This time, I used leftover ham from Easter ham. As much as I love bacon 😍 I was looking for a way to use ham, and I LOVE quiche Lorraine! Step by step (& Video) below recipe. And below that, when I made it again (granddaughter request), with bacon and Swiss cheese. 

Ingredients

1 Baked Piecrust (9-inch)
1 cup Swiss or Gruyere cheese (4 oz.) shredded
8 slices bacon, cooked crisp, crumbled
1 finely chopped onion, sautéed
6 eggs (more than usual but it’s worked for over 30 years)
1-1/4 cups half & half (or mix cream & milk)
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

*Dash of crushed red pepper flakes is optional

Directions
Blind bake pie shell.
Preheat oven to 375°F. Cook bacon till crisp, drain, and crumble. Sauté onions in same skillet as bacon until soft and translucent, drain. Spread bacon, onion & cheese evenly in bottom of pie shell.
Whisk eggs, cream , salt, pepper, and nutmeg in medium bowl until blended. Carefully pour over filling in pie shell. Bake at 375°F oven until center is almost set yet jiggles slightly when dish is gently shaken and knife inserted In center comes out clean, 35 to 40 minutes, ovens vary. Let cool 10 to 15 minutes.