About this recipe:This is a lower fat version of the classic quiche Lorraine. The bacon is replaced by ham and the cream is replaced by milk and creme fraiche. Serve for dinner or pop into packed lunches.
1 pinch freshly grated nutmeg
1 teaspoon oil for greasing
150g grated Gruyere cheese
200g cooked or smoked ham, cut into small cubes
300ml creme fraiche
300ml semi-skimmed milk
4 eggs, beaten
salt and pepper to taste
1 sheet shortcrust pastry
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 C / Gas 4.
In a bowl, mix together eggs, cream and milk. Season with salt, pepper and nutmeg .
Line a quiche dish with the shortcrust pastry and prick the base with a fork. Scatter in cubed ham and pour in egg mixture. Sprinkle with grated Gruyere and bake for 40 minutes or until golden brown and firm.
It's normal for the quiche to puff up whilst cooking, it will deflate as it cools down.