Herbed Quiche Lorainne

This week I had some of my wonderful girlfriends for breakfast. I wanted to make an egg dish because I used egg shells as little pots for violas so I had eggs on hand.
To see post click HERE.
I have a love/hate relationship with quiche. It can be so delicious and full of great savory ingredients. But more times than not, the crust is soggy and the quiche tough. I really don’t like tough quiche! Not appetizing!
So I went on a search to find a fluffy, light and spectular tasting quiche. I found a recipe that called for ricotta cheese and knew I was on to something. I adapted this recipe and used my girlfriends as guinnea pigs (figuratively girls… you are all so beautiful!).  This herbed quiche lorainne got enthusiastic thumbs up! Eveyone belonged to the clean plate club!
THIS IS A DEEP DISH QUICHE- YOU WILL NEED A DEEP DISH PIE PAN
Recipe: Fluffy Herbed Quiche Lorraine
1 pie crust- recipe follows
2 cups Swiss Cheese
1 cup cooked ham slice, finely diced
3/4 cup whole Ricotta cheese
9 eggs
1 1/2 cups light cream
2 TBS fresh dill, finely chopped
2 TBS fresh parsley, finely chopped
3 green onions, finely chopped using green too
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees:
Pie Dough Recipe: I use Martha Stewart’s- It is the best I’ve ever used. It has a flakey buttery taste.
Click HERE for recipe.
Roll out dough and line deep dish pie plate.  Grate cheese and sprinkle in the bottom of the pie plate. Top with ham. Put the pie plate in the refrigerator until ready to fill.
In a blender, mix eggs, ricotta cheese, milk and process for 1 minutes.  Add herbs and salt and pepper and whizz for a couple of seconds to encorporate- do not overblend.
Take pie dough out of refrigerator and fill with egg mixture. Put pie plate on a large rimmed baking sheet and bake for 1 hour 30 minutes. (I was very surprised it took that long!) I at first put my timer on for 1 hour, then put it on in 10 minute increments. The quiche will be set and puff up quite high.
Remove from the oven and let cool for at LEAST 15 minutes. Cut in wedges.
 

Comments

  1. says

    Yvonne, Your quiche is gorgeous and I have the feeling it tasted every bit as good as it looked. The muffins though…oh they sound heavenly! I love orange flavor and cream cheese filling? The bomb!

  2. says

    I know that I will be making both of these recipes. I have been looking for a quiche that is puffy like this. There is a restaurant in Nashville that has a really HIGH quiche & I have been trying to copy it ever since. Thanks for also making want to raid the frig tonight!!!!
    Beckie in Brentwood, TN

  3. says

    I like to use ricotta for my quiche too. Great to use the leftover after making stuffed shells or manicotti.
    The quiche looks excellent, and the muffins delicious. Your friends must have been thrilled to be treated to such a delicious brunch. And the violas are so sweet!
    How long will they live in the shell…or do you plant outside right away? I love how you presented them..just beautiful!

  4. says

    that would be a great addition to my mothers day brunch, it looks wonderful and I love the written presentation on the recipe, it looks delicious….How do you manage to design tablescapes so well plan the wonderful meals and then cook the wonderfulmeal serve in the most beautiful fashion, my grandaughter said, “I bet her husband sure loves her and her cookin” hee hee the things they come up with, well he did buy you the bee flatware and by the way mine came in the mail today, I finally gave in and Mr.S said you should have those bee utelsils since you have the dishes and glasses, I just said you are always right honey….lol. Thanks Yvonne for the great blog you put out and work so darned hard on and that includes the wonderful pictures, writing and total presentation…..Phyllis

  5. says

    I never cease to be amazed at the beautiful table you set and the scrumptious food you cook, display and photograph. If you dont work for a major magazine, you certainly should..
    applause applause for a post done to the MAX~!
    Sonny

  6. says

    Yvonne….What a beautiful spread you always deliver! We are big fans of quiche and I need to bring a brunch type recipe for a church get-together in a couple of weeks. I am bringing this. I love the idea of the addition of ricotta but may trade out Fontina for the Swiss. I just love the melty-ness of Fontina in quiche.

    Have a great weekend my friend!!

    Blessings!
    Gail

  7. says

    Hi Yvonne~ ~ ~I love pansys. They just screem Spring to me. Your quiche recipe looks wonderful I will be keeping it on hand. Your blog is so beautiful and your picture taking skills are wonderful. Maybe you could give me a few tips?

