I can’t remember exactly the first time I had this quiche. I know my aunt would have made it while we were on a family vacation. She always has the best recipes for things that I’ve never had, but end up loving. Since I’ve rediscovered this recipe, I have probably made this at least 5 times in the past two months. My favorite version so far has been this Mushroom Crust Quiche with Ham.
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I’m not sure where she got the recipe originally, but I made quite a few changes to the recipe she had sent to me. I generally try to make recipes a little healthier. Especially when I know it won’t affect the integrity or structure of the end product. This recipe is very versatile and easily customizable to personal tastes.
What I like about this recipe is that it’s healthier than normal quiche since the crust is replaced with mushrooms and cracker crumbs. Don’t get me wrong, I love a good crust. There are just time when I try to cut calories so that I can have a treat later in the day. Do you ever do that? Eat with trade-offs in mind?
Possible modifications
I generally try to add a little extra protein when I can. This quiche is delicious with chopped ham, but if you could make this vegetarian if you omit it. I have also made this with some leftover crumbled turkey sausage, but you could easily use any type of precooked breakfast meat.
You can easily use any kind of cheese that you like or have on hand. You can use a mixture of different cheeses or just one. I generally use mild cheddar and mozzarella.
2. Quiche filling ingredients
3. Pat mushroom crust into pie pan
4. Sprinkle most of the sliced green onions over the bottom of the crust
When I happen to have some extra caramelized onions on hand, I like to add them instead of or in addition to the green onions. They add great flavor and a nice sweetness to the quiche. If you wanted to make a batch to add to the quiche, I don’t think that you would regret it.
Any 9-10-inch pie pan should work, I have used both sizes with no issues. I’ve also never had an issue with sticking and I don’t grease my pan. If you are worried about the quiche sticking, you can grease it before adding your crust. I have used both this red ruffled pie dish and this standard pie dish. Both are great sizes and so pretty!
6. Add most of the shredded cheese into the egg mixture
7. Pour egg and cheese mixture into the crust
8. Top quiche with reserved cheese and green onions
Serving ideas
This Mushroom Crust Quiche with Ham would be perfect for brunch. I would serve it with some fresh fruit and my Banana Muffins with Oatmeal Topping. It would also be good served with a slice or two of English Muffin Bread. Slather the English Muffin Bread with butter and freezer jam and you have a hearty and filling meal.
If you want something a little lighter, a side salad would pair well with the quiche. That is what we did this time and it was equally as delicious. Whatever you decide to serve this quiche with, you won’t regret making it.
Leftovers
To reheat leftovers, you can microwave, bake, or air fry until warm. We have found like we like to air fry our leftover quiche the best. The crust gets crispy and the cheesy top gets brown and toasty. We love our air fryer and find that it heats up leftovers really well. Highly recommended!
In the event that you do have leftovers, this quiche keeps well in the fridge for a couple of days. If you don’t plan on eating it before then, I would suggest freezing individual slices. Line a sheet pan with plastic wrap or parchment paper, then space the leftover slices out on the pan. Once the slices are frozen, wrap in plastic wrap and place in a freezer bag.
Mushroom Crust Quiche with Ham
Ingredients
- 2 tbsp unsalted butter
- 1/2 lb baby bella mushrooms coarsely chopped
- 1/2 cup finely crushed saltines, approximately 14 crackers
- 3/4 cup green onions, sliced and divided
- 1 cup diced ham, see notes
- 4 large eggs
- 1 cup cottage cheese, low fat, 2%
- 1 scant cup mild cheddar cheese, shredded and divided
- 1 scant cup mozzarella cheese, shredded and divided
- 1/4 tsp red pepper flakes or cayenne pepper, optional
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- In a medium skillet over medium heat, add the butter and mushrooms. Saute for 6-7 minutes, or until tender. Stir in the crushed cracker crumbs and transfer to a 9 or 10-inch pie pan. Press the crust mixture evenly over the bottom and up the side of the pie pan.
- Sprinkle 3/4 of the sliced green onions evenly over the crust, reserving some to sprinkle on top. Sprinkle the diced ham evenly over the green onions.
- In a medium bowl, mix together the cottage cheese, eggs, red pepper flakes, paprika, salt, and pepper. Mix in the shredded cheese, reserving 1/4 cup to sprinkle on top.
- Pour the egg and cheese mixture over the diced ham, using a rubber spatula to spread it out evenly. Sprinkle the reserved green onions and cheese over the top.
- Bake for 35-40 minutes, or until golden brown and the center is set. A toothpick should come out clean. Let cool for 5 minutes before serving.
Notes
- I used low fat cottage cheese, but you can use regular cottage cheese.
- If you don’t like ham, you can easily omit or substitute it with something else. I’ve used homemade ground turkey sausage but I have also made this with no meat. Any and all combinations are equally delicious!
- You can use any kind of cheese that you like or have on hand.
- I have added caramelized onions to this instead of using green onions when I happened to have some on hand, it add a nice sweetness to the quiche.
- I have used two different pie dishes and I’ve never had an issue with sticking. I love both this red ruffled pie dish and this standard pie dish.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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