Another “Church Lady Cookbook Recipe”.
This cookbook is from the Temple Baptist Church in Little Rock, Arkansas. It was my grandma’s Church many, MANY years ago.
I was surprised how light this was. I used half & half instead of light cream because I had some. I also got to finish off some of the holiday ham I was hanging onto. Not sure I added the seasonings correctly either, because it tasted a little bland to me. But see what YOU think…
Quiche Lorraine from Oretha Toland
Pastry for 10-inch pie shell
4 thin slices ham (or 3/4 cup chopped cooked ham. 12 pieces of bacon crumbled can also be substituted for ham.)
1 cup Swiss cheese (grated)
5 eggs
1 1/4 cup milk
1 1/4 cup light cream
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon seasoned salt
dash nutmeg
1 teaspoon sugar (optional)
Line a 10-inch pie plate with pastry. Cut ham into small pieces and heat in frying pan for a few minutes. (I also added some onions here.-sc) Sprinkle over pastry. Sprinkle cheese over ham. Beat Eggs. Add remaining ingredients and mix well. Pour over cheese and ham. Bake in oven at 375 for 40 minutes. Cut Quiche Lorraine into wedges and serve as a first course or for a light luncheon. (It can be cut into small squares for appetizers.)
