Quiche Lorraine with Homemade Crust | Ham and Cheese Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Make the homemade pie crust by hand.

Combine 1 and 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon baking powder in a bowl.

Cut 1/2 cup (113 g) cold butter into small pieces and mash into the flour mixture.

Add 4 tablespoons cold water and 1 tablespoon vodka, mixing with a fork until just combined.

Wrap the pie crust in Glad Press and Seal or Saran Wrap and refrigerate for 30 minutes (or longer for best results).

Cut 7 oz of Canadian bacon into small pieces.

In a bowl, whisk together 4 eggs, 1/4 teaspoon salt, pepper, and grated nutmeg until smooth and yellow.

Add 1 cup of half and half to the egg mixture and combine.

Stir in 1 cup of grated Swiss and Gruyère cheese into the mixture.

Roll out the chilled pie crust on a floured surface, turning to prevent sticking.

Fold the crust in half and place it into the pie plate, unfolding it to fit.

Trim the edges of the crust and create a decorative edge if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens