Quiche Lorraine

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Yum! This quiche is easy and delicious! I made it with Gruyere instead of Swiss, organic cream instead of half and half (the little store by my house was out of half and half or I would have saved the calories... not that I'm complaining, pastured omega 3 eggs, and added thinly sliced organic yellow tomatoes and 2 thinly sliced shallots, which I fried with the bacon (uncured Applewood smoked after draining the grease from the pan, during the last couple of minutes of cooking. I poured it into a gluten-free butter pie crust I found frozen at Whole Foods and I'm in quiche heaven over here without being in a wheat coma! Will definitely make it again!

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Confession: Because I was out of time, I did NOT refrigerate the butter crust dough for an hour. I refrigerated for 15 minutes. Also I did NOT put the fitted crust in the tart pan back in the fridge. It just went straight to the oven. Added sauteed onions and sliced baby bellas to the rest of the recipe and it turned out delish - including the crust!

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This recipe was delicious, I added some red pepper flakes and a pinch of ground red pepper, I also used scallions instead of onions. It was great!

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This was absolutely delicious and so easy to make. I made this for a birthfay brunch and everyone loved it. I used frozen pie dough to save some time but it was delicious. I made one like Emeril said and one with cooked ham. I sauteed it in butter forst to make it well done because that is how we like it. I also used 1/2 swiss and 1/2 gruyre cheese. Trying it this morning with egge 1/2 and 1/2 to cut down on the calories. Nevertheless, better then any quiche I have ordered at Claim Jumpers or Mimi's Cafe or even Marie Callenders.

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I loved how this recipe turned out - I did make a few changes based on my refrigerators status, but everything turned out AMAZING - loved the white pepper!

I used pancetta instead of bacon. I added 1 small yellow onion (diced cooked in the fat from the pancetta with two sprigs of thyme from my garden. Then I used heavy cream (smaller amount instead of half and half. I also used a bit of parmigiano reggiano cheese on top of the quiche, in addition to the Swiss cheese mixed in with the egg. Also, my tart came out a little small so I appropriately changed the proportions.

I am definitely going to make this again!

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I always thought Quiche was a bit out of my league but this recipe was easy to make and very delicious. I did alter the recipe slightly by using a Pillsbury ready made pie crust and adding shallots and mushrooms. The Gruyere is s bit expensive but the flavor was well worth it. Try it your friends and family will think you snuck away to Le Cordon Bleu in Paris to learn this. Thanks Emeril

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This quiche is irresistible. I had one piece, I had to go back to get another piece. I altered the recipe with less onions and grated cheese. It worked! This quiche recipe is great to eat warm and great cold! I have made quiche over the years but never went back for more. This recipe is the best I have ever had!

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Very easy to make, also great success with crust. Added small onion (sauteed in bacon drippings, sauteed herbed thinly sliced mushrooms, ~ 2 cups of gruyere and swiss cheese, substitued red pepper flake and cayenne for nutmeg. Magnifico! Will use recipe as staple, and experiment with other veggies! Thank you, Emeril!!!!!

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Great and easy to make quiche. Can use brocolli instead of bacon or add mushrooms.

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We made this recipe for dinner tonight and are SO impressed with ourselves! This recipe seems to be the same as Julia Childs except for the addition of onion and thyme. No need to change something when it is proven to be just perfect! If you've never made a quiche do not hesitate to try this.