JACK’S QUICHE LORAINE –
Quiche makes the perfect lunch or brunch meal.
We can tell you, right out of the oven our quiche was a creamy, indescribably delicious, delight!
This dish should be made often! We can’t wait to cook this again, soon!
Jack’s Quiche Loraine:
INGREDIENTS
1 9” pie crust (see baking instructions below*)
1 cup coarsely chopped ham
1 onion thinly sliced into rings
1 cup Gueryere chess, cubed
1/4 cup grated parmesan
4 eggs, lightly beaten
1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon freely ground pepper
1/4 teaspoon cayenne pepper
INSTRUCTIONS
Preheat oven to 400°
Pie Crust
- pre-bake the crust 12 minutes, remove,
- brush with egg white and put back in the oven
- cook for an additional 5 minutes until golden brown.
Reduce oven to 375°
Measure the spices and set them aside.
Saute the sliced onions I olive oil until thoroughly transparent.
Mix 4 eggs until blended.
Add spices to cream, mix, add eggs.
To assemble:
Put a layer of ham pieces on the bottom of the pastry shell.
Put a layer of sautéed onions on top of ham.
Put a layer of cheeses (Gueryere and Parmesan) over the onions.
Pour the cream, spices, and egg mixture over the cheese/onion/ham mixture to the top of the crust.
Bake 30 minutes at 375° for 30 minutes, raise the temperature to 450 degrees and cook an additional 5 minutes to brown the top.
Serves 6
(For Crustless Pie: line pie tin with parchment paper by tearing off a piece and tracing the size of the pie tin, push to the bottom of the cooking tin, and fold the edges to make it lay flat. Spray the paper with oil. The proceed with the directions above, after the crust.)
