Quiche Lorraine in a skillet from Skillet Love: From Steak to Cake, 160 Recipes in One Cast-Iron Pan (page 88) by Anne Byrn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute country ham for prosciutto. You may use the Food processor pie crust recipe on p. 247.

  • IowanCorn on May 01, 2023

    A very creamy quiche - may have needed another 5 minutes, but it was very tasty. No extra salt needed because of the pork but I think a pinch of black pepper would not go amiss.

  • dgiles on February 11, 2023

    This has now become my favorite quiche recipe. I especially like the baking technique (start high, then turn down heat). Good thing I didn't add salt (the recipe didn't call for it), because the prosciutto is salty enough. I did use a refrigerated pie crust and it was fine. Excellent quiche.

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