Quiche Lorraine

Total Time:
1 hr 15 min
15 min
30 min
30 min

8 servings

  • Short Crust Pastry:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cut into small cubes
  • 1 egg
  • 2 to 3 ounces water
  • Dash salt
  • Filling:
  • Butter
  • 1 -ounce diced ham
  • 2 ounces Swiss cheese
  • 3 eggs
  • 2 cups half-and-half
  • Salt and freshly ground black pepper
  • For the pastry:

  • Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.

  • For the quiche:

  • Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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