    Yes! I would love to get together with you sometime. I too had put feelers out a while back about getting together with gals from our area and I did have one taker. I’ll track her down. I am so busy right now starting a new business I am a little concerned about setting time aside for a get together. Let’s keep in touch, OK?

    ~ ~Ahrisha~ ~

  8. says

    I do believe that your quiche will go better with ham than green eggs. Somehow, green eggs are hard to swallow! I have another funny “novice-in-the kitchen” story to share about the same friend, Ellen. She was the first of us to wed. I gave her a bridal tea and wanted to do it all on my own. The menu included some tasty tea sandwiches and brownies all made my me. I carefully took my grandmother’s tea set out of the china cupboard and brewed real tea. Alas, when the hot tea was poured in the cups, there was a delicate “scum” floating on the top. We young ladies bravely drank it down. Later, when I told my mother, she said “you did wash the tea set didn’t you?”!!!! Uh, “no”. That tea set had not been washed in years hence the “scum”.

    I’ll certainly report back to you on the red-onion dyed eggs.

    Best,
    Bonnie

  9. says

    Oh my gosh, those friends of guests of yours are some lucky ladies! That quiche looks fantastic! And the muffins…oh, forget it. I’d eat the whole plate!

  10. says

    Hi Yvonne,

    The quiche looks absolutely beautiful, and I’m sure it tastes as great as it looks. Those muffins look amazing as well. I’m sure your guests were VERY impressed!

    Have a great weekend!
    -bill

  11. says

    Between the quiche and the tablescape, you’ve created magic. Our hens are starting to really produce eggs, and your recipe will be the first I’ll try. The muffins…divine! Have a great weekend!
    XX00

  12. says

    Those recipes sound scrumptious. I would have made a clean plate, too. Your photography is wonderful. Thanks for stopping by. Glad to find you, too.

  13. says

    Every time I look at your post I think, “This woman is amazing.” This is the truth. You are amazing, and you make me feel like getting into the kitch and working on something divine, like your quiche. You are magical, ladybug. xx’s Marsha

  14. says

    Bonjour Yvonne,
    What lucky girlfriends,this quiche looks delicious and so pretty. Will definitely try this recipe, the addition of the ricotta sounds wonderful. Great idea for the egg cups as vases, I now have a Easter idea.
    Happy weekend,
    Mimi

  15. says

    Oh my goodness! I’m so happy that we have found each others blogs too! What yummy yummy recipes and a beautiful blog that you have. I’m off to visit some of your archives.

  16. says

    How on earth did I miss this post??!! It didn’t come up in our Dashboard! I just made quiche Lorraine this week because Allie loves it. I will tell her you missed her posting- she’ll smile. She’s been swamped with schoolwork and is getting ready for an AP test, but we’re supposed to hit a flea market this weekend, so you may hear from her. :) I’m thinking I may make those gorgeous muffins today….
    xoxo Pattie

  17. says

    Are they hash browned potatos in the picture with the quiche? Beautiful plate of food! I think I will make the quiche and the muffins for New Years Day! Start the year off with a SG breakfast!!!!!!!!!!!!!!!!!! WHOO HOO!!!! XO Pinky

  18. says

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  19. says

    Oh, my goodness. What lucky friends. This all looks so delicious. You are correct about Martha Stewart’s crust. I know people like to pick on her, but I have learned a lot from her – so if she wants to be a perfectionist it is okay with me.

  20. says

    I have made this Quiche twice. My book club ladies, all around 70, said it was by far the best they have ever had, and we’ve eaten a lot of quiche over all these years. The first time I followed the recipe to the letter. The second time I had 1.5 cups of chopped ham by my food processor. I used thyme for my herb and Tabasco instead of pepper. Like this version slightly more. It was wonderful! I also tried a different pie crust recipe that I will only use from now on. It too is made in the food processor and not only good, but so easy. The trick is to not over blend. It is on the Food Network web site, Countdown #1 Best Pie Crust Ever. Just reduce the sugar for the quiche. Their two recipes are no brainier terrific!

  21. says

    I have made this Quiche twice. My book club ladies, all around 70, said it was by far the best they have ever had, and we’ve eaten a lot of quiche over all these years. The first time I followed the recipe to the letter. The second time I had 1.5 cups of chopped ham by my food processor. I used thyme for my herb and Tabasco instead of pepper. Like this version slightly more. It was wonderful! I also tried a different pie crust recipe that I will only use from now on. It too is made in the food processor and not only good, but so easy. The trick is to not over blend. It is on the Food Network web site, Countdown #1 Best Pie Crust Ever. Just reduce the sugar for the quiche. Their two recipes are no brainier terrific!

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