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Chef John's Quiche Lorraine
Reviews:
September 13, 2012

Delish! I skipped the pie dough recipe and used a frozen pie shell. Deep dish a must! I also did not layer it. Followed directions until filling the crust. Just mixed all the ingredients in a bowl and poured into a frozen pie crust. Baked for 50 mins on 325. Perfect! I would not add any more ingredients for filling the quiche (mushrooms, broccoli, etc) as one tends to do in a quiche. There is no room at the Inn. This filling fills a deep dish pie shell as is.

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