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8 & $20: Mushroom, Kale and Ham Quiche

Turn holiday extras into a savory tart that's welcome for any brunch, lunch, dinner or party
Photo by: Greg Hudson
Bring everyone back to the table with this silky quiche.

Nicole Ruiz Hudson
Posted: December 28, 2017

Eight ingredients, plus pantry staples. That's all it takes to make an entire meal—or a platter of party appetizers—from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.

During the winter holidays, the fridge tends to end up crammed with bits and pieces of this and that. A silky, creamy quiche—perfect at just about any time of day—will help use up your extra meats and vegetables without feeling like you’re having leftovers.

At our holiday feasts, my mom always makes a savory mushroom sauté, and we might also serve some sautéed greens, so I included both of those here. In this case, I just sautéed the mushrooms and kale each in some olive oil with a little garlic salt, and pepper; make sure the vegetable liquid is mostly cooked out beforehand so your quiche filling remains custardy, and doesn't turn watery while baking.

Ham is a common centerpiece for the holiday table, so I added a sprinkling of that into the mix as well. Roast pork is the star of my family’s Christmas meal, so I might use that instead. If you prefer turkey or goose, go ahead and include those. The point of the recipe is to adapt whatever you serve at your festivities.

If you’re serving this quiche at brunch, you might opt to drink a fizzy mimosa. However, we had it as a light dinner with a simple salad. The savory flavors and light textures in this quiche lent themselves well to both Chardonnay and Pinot Noir—wines you might typically have on hand already for holiday meals.

An Oregon Pinot Noir that combined savory herb notes with sweet red fruits worked particularly with the ham’s salty-sweet flavor. A Washington Chardonnay, which balanced refreshing citrus fruits and ripe golden apples, matched the dish's creamy richness and flaky crust more completely. This was the glass we came back to most often alongside the quiche, and it’s likely to work with a wider selection of fillings should you decide to switch them up.

Mushroom, Kale, and Ham Quiche


Pair with a crisp Chardonnay such as Charles Smith Chardonnay Washington Eve 2014 (87 points, $12) or a bright Pinot Noir such as Primarius Pinot Noir Oregon 2014 (88 points, $15).


Prep time: 10 minutes
Cooking time: 40 to 45 minutes
Total time: 50 to 55 minutes
Approximate food costs: $17

  • 1 9-inch premade pie shell of your choice (check package for thawing and baking instructions)
  • 3 eggs
  • 1 1/2 cups of heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup of precooked sliced mushrooms, sautéed in olive oil with garlic
  • 2/3 to 1 cup of precooked kale, sautéed in olive oil with garlic
  • 2 to 3 ounces diced or shredded ham
  • 3 to 4 sprigs of thyme, picked
  • 1/3 cup shredded parmesan

1. Preheat oven to 375° F.

2. In a bowl, beat together the eggs, cream, salt and pepper.

3. Layer the mushrooms, kale, ham and thyme in the pie shell. Pour the egg-cream mixture over the top and lightly stir to mix together.

Tip: The egg-cream mixture comes right to the brim of the pie shell. To avoid spilling, fill the pie shell about three-quarters of the way to the top, then stir and bring it to the oven. Place it on the oven rack, then finish pouring the egg-cream mixture to the top of the shell.

4. Place the quiche in the oven and bake for about 20 minutes. Once the quiche has firmed up slightly, sprinkle the parmesan over the top. Continue to bake for 15 to 20 more minutes, or until the quiche is cooked through (it should no longer jiggle in the center when you shake it lightly) and has begun to lightly brown on top.

5. Remove the quiche from the oven and allow it to set for about 10 minutes before cutting. Serves 4 to 6.

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