This super easy Classic Quiche Lorraine with its creamy, tender custard filling, ribbons of thinly sliced prosciutto and crisp, flaky crust is perfect for breakfast, lunch or dinner and makes fabulous leftovers!
Bake the quiche on the preheated pan (on the lower rack) for 25-35 minutes until the center no longer wiggles when gently moved. Tent the pan with foil if the top is getting too dark during the last 15-20 minutes.
Let cool 5 minutes in the pan, then remove from the tart pan and garnish with thinly sliced fresh herbs, if desired.
See Café Tips above in the post for more detailed instructions and tips.