julia child’s quiche recipe

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The Best julia child’s quiche recipe

I have been making Julia Child’s quiche recipe for years and it never fails to impress. There is something so comforting about a warm slice of quiche with its buttery crust and creamy filling. My kids absolutely love it even though they are picky eaters. They ask for it every time we have a family brunch or a simple weeknight dinner.

The best part is that it feels fancy but it is actually very simple to put together. Julia Child was a master of French cooking and her quiche recipe is a classic for a reason. It comes straight from her book Mastering the Art of French Cooking. The quiche is not heavy or overly rich.

It has a light custard texture that pairs perfectly with the flaky pastry crust. You can taste the eggs and cream in every bite and it is just so satisfying. The technique is straightforward you just need to blind bake the crust and then pour in the custard filling. This recipe is also great for using up leftovers.

I often add cooked bacon or ham and some shredded cheese. Sometimes I throw in leftover vegetables like spinach or mushrooms. It makes for a complete meal that feels balanced and nourishing. The eggs provide protein and the crust gives you energy.

It is a good option for a healthy breakfast or lunch when you want something filling but not too heavy. I also love that this quiche can be made ahead of time. You can bake it in the morning and serve it later in the day. It tastes just as good at room temperature as it does warm.

That makes it perfect for gatherings or potlucks. Everyone always asks for the recipe after trying it. I honestly think Julia Child’s quiche is one of those recipes every home cook should have in their collection.

Julia Child’s Classic Quiche Lorraine

4.7 from 1207 votes

This quiche features a buttery pastry crust filled with a silky custard of eggs, cream, and Gruyere cheese. It is a timeless French dish that is perfect for breakfast, brunch, or a light dinner.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pastry Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

For the Custard Filling

4 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1 cup shredded Gruyere cheese
6 slices bacon, cooked and crumbled

👨‍🍳Directions

1Make the pastry crust.
2In a large bowl, whisk together the flour and salt.
3Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together.
5If it seems dry, add the remaining tablespoon of water.
6Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7Preheat your oven to 400 degrees F.
8On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
9Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
10Trim the overhang to about 1/2 inch and fold it under to create a thick edge.
11Crimp the edges with your fingers or a fork.
12Prick the bottom of the crust all over with a fork.
13Line the crust with a piece of parchment paper and fill it with pie weights or dried beans.
14Bake the crust for 15 minutes until the edges are lightly golden.
15Remove the parchment and weights, then continue baking for another 5 to 7 minutes until the bottom looks dry and lightly browned.
16Remove from the oven and reduce the oven temperature to 375 degrees F.
17While the crust cools slightly, prepare the custard.
18In a medium bowl, whisk together the eggs, heavy cream, salt, white pepper, and nutmeg until smooth and well combined.
19The mixture should be a uniform pale yellow color.
20Sprinkle the shredded Gruyere cheese and crumbled bacon evenly over the bottom of the pre-baked crust.
21Pour the custard mixture over the cheese and bacon, filling the crust almost to the top.
22Place the quiche on a baking sheet to catch any spills.
23Bake at 375 degrees F for 30 to 35 minutes, until the custard is set and the top is golden brown.
24The center should jiggle slightly when you gently shake the pan, but it should not be liquid.
25A knife inserted near the center should come out clean.
26Let the quiche cool on a wire rack for at least 10 minutes before slicing.
27This allows the custard to finish setting.
28Serve warm or at room temperature.
29The quiche can be stored in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Whisk
Parchment paper
Pie weights or dried beans
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 210mg🧂Sodium: 580mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For a lighter version, you can substitute half and half for the heavy cream. The quiche also works well with other fillings like cooked spinach or mushrooms. Just make sure to squeeze out any excess moisture from vegetables before adding them.

I always keep this Julia Child quiche recipe handy for any occasion. It works beautifully for a holiday brunch or a simple family dinner.

The leftovers are just as tasty the next day, which makes meal prep easy. I love that I can reheat a slice in the oven for a quick lunch or serve it cold with a side salad.

It is a reliable recipe that always turns out well. If you want to serve it for a gathering, make two quiches because one will disappear fast.

The combination of the flaky crust and creamy filling is hard to resist. I think this quiche is a wonderful addition to any home cook’s repertoire.

❓ Frequently Asked Questions About Julia Child’s Quiche Lorraine

1. Can I make Julia Child’s quiche ahead of time?

Yes, you can make this quiche a day in advance. Bake it completely, let it cool, then cover and refrigerate. To serve, reheat slices in a 350 degree F oven for about 10 minutes or until warmed through. The crust will stay flaky and the custard will be just as creamy.

2. What is the best cheese to use for quiche Lorraine?

Julia Child’s recipe traditionally uses Gruyere cheese. It has a nutty flavor that melts beautifully. You can also use Swiss cheese or Emmental if Gruyere is not available. Avoid using pre-shredded cheese as it often contains anti-caking agents that can affect the texture.

3. Why does my quiche crust get soggy?

A soggy crust usually happens if the crust is not blind baked long enough. Make sure to bake the crust until it is lightly golden and dry to the touch before adding the filling. Also, avoid overfilling the crust with too much liquid. The custard should come just to the top of the crust.

4. Can I freeze Julia Child’s quiche?

Yes, you can freeze the baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in a 350 degree F oven for 15 to 20 minutes until hot.

5. How do I know when the quiche is done baking?

The quiche is done when the center is set but still slightly jiggly when you gently shake the pan. A knife inserted near the center should come out clean. The top should be golden brown. Overbaking can cause the custard to become rubbery, so keep an eye on it during the last few minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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