This festive Holiday Quiche Lorraine is perfect for your weekend brunch menu or as a hearty holiday breakfast for guests. A creamy egg custard is blended with ham, veggies and three cheeses and baked to perfection in a buttery pre-made pie crust. Bring this Holiday Quiche Lorraine along to a party in an easy-to-tote Sweet Creations Pie Carrier.
Inspired by a classic French quiche recipe, we’ve taken a time-honored brunch favorite and added vibrant red tomatoes and green spinach and basil for a festive look. Store-bought pie dough is our secret time-saver for this recipe, a simple shortcut for easy holiday entertaining. The egg-based custard is quick to assemble, with all the ingredients coming together in a GoodCook Touch Mixing Bowl, then poured in the crust and baked in a GoodCook Round Nonstick Cake Pan. This recipe can be made ahead of time and stored in the fridge or frozen for later use. Enjoy a slice of rich and delicious quiche at home with family or bring to a party to share with friends.
Get the Tools
Spread holiday cheer this season with GoodCook. Need to bring a freshly baked pie, cookies, or cake to a party? The Sweet Creations Pie Carrier makes it easy to transport your goodies. It features a 2-stage locking lid with side latches to stay secure and an adjustable built-in air vent to help release the heat and keep crust from getting soggy. It also comes with a transport handle that lays flat when not in use and is dishwasher safe. Whether you’re at a party or home with family, use a GoodCook Epicure Square Turner to serve up a slice of quiche or pie. Get a headstart on your holiday prep and bake up this tasty quiche today!
Make & Share
Merry Quiche Lorraine making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Holiday Quiche Lorraine
- 1 prepared pie crust round
- 6 eggs
- 1/2 teaspoon salt
- 2 cups baby spinach, chopped
- 1/4 cup fresh basil, chopped
- 3/4 cup heavy cream
- 1/2 cup fresh grated parmesan
- 1/2 cup grated swiss cheese
- 1/2 cup ricotta
- 1 cup halved cherry tomatoes
- Fresh ground pepper
Heat oven to 350 degrees F.
Press pie crust into a deep dish pie pan, crimp the edges. Use a fork to pierce the bottom of the crust several times, bake for 10 minutes.
In a large bowl, whisk together eggs, salt, ham, spinach, basil, cream, parmesan and swiss cheese. Pour into pie crust. Dollop tablespoons of ricotta around the pie. Top with tomatoes.
Bake for 50-55 minutes. If the crust begins to brown, cover gently with tin foil and bake until center of the quiche sets.
Allow to cool before slicing and serving.