Paula Deen Ham Quiche

Paula Deen Ham Quiche loads a buttery pie dish with sauteed mushrooms, hashbrowns, diced ham, and a creamy egg custard topped with cheddar. It takes about 45 minutes and feeds five. Put it out for a Saturday brunch or a holiday morning when the whole family shows up hungry.

The mushrooms matter more than anything else here. Cremini mushrooms hold a lot of water, and if you skip sauteing them first, the bottom of your quiche turns soggy. Cook them down with the onions for a full five minutes to drive out the moisture so the filling sets firm.

Chop the vegetables and dice the ham the night before, keep them separate in the fridge. The egg mixture whisks up in two minutes, so save that for the morning. Let the quiche rest five minutes after baking before you slice it, or it falls apart on the plate.

Paula Deen Ham Quiche

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

330

kcal

A hashbrown-crusted quiche filled with sauteed cremini mushrooms, diced ham, and a milk-and-egg custard seasoned with nutmeg, baked at 450 degrees until the cheddar on top is golden and bubbly.

Ingredients

• 1 tablespoon Olive oil
  

• 1 (8 oz) package cremini mushrooms
  

• 1 onion chopped
  

• 4 eggs
  

• 1/4 cup half and half
  

• 1 cup whole milk
  

• 3 diced scallions
  

• pinch Nutmeg
  

• 1 cup refrigerated hashbrowns
  

• 1/2 cup cooked ham
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon Black pepper
  

• 3 tablespoons Butter
  

• 2/3 cup cheddar cheese

Directions

• Preheat: Preheat oven to 450 degrees F.
• Cook the filling: Heat oil in a skillet and cook mushrooms. Add onions. Cook for about 5 minutes. Add cheese, hashbrowns, and ham. Add salt and pepper to taste. Add to greased pie dish.
• Make the custard: Add eggs to a mixing bowl and whisk gently. Add 1/4 cup half and half. Add salt and pepper. Add 1 cup milk. Add diced green onions. Add a pinch of nutmeg.
• Assemble: Pour egg mixture into hashbrown mixture. Add cheddar cheese to top.
• Bake: Bake for about 25 minutes.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a regular pie crust instead of hashbrowns?

You can, but the hashbrowns give this quiche a different texture from most. A frozen deep-dish pie crust works if you blind bake it for 10 minutes first. The hashbrowns soak up some of the egg mixture and crisp on the bottom, which a regular crust will not do.

How long does this quiche keep in the fridge?

It keeps well for three to four days in a covered container. Reheat slices in the oven at 325 degrees for about 10 minutes. Microwaving works but the bottom gets soft. You can also freeze the whole quiche, wrapped tightly, for up to two months.

Can I assemble this the night before and bake it in the morning?

You can prep all the components ahead, but do not pour the egg mixture over the hashbrown mixture until you are ready to bake. If it sits overnight, the hashbrowns absorb too much liquid and the bottom never crisps. Keep the sauteed vegetables and egg mixture in separate containers in the fridge.

Why did my quiche come out watery?

The most common reason is not cooking the mushrooms long enough. Cremini mushrooms release a lot of liquid when they heat up, and that water ends up in your filling. Cook them over medium-high heat until they shrink down and the pan is dry before adding anything else.

Does this quiche need to rest before slicing?

Give it at least five minutes after it comes out of the oven. The custard is still loose when it is hot, and cutting into it too early means the filling runs all over the plate. Five to ten minutes lets the eggs finish setting so each slice holds together.