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Best Quiche Lorraine

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Picture by: tahoegirl

Recipe by: MARTY HOLLINGSWORTH

The traditional quiche lorraine made with sauteed onions, Gruyere cheese and ham in an egg custard, all baked in a buttery pastry case. Serve with a side salad for lunch or dinner.

Ready in 45 mins

Saved by 7 cook(s)

Ingredients

Serves: 6

1 (23cm) unbaked pastry case
45g ham, finely chopped
225g Gruyere cheese, grated
15g butter
1 onion, chopped
4 eggs
1 pinch salt
1 pinch ground nutmeg
475ml hot milk

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Preparation method

Prep: 15 mins | Cook: 30 mins

Preheat oven to 190 C / Gas 5.

Line bottom of unbaked pastry case with diced ham and grated cheese.

In a large saucepan, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally until onions are soft. Spread over ham and cheese in pastry case.

Beat eggs and add salt and nutmeg to taste. Gradually stir in hot milk and heat this mixture over a low flame until it begins to thicken. Pour into pastry case.

Bake in preheated oven for 30 minutes or until custard is set and golden on top. Let cool before slicing.

Provided by:Allrecipes

Last updated: 01 May 2012