Ham and Swiss Cheese Quiche (Quiche Lorraine)

Ham and Swiss Cheese Quiche (Quiche Lorraine)

Ham and cheese quiche has always been my favorite type of quiche; and there is nothing I enjoy more in cooking than making quiches. They are handy, simple to make, and perfect for using up leftovers. A quiche Lorraine is traditionally made with "poitrine fumée" but you can use a thicker cut of bacon or smoked ham and your ham and cheese quiche will be just as scrumptious as never expected.

Serves 8 
Preparation: 15 minutes 
Cooking time: 35 minutes

Ingredients:

• 1 quiche crust
• 8 thick slices bacon
• 1 small onion, finely chopped
• 8 oz. Swiss cheese (Gruyere is fine too)
• 5 eggs
• 4 oz. crème fraîche
• 8 oz. milk
• 1 tsp nutmeg
• fresh ground salt and pepper to taste. 

Directions:

• Preheat oven to 400˚F.
• In a large skillet set to medium heat, cook bacon on a single layer (you may need to do this in several batches) turn so bacon browns evenly. 
• Cook until nicely browned but tender and most of the fat has rendered. 
• Remove from heat and set on a paper towel to absorb the excess fat. 
• Drain excess fat from the pan into a glass jar for future use, leaving about a spoonful in your pan. 
• Add onion and sauté for a minute or two.
• Place bacon and onions in quiche crust. 
• Sprinkle with cheese.
• In a mixing bowl beat eggs. 
• Add crème fraîche, milk, nutmeg, salt, and pepper, and whisk until blended. 
• Pour over bacon and onion.
• Bake at 400 for 25 to 30 minutes or until set.
• Cool on a wire rack for 10 minutes before serving.

Bon appétit!