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
Units
Scale
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
