Quiche Lorraine Tips
Make It Sky High
Using a springform pan
allows for more filling per slice than with a deep-dish pie plate. Perfect for when you’re serving a large crowd at brunch!
Splurge on good-quality cheese to get the best flavor. You’ll be amazed at how much better it will taste. Also, avoid using low-fat dairy products as these tend to have more water in them, which means they won’t produce the same creamy texture full-fat products give you.
Make the crust early and place it in the springform pan to chill the night before serving. The more time you allow it to chill, the better. It will hold its shape more easily, adding more flaky, buttery goodness to every bite.
If you have leftover quiche and want to save it for another day or you want to make it ahead of time and freeze it whole, simply let the baked quiche cool to room temperature. Then wrap in a double layer of aluminum foil and freeze for up to 1 month. To use, thaw overnight in the refrigerator; reheat in a 350° oven until internal temperature reaches 160°.
Our Test Kitchen’s go-to deep-dish pie crust recipe
Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour or freeze for up to 6 months. Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
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