Anna Sultana’s Mushroom and Ham Quiche

Quiche was popular in the 1970s.

Then there was that ‘Real men don’t eat quiche’ phase.

Yeah, well, quiche is perfect for when you have houseguests and want to enjoy their company while a brunch is baking in the oven.

Some folks invite friends and family to visit for Easter.

Need I say more?

Holidays were always a busy time for my Ma.

Like most immigrant families we loved to gather together for holidays.

Having an all-in-one dish brunch in the oven was a help for Ma while she was taking care of last minute details.

Ma's Torta ta' l-Irkotta is an even easier brunch dish to make.

This healthier Pizza Rustica is also a favourite for a light meal.

Carmela’s Pizza Rustica (Pizza Gaina and/or Easter Pie) is a cheesecake in a latticed crust which is very similar, but more of a dinner meal.

Although you could serve it, in smaller slices, earlier in the day.

Whatever...  Enjoy the brunch and your company!!

Hints:

If the dough mixture seems dry, add a spoon or two of ice water.

If you want to save time, you can use frozen puff pastry, thawed.

If you're trying to cut the fat you can use my pie crust recipe.  

Have leftover cooked ham?

You can use a cup or two of chopped leftover cooked ham.
Don't let a 'too small for a serving' bit go to waste.

The wrapped leftover pie can be refrigerated for up to 3 days. 

                        Mushroom & Ham Quiche

Serves 6 - 8

Place in a large bowl

2 Cups flour

Make a well and add

2 Eggs

Work the mixture with your fingers or a fork.

Add

1/2 Cup butter, at room temperature

grated zest of 1 lemon

1/4 Cup red wine (or fruit juice or water)

1/4 teaspoon salt

Blend together.  

Form the dough into a ball.  

Let it rest, covered, for 1 hour.

Grease and flour a 9 inch pie plate.

Roll out the dough and line the pan.

The Filling

Heat in a large skillet over medium heat

1 teaspoon oil 

Add

1/2 pound fresh mushrooms, sliced

Cook, stirring, 6 minutes or until mushrooms are lightly browned.

Remove from heat.  Stir in

1 ham steak (about 1/2 pound), cubed

Spoon into the crust lined pie plate.

Top with

8 ounces mozzarella, chopped

1/2 Cup freshly grated Romano or Parmesan cheese

Place the oven rack in the middle of the oven.

Preheat oven to 425º F

Beat together in a large bowl

1 Tablespoon finely chopped fresh thyme leaves (1 teaspoon dried)

5 eggs

2/3 Cup milk

1/2 teaspoon freshly ground pepper

Pour mixture over the ingredients in the pie plate.

Bake 15 minutes. 

Reduce oven temperature to 350ºF.

Bake 30 minutes or until knife inserted in centre comes out clean.
Let stand 10 minutes before cutting to serve.