Comments on: Quiche Lorraine

By: Maria

Maria — Wed, 20 Dec 2023 21:26:19 +0000

Hi thanks for the good recipes and happy Christmas to you and your family xoxo

By: Ham and Broccoli Quiche - FOOD MAGAZINE

Ham and Broccoli Quiche - FOOD MAGAZINE — Thu, 12 May 2022 14:40:37 +0000

[…] up the fillings to make them unique. In this recipe, I stuck to the basic script of my recipe for Quiche Lorraine with just a couple of ingredient […]

By: Ashley @ Foodie Crush

Ashley @ Foodie Crush — Mon, 08 Jul 2019 13:49:25 +0000

In reply to Rachel. Give this a try! I hope you love it!

By: Ashley @ Foodie Crush

Ashley @ Foodie Crush — Mon, 08 Jul 2019 13:46:15 +0000

In reply to Gerald Boas. Thanks for the tips Gerald.

By: Ashley @ Foodie Crush

Ashley @ Foodie Crush — Mon, 08 Jul 2019 13:45:49 +0000

In reply to Adrienne Boswell. Thanks Adrienne! I agree, Quiche is so simpel and a great way to clean out the fridge.

By: Adrienne Boswell

Adrienne Boswell — Fri, 05 Jul 2019 23:25:13 +0000

Quiche is so simple, 1:1:4 – one cup of milk, one cup of cream, 4 whole eggs. I prefer mixing all the ingredients together and THEN putting the custard in the blind baked crust. Why? Because if you have made a little too much for whatever reason, you won’t have a quiche that overflows its bounds, and you can make a little mini quiche with the excess.

The other great thing about quiche is it’s a great way to use up leftover bits of cheese, meat, and vegetables. I had some feta, a bit of shaved parmesan, and my old standby, white cheddar, mixed with some older bacon that needed to be cooked, a half a red onion and some mushrooms. It tuned out to be one of the best quiches I’ve ever had.

By: Gerald Boas

Gerald Boas — Fri, 05 Jul 2019 23:05:19 +0000

I have been professionally cooking for 50 yrs. and can honestly say blind baking the rust is a total waste of time. All it does is produce a crust that is almost impossible to eat. Think about it; do you blind bake for a custard pie. I think not. Just pour in your filling and bake. I have done this forever, just make sure all ingredients are well chilled before baking.

By: Rachel

Rachel — Fri, 05 Jul 2019 22:11:45 +0000

I am very interested in trying this dish as I love quiche and have been to France! I currently make the recipe using the Whip option (cold milk and dry merangue ? powder beaten until fluffy for 4 minutes) but lately have trouble adding the eggs and bacon without it falling and losing the air in it.

By: Ramsha

Ramsha — Thu, 16 May 2019 11:36:54 +0000

It looks like a crunchy flowers bloom for romantic dinner beside the candlelight.hihi. I will try it for the next dating night with my love. He will be supposed to be surprised by this one.

By: Sabrina

Sabrina — Wed, 15 May 2019 02:12:48 +0000

love this, a great reminder, haven’t made one of these in so long…and I’ve even made a crust-less version that almost tastes as good, interesting too about the history of the dish, thank you