Quiche Lorraine Recipe (2024)

FYI I'm a real greenhorn but my experience on my second try w this:
1. Used a prefab 9" frozen crust.
2. Cut up a large onion used about 3/4 of it.
3. Cut gruyere into very small cubes.
4. Used 3 eggs and 1 3/4 cup heavy cream
5. Put extra leftover cooked onions on top of custard before baking.
6. Baked for 35 min at 400 (elec oven)
I'd love to post a pic. Wish I could.
NYT Cooking is helping me learn cooking at age 71. THANKS.

Something that really helps prevent soggy bottoms: after taking any pie crust out of the oven once you blind bake it, remove the beans or pie weights & parchment, paint the bottom with egg white & place back in the oven for a good five minutes or so. The EW will crisp up & create a nice barrier to prevent a soggy bottom! Works every time.

Delicious! I've used bacon many times but, now prefer to dice a ham steak and add to transparent onions to heat through before adding to pie dish. I also grate the swiss cheese instead of cubes so it melts better. Cooking time was about 50 minutes at 375. I always refer to this recipe when making a quiche.

I made this today. To fit a grocery store pie crust (9inch deep dish) I made the following changes: used three eggs and reduced the cream to 1.5 cups. Every thing else was the same. It was PERFECT. No leftover custard with those amounts.

Quiche generally take a long time at a low temperature, so the eggs do not cook too quickly and ruin the texture. I set my timer for 45 minutes then I check generally it. Often it take a awhile longer, try separating the eggs, creaming the yolk, and then beating the whites until you have stiff peaks. That will give it more body and a more fluffy final product.

A bit atypical a quiche lorraine (we use smoked lardons and we don't use parmesan in France, eg) but really good recipe nonetheless. I had to let it in the oven for a longer time (45')

I've made this several times and it's always satisfying! I double the bacon, reduce the cream to 1 1/2 cups and use a deep pie plate. I also add a dash of cayenne in place of the tabasco. Great with spinach and mushrooms, too!

So very good - the flavors of France. I followed the recipe closely, just baked the shell st 375 for 10 minutes with the beans and another 5 without them. Used a good quality, thick-cut bacon and then layered onion, then bacon, then cheese, then onion, bacon and cheese again before pouring the egg mixture in, this kept everything well-distributed. Everything turned out delicious, truly the definitive quiche recipe.

But what you’re making is nowhere near Quiche Lorraine. Vanilla? Allspice? Yuck.

While this is a quiche/tart of some sort an likely fine, it is not a quiche loraine with those substitutions. Some classic dishes are what the are.

Great recipe! Substituted half and half for heavy cream and pinch of cayenne for Tabasco. Also forgot to add parmesan. Turned out fantastic.
Required 50 min baking time @ 375.

After blind baking brush bottom of tart with egg white... put back in oven and bake another 5 minutesThis will keep the crust from getting soggy.

I wish that people would stop presenting recipes with other ingredients than those that belong in the original recipe. Craig Claiborne should have known better. Quiche Lorraine never has cheese in it. Call it a cheese/bacon quiche but not Lorraine. This only perpetuates incorrect expectations of a certain dish.

This was good. However I blind baked my crust for an hour and still had a soggy bottom so I can’t imagine after ten minutes. Next time I would shred the cheese instead of cubing, it was still kind of cube-y in the finished product.

I’ve followed this as written for year, except for cutting back on both cream and eggs. Great tip, thanks!

I followed the recipe as-is using homemade blind baked crust. Used two cups of heavy cream but next time will use a combination of milk and heavy cream as the quiche was very rich. A bit too rich for us.

Also shallot

8 oz Gruyère instead of one cup.

This recipe was a miss for me. Very greasy and not pleasant.

Quiche Lorraine is one of my favourites and I've made it many times. I never blind bake the crust and never have a "soggy bottom". My all-butter pastry is flaky and crisp and never soggy. In my experience, the blind bake is not necessary.

I didn't have any bacon so I used some pancetta instead. Really good.

I was doing okay until the filling was overflowing the shell/crust I bought frozen (and prebaked 10 min). I'll do 3 eggs and 1.5 cups of cream (I had half and half) next time. Straining was dubious: a lot of the black pepper was too big. Also, 1 cup Gruyère is ~100g; my cubes were tiny and I forgot Parmesan. Then 50 min at 375º. It still tasted good, and I'll try to get a flakier crust next time.

Very strange recipe because this yields way more filling than can fit in a 9" pie crust/pan. A LOT more. This also appears to be a sub-optimal ratio of eggs to dairy, which is typically 4 eggs:1 cup. This calls for double the dairy, and it shows in the inability of the mixture to set. If you insist on using this recipe, I'd cut down on every single ingredient, and use 4 eggs: 1 cup dairy ratio. Others have already corrected the baking time. Sloppy recipe, wouldn't recommend.

I used half and half. Turned out wonderful texture. Used 1/8 cup Parm. Less then recipe, wasn't sure, never used Parm before. EASY! Many compliments

Mine was delicious. I added spinach. Needed to bake I little longer like 8 minutes

HELP! Does 1cup Gruyère or Swiss cheese, cubed mean by weight (i.e. 8 ounces) or by volume (i.e. measuring cup). It's a huge difference between the two. Thanks

How do you strain the cream mixture? Like how coarse of a strainer? Are the eggs more than just beat together?

I never blind bake the crust to my quiche, and it turns out fine.