Quiche Lorraine

Savory Custard Pie from Eastern France

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Craig Claiborne’s recipe for quiche in the New York Times Cookbook (1961) starts with a pie crust that is baked empty, for 5 minutes, in a nine-inch pie plate. No directions and no list of ingredients are given for the crust, but any American reader would assume that C