Ham Mushroom and Chive Crustless Quiche


  • 1 Tbs. vegetable oil
  • 1 Tbs. unsalted butter
  • 1/2 lb. white button mushrooms, wiped clean, stems trimmed, caps quartered (or cut smaller if large)
  • salt
  • 6 oz. ham, (I use Wellshire Turkey Ham) sliced 1/8 inch thick and cut into 1-1/2x1/2-inch strips
  • Freshly ground black pepper
  • 1/4 cup cornstarch
  • 1-1/4 cups whole milk or a substitute
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1/2 tsp. kosher salt
  • Pinch cayenne
  • Butter or oil for the pan
  • 2 oz. Gruyère, grated (to yield 1/2 cup)
  • 2 Tbs. fresh chopped chives


  1. Position a rack in the top third of the oven and heat the oven to 425°F.
  2. Heat the oil and butter in a 10-inch skillet over medium-high heat. When the butter has melted, add the mushrooms, sprinkle with salt, and cook, stirring occasionally, until softened and browned slightly, about 8 minutes. If the mushrooms release a lot of water, increase the heat to evaporate it.
  3. Add the ham and cook, stirring frequently, until it has browned a bit, 2 to 3 minutes.
  4. Remove from the heat, season with a little salt and pepper, and set aside to cool.
  5. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth.
  6. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.
  7. Butter or oil a 2-quart, pyrex or ceramic dish. (flat not deep) or Individual size ramekins. Spread the ham and mushroom mixture over the bottom of the pan. Scatter on the Gruyère and chives.
  8. Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the eggs are set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes.
  9. Let stand for 30 minutes before serving.

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