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Quiche Lorraine
Ingredients
| * | 10-inch pie crust |
| * | 1 medium onion, sliced thin |
| * | 2 tablespoons unsalted butter |
| * | 1/4-pound cooked ham, chopped |
| * | 1 cup shredded Swiss cheese |
| * | 1 cup shredded Cheddar cheese |
| * | 6 large eggs |
| * | 2 cups light cream |
| * | Salt and pepper to taste |
| * | Pinch of nutmeg |
| * | Pinch of parsley |
Instructions
| 1 | Preheat oven to 400F degrees. |
| 2 | Line the inside of the pie crust with aluminum foil. Bake pie crust for 10 minutes. |
| 3 | Saute onions in butter until transparent; drain on paper towel. |
| 4 | Sprinkle onions and ham on the bottom of the pie crust. Top with shredded cheeses. |
| 5 | Separately, beat eggs in a bowl. Beat in light cream and season with salt and pepper. Pour mixture into pie shell. Sprinkle with a pinch of nutmeg and parsley. |
| 6 | Bake for about 45 minutes until quiche is puffed up and firm. Let rest before serving. |
Source
Mary Ann Kane-Nudd, Baker/Owner, The Bakery on Market Square, Portsmouth, NH