Quiche Lorraine

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Always dependable, Emeril ;

I made mine with baby spinach, and swiss : Followed the recipe, with sauted onion in butter, layered on the bottom. Very yummy! No meat, as I am vegetarian.

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tasty and easy. I'm not much of a cook, but this was an easy one to do, and has become on of my faves.

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As much as Chef Emeril Is Adored, Why so a 'laundry list' of ingredients?Please,Chef, can you simplify w/o compromising recipes?One star for so many ingredients.

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alterations:
half the salt in the crust
add fresh ground pepper - awesome visual effect, great bite
forgot the egg white wash

filling - used dried thyme
Jarlsberg (gruyere was topping the accompanying french onion soup
onions eyeballed taken out of my soup pot of onions, sauteed in butter
sans bacon- used leftover smoked picnic ham from a boil dinner
no nutmeg

even though i roughly followed the recipe the crust is fantastic, the filling is light and rich and delicious. tastes great as leftovers too.

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Loved this quiche! I did use a refrigerated crust, and baking it first makes a huge difference...I didn't even have to cover the crust...

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This is not the best quiche receipe I've had, but it's still good. I used ham instead of bacon, and walla walla sweet onions. Do not add any additional salt in the filling. Use a 10" pie plate, or one 9" and one 7". Cook quiche at 350 degrees for 35 minutes. If you cook quiche at 400 for 45 minutes the crust will be dark brown.

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I went light on the onions, only using one, and it was still very delicious. If you can make the pie crust in advance, it will save you time on the day of prep.

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made for the first time today. would use 1/2 teas. of salt or less in the egg mixture as the salt was overbearing and i baked for 40 min.'s without checking and it was way overdone. don't think it needs two onions but that one is probably personal taste. will make again and think it will be great next time. the base is there.

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I have been searching for a quiche recipe for a while, and I finally found one we like. I used refrigerated pie crusts to save time, and the quiche lorraine turned out delicious. I also doubled the cream mixture and the onions, and I made a spinach quiche.

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While I did substitute Swiss for the Guyere (who can afford it ??, it was delicious. I did think that the "fillers" could have been split in to 2 seperate pies and been just as good and wouldn't have overwhelmed the egg/cream mixture. Nevertheless, served with a simple fresh salad, made a wonderful meal. Just an afterthought, I did make the crust recipe with great sucess. Pie crust has always been a HUGE failing for me, but this one was simple, light, flaky and tasty. I did read someone elses comment about not enough dough, but I used a deep dish pan and still had dough left over. Perhaps that person did not roll thin enough.