Quiche Lorraine

This recipe is from my sister Jaime, who makes the most wonderful quiche. She adds carmelized Vidalia onion to this recipe, but I did not.

1 9-in pie shell
4 large eggs
1/2 pint heavy cream
freshly ground black pepper to taste
pinch of salt
approx. half Tbsp. Worcestershire sauce
1/2 pound diced ham
1/2 pound shredded Swiss, Gruyere, or Cheddar (I used Cheddar)

Preheat oven to 350. In a blender, combine the eggs, cream, pepper, salt, and Worcestershire sauce. Arrange diced ham in bottom of pie shell. Sprinkle on the cheese. Pour the egg mixture over these. Bake for 45 minutes or until golden brown. Cool for 15 minutes before serving.

It's decadent, but so good!