Comments on: quiche lorraine

By: Sara Tredennick

Sara Tredennick — Mon, 09 Jan 2012 18:46:59 +0000

Hi–I made this (incredible!) quiche (thanks so much!) with Greek yogurt instead of sour cream, and it took an hour an a half to cook through instead of just 30 minutes (in a very shallow pie pan). Was the yogurt the problem? Or was it something else??? I’m stumped.

By: deb

deb — Tue, 03 Jan 2012 03:41:02 +0000

EBR — I’ve definitely heard from others that the crust is tricky, and it is indeed a dry one, but I still use it all of the time and never add water. Two things: It’s important to spoon/sweep your flour so your cups aren’t packed, which will lead to there being more flour than I use. Also, I use the FP and just keep running it for a minute. It always starts to ball up. Not sure about the baking time until I test this again…

By: EBR

EBR — Mon, 02 Jan 2012 19:20:40 +0000

Overall, I love this recipe, Deb – I have made it four times. However, every time I make the crust, I need to add ice water, it just does not come together with one egg for me. Was that left out of the directions? It bakes extremely well, looks beautiful, everyone likes it – the only other question I have is baking time – you suggest 25-30 minutes and each time I have baked it in my oven, it takes between 60-70 minutes. Thanks for sharing this -

By: Sarah B

Sarah B — Sat, 31 Dec 2011 22:27:56 +0000

I just made this for my New Year’s Eve dinner. A little bit ran over the edge, which means I got to taste it without cutting into the quiche. It’s outstandingly delicious.

By: Liz

Liz — Tue, 01 Nov 2011 22:41:26 +0000

Love this site! Made this for dinner, it was delish. Love the leeks. Also made the breakfast apple granola this week and that made a great after school snack.

By: marie

marie — Thu, 22 Sep 2011 13:38:24 +0000

This recipe is just awesome! I’ve just made it yesterday for my boyfriend and I, and he just loved it (and me too =) ). I would just add that I faced the same problem as Julie for the crust. I decided to add water but then it looked – and tasted – more like pizza crust. Anyway I will do it again with my usual pastry recipe. Thank you so much =)

By: Julie

Julie — Thu, 25 Aug 2011 21:53:12 +0000

I couldn’t get the dough to come together. Tried adding some water which made it come together but then when I rolled it out there were so many cracks. I finally gave up and threw the whole thing in the trash. What should i have done differently?

By: jade bale

jade bale — Mon, 16 May 2011 01:43:28 +0000

Just discovered this site and I’m in heaven! Love quiche, but haven’t found my go-to crust yet. I am so looking forward to trying this recipe and adding it to my “box.”

By: Michelle

Michelle — Tue, 03 May 2011 13:22:16 +0000

I love the crust. I usually use a heavier, thicker, richer crust. This had great texture and subtle flavor. It is a keeper. For the filling – heavenly. I enjoyed the sour cream batter…. but how could I not.

By: deb

deb — Thu, 10 Feb 2011 18:26:58 +0000

Hot or cold is your preference. I love quiche cold, but I understand not everyone does. It keeps great in the fridge.