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Catholic Recipe: Quiche Lorraine


  • 1 unbaked 9-inch pie shell
  • 1 teaspoon butter
  • 1/2 cup diced cooked ham
  • 1 medium onion, finely chopped
  • 1/2 cup grated Swiss cheese, divided
  • 4 eggs, slightly beaten
  • 1 cup milk
  • 1 cup whipping cream
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • few grains pepper
  • Details

  • Serves: 6-12
  • Yield: 1 9-inch pie
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Quiche has been given such a bad reputation over the years, but mostly by people who haven't tried it! This is can be an entree, or a first course or an appetizer.

Quiche originated in northeastern France in the Alsace-Lorraine region. It is a pastry shell filled with a custard made of eggs, cheese, cream, seasonings and other ingredients, including onions, mushrooms, ham, shellfish or herbs. Quiche Lorraine has ham or bacon in the custard filling.


Line 9-inch pie plate with pie crust. Melt butter in small heavy saucepan. Add ham; cook 5 minutes or until ham is golden brown. Remove ham; set aside. Add onion to pan; cook 5 minutes. Remove onion; set aside. Cover bottom of pie shell with mixture of ham, onion, and 1/4 cup grated cheese. Combine remaining cheese, eggs, milk, cream, nutmeg, salt, and pepper. Mix well. Pour over ham mixture. Bake at 450° for 15 minutes. Reduce heat to 350°; continue baking 15 minutes longer or until custard is well set. Serve warm, cut in small wedges to serve 12 as an appetizer, or in larger wedges to serve 6 as a main dish.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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