Julia Child's Classic Quiche Lorraine


3 to 4 ounces of bacon
1 quart (4 cups) of water
One 8-inch partially cooked pastry shell
3 eggs or 2 eggs and 2 yolks
1 ½ to 2 cups heavy cream (or half and half)
½ teaspoon of salt
Pinch of nutmeg
Pinch of pepper
1 to 2 tablespoons of butter cut into pea-sized dots
(Note: I added green onions for some color, but this is not in Julia's original recipe)


Preheat the oven at 375ºF degrees.
Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse them in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon into bottom of pastry shell.
Beat the eggs, cream and seasoning in a mixing bowl until blended. Check seasonings. Pour into pastry shell and distribute the butter pieces on top.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the Quiche has puffed and browned. Slide Quiche onto a hot platter and serve.


This recipe is from the classic Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle and Simone Beck. Note: I added green onions (not in Julia's recipe) to add color.


1 8-inch quiche, 4-6 servings


Wednesday, March 28, 2018 - 11:56am


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