Quiche Lorraine Recipe (2024)

Nearly every baked custard made with eggs and dairy comes out better using evaporated milk since the milk has already been cooked. It's far more forgiving of cooking errors than heavy cream. Also, it's much cheaper -- $1 for a can of evaporated milk on sale versus $4 for a pint of heavy cream.Use 1 can evaporated whole milk and 3 large eggs to make a custard; savory or sweet. Add a melted quarter stick of butter if you want it a richer taste.

Catherine: No one is suggesting a steady diet of quiche. And certainly no home cook is going to do all this work on a daily basis. Quiche Lorraine is an indulgence - an occasional treat to be savored. How about this? If you think it’s not healthy, don’t make it! Let the rest of us grown-ups decide for ourselves.

If you haven't read the accompanying article, please do. It's wonderful -- a paean to hard work and building a quiche layer by layer. It's not meant to be forgiving. As she says in the notes:"If you aren’t in the mood to build — stone by stone — the most classic, tender, custardy, haunting quiche you’ve ever had in your life, continue on and come back another day."So please, no evaporated milk or chunked cheese or verbiage on cholesterol!

And, for the filling: try this also: once the pastry shell is ready to be filled: instead of using grated Gruyère: cut the Gruyère (or Emmenthal) in large cubes and spread those on the empty shell, with the pancetta (or "lard fumé"), and fill with the liquid preparation of egg yolks/cream : once cooked, the cheese cubes will have melted "on site" and the sensation is great for you eyes or you palate...Enjoy!

Nice recipe.My father was from Lorraine...my Mom from Britanny.I learned looking at Maman preparing the quiche for a family of seven kids and a "lorrain" Papa.For the dow: we used to have "fresh raw milk" : had to boil it every day and let it rest overnight. In the morning we removed the thick creamy skin and kept it in a bowl in the fridge. When the bowl was full, Maman made a dough: replacing the butter by the cream skin...If you are so lucky to find raw milk...Enjoy

I've always enjoyed making quiche and used a recipe taken from my mom blended with Julia Child's recipe in Mastering The Art of French Cooking. My quiches have always been thoroughly enjoyed because of the steps taken and attention to detail. I love this recipe and the article you wrote.

Again dears if the calorie count freaks you out, don’t make it and don’t eat it. life is short, a little indulgence is good for you,unless it freaks you out.:)) The article is beautifully written and as a passionate home cook, I appreciate the sentiment and the dedication. I love food and cooking/baking, but, mostly sharing it with others. I/ve had great success with evaporated milk in flan,but never tried it in quiche. I tend to be a purest, but if it works well and tastes delicious, why not?

Your cooking time was off because you literally did not make this recipe.

This is fantastic writing. Thank you for reminding us to slow down and be present. I suspect many of us are inspired today and it will be a Sunday slow cooking afternoon for many-- very therapeutic and rewarding.

Excellent recipe, made according to instructions minus the pork. Very tender, rich curd. Took bout 6 minutes longer (at 400 setting) in my oven. Used one carmelized onion with a few diced brown mushrooms (cook all until dark gold, deglaze pan and sauté until no liquid left) in place of pancetta. Pastry could use more flavor, though. May add ground spice or herb to shell dough next time. Maybe cumin?

Pie weights can be either raw beans or purchased ceramic or metal “peas.” For many years I’ve used well washed pebbles gathered from the waves on Long Beach Island. They bring a smile every time I bake.

The writing! My god! I don’t even care about the food. The writing! Thank you!

Sorry, but evaporated milk has a flavor all its own and thus can’t be substituted for heavy cream without affecting the taste of the finished dish. The taste is affected negatively, in my opinion. Money and calories can be saved elsewhere.

The chickens, however, weep salty tears for the loss of future generations and the cows long for milk to feed their young...

Made this as written. Well, I used my own pastry recipe (2 cups flour, 1 cup butter, salt, ice water, etc). But otherwise exactly as. So simple. So sublime. All the little notes, like removing the beans and baking the crust a little longer until the bottom is golden, and allowing the quiche to cool on a baking rack rather than in the tin, help make the bottom crust layer crisp-- which is EVERYTHING. Those who ate this groaned with pleasure and silently and unapologetically stole another piece.

Meh. I was expecting the broth to contribute more chicken flavor. Also thought the rosemary didn’t add enough flavor. This won’t go on my rotation.

1/18/24 - I used 1c cream instead of 2.

Too rich for me! I wish the instructions had been more explicit re: blanching pancetta.

Curious why it’s necessary to blanch the pancetta or bacon first?

This would have been a lot of work had I followed the directions. Instead I thawed out frozen puff pastry, and used bacon rather than pancetta. I used all the ingredients listed and it came out perfect.

For a vegetarian version, I caramelized 2 lbs of white onions and lined the bottom of the tart with them in place of the pancetta. It probably didn’t keep the liquid out of the tart as much as the pancetta would have but it was really amazingly delicious!

480g cream

I didn't have a tart shell with 2" sides so I used a 9" Pyrex pie plate. It was fine. Followed the recipe exactly because Gabrielle's recipes always work and are a joy to read!

For those looking for this size quiche pan, I found one on Amazon.

I have made this recipe twice in a 2” high quiche pan, and both times the crust shrinks substantially. I make sure not to stretch the dough when putting it in the pan but it still shrinks. Can anyone help me?

The supermarket didn't have gruyere today, so I used a mix of Oka, Edam and Grana Padano. Not traditional, but still delicious.

Curious if anyone has prepared the crust to first bake and then froze it to resume another time?

Substitutions I have made, that work very well:1. Lard for butter in the pastry dough;2. Swiss cheese for Gruyère; and 3. Thick cut bacon sliced into matchsticks for pancetta.

My daughter Nina and I made this quiche for her middle school French class competition. We followed the recipe carefully and came out just perfect. She won the competition and an extra credit -A- for her class. Worth the effort! Will make it again for sure.

I LOVE quiche. I've made this recipe twice and keep having the same problem: it will not set up. I've had to add 30-45 minutes to the baking time and it still serves up as a gloppy mess rather than the lovely firm custard that I've had with restaurant quiche. I am pretty sure my oven is hitting the right temp, as I'm not having this problem with anything else I bake. Any advice?