Quiche Lorraine is a super easy, quick meal that can be made on the fly. The best part about it is that it is extremely versatile. You can eat it for breakfast, lunch or dinner. Last night, I went to my local supermarket and bought everything I needed: diced ham, eggs, swiss cheese, evaporated milk, and a pie crust. I bought everything, BUT the one thing that I figured was really necessary: whipping cream. Problem was that, by the time I realized that I had forgotten the cream, I had already backed the pie crust. I decided to go ahead with the Quiche Lorraine anyhow. Below are the results.
I used Morrell Diced Ham. It is packed in water so you will want to dry it a bit before putting on your pie.
I then added a layer of shredded swiss cheese.
I then added the mixture: 1 can evaporated milk, 3 eggs, salt, pepper, and nutmeg.
I put it in the oven at 350° for 1 hour. Generally, when it has whipping cream, the cook time is cut in half, but this way it required 1 full hour.
The end result was a pretty decent looking quiche!
Best part was that it tasted great! Seriously! I may have missed and ingredient, but it was still really tasty! Want to try it yourself? Here’s the recipe:
- 1 9″ unbaked pie crust
- 2 to 2 1/2 cups diced ham (I used less as my package was small)
- 1 1/2 cup (6 oz) shredded Swiss cheese
- 1 12 oz can evaporated milk
- 3 large eggs, well beaten
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (I used a bit more as I LOVE nutmeg)
- Bake pie crust as directed on package. Let cool for 5 minutes.
- In a bowl, beat the eggs. Add can of evaporated milk, salt, pepper, and nutmeg.
- To the pie crust, add diced ham.
- Add swiss cheese.
- Add mixture ontop. Fill the pie crust to the top.
- Bake quiche for 1 hour at 350°. To check if quiche is done, insert toothpick or fork in the milk. If it comes out clean, it is done. Pull it out and let it rest for 10 minutes.
- Serve and enjoy!