Avocado Quiche Lorraine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour (includes cooling)
Serves 8
1 piece store-bought pie dough, enough for a 9-inch pie dish (roughly 8 oz)
4 large eggs
1 cup 2% milk
1/3 cup heavy cream
coarse salt and freshly ground black pepper
pinch of freshly grated nutmeg
1 cup shredded Gruyere cheese
1/2 cup cubed cooked ham
2 Tbsp snipped fresh chives
1 Hass avocado
Preheat the oven to 350° F.
Roll the pie dough out on a floured surface to an 11-inch circle.
Line a 9-inch pie dish with the prepared pie dough and crimp the edges with your fingers. Lay a sheet of parchment paper over the dough and fill the pie with pie weights or dried beans. Blind bake the pie crust for 10-12 minutes until the pie crust is lightly golden. Remove the crust from oven and let cool. Once cooled, remove the pie weights or dried beans and parchment paper and set aside for another use.
In a large bowl, whisk together the eggs, milk, and heavy cream. Season the mixture with salt, pepper, and nutmeg. Add the grated Gruyere cheese and cubed ham along with the snipped chives.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place it on a cutting board. Cut the avocado into thin strips and lay them on the bottom of the cooled pie crust.
Pour the egg mixture over the avocado. Bake for 30-35 minutes, until the egg mixture has set. Remove from the oven and let cool. Slice and serve.