Ham And Mushroom Quiche Recipe
Servings: 1
Ingredients
- 7 ounce (200g) sliced raw ham
- 7 ounce (200 g) mushrooms (button mushrooms or possibly small, wild mushrooms in season)
- 2 shallots
- 1 shortcrust pastry (9 ounce/250 g)
- 4 Large eggs
- 2/3 c. (150 ml) cream
- 2 tbsp extra virgin extra virgin olive oil
- 1 ½ tbsp (20 g) butter
- ½ bunch flat-leaf parsley
- Salt, pepper
Directions
- Remove the parsley leaves and chop finely
- Wash/wipe the mushrooms clean. Chop them roughly
- Peel and chop the shallots
- Press the shortcrust pastry into a buttered flan dish
- Brush the base of the pastry with egg yolk and use a fork to prick it with small holes
- Place it in an oven preheated to 400°F (200°C) for 5-10 min to seal the base
- Heat the oil in a pan over a medium heat
- Add in the shallots and mushrooms
- Sweat for 7-8 min till the mushrooms have released their juices
- Stir regularly
- Break the Large eggs into a bowl
- Add in the cream
- Stir well till the mix has an even consistency and is slightly frothy
- Add in salt and pepper to suit
- Put the mushrooms and shallots onto the prebaked pastry base
- Sprinkle with minced parsley
- Add in the ham, cut into strips
- Cover with the cream and egg quiche mix
- Cook for 20-30 min in an oven preheated to 400°F (200°C)
- Serve hot or possibly cool, according to your preference
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 727g | |
| Calories 1200 | |
| Calories from Fat 895 | 75% |
| Total Fat 101.02g | 126% |
| Saturated Fat 41.6g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 1064mg | 355% |
| Sodium 564mg | 24% |
| Potassium 1585mg | 45% |
| Total Carbs 13.44g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.92g | 3% |
| Protein 64.13g | 103% |
