Quiche Lorraine
By The Chopping Block

Yield: 12 individual quiches
Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes

Ingredients:

• 1 disk from the Pie and Tart Dough
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, thinly sliced
• 1/4 pound ham, cut into matchsticks
• 5 eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh parsley, rough chopped
• 1/2 cup Swiss cheese, grated

Directions:

1. Preheat the oven to 375 degrees.
2. Roll one disk of dough out onto a well floured surface. Cut rounds with a large round cookie cutter. Place each circle in a muffin pan and crimp the edges. Chill for 15 minutes in the refrigerator.
3. Poke the dough all over with a fork. Bake the crust until light golden brown, about 20 minutes. Remove from the oven and cool.
4. Heat a sauté pan over medium heat and add the oil. Add the onion and cook until lightly caramelized. If the bottom of the pan becomes too dark, add a bit of water to deglaze. Set this mixture aside.
5. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and parsley. Fold in the ham, cheese, and onion and pour into the prebaked pastry shells.
6. Bake until the eggs are set, about 20 minutes.