Luxurious Brunch Quiche

Yesterday was a very lazy day for me.  I've nearly recovered from my flu/infection bout and I almost have my full appetite back so I was really craving something filling but comforting, yet still easy on my sensitive belly.  I stood there in front of my fridge just staring, wondering what I could make.  I had eggs, cream and a stump of Gruyere leftover.  QUICHE!  Oh yeah...I could deal with some creamy, fluffy cheesed up eggs.   

There are a bajillion recipes for quiche out there.  Over the past years I've refined my own version that suits us.  Instead of making a full pie pan sized version, I scaled these down for two individual oval casserole dishes.  Its the perfect brunch sized bite and if I want to make it a full dinner meal, I add a salad and fruit.  Light, fulfilling and utterly luxurious in flavor.  Who knew eggs could be so good?  My version is like Lorraine, using Gruyere and diced ham.  But I also flavor mine a bit different.  Most I've seen for Lorraine use only nutmeg...but I use salt, pepper, dried parsley and then a pinch of nutmeg.  I also top mine with parmesan before baking.  The top gets crispy, the eggs are thick, creamy and fluffy and crust is perfect without getting all soggy.  (as some quiches can do)  I've even swapped out bacon for the ham, cheddar for the Gruyeye...I've added onions and 'shrooms for the hubby.  Quiche is like that.  Fun to play with and tweak to your tastes.  

Brunch Quiche

1 individual pre-packaged pie dough 

3 large eggs

1 cup heavy cream

1 cup of grated Gruyere cheese

1 cup of small diced ham

pinch of nutmeg (1/4 tsp approx)

1/2 tsp dried parsley

salt/pepper

Grated Parmesan cheese, for sprinkling

Preheat oven to 375 degrees.  Un-roll the pie dough according to package directions.  Spray your chosen baking pan(s) with non-stick spray then press the dough into chosen pans. Set aside on a low rimmed cookie sheet in case of oven overflow.  (8-9 inch pie pan or individual pans)  

In a medium sized bowl, beat eggs well then whisk in heavy cream till thoroughly blended.  Add nutmeg, salt, pepper and parsley and stir.   Stir in the Gruyere cheese and ham.  (will be pretty thick)  Pour or spoon into prepared pans, evenly distributing the cheese and ham bits.  Sprinkle parmesan over top.

Bake for approximately 40 minutes or until the top is lightly browned, the middle is fairly set.  (can be a tad bit jiggly as it will continue to cook as it cools)  Cool for 15 minutes before serving.