By: Liz
Love this site! Made this for dinner, it was delish. Love the leeks. Also made the breakfast apple granola this week and that made a great after school snack.
View ArticleBy: Sarah B
I just made this for my New Year’s Eve dinner. A little bit ran over the edge, which means I got to taste it without cutting into the quiche. It’s outstandingly delicious.
View ArticleBy: EBR
Overall, I love this recipe, Deb – I have made it four times. However, every time I make the crust, I need to add ice water, it just does not come together with one egg for me. Was that left out of the...
View ArticleBy: deb
EBR — I’ve definitely heard from others that the crust is tricky, and it is indeed a dry one, but I still use it all of the time and never add water. Two things: It’s important to spoon/sweep your...
View ArticleBy: Sara Tredennick
Hi–I made this (incredible!) quiche (thanks so much!) with Greek yogurt instead of sour cream, and it took an hour an a half to cook through instead of just 30 minutes (in a very shallow pie pan). Was...
View ArticleBy: Helen S
Made the quiche this week…so delish. The crust came together perfectly using the food processor. Baked 50 min. Not soggy…just perfect.
View ArticleBy: Cash
I know he is much older now but that baby is ADORABLE! I plan on making this quiche this weekend to try something I had at lunch this past weekend. I had a wonderful spinach and mushroom quiche...
View ArticleBy: Chiara
Hi Deb, I’ve been a reader and fan of yours for almost 2 years and wanted to express how great it is to be able to come to a site that ACTUALLY tests their recipes and that I can depend on!!! I have...
View ArticleBy: Ana
Agh, I love your recipes, Deb. I’ve only recently discovered Smitten kitchen, but I’m already on recipe # three in two week. It’s terrible. (Or not.) This recipe has been slated for my saturday...
View ArticleBy: Florafaitmain
Hi there, In the real quiche lorraine, there’s no leeks, don’t say french people are rude, i’m just correcting ! Btw with the leek you could try “fondue de poirreaux” it would be translate...
View ArticleBy: Mimi Takano
My mom adores quiche, so I thought I’d give your recipe a try :) It was surprisingly easy and wonderfully delicious :D Can’t wait to try it with different fillings!
View ArticleBy: Grace
Deb – I’ve tried making this quiche crust on more than one occasion, but mine always falls apart! I end up pressing pieces of it into the pie plate until it all comes together. Any idea what’s going...
View ArticleBy: meaghan harrison
I must say this is the first recipe of yours that I have made where I found a couple of mistakes. After I fixed them we had a glorious Easter quiche. I scanned the 360 comments and did not find any...
View ArticleBy: Theron
Like Meaghan, I consider SK to be a food bible. Rather than add an extra egg to the pastry, I added water, teaspoon by teaspoon, until it pulled together into a shaggy dough that I could work with....
View ArticleBy: Nicolas
Hey, your reciepe seems to be awesome but please change the name… it´s definitely not a “quiche Lorraine”.. ;) (wrong ingredients, for example you don’t have leek or ham etc.. inside..). And of course...
View ArticleBy: Annalise
Made it, loved it. Some adjustment to cooking time and needed to add a splash of water, but it was so so good. Will definitely make this again!
View ArticleBy: ella bassenge
Thank you, Thank you!!!! I did it. Cooking is a bit hard from me but I made this and my kids love it!!!!
View ArticleBy: laura
great recipe! i just made 3 of these for a bridal shower and they turned out great! i used store bought pie crust (cause i just didn’t feel like making 3 scratch) and par baked them for about 23...
View ArticleBy: Sunny
Hello Deb! Long time reader and enjoyer of your recipes but first time poster. :) Do i have to adjust the recipe in terms of its quantity if I’m using frozen pie shells? In a standard 9″ shell would...
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