1 (4 ounce) can sliced mushrooms, drained
1 tablespoon olive oil
1/4 cup red wine vinegar
2 eggs
1/4 cup chopped onion
3 pounds shredded cooked ham
3 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon beef bouillon granules
1 tablespoon vegetable oil
1 (12 fluid ounce) can or bottle beer
1 (16 ounce) can garbanzo beans, drained
1 (8 ounce) package shredded mozzarella cheese
4 ounces sliced Italian sausage
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, heat olive oil over medium heat. Stir in vinegar and mushrooms, and cook, stirring occasionally, for 2 minutes. Pour in wine and vinegar, stirring constantly, until vinegar is reduced by half. Combine eggs, onion, ham, tomato paste, lemon juice, bouillon, oil, vinegar, mozzarella cheese, Italian sausage and beer. Mix well and set aside.
In a small mixing bowl, mix cooked ham, tomato paste, lemon juice, beef bouillon granules, vegetable oil, and beer. Stir together and spoon over quiche.
Bake quiche in preheated oven for 20 minutes, or until quiche is golden brown.