Ingredients:
1 prebaked sweet tart crust (optional)
1/8 lb deli ham, cut in 1/4 inch cubes ( I prefer Boar’s Head Sundried Tomato and Rosemary ham)
2 shallots, minced
3 ounces sliced baby portabella mushrooms
1 tablespoon olive oil
3 large eggs
1/2 cup whipping cream
1 -2 tablespoon Dijon mustard
salt and pepper
1/2 cup gruyere or 1/2 cup emmenthaler cheese ( plus 1/3 extra if using quiche shell)
Directions:
Saute ham, shallots and mushrooms in oil until mushrooms are wilted and shallots are clear.
Beat eggs, add cream, salt and pepper.
(If not using tart shell, also add 1 T Dijon mustard.) Option 1: Quiche in tart shell.
Brush pre-baked tart shell with 2 T Dijon mustard.
Scatter over ham mixture, then cover with 1/2 c shredded cheese.
Pour over egg mixture, then scatter about 1/3 c shrdded cheese over the entire tart.
Bake at 375* for 25-30 minutes, or until custard sets.
Let sit before slicing.
Option 2: Mini Quiches without pastry shell.
Grease 10 muffin cups.
Divide ham mixture evenly among cups.
Divide half cup cheese evenly among cups.
Divide custard mixture evenly among cups.
Bake at 375 for 10-15 minutes or until custard is puffed up and browned on top.
Servings: 6-10
Time preparation: 15 min.
Time total: 35 min.