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QUICHE LORRAINE (CLASSIC)
HAM & SWISS QUICHE
     
Yield Unit Category
12
Each
Cold Food
     
Qty Unit Item and description
1
each
 4'' PIE SHELL
0.5
cups
 HAM- SMALL DICED
0.5
cups
 GRUYERE CHEESE- GRATED
0.5
each
 YELLOW ONION- SMALL DICED
0.5
cups
 APPLE WOOD SMOKED BACON- SMALL DICED
1
each
 PINCH OF NUTMEG
0.25
each
 BUNCH OF THYME- PICKED
1
each
 PINCH OF SALT
1
each
 PINCH OF WHITE PEPPER
1
cups
 MILK- HOT
2
each
 EGGS
     
Method:  
  1. BLIND BAKE 4'' PIE SHELL UNTIL LIGHTLY GOLDEN BROWN
  2. SAUTE HAM, BACON, ONION W/ BUTTER UNTIL BACON IS RENDERED- REMOVE FROM HEAT & ADD CHEESE THEN PUT INTO PIE SHELL
  3. IN A SAUCE POT BRING MILK & SPICES TO A SIMMER THEN REMOVE FROM HEAT
  4. SLOWLY ADD BEATEN EGGS TO MILK & SPICE MIXTURE & RETURN TO HEAT UNTIL THICKEND- POUR INTO PIE SHELL
  5. BAKE IN 375 DEGREE OVEN FOR 30 MINUTES OR UNTIL CUSTARD IS SET
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