Mommy Hates Cooking

Quiche Lorraine

Share Now: Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneShare on Google+Share on LinkedIn


I did it!  I finally made my first Quiche.  I have always wanted to try to make quiche, but never have.  I found this great recipe for Quiche Lorraine, and it looked so simple even I could do it!

I did make a few changes, I used Mozzarella Cheese instead of the cheese in the recipe.  If you are a bargain shopper as I am, you’ll know as soon as you look at the price why I went with Mozzarella.  I have never had La Gruyere cheese, so it may taste great, but judging by the 2 plates of empty quiche, I’m guessing so does Mozzarella.

My only disappointment was the crust.  I used the refrigerated pie crust that you shape and bake in the oven.  These fell apart so easily, that next time I will either make my own or buy the already shaped and baked crust.

Have you ever made quiche?  What are your tips and tricks?

Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.

Share Now: Share on YummlyPin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneShare on Google+Share on LinkedIn

5 Responses to “Quiche Lorraine”

  1. Cindiposted July 31, 2011 at 9:41 am

    My family likes Quiche Lorraine, too. Swiss cheese is what my recipe calls for. I’ve never made it with Gruyere before. You may want to try Swiss sometime, although yours made with mozzarella looks pretty tasty!


  2. Kim B.posted July 31, 2011 at 1:39 pm

    Ditto here…I make mine with Swiss cheese, but would love to try the mozzarella! It’s always fun to experiment 🙂 My kids might like the mozzarella more!


  3. brenda s 'okie in colorado'posted August 2, 2011 at 4:14 am

    Kristy, I have been making quiche for many many years. Sometimes when I’m about to bake one, I will go ahead and make 4-5. I bake them all and when cool, I place foil on all but one. Then slide them into a gallon size ziplock and freeze. Also, each one is the original recipe, but I might use different additional ingredients in each. I might use (cheddar and bacon in one); (swiss, ham, and mushroom); (pepper jack, green chile’s, and sausage); (spinach, mushroom, and ham); (asparagus and ham), etc. I also might add chopped onion and red pepper to any of the above. Make sure to write name of quiche on the ziplock and maybe even the oven temp and baking time ( in case you decide to give one to a friend or family member. Great for helping a busy friend, someone just home from having a baby, or just sick and doesn’t feel well enough to prep a meal. Have fun.


    • Mommy Hates Cookingreplied August 2nd, 2011 at 3:31 pm

      That’s a great idea. I’m making some more this weekend so I will try to do that as well!

  4. Vikkiposted February 21, 2012 at 10:47 pm

    When I was in Jr. High School (back in the mid 70’s, yes I’m old), my mom let me pick out recipes and try them out. I did most of the cooking back then because she and my dad worked some pretty long hours.
    The two I remember most were the disasters. I don’t know where I found the recipes but they were bad. The first was french onion soup… nasty, couldn’t eat the cheesy bread on top. The second was quiche Lorraine. It was so darn salty no one could eat it. I never ate another quiche until I was in my 40’s. I’d never had one or even heard of them outside TV, so I thought they were all like that. I don’t remember everything that was in it, but it had bacon and swiss cheese. I’ve made dozens of different kinds since, but I never tried another Lorraine.
    Like a fellow commenter I like to make several at once. I mix up the custard, add the add ins and pour the whole shebang in a freezer bag. I lay them out flat on cookie sheets to freeze along with pie crusts disks. When frozen the pie crust stack nicely and the flat quiche bags file away in the freezer like a dream. Pop in the fridge the day before you need and the roll out your crust if using one, pour in the quiche and pop in the oven. Easy peasy.


Leave a Comment