Classic Quiche Lorraine
With a few simple tricks, making supersavory, creamy quiche is easy.
Why This Recipe Works
We prebaked our buttery pie crust filled with pie weights to ensure that it cooked through and kept its shape before adding the custard filling. This step was vital for getting that sturdy, crisp bottom crust that is too often missing from quiche. We added cornstarch to the egg mixture to prevent it from curdling. And to make sure we had fully rendered bacon, we cooked it ahead of time on the stovetop. We added sautéed onion to contribute savory, rich flavor. Covering the quiche after adding the filling allowed us to bake the custard to its optimal temperature (170 degrees), which produced a creamy texture without a burnt crust.
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