Quiche Lorraine (Photographer: Mauro Bighin | Agency: Dreamstime.com)

There’s no mystery to this recipe…tasty for breakfast or brunch with fresh squeezed orange juice and a cup of rich, dark-roasted Coffee & Chicory from New Orleans’ world famous Café Du Monde.

Ingredients

Tart Pastry Ingredients
• 2 Cups pastry flour
• 1/2 Cup butter
• 1 Egg yolk
• 1 Pinch of salt
• 1/4 Cup cold water

Filling Ingredients
• 2 or 3 Slices cooked diced ham
• 2 Onions, sliced
• 4 Eggs
• Dash of cayenne pepper
• Light grating of nutmeg
• 2 Cups hot milk

Preparation

Tart Pastry Preparation
1. Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water.
2. Chill the dough for 1 hour, or until needed.
3. Roll out half the dough to line the pie pan.
4. Prick randomly with the point of knife and crimp the edge with the tines of a fork.
5. Save remaining pastry for another pie.

Filling Preparation
1. Scatter diced ham on the crust.
2. Sauté sliced onions in butter until they are soft, but not brown; spread over ham.
3. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg.
4. Gradually add hot milk, beating continually with a wire whisk.
5. Continue to beat the mixture over a low fire until the custard begins to thicken.
6. Pour it into the tart shell.
7. Bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.
8. Serve hot.

If you'd like to make this recipe with the “Grandaddy of Great American Hams” from Nueske's go to: Old Fashioned Bone In Smoked Ham

If you’d like to purchase New Orleans’ classic dark roast coffee go to: Cafe Du Monde Coffee & Chicory