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Chef John's Quiche Lorraine
March 27, 2014

This is by far the best quiche I have ever tasted. I was a little nervous after reading some of the reviews and seeing people describe the texture as soft or loose. When I think of soft or loose eggs I envision runny egg whites which I agree are gross, but the texture of this quiche is NOT loose like an undercooked egg, it's smoother like a cream cheese. I made it exactly as substitutes and no omissions. I did; however, use Applewood smoked Gruyere. Everything went together quickly and after watching the video (which was quite helpful), the ingredients were perfectly distributed throughout. My daughter took the inaugural first bite and her expression said it's a winner! Thanks, Chef John, for a fantastic addition to my recipe file.

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