Mushroom and Country Ham Quiche

Whether you forage for wild mushrooms or grow your own at home, this simple quiche is the perfect way to turn them into a nice meal

By author of Timber 2 Table Wild Game Recipes Print Recipe
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When you grow your own mushrooms or forage for wild specimens on a regular basis, you often find yourself in need of new mushroom recipes.

This mushroom, Swiss and country ham quiche is the perfect way to use wild or cultivated mushrooms.

This simple quiche blends your favorite mushrooms with spinach, gooey melted Swiss cheeses, and salty country ham to form a perfect breakfast or even dinner dish. 

The saltiness of the country ham pairs well with the mushroom and egg filling.

We used a blend of homegrown shiitake and oyster mushrooms for this one, but any edible mushroom you have on hand will work well.

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Feel free to make your own pie crusts if you feel froggy and have the time, but store-bought frozen deep-dish crusts work well without all the fuss. 

You can use wild, home cultivated or store purchased mushrooms.


2 frozen deep pie crusts, 9-inch 

2 tablespoons butter

2 cups mushrooms, sliced (I used a mixture of oyster and shiitake that we grew)

5 cups fresh spinach 

8 large eggs

1 teaspoon salt

2 cups milk

2 cups shredded Swiss cheese

12 ounces diced country ham

Cooking Instructions

Start by baking the empty pie shells in a 325 degree oven for 10 minutes. While the crusts bake, heat the butter in a large skillet. Remove the pie crusts from the oven after 10 minutes and allow to cool. Slice the mushrooms.

Chop the mushrooms.

Dice the country ham into small bits.

Dice the country ham into small bits.

Add the mushrooms to the melted butter in the skillet and and cook for 8-10 minutes or until the mushrooms start to soften. Add ham. Add the spinach. Cook, stirring frequently, until the spinach wilts. Remove the pan from the heat. 

Sauté the country ham, mushrooms and spinach.

In a large bowl, beat the eggs with the milk and salt. Add the cheese and fold in to blend. 

Beat the eggs with milk.

Split the cooled mushroom, spinach, and ham mixture between the two pie crusts.

Add the cooked filling to the pie crusts.

Pour half the egg mixture into each crust. Bake at 325 degrees for 45-60 minutes or until the center is set and not runny. Cool slightly before slicing.

Bake until the filling is set and golden.

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