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.

13 Responses to "Julia Child’s Quiche Lorraine"

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  1. Karla Pérez

    October 22, 2013 at 10:39 am

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

  2. Kitty

    October 22, 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

    April 15, 2014 at 4:24 pm

    Where is the cheese in this recipe?

  4. Kitty

    April 15, 2014 at 6:48 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

    April 15, 2014 at 9:23 pm

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

  6. Kitty

    April 15, 2014 at 9:48 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

    May 6, 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

    May 6, 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

    May 7, 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

    May 7, 2014 at 3:13 pm

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

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  12. Honora Perkins

    December 13, 2014 at 2:05 pm

    Where is the cheese?

  13. Kitty

    December 13, 2014 at 9:24 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!

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