Quiche Lorraine Recipe

Fluffy quiche baked in a flaky crust with a savory ham and Swiss cheese filing.
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  • 1 cup finely chopped leftover cooked Cook's® Bone-in Ham
  • 1 frozen deep-dish pie shell (9 inch), thawed
  • 3 eggs
  • 1 1/2 cups heavy (whipping) cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • dash ground nutmeg
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • Preheat oven to 375°F. Place pie shell on baking sheet. Line pie shell with aluminum foil; fill with pie weights or dried beans. Bake 10 minutes. Remove foil and weights. Bake an additional 10 minutes, or until lightly browned.
  • Beat eggs, whipping cream, salt, pepper and nutmeg in large bowl with wire whisk until well blended. Stir in ham and cheese; pour into pie shell on baking sheet.
  • Bake 35 minutes, or until top is golden brown and center is almost set . Let stand 20 minutes before cutting into 6 wedges to serve.
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