Recipe: Quiche Lorraine
(Cream and Bacon Quiche)
A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer.
6 to 8 pieces thick-sliced bacon
An 8-inch partially cooked pastry shell placed on a buttered baking sheet
3 eggs (U.S. graded “large)
1 ¼ to 1 ½ cups heavy cream
¼ tsp salt
Pinch of pepper and nutmeg
1 to 1 Tb butter
(Preheat Oven to 375 degrees)
Slice bacon into ¼ inch pieces and brown lightly in a frying pan; drain and spread in bottom of pastry shell. Beat eggs, cream, and seasonings in a bowl to blend. Just before baking, pour cream mixture into the shell, filling to within 1/8 inch of the top. Cut butter into bits and distribute over the cream. Bake in upper third of oven for 25 to 30 minutes, until quiche has puffed and browned, and a small knife, plunged into custard, comes out clean. Serve hot, warm, or cold; quiche will sink slightly as it cools.
Serves 4 to 6
In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.
This month, fans can see these new episodes from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts on WGBH 2 and online.
More Food & Wine
About Julia Child 100Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"
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