The traditional quiche lorraine made with sauteed onions, Gruyere cheese and ham in an egg custard, all baked in a buttery pastry case. Serve with a side salad for lunch or dinner.
In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitted the nutmeg. I think pie crust takes away from the quiche, so I do a quick spray with olive oil flavored cooking spray in the quiche pan, then dust it with 2T cornmeal.Second time around, I used 1/2 whipping cream, and 1/2 half and half. Great both ways, but creamier texture with whipping cream/half and half. Yummy! - 11 May 2003 (Review from Allrecipes US | Canada)
Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good, but I did add additional ham as we were having this for dinner. I also ended up with a lot of extra egg batter, so I would recommend using only 3 eggs and 1.5 cups milk. I did find this to be a little too salty (maybe my ham?) so I'd omit it and salt at the table. - 10 Aug 2008 (Review from Allrecipes US | Canada)
This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and minced green onions. I baked it about 10 minutes longer than the recipe called for and at 400. It set well and tasted very good! - 25 Mar 2007 (Review from Allrecipes US | Canada)