• Ingredients:
  • 1 9-inch premade pie crust
  • flour for dusting
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ cup diced ham
  • 2 tablespoons chopped chives
  • 2 tablespoons olive oil
  • 4 eggs
  • ½ cup milk
  • 1 cup heavy cream
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup shredded Gruyère cheese

The FunGuy has one question: is it brunch season yet? We hope so because this week’s rich cheesy and mushroom filled quiche recipe is perfect for breakfast or lunch, but especially for brunch! 

This quiche is full of cream, cheese, chives, salty bits of ham, and a whole lot of our sliced white button mushrooms baked into a flaky pie crust. We suggest pairing with a bowl of fresh fruit for breakfast, a side salad for lunch, or a bit of both for your next weekend brunch!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Roll out the pie crust on a lightly floured surface to 1/8th inch thickness. Fold the pie crust in half and place over the pie tin with the folded seam in the middle. Unfold the pastry so that it fits over the tin, pressing down into it and around the sides. Trim any excess pastry from around the edges.
  3. Line the pie shell with parchment paper and fill it with a single layer of dried beans. Place the crust into the oven and bake about 10-15 minutes. Remove the tin from the oven and allow it to cool 5 minutes. Remove the parchment paper and beans and discard.
  4. While the crust pre-bakes, prepare the filling. 
  5. Heat the olive oil in a pan over medium high heat. Add the sliced FunGuy mushrooms and the diced ham to the pan and sauté for 5-8 minutes or until the ham and mushrooms are browned around the edges. Turn off the heat and allow the mushrooms and ham to cool to room temperature. 
  6. In a bowl, whisk together eggs, cream, milk, and cheese. Mix in the mushrooms, diced ham, chives, salt, black pepper, and nutmeg and stir until well distributed in the egg mixture. Pour into the prepared pie crust.
  7. Reduce the oven temperature to 350F.
  8. Transfer the filled pie crust to the oven and bake the quiche for about 35-40 minutes, or until the filling has puffed up and is a golden brown. Insert a tooth pick in the center to check for doneness. It’s done when it comes out clean.
  9. Allow the quiche to cool 5-10 minutes before slicing and serving! 

Have a Fun meal!