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Quiche Lorraine Recipe

Quiche Lorraine

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Average Rating:

Total Reviews: 63

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  • on April 01, 2013

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    Quiche filler recipe is nice.
    I used ham instead of bacon. I prefer it with a leaner meat.

    So disappointed in crust. Made it twice and it SHRINKS terribly.

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  • on March 21, 2013

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    This quiche was simple and very tasty! I used store-bought pie crust and some leftover Dubliner cheese -- which is amazing by the way, if you've never tried it -- and it really turned out great, creamy and cheesy. My kids even liked it, and they would live on chicken nuggets and hot dogs if I let them!

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  • on February 15, 2013

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    This was just ok, nothing special. The crust I thought was a little bland. I used swiss and maybe the gruyere would have been better.

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  • on January 26, 2013

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    Easy. Fast. Delicious. I've made this recipe several times with a store bought crust and it always turns out perfectly. I have also enjoyed the simple salad and salad dressing recipe. Lovely weekend stand-by!

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  • on December 30, 2012

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    I made it for for a poker party - 2 salads and 2 quiches. I have made many quiches- this was delish. I mixed 2 cups Swiss and gruyere- and 2 tab or so of nutmeg for each. Emeril never fails me.

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  • on December 19, 2012

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    Have been making various Quiche recipes for 30 years and this was not one of my favorites.

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  • on September 30, 2012

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    I think the quiche is great. I tried it with pancetta instead of Bacon then added green onions and tomatoes. I didn't like the pancetta, it made it too salty. Other than that it was great.

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  • on July 26, 2012

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    This was the first quiche I've ever made, and it turn out fabulous! The crust was flakey and perfect! And the custard absolutely delicious! I added chopped green onions and thyme instead of the nutmeg to make it slightly more savory and it was yummy! I recommend using a really good quality bacon....I used applewood smoked thick sliced bacon. It was worth the extra cost. Thank you Emeril!

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  • on July 22, 2012

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    This recipe is scrumptious!!! I made this for a brunch and served it with the simple salad recipe (attached and my guests raved about it all morning!!!! So simple yet so good. By far the best quiche Lorraine I've ever had. Thank you Emeril!

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  • on July 15, 2012

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    This disk was great and was the rave of breakfast today! I didn't change things up a little to make the taste more complex. I added basil, mushrooms and tomatoes and skipped the salt since there's plenty in the bacon and the cheese. I also added 1/2 cup more of the Gruyere cheese. Due to the juice of the tomatoes, I added 10 more minutes for baking. There's no words to explain the taste other than outstanding!!

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