Friday, December 26, 2008


I was a junior in high school when I made my very first quiche. I had to do a demonstation in French class and my mom told me to make a quiche lorraine. Voila! This one isn't a real quiche lorraine because it has ham in it, but c'est la vie. Making a quiche is a great way to use some of your holiday leftovers. Tres magnifique!


One pie crust {I use Pillsbury, but you can make your own}
4 eggs
3/4 cup half-and-half
3 cups total shredded cheese (I used about one cup each gruyere, fontina and swiss)
4 leeks sauteed in about 3 tablespoons butter until soft

Roll out the crust into a pie plate. Spread 1 cup of cheese on the bottom, followed by diced ham. Evenly distribute leeks.
{did you notice I put it together in the wrong order? No worries, tastes the same.}

Sprinkle the remaining cheese over the ham and leeks. Whisk eggs and half-and-half with salt and pepper, put quiche onto a baking sheet, then pour over the filling. Bake at 350 degrees for 60-75 minutes, or longer.

The quiche is done when you can gently shake the sides of the pan and the inside giggles without appearing liquidy. Cool for at least 20 minutes before you slice it. The eggs will continue to cook during this period, and the inside will firm up, so don't cut too early or your quiche slices will look messy.

Serve with a nice green salad, crusty bread and real butter and your family will love you so much!

Si bon!

P.S. This is my new Southern Living pie plate. Isn't it beautiful?