Quiche Lorraine is French comfort food at its finest. In France, eggs are not for breakfast but rather lunch; and this recipe served with a simple green salad, really makes a lovely midday feast.
No one loves a ham and cheese sandwich more than moi, so having the ingredients on hand to make this simple dish at my house, is a given.
I start with a prepared pie crust or sheet of puff pastry as the base for convenience. I love adding vegetables to this traditional French dish and I’ve learned over the years, that it’s important to sauté them first. Cooking the vegetable will allow some of the moisture to evaporate, otherwise, the eggs may never set properly.
Try my Quiche Lorraine with a twist for lunch or dinner, today, you’ll be glad you did!
Quiche Lorraine
1 prepared pie crust or sheet puff pastry
10 eggs
1/3 cup milk or cream
1 cup grated Gruyere or Swiss cheese
4-6 ounces ham cut into cubes or slices
1 tablespoon butter
1 cup red pepper diced
1/2 cup onion diced
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan
Preheat oven to 400 degrees. Place prepared crust or puff pastry in the bottom of a 9-inch pie plate. Trim any excess pastry and flute the edges with your fingers. Prick the bottom of the pastry with a fork. Meanwhile, melt the butter in a small chef’s pan and cook the peppers and onions until then are fork tender, about 8 minutes. Sprinkle the cheese then the ham in the bottom of the prepared pastry. Next sprinkle on the cooked vegetables. In a large bowl beat the eggs with the milk, salt and pepper and whisk well. Pour the eggs into the pie plate over the other ingredients and sprinkle on Parmesan. Place the pie plate onto a baking sheet and into the oven for 30-35 minutes, eggs will be puffed and golden brown.
Bon Appétit!
