Quiche Lorraine

• 9-inch pie shell (uncooked)
• 1 c. diced ham
• 10 thin slices Swiss cheese
• 4 eggs, lightly beaten
• 1 c. heavy cream
• 1 c. whole milk
• 1 Tbsp. flour
• 1 Tbsp. ground nutmeg
• 1 Tbsp. cayenne pepper
• 1 Tbsp. black pepper
• 2 Tbsp. diced onion

1. Bake pie shell at 400u0b0 for 10 minutes.
2. Saute onion.
3. Cover bottom of crust with cheese and ham.
4. Add onion.
5. Combine eggs, cream, milk and flour with a pinch of nutmeg, a few grains of cayenne and black pepper.
6. Stop here if preparing ahead. Immediately before cooking, pour cream mixture over the ham and cheese.
7. Bake at 400u0b0 for 15 minutes and at 325u0b0 for 30 minutes. If doing ahead, let shell and custard mixture stand at room temperature before baking.
8. This may be fully prepared and baked for freezing.

pie shell, ham, swiss cheese, eggs, heavy cream, milk, flour, ground nutmeg, cayenne pepper, black pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731947 (may not work)