I’m in Quiche Mode

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I’m in Quiche Mode

And, with these steps for composing the parts ahead of time, you can easily pull together a classic quiche Lorraine for breakfast, lunch or dinner.

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By

Genevieve Ko

April 26, 2026,

11:00 a.m. ET

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Good morning! Today we have for you:

A classic

quiche Lorraine

(with make-ahead instructions)

A

savory rhubarb and bean stew

And,

chocolate crunch cake

Image

Craig Claiborne’s quiche Lorraine.

Credit...

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Hello, friends. I’m going to reset my kitchen today.

At least I’m telling myself (and you) that I will. I was visiting some friends last weekend, and when I opened their fridge, I actually gasped. Everything was sorted and stacked in clear containers; even the drinks were lined up. It was a thing of beauty and made anything feel possible. I guess this is why people like to meal prep.

So! I’ve included meal prep ideas for this week below, and I’m starting with a

quiche Lorraine

. I’ve been in quiche mode all spring, and to make the baking process more relaxing, I get nearly every component ready long before guests arrive so I can assemble the quiche quickly and pull it out of the oven when they show up.

For this Craig Claiborne classic, start by making his

egg-yolk-enriched butter dough

. (And save the egg white!) Instead of refrigerating the dough ball for hours or days, go ahead and roll it out after a brief chill. Once it’s in the pie plate, it can be covered and refrigerated for up to three days or frozen for a month. Of course, you can start with a store-bought frozen crust or ready-to-roll pie dough.

What you can’t skip is blind-baking the rolled dough: Set a sheet of parchment paper over your dough-lined pie dish, fill it with dried beans and bake. Mr. Claiborne lets it go for 10 minutes to set the sides; I double that time so that even the bottom is completely dry because I really hate even the slightest uncooked bottom crust. If the pastry cracks with my long blind bake, I brush some of that reserved egg white in the crevices to seal them.

While the crust bakes, you can prep the fillings. The cheeses, bacon-onion mixture and custard can be used right away or refrigerated in separate containers, and that blind-baked crust will keep at room temperature for a few days. An hour or so before you want to serve your warm quiche, fill the crust and slide it in the oven. Easy!

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