Savory Pie, with Ham, Mushrooms, Cheese, & Onions

This is a VERY forgiving recipe and I have used whatever was on hand many times in it's making.  A special thank you goes out to Nonie Daniels who shared this recipe with me years ago.
It always feels so good to make something delicious from on hand supplies.  Since we are "in to" fresh fruits and vegetables this savory Quiche seemed a good direction to head.  My dear "cousin" Joyce brought me fresh country eggs this week and there is still a bit of ham from the weekend.  It sure sounded like a plan to me yesterday at about 5 PM. when I hadn't a clue what to start for dinner.

Earlier in the week I headed to Sam's Club for produce and really felt good about the decision when I was able to purchase beautiful produce with sell by dates 2 and 2 1/2 weeks from now.  So I pulled a large onion from the big bag of Vidalias, about a third of the 2 pound package of fresh mushrooms to flavor the pie.

Ingredients for Savory Pie or Cheese & Mushroom Quiche with Ham:

9" pie shell, unbaked
1 1/2 C. shredded cheese, Swiss Gruyere is optimal but I also use a mix of whatever I have with equal success, today I used cheddar and mozzarella.
1 chopped onion
1/4-1/3 pound sliced fresh mushrooms
2 T. butter
kosher salt
fresh ground black pepper
2 C. diced cooked ham, bacon, or sausage (optional)
4 large eggs
1 1/2 C. milk
3 T. flour
1/4 t. kosher salt
1/2 t. Coleman's dry mustard
sprinkling of paprika

Preheat the oven to 400 degrees F. and place the pastry in the pie shell and set aside. 

Saute the onions and mushrooms in the butter over medium high heat then season lightly with salt and pepper.  Spread the grated cheese over the bottom of the pie crust and top the cheese with the mushroom and onion mixture.  Sprinkle the ham evenly over the vegetables.

Using a medium size bowl beat the eggs and milk together.  Add the flour, salt, and mustard and whisk briskly until smooth.  Pour the custard mixture over the pie ingredients.  Sprinkle with paprika.

For the sake of saving on clean up I do the assembly and baking with the pie plate centered on a larger baking sheet.  Bake for 50-60 minutes until browned and firm in the center.  Remove from the oven and let sit 10-15 minutes before slicing.  Yield 6 servings.

Note:  I served with a generous portion of fresh made Cole slaw on the side.
This link will take you to the slaw recipe.

1 comment:

cambric cotton, pins and needles said...

I always try to use what I have on hand, partly economy and part lazy, not wanting to start the car for a trip to the shops just for a few things. This savoury pie would be something I would make, it looks so good. I'm having all the family over for dinner tomorrow night and can you believe they requested meatloaf with barbeque sauce topping, still a favourite after all these years.