Crustless Quiche with Ham, Mushrooms & Chives

Crustless Quiche with Ham, Mushrooms & Chives
Photo by Scott Phillips


  • 6 oz. ham, sliced 1/8 inch thick and cut into 1-½x½-inch strips
  • 1 Tbs. vegetable oil
  • Freshly ground black pepper
  • ½ tsp. kosher salt
  • ½ lb. white button mushrooms, wiped clean, stems trimmed, caps quartered (or cut smaller if large)
  • Kosher salt
  • ¼ cup cornstarch
  • + 9 more ingredients
    • Butter or oil for the pan
    • 1 cup heavy cream
    • 1 Tbs. unsalted butter
    • 1-¼ cups whole milk
    • 2 Tbs. snipped chives
    • 2 large egg yolks
    • 2 large eggs
    • Pinch cayenne
    • 2 oz. Gruyère, grated (to yield ½ cup)

Position a rack in the top third of the oven and heat the oven to 425°F. 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. I...

View full recipe at Fine Cooking


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