Quiche Lorrain was all the rage back in the day and it was certainly a staple at most restaurants serving brunch at the time. I liked it then, and I still do, but I thought I would simplify it and change it up a bit to make my Creamy Ham and Gruyere Quiche instead. It tasted great!
Ingredients
- 1 9" pie shell
- 1 cup diced smoked ham
- 2 whole thinly sliced spring onions
- 3/4 cup grated Gruyere or cheddar cheese
- 1/2 tsp Asian chili sauce (hot)
- 4 large eggs
- 1 1/2 cup heavy cream
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 400℉
- Place prepared pie shell into a 9" pie pan and prick the bottom and sides of the pie shell. Bake for about 15 minutes, or until the pie crust just begins to get a golden color. Remove pie crust and set aside to cool to room temperature. Reduce oven temperature to 325℉.
- Mix 1/2 tsp Asian chili sauce (hot), 1 1/2 cup heavy cream, and 4 large eggs in a medium mixing bowl. Whisk the mixture with a whisk until fully combined.
- When the pie crust has cooled slightly, spread 2 whole thinly sliced spring onions on the bottom of the pie crust, then spread half of the smoked ham on top of the onions. Add 3/4 cup grated Gruyere or cheddar cheese on top of the ham, then spread the remaining ham on top of the cheese.
- Pour the egg/cream mixture over the ham and cheese mixture, pouring to cover the surface completely.
- Place quiche into a preheated oven and bake for 30-40 minutes or until the center has set and an the top has turned a golden color.
- Allow to cool for about 10 minutes, then slice and serve.
I usually buy a ham steak when I plan to make one of our favorites, Creamy Dill Pickle, Ham and Potato Soup, still a little bit wintery now, or a more spring time favorite Bucatini with Sweet Peas, Ricotta and Smoked Ham. Try either or both depending on what the weather looks like where you are.
