Comments on: quiche lorraine

By: Lena

Lena — Fri, 19 Mar 2010 17:33:42 +0000

In love with this recipe – so were my friends yesterday! Trying a recipe from your blog always makes my friends and me happy – the brownies always have a lot of success.
Back to the quiche, the crust was amazing and really easy – I added some water at the end since I don’t have added all the flour.
And even if I’m French, I went on your blog to find your version of the quiche lorraine – as expected, I was surprised by the result.
Thank you.

By: Anna

Anna — Mon, 08 Mar 2010 01:33:02 +0000

Loved this recipe! I will do a couple things differently next time. I plan on baking it at 375F for 45 minutes. I first took it out baking it at 350F for 35 minutes but found that the quiche had not set fully and was quite watery. I put it back in the oven for 20 minutes at 375F and it came out perfectly. The flavor of this quiche is amazing. The BF loved it so much and he hates ham.

By: Leanne

Leanne — Wed, 24 Feb 2010 20:21:03 +0000

Deb,
I have been following your blog for quite some time and have made a number of your smash-hit recipes for my hungry friends. Last night I made this quiche for a work party and the whole thing was demolished within five minutes. It was a raging success!
A preparation note: I actually made the crust the night before so that I could economize some precious time the day of the event. As I have an even tinier kitchen than you do (ugh, mini-fridge), I left the dough in a ball in a tupperware container in the fridge overnight and then just rolled it out with my hands directly into the tart pan the next day! It was perfect! Thank you.

By: deb

deb — Tue, 02 Feb 2010 21:49:50 +0000

Hi Heidi — Of course. But seriously, this crust is even easier, rolling or not.

By: Heidi

Heidi — Tue, 02 Feb 2010 20:43:52 +0000

Deb-
Do you think I could replace this crust with the great unshrinkable sweet tart shell crust (substituting flour for the powdered sugar)? I’m not much for rolling out dough, and the fact that you can press the other one makes me like it.

By: deb

deb — Wed, 20 Jan 2010 19:19:42 +0000

Hi Amanda — Quiches reheat really well. A few days in the fridge should be fine. You could also freeze the whole thing.

By: Amanda

Amanda — Wed, 20 Jan 2010 18:35:51 +0000

Is there a way to make some or all of this recipe ahead of time and bake it off later? I emailed this same question before I read and realized that email might not be the best way, my apologies.

By: riekee

riekee — Sat, 16 Jan 2010 17:39:56 +0000

I will try this – looks wonderful – and what a beautiful baby!!!!!

By: Stefanie

Stefanie — Sun, 13 Dec 2009 17:40:04 +0000

I just made this for dinner last night (along with your incredible caesar salad dressing minus the anchovies but with the raw egg) and it was amazing! I loved the flavour of the caramelized leeks and onions and the lack of par-baking on the crust was great.

I did have a couple of issues when I made it and I’m not sure why. When I made the pastry dough it would not come together with just one egg. I tried, I really tried but it wouldn’t form into a ball it was almost totally dry… (and if I can say so, I love making pastry and have never had trouble with it) I was using large eggs (not extra large), maybe that’s why? I ended up beating up a second egg and just using half of it. This brought it together just fine and seemed to have no adverse effects in the final product (it was flaky and not soggy on the bottom).

The other problem I had was with the baking time. I made the quiche in a 9″ pie plate and it seemed to take forever for it to brown on top. I put it in for the 30 minutes initially and kept bumping up the time. I think it was in the oven for closer to 45-50 (maybe even 55-60) and it never really did brown up on the top. It was slightly golden on one side, but not as dark as I would have liked it to be.

The last issue was that when I cut the first slice out there seemed to be a lot of water or moisture in the quiche. The bottom on the pie plate had maybe a quarter or eighth of an inch of liquid in it. Is this because I didn’t let it cool for more than about 3 minutes? Maybe this stems from my large eggs again, but the batter was almost totally white (even when it was cooked up). Is that normal?

Despite my “issues” this recipe is a definite keeper. It tasted amazing and my husband loved it too! Although there was a minor incident in the grocery store when someone else was stealing all the leeks… I literally had to snatch the last two leeks out from under his hands…

By: Mary Breed

Mary Breed — Fri, 11 Dec 2009 19:41:58 +0000

Your baby is beautiful!
I took my mother to Alexandria, Virginia, today to do some Christmas shopping, and we ate lunch at Pain Quotidien there. She had the quiche lorraine, and she absolutely adored it. She’d eaten many times in her life, but she thought this one was really exceptional. I told her I would try to find the recipe on the internet, but wasn’t very hopeful. One click, and thanks to you, she can now make her own fabulous quiche at home! I’ve never been much of a foodie, but just spending about fifteen minutes reading your blog, and I’m really enjoying your topics, but also your gorgeous photography and your writing style. I’m smitten ;-)