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.
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
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:
- 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.
- Preheat the oven at 375ºF degrees.
- 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.
- 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.
- 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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