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Quiche Lorraine Recipe

Quiche Lorraine

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 11-20 of 63

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  • on May 20, 2012

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    Easy and delicious!

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  • on February 02, 2012

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    This recipe inspired me to prepare my own quiche: bacon, asparagus and Gruyere cheese... So delicious!!!!! Thank you!!!!

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  • on November 23, 2011

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    Wow! When I first took a bite of this quiche I was lost for words!
    The gruyere, which is one of my favorite cheeses is excellent and the simple salad really
    makes the dish.
    I used a turkey-ham steak instead of the bacon and it was a great substitute!
    Thanks Emeril!

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  • on August 19, 2011

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    Creamy filling that melted in your mouth. Cheated and used the pie crust at Trader's Joe's, which is great---everyone thought I made it from scratch!! Served the quiche for brunch and all guests loved it and wanted the recipe. Served it with an arugula/watermelon/feta cheese salad and cantalope/strawberry/kiwi salad (both recipes on this website.

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  • on August 19, 2011

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    it was ok. i did not enjoy the strong after taste it made me gag. but my children did not like it eather

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  • on July 27, 2011

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    My dad and I eat quiche at a local breakfast place once a week, so when I saw this recipe and read the reviews, I decided to make it! It was acceptable, but I was a bit disappointed after making this quiche because of my high expectations imposed on me by the quiche that I was familiar with and the many 5-star reviews this recipe had gotten. Bottom line: good, but not great. Next time I will add more ingredients (tomatoes, onions because mine simply didn't have enough of the flavor that I was looking for.

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  • on June 13, 2011

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    This recipe is delicious, as well as highly modifiable. I made several minor changes. I have no food processor, so I used a frozen crust, which is really quite adequate if prepared as directed, though no doubt nowhere near as good as homemade. I also used freshly ground black pepper instead of white, since I didn't have any white. And, I used a little more than a cup of applewood smoked gruyere, as well as applewood smoked thick-cut bacon, to up the flavor intensity. Finally, I diced half a large yellow onion and sauteed it in a tiny bit of bacon fat - little more than the residue left in the pan after draining. I suspect the original recipe called for onion, as a number of reviewers have mentioned onion as though it's in the recipe and not just something suggested by earlier reviewers. In any case, it added just a slight bit more flavor and substance. I topped the whole thing with thinly-sliced vine-ripened tomatoes, largely for appearance.

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  • on May 09, 2011

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    I just made this for Mother's Day and it turned out fantastic! I did use 1oz of diced ham instead of bacon.

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  • on March 08, 2011

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    The flaky pastry is really good and easy to make in a food processor - don't use store bought pastry shells, it's too much of a compromise. Also try using creme fraiche instead of half and half, that's what they use in France. Agree with others about the adaptability of the basic recipe. All in all though an excellent recipe.

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  • on January 04, 2011

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    I enjoyed making this dish, and my co-chef pregnant doberdog liked helping. She thinks there should be more bacon in the recipe, so we used a bit more. I read reviews before making, but didn't see onion in the recipe at all, so was a little confused on that part. We added it anyway. The doberdog approves! Four paws up!

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