Quiche Lorraine RecipeQuiche lorraine was the first thing I ever learned to cook, and because it's so versatile, quiche is a staple in my kitchen. I like to pre-bake the crust when I make quiche. I find this keeps the crust from getting soggy. Baking experts will tell you to fill the crust with dried beans or pie weights, but I find pricking all over with a fork is usually enough to keep the crust from puffing in the short pre-bake I give it.
Don't Miss: Best Quiche Recipes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 frozen deep-dish pie crust, thawed according to package directions
- 1 cup shredded swiss cheese
- 3/4 cup chopped ham
- 1 cup shredded gruyere cheese
- 3 large eggs
- 1 cup whole milk (2% is okay)
- 1/4 tsp. freshly-ground black pepper
- Preheat oven to 350 degrees F. Place thawed pie crust on a baking sheet and prick all over with a fork. It's important to prick the crust all over (about 1 inch apart) as this will keep it from puffing during the pre-bake. Bake crust 10-12 minutes on the middle rack.
- Spread swiss cheese in the bottom of the crust. Top with ham, then the gruyere cheese.
- Whisk together remaining ingredients. Pour evenly over cheese.
- Bake quiche on center rack 30-40 minutes, until the cheese and crust are golden brown. Important: Let quiche rest at least 10 minutes (15 is better) before cutting. This allows the quiche to set properly.