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Best and easiest quiche lorraine recipe

s
sake Jul 10, 2006 03:50 PM

I am having a craving, and did a search, found the Bouchon recipe, but seems a little daunting for my very basic skills. Can anyone post another tried-and-true recipe?
Thanks!

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  1. foodieX2 RE: sake Jul 10, 2006 04:01 PM

    Do you have the Joy of Cooking. That is my standard platform and then I improvise from there. I am at the office but could post tonight if want. Vey easy and straightforward.

    Also if your craving is immediate I find the pillsbury refrigerated pie crust (the kind you unfold and roll out) is a good substitute to homemade when in a rush.

    3 Replies
    1. re: foodieX2
      sivyaleah RE: foodieX2 Jul 10, 2006 08:22 PM

      I've been using Joy of Cooking for nearly 20 years with great success. Only thing I do differently is I do use a bit more bacon than the recipe calls for but only because I like a more pronounced bacon flavor. My family and friends rave about my quiches.

      1. re: foodieX2
        s
        sake RE: foodieX2 Jul 10, 2006 08:26 PM

        Thanks, but unfortunately, I don't have this cookbook. Would you be able to post the recipe?

        1. re: sake
          sivyaleah RE: sake Jul 10, 2006 08:27 PM

          I'll try and remember when I get home from work tonight.

          Laurie

      2. d
        dano RE: sake Jul 10, 2006 08:18 PM

        a royale and docked puff pastry.

        1. vicki_vale RE: sake Jul 10, 2006 09:26 PM

          Use frozen piecrust, or boxed piecrust mix if you don't want to make your crust from scratch. If you don't have parchment paper or wax paper to help roll the dough either, just press globs of dough into a pie pan with your fingers and love the lumps. It will still taste good.

          I also vouch for the Joy of Cooking recipe. It's mostly eggs (beaten) and light cream/whole milk. A dash of nutmeg works wonders. Sprinkle cheese on your piecrust before you pour the egg mix. During baking the cheese will melt and "waterproof" your crust from getting soggy.

          Another great quiche ingredient is frozen chopped spinach. Set it in a bowl or bag in the fridge the day before use, and then after it has thawed, just squeeze out the extra water, and chop it up with oregano. Forget about sautee.

          Bake quiche at maximum 400F. If the quiche is too close to the burner, or the oven gets too hot the egg proteins may turn rubbery, and you'll get a weird 'skin' on top.

          Sometimes I make a giant quiche in a rectangular lasagna pan for brunch. It's great for groups! Good luck!

          1. v
            virtualfrolic RE: sake Jul 11, 2006 02:04 AM

            A few weeks ago, America's Test Kitchen featured a quiche lorraine recipe. It used a TON of eggs, but it looked very easy.

            Blog: http://virtualfrolic.blogspot.com

            1. a
              Anne H RE: sake Jul 12, 2006 12:24 AM

              I once had a similar craving and bought the stuff that comes frozen in a container shaped like a milk carton-- you thaw it overnight, and pour it into a shell. I added crumbled bacon, and I was surprized how edible it was. My quiche recipe calls for lots of cream, and is really excellent, so I do have high standards ;-) I believe the pourable quiche had fewer calories...

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