It’s about that time of year when you are probably expecting a house guest or 2…3…40. And once you’ve figured out how to fit them you realize that you probably have to feed them. While you might be able to pawn them off on the mall food court for lunch, breakfast is a must. I’ve gradually learned to make dishes that will hold up for a few hours and are good at any temperature since not everybody enjoys getting up at the crack of dawn like I do. This quiche has been the ticket every time.
This recipe is a variation on a quiche lorraine which traditionally is made with bacon and without cheese. But what would this world be like without cheese?! So I prefer to make it with ham and a very sharp cheddar or gruyere cheese. The custard is so smooth and delicate it practically melts in your mouth. I have literally never had leftovers when I’ve made this. It’s addictive, satisfying and downright delicious oh and it can served warm, hot, cold, pretty much any way you like it!
Yields approximately 8 servings
Recipe adapted from Joy of Cooking
1 – 9 inch pie crust baked and glazed with an egg yolk
1 cup diced ham
1 cup loosely packed and shredded sharp cheddar cheese or gruyere
1 1/2 cups heavy cream, half and half or creme fraiche
3 large eggs, at room temperature
1/4 teaspoon salt
1/4 teaspoon black pepper
dash of nutmeg
*This comes together rather quickly and you can prepare all the ingredients while the crust is baking.
1. Preheat oven to 375 degrees (F).
In a medium mixing bowl whisk together the heavy cream, eggs, salt, pepper and nutmeg.
2. Spread the diced ham in an even layer over the bottom of the pie crust. Sprinkle the shredded cheese evenly over that layer. Pour the egg and cream mixture over it. Bake in preheated oven for 30-35 minutes or until the top is a deep golden brown and if you jiggle the pan the filling quivers like gelatin -any soupier than that and it’s not done yet.
Serve warm and enjoy!