingredients. The flaky pastry, creamy filling, savoury ham, mushrooms and courgette create a balanced meal that’s perfect for brunch, lunch or supper. It’s easy to prepare ahead, slices beautifully and is just as enjoyable served warm or chilled, making it a recipe that’s sure to earn a regular place on the menu.
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