Creamy Quiche Lorraine

 Got a ton of leftovers from a baked ham? This recipe was shared in a blog entry about ways to reinvent your leftovers so they don't get boring. Read it here. 

TOOLS

• Mixing bowl
• Cheese grater
• 9-inch pie pan 

INGREDIENTS 

• Your favorite pie crust dough (This one is perfect every time)
• 4 eggs and 3 egg yolks
• 1 cup heavy cream
• 1 1/2 cups baked ham, cubed
• 2 cups grated Gruyere cheese (Substitute option: Jarlsberg) 
• 1/4 tsp nutmeg
• 1/4 tsp each salt and pepper

 DIRECTIONS 

1. Preheat oven to 375 degrees.
2. Arrange your prepared dough in pie pans. Or, take ready-made pie crusts out of freezer. 
3. In mixing bowl, whisk together eggs, cream, nutmeg, salt and pepper. Mixture will be a very pale yellow color. 
4. Pour 1/2 egg mixture into pie pan. Top with ham and 1 1/2 cheese, arranging evenly. Finish with remaining egg mixture and top with remaining 1/2 cup of cheese.
5. Bake for 30 minutes. Quiche filling will appear jiggly and set as it cools. If center is still liquidy, however, give it five more minutes.