Delicious Quiche Lorraine

When I was in college, living in a co-ed dorm and getting an education in things that had nothing to do with either my major or minor, a bunch of us girls got together and decided to have a nice party before we all left for a break. We all were supposed to contribute one thing to the meal and it needed to be “girlie” food.

I called Mom in a panic with no idea what I could make. She saved the day when she sent me this easy quiche recipe. It was a hit at the party, and every time I’ve made it over the years.

Wonderful for breakfast, brunch, luncheons or dinners, it is so good and simple to make! If you are on a low-carb diet, simply make the quiche without the crust!

And the other great thing about this dish is it uses up any ham you might have lingering after Easter.

Quiche Lorraine

1 pasty crust

1 1/2 cups ham, cooked and diced

1 cup bacon crumbles

1 cup shredded cheddar or Colby-Jack cheese

4 eggs

2 cups cream

1 teaspoon onion flakes

1 teaspoon parsley flakes

1/2 teaspoon salt

1 teaspoon Mrs. Dash seasoning

Preheat oven to 425 degrees.

Line a 9-inch tart pan (or pie pan) with crust. (If skipping the crust, spray pan with non-stick cooking spray).

Sprinkle ham, bacon, and cheese into pan.

Beat eggs slightly then combine with cream and seasonings until blended. Pour over meat and cheese.

Bake 15 minutes then reduce temperature to 300 and bake an additional 30 minutes, or until a knife inserted in the center comes out clean.

Remove from oven and let cool about 10 minutes, then cut and serve in wedges.

Serves 6-8.

<NOTE: If you like an eggier-texture, use 6 eggs and 1 1/2 cups cream>