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Perhaps the most famous quiche, Lorraine is named for its region of origin; the classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon.

Source: Martha Stewart Living, June 2004



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How would you rate this recipe?
  • emilyjone9645960
    26 AUG, 2017
    Takes way longer than 30minutes. I covered the edges of the crust with aluminum foil so it would not burn. Not sure how to test for doneness. It was rocking in the crust at 30 min.
  • Susan3195
    14 SEP, 2013
    This is devine, and follows closely to Julia Childs quiche Lorraine, which she states "the original quiche Lorraine does not contain cheese." If you wish to add cheese, a 3/4 measure is suitable.
  • KScot
    21 AUG, 2011
    This is only my second time making quiche, first time with this recipe. I'm still baffled as I'm watching it puff up in the over that it only called for 3 eggs. It's taking longer than expected and I lowered the temp as suggested by another review to avoid the crust burning. I'm worried it'll be a lot more sweet than to my liking. We'll see.
  • aeshleyrose
    7 JAN, 2011
    I can't believe Martha makes this without swiss cheese... to make this recipe a knockout, sprinkle swiss cheese on the bottom of the tart (on top of the crust). I love cheese, so I use about 1 cup. Enjoy!
  • smd1227
    8 JAN, 2010
    I agree, Adelenne. I use nutmeg whenever I'm working with eggs. It lends such a delightful floral undertone. It's especially good in baked macaroni with gruyere, too.
  • adelenne
    3 JUN, 2008
    I added a 1/8 teaspoon of nutmeg powder to give it more taste. Make sure the temperature is about 375 degree or little lower when baking the tart with the mixture in or the crust will become burnt before it's done. It's very rich in taste.

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