Quiche Lorraine II

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2008

Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good, but I did add additional ham as we were having this for dinner. I also ended up with a lot of extra egg batter, so I would recommend using only 3 eggs and 1.5 cups milk. I did find this to be a little too salty (maybe my ham?) so I'd omit it and salt at the table.

—KARENKINM

See full review »

Most Helpful Critical Review

Sep 20, 2007

Complete disaster. The pastery didn't cook, The milk didn't evaporate. The custard looked more like scambled eggs. What went wrong?

—Bill

See full review »

30 Ratings

See other versions of this recipe!

Dec 21, 2003

In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitted the nutmeg. I think pie crust takes away from the quiche, so I do a quick spray with olive oil flavored cooking spray in the quiche pan, then dust it with 2T cornmeal.Second time around, I used 1/2 whipping cream, and 1/2 half and half. Great both ways, but creamier texture with whipping cream/half and half. Yummy!

—MAGGIE MCGUIRE

See full review »

Mar 25, 2007

This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and minced green onions. I baked it about 10 minutes longer than the recipe called for and at 400. It set well and tasted very good!

—jeaniek

See full review »

Dec 05, 2007

I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't, and after tasting the finished product I think I was right). I added a bit of curry and pepper, garlic powder and what I'm sure had to be two "pinches" of nutmeg. The overall recipe was wonderful, using smoked ham and smoked gruyere cheese. I even used a store bought crust - which I normally don't do. I also used fat free half and half instead of the milk, I often use it for cooking and it tasted great. As of the following day, there were no leftovers, and that speaks for itself!

—Lisa Marie

See full review »

Jan 03, 2011

I used the suggested 1 1/2 cups of half and half and a little more ham. I also, used a deep dish pan and since I was using the pre-made crust, the top of the crust was below the top of the dish, but I was glad that I did it that way 'cos as others have said...I think it would have overflowed. I also added a little pepper. Very good recipe. Rich without being heavy.

—Cruzer5CA

See full review »

Nov 22, 2010

It's been 30 years since I have made a quiche. I needed to make a dish for my daughter's 2nd grade class representing her heritage. I found my mom's old quiche pans packed away. I liked this recipe because it was simple and I am guessing will be well liked by her classmates. I made a test run today and used store bought crust to line the pan. I did keep it in the oven an extra 10 or so minutes in order to get the golden color. Absolutely perfect looking and tasting. Thanks for posting the recipe.

—Rosco

See full review »

Jun 08, 2010

This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise, there is too much filling. Also, you want to pre-bake the frozen crust for 10 minutes to avoid sogginess. I added garlic powder (1 tbl.) and cayenne (1/2 tbl) as recommended. I used half and half instead of milk and cut it down to 1 1/2 cups. There is no need to heat the egg and milk mixture before pouring it on top of the cheese/ham mixture. This keeps it from filling in the cracks. And it never hurts to throw in some mushrooms and extra ham!

—Bigmama's Granddaughter

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quiche Lorraine I

Quiche Lorraine II

Chef John's Quiche Lorraine

English Quiche Lorraine

John's Quiche Lorraine

Quiche Lorraine I

Low Carb and Gluten Free Quiche Lorraine

Mini Quiche Lorraine

Shreddies Quiche Lorraine

Easy Quiche

ADVERTISE WITH US

Nutrition

Calories
437 kcal
22%

Carbohydrates
19.1 g
6%

Cholesterol
198 mg
66%

Fat
30.5 g
47%

Fiber
1.4 g
6%

Protein
21.6 g
43%

Sodium
583 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quiche Lorraine II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 437
Calories from Fat: 274

% Daily Value *
Total Fat 30.5g 47 %
Saturated Fat 13.4g 67 %
Cholesterol 198mg 66 %
Sodium 583mg 23 %
Potassium 261mg 7 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 1.4g 6 %
Protein 21.6g 43 %
Sugars 4.8g
Vitamin A 15 %
Vitamin C 5 %
Calcium 63 %
Iron 16 %
Thiamin 24 %
Niacin 46 %
Vitamin B6 10 %
Magnesium 12 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.