Skip to main content New<> this month
Get the Allrecipes magazine
Quiche Lorraine II
February 16, 2011

This is an amazing and simple recipe for a classic Quiche Lorraine. I've made quiches before, not realizing that you need to cook the pie crust BEFORE you pour the wet egg mixture into it. I was dubious looking at my cooked crusts before adding the filling, but this was just wonderful. The egg mixture moistens the crusts to the perfect consistency of soft and flaky. I didn't change a thing either, which is unusual for me as I'm a born fiddler and substituter and this says something for the quality and reliability of the recipe. Really good!

  1. 233 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars