Deep dish quiche lorraine

No other savory pie is more elegant than classic Quiche Lorraine. Get step-by-step instructions and helpful tips to make this make-ahead-friendly, rich, custardy dish in your home kitchen!

Paula Deen Quiche Lorraine Recipe is made with a deep-dish pie crust, thick-cut bacon, chopped shallots, large eggs, heavy cream, Gruyère cheese, and a hint of spices like salt, cayenne pepper, and nutmeg. This delicious Quiche Lorraine recipe creates a tasty brunch or light dinner that takes about 90 minutes to prepare and can serve up to 8 people.

Quiche fits the bill any time of day, be it breakfast, brunch, lunch, or dinner. You can make it rich and decadent, with the butteriest crust and heaps of cheese, or you can lighten it up and pack it with flavorful veggies. Whichever way you choose, it’s a guaranteed hit. That is, as long as you avoid a few common quiche-making mistakes. Baking a quiche is really quite simple. In its most basic form, it’s a custard of eggs and milk baked in a pie crust.

A flaky pie crust filled with a simple, timeless, lighter-than-air quiche flavored with bacon, onion, Gruyère cheese, and nutmeg.

Recipe for a deep dish quiche with a savory crust and broccoli and cheddar cheese filling.

Are you hungry now? Baby Lady calls this dish “decadent” but she’s a woman. We all realize, “real men don’t eat quiche,” right? That’s because those “…

You can make the La Madeleine Quiche Lorraine at home.

Learn some culinary tricks built into the recipe, like making a cream cheese dough that has eggs in it, and plenty of chilling and pre-baking.

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings. The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into the dairy component of our custard. This kept it glossy and rich and allowed us to bake our…

perfect all butter-crust + silky custard filled with fresh spinach, gruyere & shallots