The best quiche you’ll ever try, and the only recipe you’ll ever need for Quiche Lorraine. Sounds fancy, but the ingredients are actually quite the contrary – inexpensive and easy to find.
Quiche Lorraine is made up of eggs, bacon (or cubed ham), green onions, cheese, half-and-half, of course, pie crust. Add a decadent upgrade to your Quiche Lorraine Recipe with a little dollop of creme fraiche. It gives the eggs a velvety texture and an unsurpassable richness.
Quiche can be made in advance, and is just as delicious at room temperature, making it perfect for brunchtime entertaining.
- Pie Crust
- Tbsp Olive Oil
- Tbsp Unsalted Butter
- ½ lb Country Ham diced
- ¼ c Green Onions sliced
- Tbsp Italian Flat Leafed Parsley minced
- 4 Eggs
- ½ c Half and Half
- ¼ c Crème Fraiche
- Kosher Salt and Black Pepper
- 1 c Cheddar Cheese freshly grated
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Preheat oven to 400° Roll out pastry dough to reach 12” in diameter. Gently lay dough in quiche or pie dish, fold over and crimp edges. Place dish in freezer for at least 30 minutes. Remove from the freezer and cover with nonstick aluminum foil, and pour over pie weights or dried beans to cover. Blind bake for 20 minutes. Allow to cool. Makes 6-8 Servings
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Lower oven temperature to 375°. Heat butter and olive oil in a sauté pan over medium high heat. Add diced ham and cook until browned and caramelized in color, about 5-8 minutes. Add green onions and cook for another 1-2 minutes until barely softened. Remove from heat and stir in parsley to wilt.
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Whisk together eggs, half and half and crème fraiche. Place fine mesh sieve over mixing bowl, and whisk until all the custard has filtered through. Season with a pinch of salt and ½ tsp of black pepper. Evenly layer ham mixture over the partially baked pie shell and sprinkle over cheddar cheese. Pour custard over ingredients and bake at 375° for 25 minutes, or until quiche is puffed and cooked though.
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Serves 6.
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