Quiche Lorraine

From America's Test Kitchen Season 6: Eggs for Brunch

More videos from this episode

Asparagus, Ham, and Gruyere Frittata

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

Quiche Lorraine

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

Supermarket Bacon

Does it matter which brand of supermarket bacon you buy? Absolutely.

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