Quiche-Lorraine

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  Ingredients

  Yield:6 to 10 servings
• Pastry for a one-crust 9-inch pie
  
• 1 cup cooked ham, chopped
  
• 2 green onions, thinly sliced

• 1cup Gruyère cheese, shredded; 1/2 cup for topping
  
• 6eggs, lightly beaten
• 1-1/2cups heavy cream
  
• ¼teaspoon nutmeg
• 3/4 teaspoon salt
• ¼teaspoon freshly ground pepper
• Tabasco sauce to taste
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  Preparation

• 1. Step 1

     Heat the oven to 400 degrees.

  2. Step 2

     Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.

  3. Step 3

     Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.

  4. Step 4

     Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.

  6. Step 5

     Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce. Sprinkle the ham, onion and cheese over the inside of the partly baked pastry.

  7. Step 6

     Pour the cream mixture over the onion-cheese-ham mixture. Sprinkle the other 1/2 cup of cheese over the top. Slide the pie onto a baking sheet(?-other recipe didn't use the baking sheet).

  8. 
     

  9. Step 7

     Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 40 minutes. Remove to a wire rack. Let stand 5 or 10 minutes before serving.