Quiche Lorraine

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Appears in Cook's Illustrated September/October 1997, America's Test Kitchen TV

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

SERVES 8

TIME 2 hours, plus 30 minutes chilling and 20 minutes freezing

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WHY THIS RECIPE WORKS

A really good quiche should have a smooth, creamy custard in a tender pastry crust. The custard should be rich, but not overwhelmingly so, and moist, not dried out. We aimed to find a way to make this perfect pie.We experimented with multip...

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