julia child’s quiche recipe

Written ByJenny Smyth Posted on
julia child's quiche recipe
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The Best julia child’s quiche recipe

I’ve always been a huge fan of Julia Child’s recipes, and her quiche recipe is no exception. It’s a classic French dish that never fails to impress, and it’s perfect for any occasion. Whether you’re looking for a delicious breakfast option or a crowd-pleasing dinner idea, this quiche recipe is sure to hit the spot.

My family loves it when I make this quiche for dinner, and it’s also a great way to use up any leftover vegetables we have on hand. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. Simply mix together some eggs, cream, and cheese, pour the mixture into a pie crust, and bake until golden brown.

It’s really that simple! One of the things I love about Julia Child’s quiche recipe is the way it makes me feel like I’m cooking in France. The flavors are rich and decadent, and the presentation is always impressive.

Plus, it’s a great way to get my kids to eat more vegetables – they love helping me chop up the veggies for the filling! I’ve made this recipe countless times over the years, and it never fails to impress my guests. It’s also a great way to use up leftover cheese and vegetables from our fridge.

The key to making a great quiche is to use high-quality ingredients and to not overmix the filling. This will ensure that your quiche has a smooth, creamy texture and a delicious flavor. One of my favorite things about Julia Child’s quiche recipe is the way it makes me feel connected to her culinary legacy.

She was an incredible cook and teacher, and her recipes are still widely enjoyed today. This quiche recipe is definitely one of her best creations – it’s a true classic!

Julia Child's Quiche Lorraine

Julia Child’s Quiche Lorraine

4.7 from 1119 votes

A classic French quiche with a buttery, flaky crust and a rich, creamy egg custard filled with bacon and Gruyère cheese. This recipe, inspired by Julia Child, delivers a perfectly balanced savory tart ideal for brunch or a light dinner.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pastry Dough

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon sugar
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
3 to 4 tablespoons ice water

For the Filling

6 slices thick-cut bacon, cut into 1/2-inch pieces
3 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1 cup grated Gruyère cheese

👨‍🍳Directions

1Make the pastry dough: In a food processor, combine flour, salt, and sugar.
2Add butter and shortening; pulse until mixture resembles coarse meal with pea-sized butter bits.
3Drizzle 3 tablespoons ice water over mixture; pulse until dough just holds together when pinched.
4If dry, add remaining water 1 teaspoon at a time.
5Turn dough onto a lightly floured surface; shape into a disk.
6Wrap in plastic and refrigerate at least 1 hour until firm.
7On a floured surface, roll dough into a 12-inch circle; transfer to a 9-inch tart pan.
8Press into bottom and sides; trim excess.
9Prick bottom with a fork; freeze 15 minutes.
10Preheat oven to 400°F.
11Line tart shell with parchment paper; fill with pie weights.
12Bake 15 minutes until edges are set.
13Remove paper and weights; bake 5 more minutes until bottom is dry and lightly golden.
14Cool on a rack.
15Reduce oven to 375°F.
16Cook bacon in a skillet over medium heat until crisp, about 8 minutes.
17Transfer to paper towels to drain.
18In a bowl, whisk eggs, cream, salt, pepper, and nutmeg until smooth.
19Sprinkle bacon and cheese evenly over the cooled crust.
20Pour egg mixture over bacon and cheese.
21Bake at 375°F for 30 to 35 minutes until the custard is set and puffed, and a knife inserted near center comes out clean.
22Let cool on a rack 10 minutes before slicing.
23Serve warm or at room temperature.

🔧Equipment

9-inch tart pan with removable bottom
Rolling pin
Parchment paper
Pie weights or dried beans
Large skillet
Mixing bowls
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 175mg🧂Sodium: 680mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For best results, use high-quality Gruyère and thick-cut bacon. The pastry can be made a day ahead and refrigerated. If the crust edges brown too quickly, cover them with foil during the final bake.

Watch Video Of How Julia Child’s Quiche Lorraine Works

Julia Child’s quiche recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious meal for your family.

One of my favorite things about this recipe is that it reheats beautifully in the oven or microwave – perfect for leftovers!

My kids love helping me serve up slices of warm quiche with some fresh fruit on top – it makes breakfast feel like a special treat.

❓ Frequently Asked Questions About Julia Child’s Quiche Lorraine

Q: What type of pie crust should I use for this recipe?

For this recipe, you’ll want to use a homemade pie crust made with flour, butter, and water. You can also use store-bought pie crust if you prefer.

Q: Can I make this quiche ahead of time?

Yes, you can make this quiche ahead of time by preparing the filling and baking it in advance.

Q: How do I know if my quiche is cooked through?

To check if your quiche is cooked through, insert a knife or toothpick into the center of the pie – if it comes out clean, it’s done!

Q: Can I customize this recipe with different fillings?

Of course! You can customize this recipe with different fillings such as spinach, mushrooms, or bell peppers.

Q: Why does Julia Child’s quiche recipe use so much cream?

The cream adds moisture and richness to the filling – you can reduce the amount of cream if you prefer a lighter texture.

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