Quiche is an iconic brunch dish, but it also makes a great lunch or dinner. Here's an easy, fail-proof recipe for classic quiche Lorraine.
For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.Creamy and rich, studded with smoky bacon and brimming with nutty Gruyère cheese, the classic quiche Lorraine is one of the most satisfying foods on earth.
Early recipes for quiche Lorraine were simple – crust, eggs, cream and bacon. It was only later that cheese was added to the custard pie. And then onions. And then meats, vegetables and other ingredients from cubed ham to smoked salmon, crab meat to ground beef and all manner of vegetables like broccoli, spinach, asparagus along with a variety of cheeses.
Keep an eye on your crust as it “blind bakes” . Check the crust every few minutes, and if it’s puffing up, gently prick the dough with a fork so it deflates.in the filling, not milk or half-and-half. This ensures the richest, creamiest custard. Though 350 degrees is what many quiche recipes recommend, cooking at a lower temperature keeps the custard moist and silky. Higher temperatures can cause the eggs to scramble.