Beautiful Quiche Lorraine

"As we all know, this is one of the greatest lunch or brunch dishes ever invented. Prepare in advance, freeze, and bake when needed. This is one of the best recipes for Quiche I know of. Recipe source, "The Country Innkeepers' Cookbook"."
 
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photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by wgcompton photo by wgcompton
photo by wgcompton photo by wgcompton
Ready In:
53mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Combine the cheese and flour and sprinkle into the pie shell.
  • Spread the ham evenly over this.
  • Combine the eggs, milk, salt and mustard.
  • Beat until smooth and pour evenly over the cheese and ham.
  • Bake at 375 degrees for 45 minutes, or until the custard is set.
  • Serve warm, garnished with chopped parsley.
  • To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.
  • To serve: Thaw in fridge overnight. Bake as directed.

Questions & Replies

  1. Is it necessary to bake pie shell before adding ingredients? I was told that the quiche would be soggy if i do not bake crust first... what is the difference?
     
  2. I have always believed Quiche Lorraine, which is from the Lorraine region of France is traditionally filled with bacon and Gruyère cheese (like a Swiss cheese). Not ham, as ham. In fact when it was all the rage in the 70s that is how it was made in restaurants I remember it from the Garden Restaurant at Fredrick and Nelsons in South Center mall. The saying real men don't eat quiche was started around that time. I remember that my Step Dad was not afraid to eat it lol. Anyway my question is that is this not a ham quiche not a Lorraine one?
     
  3. If someone is not able to eat Swiss cheese, what can I substitute for the Swiss?
     
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Reviews

  1. This is a great recipe and makes a delicious quiche. I used a regular 9 in pie shell (not deep dish) and the ingredient amounts were perfect. I made 2 pies and froze one. Thanks for sharing! Note: I have since baked the frozen quiche. I did not thaw it before baking and added about 25 minutes to the cooking time. It was just as yummy as the original pie!
     
  2. This is the first time I have ever made quiche. I have loved it for years but always thought that it was too difficult to make. This recipe has proved to me that is not the case. I did not have any swiss cheese so I used medium cheddar instead. It still tasted great! My mother and I both loved it. I will make it again for sure!
     
  3. Great quiche! I used Egg Beaters for the eggs and 1% milk. I think next time I will use Canadian Bacon instead of ham to make this a great lower-fat alternative.
     
  4. Very easy and tasty too! I put it in deep dish pie crusts, and it was just enough.
     
  5. Delicious. Fast and easy to make. Will do again.
     
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Tweaks

  1. This definitely is "one of the best recipes" for Quiche Lorraine! My husband made it the other evening for dinner, and I thought it was the best I've ever had. He did add chopped onion to it, but that was the only change. Thank you so much for sharing this recipe, Tweeky! Another wonderful thing about this recipe is how healthy it is! I noted that a few people used bacon instead of the ham, and cream instead of the milk, somehow that defeats the purpose of this recipe, at least for us.
     
  2. Not at all necessary to add the salt, Swiss cheese and ham already have more than enough combined, my French Grandmother, made it using crumbled bacon and a combination of Swiss and Gruyere, finely chopped shallots, fresh chopped spinach and fresh sliced mushrooms, never was any flour sprinkled over the bottom of crust before the batter was poured in, another unnecessary ingredient & step.
     
  3. Very easy, very cheesy! :-) I used bacon instead of ham but otherwise followed the recipe. Far more straighforward than most other quiche recipes, yet all that great taste. Thank you!
     
  4. This is the first time I have ever made quiche. I have loved it for years but always thought that it was too difficult to make. This recipe has proved to me that is not the case. I did not have any swiss cheese so I used medium cheddar instead. It still tasted great! My mother and I both loved it. I will make it again for sure!
     
  5. Great quiche! I used Egg Beaters for the eggs and 1% milk. I think next time I will use Canadian Bacon instead of ham to make this a great lower-fat alternative.
     

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