Quiche Lorraine

I made two of these quiches for the brunch we recently hosted. It was the fastest dish to be eaten and the one that garnered the most compliments. The next time I make it I will take a picture of the quiche slices to add to this post.

Servings: 1 quiche, 8 slices

1 Pie Crust
3 eggs
2 large leeks, yielding approximately 2 cups chopped leeks
1 medium onion, yielding approximately 1 cup chopped onion
1/2 cup heavy cream
1 cup sour cream
1-1/2 cup diced ham from approximately 1/2 lbs. ham
3 oz. grated Jarlsberg cheese (substitute with any Swiss variety) from approximately

1 Tbsp. olive oil
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground nutmeg

Prepare and chill crust
Make the pie crust and roll into a 10-inch diameter circle. Line a glass pie plate with the crust and crimp edges. Transfer to the refrigerator to chill while preparing the rest of the ingredients.

Caramelize onions
Heat the olive oil in a large saute pan and cook the chopped leeks and onions over low heat. Stir occasionally and continue to cook until browned and caramelized, approximately 30 minutes.  Set aside when done.

Prepare egg filling
Preheat oven to 350 degrees-F. In a medium mixing bowl, lightly whisk the eggs. Add the heavy cream, sour cream, nutmeg, and pepper, and stir until combined.

Assemble quiche
Spread the caramelized onions on the bottom of the chilled pie crust. Top with the diced ham. Sprinkle on cheese, retaining 2 Tbsp. to add to the top. Pour egg filling into the pie crust.  Top with remaining 2 Tbsp. of cheese.

Bake quiche
Place quiche in the middle rack in the oven and bake until crust is browned and filling is set, approximately 40 minutes. Remove from oven and let cool to room temperature before slicing and serving. Store leftovers in the refrigerator.

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