Chris prefers Ham for his Quiche, and we sometimes make a Spinach one for those vegetarians out there. I prefer the classic Quiche Lorraine I learned to make from the Joy of Cooking. So, this recipe is a combination of Chris’s tried and true ingredients, and my methodology.
For Each Quiche:
1 prepared pie shell (frozen or home made, your choice)
1/2 lb Swiss Cheese, shredded
1/4 lb Jarlsburg Cheese, shredded
1/4 lb Guryere, shredded
2 eggs, whisked
1 cup heavy cream
Pinch Salt, White Pepper, Nutmeg
Optional Ingredients:
½ package frozen chopped spinach, drained and squeezed of the liquid
½ lb chopped ham
½ lb bacon, diced and rendered until crispy, and ½ finely chopped onion
1 cup chopped sweet onions (usually combined with the bacon), but you can use it with the ham and/or spinach.
- Preheat the oven to 350 degrees.
- Mix the cheese with the Optional Ingredients of your choice and place it in the pie shells.
- In a sauce pan, scald the cream. Remove the pan from the heat and while stirring the cream, slowly pour in the wisked eggs, being careful not to let the eggs scramble when they hit the bottom of the pan.
- Add the Salt, Pepper and Nutmeg to the cream and eggs.
- Pour the cream and egg mixture into the pie shell to cover the filling.
- Carefully move the pies to the pre-heated oven and bake until the center of the filling is firm to th the touch, about 45 minutes, depending on how full your crust ended up.
- Remove from the oven and allow to cool slightly before serving.
- Alternately, cool completely, wrap in plastic and then foil and refridgerate until ready to serve. Warm slightly in a 300 degree oven before serving.
Chris claims these don’t freeze well, but I disagree. Not that we ever have any leftover to freeze anyway.