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Quiche Lorraine Recipe

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This recipe for Quiche Lorraine is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9"-10" GF pie crust (blind baked till lightly golden crust)
2 T. Butter (divided 1T & 1T)
6 ounces ham, small diced
2 large onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Gruyere cheese
3 eggs
1 1/4 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Directions:
Directions:
Pre-heat oven to 350º
Blind bake the pie crust for about 10-12 minutes until lightly browned.

Melt 1 tablespoon butter in frying pan over medium-high heat. Add the diced ham and cook until browned. Remove the ham from the pan and drain on paper towel,. Melt another 1 tablespoon butter in pan and add sliced onions and thyme. Cook stirring occasionally until onions are lightly caramelized, about 10 minutes.

Scatter ham evenly over the bottom of the blind-baked crust.Then scatter the onions evenly over the ham and top with the grated cheese.

In a large bowl whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 40-45 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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