Classic Quiche Lorraine
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By Katie Leaird
Appears in Cook's Country April/May 2009
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 ...