Deep-dish quiche Lorraine from The Savory Baker: 150 Creative Recipes, from Classic to Modern (page 76) by America's Test Kitchen Editors

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Notes about this recipe

  • sarahawker on April 19, 2024

    Made this for Easter and it's really great. I used a deep springform pan which worked perfectly.

  • FromScratch on February 27, 2024

    If your eggs are extra large, you might want to use one less, or cut back on the milk. The custard mixture filled the crust to overflowing for me. It also doesn't say to put the quiche on a sheet pan with parchment on it for the final bake, but I did and I was very glad that I had, since it sloshed. And it was overdone at 1 1/4 hours, next time I will start checking at an hour.

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