Call it retro if you want—a good quiche Lorraine recipe is timeless ... Be sure to use a deep-dish pie pan, as the filling will overflow a standard dish. We prefer metal for its ability to ...

A frequent problem that many home cooks have when preparing this dish is a soggy base ... So, if you want to enjoy a classic quiche Lorraine, maybe skip the pie pan. Pie pans also tend to be ...

Ever wonder what the differences are between a frittata and a quiche? Well, we've done a little homework here on crust, fillings, cookware, and more.

This step softens their bite and adds a lovely touch of sweetness to the dish. I have always diced the onion when making quiche Lorraine, but as I was researching for this column, I came across ...

Dated gender stereotypes aside, it’s also an unfair characterisation of the dish — Wayne would have been well fuelled by quiche lorraine, as the genuine article is anything but delicate.

To begin with, a quiche is an open-faced savory pie with a custard filling. The original Quiche Lorraine came to us ... with pastry shells almost two inches deep, custard to match, and fanciful ...

To me, Easter brunch would not be complete without one signature dish on the table -- my dad's quiche Lorraine. This dish is a classic in our family for good reason: a perfectly tender ...