Master recipe for quiche Lorraine from Cook's Illustrated Annual Edition 1997 by Cook's Illustrated Magazine

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

  • Rinshin on January 23, 2016

    Did not make the pastry. Used rolled Pillsbury Farms pastry for ease. Added about 1/3 C steamed spinach chopped. Loved the silkiness of the custard. Using 2 egg yolks along with 2 eggs did turn this custard both rich and light at the same time. I may like this one more than Julia's version. Will be repeating.

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