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Ham and Swiss Quiche (Quiche Lorraine)

Ham and Swiss Quiche (Quiche Lorraine)

Ham and cheese quiche has always been my favorite type of quiche; and there is nothing I enjoy more in cooking than making quiches. They are handy, simple to make, and perfect for using up leftovers. A quiche Lorraine is traditionally made with "poitrine fumée" but you can use a thicker cut of bacon or smoked ham and your ham and cheese quiche will be just as scrumptious as never expected.


Serves 8 
Preparation: 15 minutes 
Cooking time: 35 minutes

  • 1 quiche crust
  • 8 thick slices bacon
  • 1 small onion, finely chopped
  • 8 oz. Swiss cheese (Gruyere is fine too)
  • 5 eggs
  • 4 oz. crème fraîche
  • 8 oz. milk
  • 1 tsp nutmeg
  • fresh ground salt and pepper to taste. 

  • Preheat oven to 400˚F.
  • In a large skillet set to medium heat, cook bacon on a single layer (you may need to do this in several batches) turn so bacon browns evenly. 
  • Cook until nicely browned but tender and most of the fat has rendered. 
  • Remove from heat and set on a paper towel to absorb the excess fat. 
  • Drain excess fat from the pan into a glass jar for future use, leaving about a spoonful in your pan. 
  • Add onion and sauté for a minute or two.
  • Place bacon and onions in quiche crust. 
  • Sprinkle with cheese.
  • In a mixing bowl beat eggs. 
  • Add crème fraîche, milk, nutmeg, salt, and pepper, and whisk until blended. 
  • Pour over bacon and onion.
  • Bake at 400 for 25 to 30 minutes or until set.
  • Cool on a wire rack for 10 minutes before serving.
Time to serve that scrumptious made with love ham and cheesy quiche! Bon Appétit!

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