Julia Child's Classic Quiche Lorraine
Ingredients
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)
Preparation
1
Preheat the oven at 375ºF degrees.
2
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.
3
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.
4
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.
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About
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.
Yield:
1 8-inch quiche, 4-6 servings
Added:
Wednesday, March 28, 2018 - 11:56am
