I can’t tell you how many Quiche Lorraine recipes I have tried — many turned out bland or too runny. While cleaning a kitchen drawer I found the Quiche Lorraine recipe my grandmother and mother used. I remembered it tasting perfect, so I was eager to make it. The result was just right: flavorful and not runny. I substitute ham for bacon to make it a little healthier. Quiche is versatile — suitable for breakfast, brunch, lunch, or dinner and for everyday meals or special occasions. Tip: make a homemade pie crust ahead of time to save effort.
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Recipe Type: Main
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
Ingredients
- 1 pre-baked pie crust shell
- 1 tbsp olive oil
- 1 cup sliced leek
- 1 cup chopped ham
- 1½ cups Swiss and Gruyère cheese, grated
- 1 tbsp all-purpose flour
- 3 large eggs
- 1 cup milk
- ½ cup cream
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 425 ºF (220 ºC). Heat the olive oil over medium heat in a skillet.
- Add the sliced leek and sauté gently for about 10 minutes, stirring occasionally, until tender.
- In a large bowl, beat the eggs. Whisk in the milk and cream, then season with salt, pepper, and nutmeg. Stir in the chopped ham and the cooked leek.
- In a separate bowl, toss the flour with the grated cheeses, then fold the cheese mixture into the egg mixture until evenly combined.
- Pour the filling into the pre-baked pie crust and place it in the oven. Bake at 425 ºF for 15 minutes to set the top.
- Reduce the oven temperature to 325 ºF (160 ºC). Protect the pie crust edges with foil or a crust shield if needed, and continue baking for about 45 minutes, until the center is just set and a knife inserted near the center comes out clean.
- Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving.
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