quiche lorraine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
for pie crust: 1-1/4 C flour2 tsp salt1 stick cold unsalted butter1 Tbsp butter3-4 Tbsp ice water1 egg whiteFilling6 oz ham2 lg. onions, thinly sliced1/2 C grated cheddar cheese3 eggs1-1/4 cup half and half1/4 tsp of ground pepper
pie crust:
combine flour, 1 tsp salt, and 1 stick of butter until mixture resembles coarse crumbs add water in T increments until dough comes together
transfer to a lightly floured surface and shape into a flat disk, cover with plastic wrap and refrigerate overnight or for one hour
remove pie crust, preheat oven to 400 degrees
roll out the pie crust on a lightly floured surface to fit a deep 9 or 10" pie pan. place the dough in the pie pan and crimp edges decoratively. refridgerate at least 30 minutes then line with foil, fill with pie weights and "blind bake" for 12-15 minutes or until golden around the edges
remove foil and weights -- brush pie crust with egg whites and allow to cool
filing"
in a saute pan melt the T of butter over medium-high heat
add ham and cook until browned using a slotted spoon remove the meat from pan and drain briefly on paper towels
scatter over bottom of pie crust
add the onions and butter until onions are carmelized (approx. 6 miutes)
scatter onions over the meat and top with cheese
in a large bowl, whisk the eggs, heavy ream and 1 tsp of salt, and the pepper. pour egg mixture over the ham and let the egg mixture come within 1/4" of top of the shell/
bake on bottom rack for 45-50 minutes or until golden brown on top/
cool before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KLOVEROCK.
combine flour, 1 tsp salt, and 1 stick of butter until mixture resembles coarse crumbs add water in T increments until dough comes together
transfer to a lightly floured surface and shape into a flat disk, cover with plastic wrap and refrigerate overnight or for one hour
remove pie crust, preheat oven to 400 degrees
roll out the pie crust on a lightly floured surface to fit a deep 9 or 10" pie pan. place the dough in the pie pan and crimp edges decoratively. refridgerate at least 30 minutes then line with foil, fill with pie weights and "blind bake" for 12-15 minutes or until golden around the edges
remove foil and weights -- brush pie crust with egg whites and allow to cool
filing"
in a saute pan melt the T of butter over medium-high heat
add ham and cook until browned using a slotted spoon remove the meat from pan and drain briefly on paper towels
scatter over bottom of pie crust
add the onions and butter until onions are carmelized (approx. 6 miutes)
scatter onions over the meat and top with cheese
in a large bowl, whisk the eggs, heavy ream and 1 tsp of salt, and the pepper. pour egg mixture over the ham and let the egg mixture come within 1/4" of top of the shell/
bake on bottom rack for 45-50 minutes or until golden brown on top/
cool before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KLOVEROCK.
Nutritional Info Amount Per Serving
- Calories: 499.7
- Total Fat: 39.3 g
- Cholesterol: 599.4 mg
- Sodium: 1,249.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.0 g
- Protein: 24.0 g
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