Hi, I am Petra Cox with Mom's Apple Pie Bakery in Occoquan, Virginia. Today, we are making a Quiche Lorraine and I have already showed you how to make the basic filling for the quiche, the egg mixture. So we have that, the five eggs, the cup of cream and a third cup of milk and these here are the ingredients for a Quiche Lorraine. There is a few different ways you can make a Quiche Lorraine. You can make it with Swiss cheese or Gruyere Cheese. You can make it with bacon or ham. Today, we are using ham and Gruyere Cheese. And the nice thing about quiche is it's actually very versatile and it is one of those things that you can make and be really creative with it and not really worry about how it's going to turn out because you can add more cheese, less cheese, more of the meat, less of that and it's really up to you, it's your call.

So, I am going to add maybe about a half cup of Gruyere cheese that I have grated. I use a thick grate so that the cheese stays together when it's in there and I have chopped ham. So I am going to use about maybe a half cup of that too. You can use more if you want. So we have put that into a basic crust.

I have another recipe on this website for a basic butter crust. It's a really nice flaky crust. You could make your own crust with your own recipe or you could do also a store bought crust if you like. I like to keep it frozen because that keeps it from getting soggy. It keeps it from absorbing the liquid ingredients here. But now that we have this in the bottom of our crust, I am just going to pour the egg mixture over it. And if you add more filling ingredients, you can-- Instead of adding all of the egg mixture, you can add just what fits into the pie. Otherwise, I have added just enough that I can use all of the filling and I had probably about a cup total of filling ingredients.

So, now that we have made our basic Quiche Lorraine, we are going to put it in the oven for 45-50 minutes or so at 325 in a convection oven. In your home oven, it will be more like 375, maybe up to 400 degrees, but just be careful putting it in there. It is a very liquid pie here, so you got to be really careful scooting it over. And then, we are going to put it in the oven and be careful opening your oven. It is going to be really hot in there.

So, our Quiche Lorraine is ready. It puffed up while it was in the oven and then as it cools off it sort of deflates a little bit, but it has a beautiful, golden color to the eggs in the inside. It should have hold some really nice gooey cheese and nice ham and you can see just how luscious this texture is and the egg is really fluffy and it didn't bake up like some scrambled eggs. It's actually really nice and soft and the cheese makes these nice, long, melty strings. It's a really wonderful thing that doesn't take long to bake and you can just have it for dinner with a salad and you can be really creative with it. Tons of different kinds of toppings and things you can put in there. Only thing to be careful with is nothing with too much moisture like tomatoes which are a little harder to make a quiche out of, but this basic Quiche Lorraine is a really good thing to have in your kitchen repertoire and it's a really delicious result.

So enjoy it. Next, I am going to show you how to make a really nice vegetable quiche. You could do it with a whole range of vegetables.