Julia Child’s Quiche Lorraine

It’s no secret that we are huge fans of Julia Child. We both have our Mastering the Art of French Cooking books and we both enjoy watching her videos. This is the second recipe I’ve posted from Julia. The first was Reine de Saba, her favorite chocolate and almond french cake. My second recipe is her Quiche Lorraine.

At home, usually on Sundays the one who makes breakfast is dad, since he’s the one that wakes up earlier than the rest of us most of the times. This Sunday I thought I’d surprise him with making breakfast… and a nice one! I had a pastry dough disc from a recipe I made a few days ago, so I just rolled it out and baked it filled with dried beans so it wouldn’t puff up. Oh, and the dish (the Quiche dish, that is), it’s my favorite now. Last Thursday we went out with Helga to get some props for foodies, and in one of our stops… I saw it! It’s gorgeous, white and incredibly cute. So, it was a perfect fit for both a family breakfast and a Julia recipe.

Now, about the recipe… Have you ever simmered bacon? I never heard of it until I read this recipe. The reason you simmer the bacon strips is to get rid the bacon of its smokiness. If you don’t simmer the bacon, the entire dish will have that smoky flavor… And we don’t want a smoky Quiche. Besides that, this is the perfect dish to prepare ahead. You can easily prepare the mixture and partially bake the shell the night before and just finish baking it just before serving. As Julia states in her book: Half an hour before serving, the filling is poured into the shell and the Quiche is set up in a 375º degree oven. In 25 to 30 minutes the Quiche will have puffed and the top browned. It will stay puffed for 10 minutes and as it cools it will sink down.

So there you have it, tips from Julia herself.

Bon Appétit!


Julia Child's Quiche Lorraine

Quiche Lorraine

Yields 1 8-inch Quiche, 4 to 6 servings
Recipe by Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking

3 to 4 ounces of bacon
1 quart (4 cups) of water
One 8-inch partially cooked pastry shell
3 eggs
1 ½ cups whipping cream
½ teaspoon of salt
Pinch of nutmeg
Pinch of pepper
1 to 2 tablespoons of butter cut into pea-sized dots

Partially cooked pastry shell:

  1. You can use half of our recipe for Pate Brisée, and bake it on a Quiche or pie mold. Make sure you fill it with pie weights or dried beans so it won’t puff up when baking. As this is a partially baked pastry shell, you can bake it from 7 to 10 minutes in a 375ºF degree oven, or until the shell is very lightly browned.

Quiche 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 pasty 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.

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

Julia Child's Quiche Lorraine

© 2013, The Foodies' Kitchen. All rights reserved.

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20 Responses to "Julia Child’s Quiche Lorraine"

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  1. Karla Pérez

    Tuesday October 22nd, 2013 at 10:39 AM

    Se ve delicioso!!!!! Pongan la receta en español porfaaaaaa!!!!’

  2. Kitty

    Tuesday October 22nd, 2013 at 10:43 AM

    Hola Karla!
    El enlace para la receta en español es este http://bit.ly/171r8n9. Puedes cambiar entre inglés a español en el site haciendo click en “Foodies en Español”.



  3. Connie wujcik

    Tuesday April 15th, 2014 at 04:24 PM

    Where is the cheese in this recipe?

  4. Kitty

    Tuesday April 15th, 2014 at 06:48 PM

    Hi Connie! There is no cheese in this recipe, however I was thinking you could add shredded Mozarella or Monterrey Jack :)

  5. Connie wujcik

    Tuesday April 15th, 2014 at 09:23 PM

    I have made her quiche before and used Swiss cheese it was delicious.

  6. Kitty

    Tuesday April 15th, 2014 at 09:48 PM

    Swiss Cheese sounds great Connie! Maybe even add a little grated parmesan on top before putting it in the oven! Anything from Julia is always superb! Have you tried other recipes from her?

  7. Marie

    Tuesday May 6th, 2014 at 11:27 PM

    I just tried making this recipe and for some reason it never cooked all the way it was quite watery, is the measurement to watery too much?

  8. Kitty

    Tuesday May 6th, 2014 at 11:53 PM

    Hi Marie! We’re sorry it didn’t cook all the way through! The quiche recipe is exactly what Julia Child published on her book. We found that the extra butter that Julia Child adds at the top of the quiche was too much. The following times we’ve done the recipe we kept the 1-2 tablespoons of butter out. However, the cooking was just fine. Does your oven do temperatures accurately? We always use an oven thermometer like like this one here, specially in an older gas oven like mine.

    The 4 cups of water oars just for boiling the bacon in it, the only liquids for the quiche itself are the 3 eggs and the 1½ cups of whipping cream.

    Let us know if you have any more questions!

  9. Marie

    Wednesday May 7th, 2014 at 10:34 AM

    Oh! Ok that makes sense, and I’m suppose to bake the pie crust a little but before I pour the mix in correct?

  10. Kitty

    Wednesday May 7th, 2014 at 03:13 PM

    Hi Marie! Yes, you have to bake it for a few minutes, from 7-10 minutes!

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  12. Honora Perkins

    Saturday December 13th, 2014 at 02:05 PM

    Where is the cheese?

  13. Kitty

    Saturday December 13th, 2014 at 09:24 PM

    Hi Honora! This Quiche by Julia Child does not have cheese, and in our opinion doesn’t need it! But, if you must, you can add some grated parmesan on top before baking.

    Hope you enjoy it!

  14. Donna Kirdahy

    Friday June 12th, 2015 at 04:55 PM

    I’m going to try this for a birthday party Sunday. I’ve been looking for a classically French quiche for a while-what passes for quiche in the States can’t compare to the luscious texture and flavor of a true French quiche. Fingers crossed!

  15. Kitty

    Saturday June 13th, 2015 at 11:16 AM

    Let us know how it goes! This is an unaltered recipe from Julia, so it should be perfect :D

  16. Amie

    Wednesday June 17th, 2015 at 09:23 AM

    Maybe it’s because I’m from Texas, but I wouldn’t mind smoky bacon / smoky quiche!

  17. Kitty

    Wednesday June 17th, 2015 at 10:04 AM

    Oh that sounds amazing Amie!

  18. Chuck Warriner

    Sunday July 19th, 2015 at 01:12 PM

    I’m going to have to try ths. I had read that French recipes don’t include cheese, but can’t imagine a quiche without it. I too like the smokey flavor of the bacon… seems to combine well with the fresh grated nutmeg. My favorite recipe is very similar, except it has Swiss cheese (1 Cup) in it. The crust prep in my recipe is interesting. Fit the crust into the pan (I actually use 2, 8″ straight side cake pans), and then refrigerate the crust in the pan while you cook the bacon and prepare the filling. When you’re ready to assemble the quiche(s), spread 1TBSP softened butter over the crust. 4 eggs, 2 cups heavy cream, salt, pepper and freshly grated nutmeg.

  19. Kitty

    Sunday July 19th, 2015 at 03:30 PM

    Thanks for the suggestions! Sounds great! And trust us, you won’t miss the cheese. :D

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