Classic Quiche Lorraine

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Appears in Cook's Country April​/May 2009

With a few simple tricks, making supersavory, creamy quiche is easy.

SERVES 8

TIME 2½ hours, plus 1 hour refrigerating and 2 hours cooling

Classic Quiche Lorraine

WHY THIS RECIPE WORKS

We prebaked our buttery pie crust filled with pie weights to ensure that it cooked through and kept its shape before adding the custard filling. This step was vital for getting that sturdy, crisp bottom crust that is too often missing from ...

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