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Mushroom & Ham Quiche

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This simple Mushroom & Ham Quiche is the perfect way to use up leftover ham! We love it for supper, but it also makes a great make ahead breakfast to grab and go throughout the week. Low carb & THM S

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The perfect weekday work breakfast

I’m always looking for easy things to make for Ryan (my husband) to grab for breakfast in the morning before work. Props if the recipe is healthy, full of protein to keep him going for awhile, and makes a big batch. This Mushroom & Ham Quiche fits the bill on all counts. Bonus points: he liked it. 😉

Egg cups/muffins are a common make ahead low carb breakfast, but I hate washing muffin tins so a quiche baked in a 9″ x 13″ pan and cut into squares is much more my style. Pop a lid on the pan and leave it in the fridge all week!

 

Easy dinner

Pair this quiche with a side salad for the easiest dinner!

 

Use up that leftover ham

Do you have ham left over after Easter or Christmas? Make this Mushroom & Ham Quiche – or cube the ham and stick it in the freezer so you can make this quiche whenever you get a hankering for it.

 

More ways to use leftover ham…

Click here for my “Brown Sugar” Glazed Ham recipe!

 

You may also enjoy:

 

Some more make ahead breakfast options:

 

 

 

 

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Mushroom & Ham Quiche

★★★★★

5 from 3 reviews
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Description

This simple Mushroom & Ham Quiche is the perfect way to use up leftover ham! We love it for supper, but it also makes a great make ahead breakfast to grab and go throughout the week. Low carb & THM S

Ingredients

SAUTE:

  • 1 tablespoon salted butter
  • 1 medium onion (chopped)
  • ½ cup chopped green bell pepper
  • 4 cups chopped fresh spinach
  • 16 ounces baby bella mushrooms (sliced)

 

WHISK:

  • 12 eggs
  • 1 tablespoon Dijon mustard (or yellow mustard)
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon dill weed

 

ADD:

  • 2 cups chopped fully cooked ham
  • 1 ½ cups shredded cheddar cheese

 

TOP WITH:

  • ¾ cup shredded cheddar cheese
  • 2 tablespoons real bacon bits
  • Smoked paprika for garnish

Instructions

SAUTE the onion and bell pepper in the butter (in a pan on the stovetop) for a few minutes. Add the spinach and sliced mushrooms and sauté (covered) until al dente (on the crisp side of tender). When the veggies are crisp-tender, drain any liquid off and discard it or save it to use in soup. Set the veggies aside for later.

WHISK the eggs well in a large mixing bowl. Add the mustard and seasonings and whisk well.

ADD the ham, shredded cheese, and sautéed veggies (well drained) and mix until homogenous.

SPREAD the egg mixture in an even layer in a greased 9” x 13” glass pan.

TOP evenly with the cheese and bacon bits and garnish with a sprinkle of smoked paprika.

BAKE at 350*F (uncovered) until the quiche is set and not jiggly in the center. 30 minutes was good for me; I don’t like egg bakes to be overdone!

SERVE with sour cream, salsa, avocado, chopped tomato, nsa ketchup – whatever floats your boat! The quiche is good warm or cold.

Equipment

Notes

If you prefer, use turkey ham and turkey bacon bits in place of the pork products.

Allergy info: gluten and nut free (use noncontaminated ingredients)

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: THM S, low carb, gluten free, nut free

Keywords: THM, Trim Healthy Mama, low carb, gluten free, nut free, make ahead, breakfast

Did you make this recipe?

Tag me at @brianamthomas - I can't wait to see your creations!

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Comments

  1. Diana says

    Thank you so much for this recipe! It was superb. I can also say with confidence that it is versatile, since I (my apologies!!) changed or adjusted practically everything in it, and it still survived! It is a new favorite with our family, and I’m glad to have something so easy and fast. Also, I made it dairy-free with no problem! (Daiya cheddar shreds.) Thanks again!

    ★★★★★

    Reply

  2. Jenn says

    I made this with our Easter ham, and it’s delicious! I cut the cheese back to 1/2 c. and substituted zucchini for the pepper/onion, and it was still terrific! Thank you! ❤️

    ★★★★★

    Reply

  3. Wendi Bollinger says

    Looks delicious! Just made this but didn’t taste it. It’s gonna be my breakfast the next couple days! Added jalapeños to mine & used leftover sausage links. Thanks for sharing your yummy recipes!

    Reply

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