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Cabarrus Magazine

Breaking Bread: Kicked-up Quiche Lorraine

Jul 07, 2014 03:38PM ● By Jason Huddle























From Chef Cami Ferguson


Kicked-up Quiche Lorraine



2 frozen deep-dish pie crusts

8 eggs, whisked

2 cups half-and-half (I have used fat-free and had great success.)

1 package chopped, frozen spinach, thawed and squeezed dry (No water! It will make quiche wet.)

1 8 oz. ham steak, chopped (Can also use cooked, crumbled bacon)

4-6 oz. shredded cheese of your choice; sharp cheddar is yummy

1 small onion, diced

Salt & pepper



Preheat oven to 375º. Pour whisked eggs in a large bowl. Slowly drizzle in half-and-half until mixture is foamy. Add spinach (you can thaw in microwave in a safe bowl for 2 minutes), diced ham, diced onion and cheese. Add salt and pepper, mix together well with whisk. Place pie crusts on large baking sheet and fill to about 1/2-inch from top of crust. Bake uncovered 45 to 50 minutes. If edges appear to get too brown, reduce heat to 350º. Allow to cool at least 30 minutes before cutting. Quiche will puff up during cooking, then settle back down when cool.

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