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Nutmeg Mushroom Quiche

Nutmeg Mushrooms and a Quiche

Nutmeg mushrooms on top of this quiche! Amazing flavor plus caramelized onions, ham, and cheddar cheese.
Course Quiche
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 -8 slices
Author Mimi Holtz


  • 1 uncooked 9' pie shell
  • 1 lb. crimini mushrooms sliced
  • 1/2 cup white wine
  • 1 tablespoon fresh grated nutmeg or ground nutmeg
  • 1 medium sweet onion thinly sliced
  • 1 tablespoon olive oil
  • 1 cup diced ham
  • 2 cups grated Cabot Alpine cheddar cheese divided
  • 5 eggs
  • 1 cup half and half


  • In a skillet, stir the mushrooms, nutmeg, and white wine.
  • Over medium heat, bring the wine to a boil and simmer until the wine has reduced.
  • Stir the mushrooms until they begin to brown.
  • Remove the mushrooms from the skillet and let them cool.
  • In the same skillet, stir the onion sliced with the olive oil over medium heat until the onions turn golden brown.
  • Let the onions cool completely.
  • Place the cooled onions into the prepared pie shell.
  • Sprinkle the diced ham on top of the onions evenly.
  • Sprinkle 1 cup of the cheese on top of the ham.
  • Beat the eggs with the half and half.
  • Gently pour the egg mixture into the center of the filled pie shell.
  • Spoon the nutmeg mushrooms onto the top of the egg mixture in a single layer.
  • Sprinkle the remaining cheese on top of the mushrooms.
  • Bake at 350 degrees F. for 60 minutes or until the quiche is puffed, golden brown, and a table knife inserted in the center comes out clean.
  • Cool the quiche for at least 10 minutes.
  • Quiche may be refrigerated and reheated before serving.