By Craig ClaiborneUpdated Nov. 13, 2023Total Time1 hour 10 minutesRating5(3,768)NotesRead community notesThe first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard.Keys to This RecipeWhat is quiche: In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. Читать дальше...