Deep-Dish Quiche Lorraine

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Appears in Cook's Illustrated July/August 2010

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

SERVES 8 to 10 (Makes one 9-inch quiche)

TIME 3½ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling

has video

WHY THIS RECIPE WORKS

The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into t...

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