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Thanks for the recipe. I never cook and certainly have never made a quiche. And this was gorgeous and delicious!
Made my first quiche delish! Glad I took in note about If using pan with removable bottom, be sure to place a rimmed baking sheet underneath as it did leak a bit. Added sautéed mushrooms which cooked in pan with the bacon fat for added flavour. Had extra pastry so made two little tartlets as well. Made a second batch of dough which I have purple in the freezer to roll out next time. Thank s for the the recipe.
I tried other quiche Lorraine recipes but this one is my favorite because I don’t do onions and the chives are a super touch without the heavy oniony taste!I use the 50/50 Swiss/gruyere package from Aldi and it works out perfectly! A favorite to everyone I’ve served it to!
Boom my quieshes or quiesh came out great
This was my first quiche. I used a frozen crust, less bacon, part 1/2 and 1/2 and part skim milk, and shredded swiss cheese. It had to cook about 45 minutes until it still “had a little wiggle” but it seemed quite runny when I cut the pieces. Nonetheless, it was delicious!
Flavor wise, this will be my go to recipe for Quiche Lorraine. The nutmeg is a wonderful addition to the flavor profile. Perhaps I am misinterpreting something, but this seemed awfully thin when I mixed it up. I added 2 additional eggs. After 40 minutes of baking at 350 and about 25 mins of cool-down, the middle was not solidified. I’m probably thinking it was the store bought crust I used and/or using the cheddar cheese vs. Gruyere. I will, however, cut back on the milk. Perhaps using 3/4c versus a full cup.
Did the quiche finally set and become sliceable in the end? Some quiche recipes are like that–just looser. By all means, if you like your custard a little firmer, then yes, reduce the milk to 3/4 cup. Glad you like the recipe and are wanting to make it your own with tweaks now!
I was always told to use swiss cheese
I never had the issue with it being runny , mine was always set, but I didn’t use milk, always half and half, and always used swiss cheese . Try not using milk, use the cream
I would use half the bacon suggested and twice the milk/cream/egg portion. I like a thicker quiche and more custard. This came out about 1” high and very salty from the bacon. Used a 10” spring form pan as suggested. Maybe would have fit the bill by using a much smaller pan.
Would you agree that less milk should be used?
definitely less milk, maybe no milk. Never used a spring form pan, comes out great in a Pyrex pie dish or if you buy a crust use that pan, don’t use a spring form pan, those are for cheese cakes not for Quiche , I have been making them for about 40 years
Wonderful recipe! I made 3 pies so I could freeze 2 for later and used bacon and ham with onions and swiss. Delicious! Pam M.
Great recipe! I used bacon, spinach and Swiss and American cheese cut into 1 inc slices. I would highly recommend this recipe.
I haven’t made the recipe yet, but I just wanted to say how entertaining I find your recipes to be. I think your writing is excellent and I will follow you on your literary path with glee!
Elise is quite personable in the written form, isn’t she? You’ll find hundreds of her recipes on this site here, and if you’d like to follow here on Instagram, she’s here.
Thank you for your kind comment!
Yes I made this and love it so much it has been one of the recipes I make for my Family throughout the week. I love this recipe so Delicious and very easy
Elise – would this recipe translate well to making a crustless quiche Lorraine?
Hi Toni, this recipe has a fairly classic quiche ratio of eggs to liquid (3 eggs to 1 1/2 cups liquid), which means it’s on the soft side. So I’m guessing that as long as the crustless quiche is kept in its baking pan, you’re fine. It doesn’t have enough structure to stand on it’s own. It would need another egg, and perhaps a 1/4 cup of flour in the mix.
I forgot to take pictures, but it turned out wonderful. It looked like your pictures and tasted delicious.
I’m so glad you liked the quiche Joseph!
I have made this quiche over and over so many times because it is so very easy , not to say that it isn’t also so delicious.
G r e a t .
Questions bout pie weights. If using beans or rice can those ingredients be consumed in another recipe or does baking them ruin them for consumption?
Hi Issica, great question! My mother once cooked my pie weight pinto beans by mistake and couldn’t understand why after twice as much cooking as usual, the beans were still tough. I ate them thinking, “there is something wrong about these beans”. When we figured it out, we had a good laugh. They will be edible, but you wont want to eat them. Just keep them in a sealed container and use them when you need to use pie weights.
I prepared the butter crust and did the blind baking. The crust burned – do you think that 20 min plus 10 min and plus 30-40min is too much baking? Can the blind baking be shorter? Thank you.
Hi Bettina, yes you can shorten the blind baking time.
Can you use half & half instead of separately using milk and heavy cream?
Yes, I think that would work fine.
This was absolutely delicious, but very wet – after 40 minutes it looked perfect and golden brown on top, but the insides were still gooey. I switched to convection and cooked for an additional 25 minutes to cook it through and it was still a bit too moist on the inside after cooling. I’ve made quiches before and I’ve never used an entire cup of milk, so I will be making this again and will try adding an extra egg and omitting the milk (but keeping the cream) instead. The taste was really great despite the texture.
Emmental cheese makes this quiche even more delicious.