Monday, May 30, 2011

Quiche Lorraine for St. Joan of Arc

Today is the feast day of St. Joan of Arc. A very dear Saint to our family with our French heritage on both sides of our family tree and my personal patron saint. My middle name being Jean. I think it is very appropriate that her feast lands on today, since it is also Memorial Day for our soldiers here in the United States. St. Joan, as most I'm sure know, is the patroness of soldiers and military personnel. So, in remembrance of this most inspiring Saint, we had our family's version of Quiche Lorraine for lunch. St. Joan of Arc, also known as St. Jeanne d'Arc, was born in the Lorraine region in Domremy, France in the year 1412.  And so, though I do not know if she ever ate Quiche Lorraine or any quiche for that matter, we are tying in the name of the dish with the part of France she came from. It of course helps that our entire family loves quiche (yes, even the children!), so it really wasn't much of a stretch for us. :)

~Quiche Lorraine~

2 premade pie crusts
1 medium to large onion
3 cups diced ham
1/4 cup butter
Swiss cheese (2 8oz. pkg of sliced cheese)
8 eggs
3-4 cups milk or half and half
1/2 tsp. of nutmeg

Saute diced ham and chopped onion in 1/4 cup butter till onion is transparent. While ham and onion saute, press pie crust into pie pan and dock the bottom with a fork.
Brush pie crust with a little melted butter.
Beat eggs, milk and nutmeg together in large bowl and set aside.
Layer cheese, covering the bottom of the pie crust. 
Add a layer of sautéed onions and ham covering the layer of cheese. Add another layer of cheese to cover the ham and onion. Pour egg mixture over all layers in pie dish.
Place in oven and bake for 45-55 minutes at 350 degrees or until center of pie is firm. The surface should be slightly browned.
Allow to cool for ten minutes and enjoy!

**This recipe makes 2 deep dish pie quiches**

Here is a little more history on this great Saint with a beautiful litany included.

St. Jeanne d'Arc, ora pro nobis!

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1 comment:

  1. This sounds great, Kelly! Thank you for sharing your recipe with all of us!!