Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella
Why This Recipe Works
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 quiche Lorraine recipe longer, which firmed our custard. Finally, we found three ways to add insurance against leaks and tears in the crust of our quiche Lorraine.