Holiday Ham and Gruyere Goodness Quiche
Preheat oven to 190 C (375° F).
Whisk eggs in bowl, then add cream, worchestershire, dry mustard, salt and pepper, and tabasco and onion if using. Whisk ingredients together.
Place the tart shells on baking sheet and fill the bottoms with gruyere and ham evenly.
Use a ladle to evenly distribute egg mixture into the shells (there should be enough to fill the shells just to the rim of the tart shell).
Place baking sheets in oven and cook for 8 minutes. Turn oven down to 180 C (350° F) and cook for an additional 8 to 10 minutes. Make sure tarts are brown and quiche looks set.
Take quiche out of oven. Don’t worry if they’re puffy at first, they will fall as they cool.
Classic Quiche Lorraine
Preheat oven to 190 C (375° F).
Whisk eggs in bowl, then add cream, salt and pepper. Whisk ingredients together.
Place the tart shells on baking sheet and fill the bottoms with swiss and bacon evenly.
Use a ladle to evenly distribute egg mixture into the shells (there should be enough to fill the shells just to the rim of the tart shell). Sprinkle nutmeg on top, if using.
Place tarts on baking sheets in oven and cook at 375° F for 8 minutes. Turn oven down to 190 C (350° F) and cook for an additional 8 to 10 minutes. Make sure tarts are brown and quiche looks set.
Take quiche out of oven. Don’t worry if they’re puffy at first, they will fall as they cool.
Quiche can be stored in the fridge in a plastic container, but keep in mind the expiry dates mentioned in the article above. To reheat, place in a 350° F (180 C )oven for 8 to 10 minutes. Alternately, quiches can be reheated in the microwave (times vary), but they lose some of their lightness when reheated this way. Serve right away and do not refrigerate quiches that have already sat out. Enjoy!
