Quiche Lorraine

  • 2 cups half-and-half
  • 5 eggs
  • 1/2 teaspoon salt
  • 2 cups cubed cooked ham
  • 2 frozen pie crusts
  • 2 cups grated cheddar cheese

Preheat the oven to 350 degrees F. In a heavy glass bowl, combine the half-and-half and the eggs. Whisk until thoroughly combined. Add the salt and whisk to combine. Set aside.

Evenly distribute the ham and cheese in the pie crusts. Pour the egg mixture into the bottom of each crust. (It will not cover the ham. The eggs will expand upon cooking.) Bake the quiche until it is firm to the touch, about 45 minutes. Cool the pie for at least 15 minutes before slicing.

  • Yields: 2 quiches
  • Preparation Time: 1 hour
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.