Ingredients
- 1 cup heavy cream or half-and-half
- 2 eggs
- 2 pinches kosher salt
- Freshly grated nutmeg
For 1 Refrigerator Pie:
- 1 frozen 9-inch pie crust
Any one of the following combinations:
- Cooked spinach, cheddar cheese, cubed cooked ham
- Bacon, Sauteed leeks, and Gruyere cheese
- Cooked spinach, canned artichoke hearts, and Parmesan cheese
- Roasted chicken, goat cheese, and sun-dried tomatoes
- Blanched asparagus and smoked salmon
- Port Salut and Spam
Directions
In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.
Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.
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By LoveVegLife
MO
on January 20, 2013
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Great way to use up leftovers! The last one I made used leftover fajita vegetables and cheddar cheese. Spicy and oh so satisfying!
By scramm415
San Bruno, CA
on January 14, 2012
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I remember when my mother told me that making quiche loraine was "really difficult". I now realize that she was being sarcastic.
Really easy recipe. I used swiss, cheddar, spinach and bacon.
By am2513
on January 10, 2012
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Excellent! I have a fab recipe (Mom's naturally for Lorraine that I've been making for years and my family (little kids too loves that is a bit more work. I was afraid this was too simple. Oh me of little faith. Saw the episode and thought I'd give it a try. Amazing. I did the goat cheese/chicken/sd toms version and bacon/leek/swiss (no gruyere. Both outstanding. This is a keeper and one I'll make frequently. (I used Pillsbury frozen pie crusts - pretty good! Thanks, Alton!
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