Comments on: Quiche Lorraine

By: Quiche. Not Quick | A Key Ingredient

Quiche. Not Quick | A Key Ingredient — Fri, 01 Mar 2013 12:21:27 +0000

[...] going bad. So I settled on a food I like, but rarely have one I enjoy: a Quiche. Specifically a lovely looking one posted by the great Michael [...]

By: Pasta: "Agnolotti" (and the power of ratios) | Michael Ruhlman

Pasta: "Agnolotti" (and the power of ratios) | Michael Ruhlman — Wed, 13 Feb 2013 15:38:28 +0000

[...] My recent post on making quiche lorraine. [...]

By: pidge

pidge — Tue, 12 Feb 2013 00:34:50 +0000

Funny, I just made a quiche yesterday and then happened on this blog. I rarely use more than a handful of mozzarella, always bacon, sometimes I add shrimp/scallops, and a sauteed veg – this time it was yellow pepper and green onion. My quiche is like some people’s soup – whatever is at hand, goes in.

By: Heather

Heather — Fri, 08 Feb 2013 18:00:19 +0000

I missed that interview – do you have a link to it?

By: Barbara | Creative Culinary

Barbara | Creative Culinary — Fri, 08 Feb 2013 16:39:40 +0000

I’ve been using a recipe handed down to me 30 years ago by a neighbor who had moved to the states from France and I’ve never veered too far astray; this might be interesting to try but I have to admit…I love the crust component with the silky custard; so a standard pie plate it is for me; probably forever!

By: Nina

Nina — Fri, 08 Feb 2013 14:51:16 +0000

I don’t understand why the crust doesn’t burn? You’re cooking it almost an hour/til brown, then an additional possibly 2 hours. Dough and I are not friends so that’s my biggest concern with attempting this. I really, really love quiche though and would love to do this.

By: daiv

daiv — Fri, 08 Feb 2013 04:47:18 +0000

I recently got what I assumed was a standard quiche pan with removable bottom–10 inches by 1 inch deep. Reading your book, you recommended a 2-inch deep pan. Is it worth keeping my pan, or should I try to find a different pan?

By: Jackie

Jackie — Thu, 07 Feb 2013 23:50:26 +0000

I’m confused about the “3-2-1″ pie crust — it’s a ratio that’s supposed to take the place of actual recipes, right? Then why do you need to post a recipe too? And if the amount of water is variable, then the 3:2:1 ratio doesn’t always work. Why have a ratio at all? Seems useless.

By: Emilia

Emilia — Thu, 07 Feb 2013 21:14:42 +0000

Money shot is now in the post. Thanks Josh!

By: Carly

Carly — Thu, 07 Feb 2013 20:39:45 +0000

Would a springform pan work for this? I’ll admit, I haven’t made many quiches, but when I have I’ve just made them in pie plates, and they really do need more depth.

By: Kirsten@ My Kitchen in the Rockies

Kirsten@ My Kitchen in the Rockies — Thu, 07 Feb 2013 18:21:03 +0000

I totally agree. Quiche is one of the tastiest pie inventions ever! Luckily I grew up with it and it still remains a dinner staple at our house. I own the Bouchon cookbook and bookmarked this recipe forever ago. My standard recipe is just a little easier, especially since I have it memorized.
Great moody shot of the crust cutting.

By: Sherry Bellamy

Sherry Bellamy — Thu, 07 Feb 2013 17:48:06 +0000

The frothing thing is interesting. With all of that milk…not getting how such a fragile froth in what must be a fairly thin liquid could suspend heavy ingredients. Still, interesting. I’ve always gone out of my way to avoid froth in order to achieve a dense/silky custard. I’ve never used milk in quiche, just cream and creme fraiche. I’d love to see the final consistency of this product.

By: Jesse Rubin

Jesse Rubin — Thu, 07 Feb 2013 17:13:25 +0000

I’ve made this a few times and always have issues with the crust. I’ve used beans and pie weights but seem to have bubbles and cracks. I’ve patched them but still have had leaks. Any tips/tricks for the first blind bake to get the best crust would be appreciated.

By: Emilia

Emilia — Thu, 07 Feb 2013 17:02:40 +0000

Yea, I found the link interesting. Like every recipe it is adapted, even quiche. Nice catch, thanks for sharing and for reading.

By: Edsel

Edsel — Thu, 07 Feb 2013 16:47:31 +0000

After reading the Bouchon recipe I switched to using a springform (cheesecake) pan rather than a standard pie crust. It does make a huge difference in the texture of the custard to have that extra depth. I finally broke down and bought a proper ring so I can make it the “correct” way.

By: MonkeyBoy

MonkeyBoy — Thu, 07 Feb 2013 16:26:18 +0000

Hmmm. Your link to “the history of quiche lorraine” says that “Some recipes call for shredded cheese—swiss, gruyère, or emmental. Again, these ingredients should never find their way into a true quiche Lorraine,”, instead it should contain just cream or creme fraiche with no milk involved.

By: Jason W. Hamner

Jason W. Hamner — Thu, 07 Feb 2013 15:47:30 +0000

I made a vegetarian quiche (mushroom, shallot, and Gruyere) a couple of years ago using your recipe for the crust. The 9″ ring mold is a bit of a unitasker, but it really is *so* much better than one made in a cake pan.

By: josh

josh — Thu, 07 Feb 2013 15:21:10 +0000

No money shot!?

By: jennifer

jennifer — Thu, 07 Feb 2013 15:07:08 +0000

that looks especially delicious and we quite fancy “dinner pie” around here, so thank you for your recipe. (and trimming off the crust for cook’s treat is greatly appreciated, as well.)