Quiche Lorraine…and Recipes With Vague Directions

Do you know what it means to “Scald cream”? Would you know what to do if a recipe said to “Sauté onions – set aside”, with no advice on type of pan, amount of oil, degree of heat or markers to know when it’s done? If you read, “lightly beat eggs then add to [scalded] cream”, would you think about tempering the eggs first?

I’m not a chef, but I play one on this blog (ha ha). I know how to sauté onions and temper eggs…but scald? I had a hunch but I confirmed with Mr. Google just to be sure (phew, I was right – heat just until boiling). It always surprises me when recipes – especially those that appear on a supermarket food label, where the audience likely includes many novice cooks – assume a certain level of cooking knowledge. No offense to the company, but as I was preparing this Quiche Lorraine recipe I couldn’t help but think of food writer Dianne Jacob’s list of seven common recipe writing errorsspecifically the one about incomplete directions.

The good news is that it’s actually a fantastic brunch recipe, once you’re clear on the steps to prepare it. It calls for ham as well as the traditional bacon for even more flavor. They’re both, of course, fabulous with nutty Gruyère. Experienced cooks will have no problem at all executing this recipe, but for the novices out there I’ve added in a few notes to help you through it.

Quiche Lorraine


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  1. MaryBe wrote:

    That IS a vague recipe LOL! Maybe you should apply for a job at the Wholly Wholesome Pie Crust Factory? They need a good proofreader!

    Posted 10.28.10 Reply
  2. Val wrote:

    I love quiche & haven’t thought to make it in years.. but you’ve inspired me! So I’m off to the store for ingredients. YUM! Thanks for sharing this recipe.

    Posted 10.28.10 Reply
  3. I haven’t made quiche in awhile – and I’ve been thinking about it. Very often I make a frittata – because it’s similar ingredients inside – eggs, veggies, maybe diced ham or bacon. But with a frittata I save the calories on the crust. Of course the crust is part of what makes quiche special and delicious.

    Oh, what to do?

    I’ll probably succumb. Thanks for the recipe – and yes, I know what it means to scald milk. *smile*

    Posted 10.29.10 Reply
  4. Daisy wrote:

    I do not consider myself a novice cook, but scalding is new for me. Actually this has given me an idea to create a glossary for my site. I bet a lot of people have trouble figuring out cooking terms used in recipes.

    Thanks for the delicious quiche Lorraine recipe; I made it yesterday but without the bacon. I forgot to put it on the grocery list. Still was pretty good though!

    Posted 10.31.10 Reply
  5. Ashley wrote:

    I love Quiche, and luckily so does my kid. I made this for dinner on Friday night. So Good. =o)

    Posted 11.1.10 Reply
  6. Heide M. wrote:

    I’ll have to try this.

    Posted 11.1.10 Reply