Recipes and Ideas

Quiche Lorraine

Fluffy quiche baked in a flaky crust with a savory ham and Swiss cheese filing.

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  • * 1 cup finely chopped Cook's® Ham
  • * 1 refrigerated pie crust (9 inch)
  • * 3 eggs
  • * 1 ½ cup heavy (whipping) cream
  • *
  • * ⅛ teaspoon salt
  • * ⅛ teaspoon Ground black pepper
  • * Dash ground nutmeg
  • * 1 ½ cup (2 ounces) shredded Swiss cheese


  1. Preheat oven to 375°F. Unroll pie crust, place in pan and trim and finish edges. Line pie shell with aluminum foil; fill with pie weights or dried beans. Bake 10 minutes. Remove foil and weights. Bake an additional 10 minutes, or until lightly browned.
  2. Beat eggs, whipping cream, salt, pepper and nutmeg in large bowl with wire whisk until well blended. Stir in ham and cheese; pour into pie shell on baking sheet.
  3. Bake 35 minutes, or until top is golden brown and center is almost set . Let stand 20 minutes before cutting into 6 wedges to serve.


Great Substitute: If using uncooked Cook's® Bone-in Ham Steak, cook according to package directions before chopping.