Ham and Mushroom Quiche

This is another one of my mother-in-laws great recipes.  We have this for dinner but it is also a great dish for a brunch or breakfast.  It makes two quiche and is easy to freeze and reheat later.


Ham and Mushroom Quiche:
click here for printable version 
adapted from Mary Hubbell


2-10 inch pie crusts
1/4 cup butter
1/2 ounce garlic, minced
8 ounces mushrooms, chopped
2 cups (8 ounces) ham, chopped
1 cup green onions, thinly sliced
1 (6 ounce) can black olives, chopped
1/2 teaspoon black pepper
1 pound Baby Swiss, grated
2 cups 1/2 and 1/2
Egg Beaters equal to 8 eggs, or 8 eggs beaten


Preheat oven to 350.
Melt butter in a large skillet.  Saute the garlic and mushrooms until soft.  Add ham, green onions, olives and pepper.  Cook for 5 minutes.  Remove from heat.  Divide in half.
Put crusts into pie pans.
Assemble each quiche as follows:
1) 4 ounces cheese
2) the ham mixture
3) 4 ounces cheese
4) Mix seperately 1 cup 1/2 and 1/2 with 4 eggs or Egg Beaters equal to 4 eggs.  Slowly pour over the filling.

Bake for 45-50 minutes, until a knife inserted in center comes out clean.