Quiche with Caramelized Onion, Mushrooms, and Ham
Serves 6 as an Entrée
Note: I cut back the amount of mushrooms and onion for the specifics of this recipe, but we highly recommend that you make a much larger batch of the duxelle of shrooms and onion for other dinners. I freeze single serving sizes and the mixture holds up beautifully. Any combo of funghi works well – I use portabello, domestic, fresh porcini when on sale, or any combination that strikes my fancy while in the market. I almost always use Vidalia onion, and a large one at that, but a handful of large shallots diced is also incredibly good. For this recipe I splashed the caramelized mixture with cooking sherry, but when making the duxelle on its own I use Balsamic vinegar towards the end of the caramelizing process. Your call, but however you stir this up I’m betting you’ll hit it out of the park!
2 Tablespoons olive oil – stock
¼ lb. Portabello or domestic mushrooms, coarsely chopped – $0.89
1 small Vidalia onion, diced – $0.69
2 cloves garlic, minced – stock
Splash of cooking sherry – stock
Salt and pepper to taste
1 cup cubed Jarsberg or Gruyere – $2.29
¼ lb. Westphalian or Virginia Ham, chopped – $2.39
¼ cup grated Parmesan or Asiago cheese – $1.25
4 eggs, lightly beaten – stock
1 cup light cream – $0.99
1 cup milk (I used 1% and it was fine!) – stock
¼ Teaspoon ground nutmeg – stock
Pastry for a 9-inch pie plate – stock
Grand Total Assuming a Well-Stocked Pantry: $8.50
Total Per Serving: $1.42
1. Preheat the oven to 375 degrees.
2. In a medium sauté pan, heat the olive oil over medium-high flame. Add the mushrooms and onion and cook, stirring frequently, until beginning to caramelize.
3. Add the garlic, salt, and pepper to taste and continue cooking an additional 5 minutes.
4. Add a splash of sherry to the mix; increase the flame to high and sauté just until all of the liquid has absorbed. Remove from the heat.
5. Meanwhile, combine the eggs, cream, milk, and nutmeg. Set aside.
6. Line the pie plate with the prepared crust. Sprinkle both cheeses and the ham evenly over the bottom of the pastry followed by the mushroom/onion mixture.
7. Pour the cream and egg mixture over the mushroom, cheese, and ham mixture.
8. Bake for about 45 minutes or until a knife inserted about 1 or so inches away from the edge of the crust comes out clean. Allow to rest for 5 minutes before slicing and serving.