How to Make Quiche Lorraine


In this video, you’ll see how to make a classic quiche Lorraine, the creamy egg pie with bacon, leeks, and gruyere cheese. For something so impressive... See more, this quiche recipe is really remarkably easy. You’ll see how to mix up the filling and “blind bake” your quiche crust before pouring in the filling. You’ll see how to construct the quiche so it bakes up with a perfect texture. You’ll also see how to test the quiche to determine if it’s perfectly set. This quiche Lorraine is an ideal brunch recipe and one of the best ways to treat your mom right on Mother’s Day—or any day for that matter. Watch the video, then get the recipe for Chef John’s Quiche Lorraine.

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The Chatter


Nov 23, 2013 10:27 PM

Chef John, what is it with the cayanne pepper? The only modification I make to your recipes is to halve or skip the taste bud scorching heat! I've wondered if your mother put it into your pablum once you started with "solid" food as an infant....... I really love your recipes especially as I know how to pamper my taste buds.


Aug 4, 2013 9:13 AM

Lorraine a woman?? Seriously? Cooking is not just about food, it's about culture! Know your basics, avoid spreading idiocies.


Jun 10, 2013 5:11 PM

To Chef John; Lorraine is the region in France where this variation of quiche was first made.... hence the inclusion Lorraine in the title for this recipe of Quiche Lorraine. Im not sure if you were joking about not knowing the origin of the name, but there it is.

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