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Quiche Lorraine

November 16, 2011

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!

Oh and contrary to my house guest musings above I actually love having people over and cooking for them so all are welcome just make sure I know you’re coming!

Quiche Lorraine
Yields approximately 8 servings
Recipe adapted from Joy of Cooking

Ingredients:

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.

Directions:

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!

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5 Comments leave one →
  1. November 16, 2011 8:51 am

    Oh man, I lvoe a good quiche lorraine. I used to have it quite often back home in Germany, and it’s one of those foods I miss terribly in the States. I should make this soon 🙂

  2. November 16, 2011 2:06 pm

    Fluffy and cheesy-that is the two greatest things about quiches. Yours seems to have both of these wonderful factors. Your close up picture is telling me this needs to be on my table soon-delicious.

  3. November 17, 2011 10:07 am

    Oh wow, this looks heavenly. I am a HUGE fan of quiche and yours looks fabulous!

  4. November 17, 2011 12:24 pm

    That looks like a perfect quiche lorraine. Awesome!

  5. November 17, 2011 4:06 pm

    Perfect Sunday morning breakfast, Love this!

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