At what temperature should a Quiche Lorraine typically be baked?

Quiche Lorraine is traditionally baked at a temperature of 180°C (350°F). This moderate temperature allows the quiche to cook evenly, ensuring that the filling sets properly without overcooking the outside. At this temperature, the eggs within the custard filling can achieve the right balance of tenderness and firmness, resulting in a smooth texture while also allowing the pastry to become crisp and golden without burning.

Baking at a higher temperature, such as 200°C (400°F) or 220°C (425°F), could cause the exterior of the quiche to brown too quickly before the filling has a chance to set. This could lead to an unevenly cooked quiche where the top appears done, but the center remains undercooked. Lowering the temperature to 160°C (320°F) could result in a lengthy baking process that may dry out the quiche or lead to a less desirable texture. Therefore, 180°C (350°F) is the ideal compromise, balancing cooking speed with proper doneness.