Best 2 Julia Childs Quiche Lorraine Recipes

When it comes to the art of French cuisine, few names are as iconic as Julia Child. Her groundbreaking cookbook, "Mastering the Art of French Cooking," introduced American home cooks to the world of French gastronomy, and her recipes have become timeless classics. Among her most beloved dishes is the quiche Lorraine, a savory custard tart that embodies the essence of French comfort food. In this article, we will delve into the secrets of Julia Child's quiche Lorraine, exploring the techniques and ingredients that make this dish so special. We will also provide a step-by-step guide to help you recreate this culinary masterpiece in your own kitchen, ensuring that you can enjoy the same flavors that have captivated food lovers for generations.

Let's cook with our recipes!

JULIA CHILD'S QUICHE LORRAINE - ADAPTED

Julia Child's Quiche Lorraine - Adapted image

This is the original quiche, which was more of a custard, without cheese. It is so rich it will wow your guests! In the original recipe the bacon is boiled for 5 minutes (to remove the smoke flavor) then drained and cooked crisp about 3 minutes --no need to do this if you don't have the time!

Provided by socholy

Categories Breakfast

Time 55m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 ounces lean bacon
9 in. unbaked pastry shells
3 eggs
2 cups cream
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1 -2 tablespoon butter, cut into pea-sized dots

Steps:

Preheat oven to 375°F Bake pie crust for 5 minutes, so that it is partially cooked.
Brown bacon in a skillet. Drain on paper towels. Press pieces into bottom of pastry shell.
In a mixing bowl, beat the eggs, cream, and seasonings until blended. Check seasonings. Pour into pastry shell; dot top with butter.
Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the quiche has puffed and browned.

Nutrition Facts : Calories 2574.3, Fat 187.6, SaturatedFat 62.8, Cholesterol 313.4, Sodium 2685.3, Carbohydrate 188.6, Fiber 14.8, Sugar 1.1, Protein 34.7

JULIA CHILD'S SHRIMP OR LOBSTER OR CRAB QUICHE

Julia Child's Shrimp or Lobster or Crab Quiche image

A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.

Provided by KellyMac6

Categories Savory Pies

Time 40m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons minced shallots or 2 tablespoons green onions
3 tablespoons butter
1 cup cooked fresh shrimp or 1 cup cooked canned shrimp, diced
1/2 teaspoon salt, divided
pepper
2 tablespoons madeira wine or 2 tablespoons dry white vermouth
3 eggs
1 cup whipping cream
1 tablespoon tomato paste
8 inches partially cooked pastry shells
1/4 cup grated swiss cheese

Steps:

Preheat oven to 375 degrees.
Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
Add wine, raise heat and boil for a minute. Allow to cool slightly.
Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
Pour mixture into pastry shell and sprinkle the cheese over it.
Bake in upper third of preheated oven for 25 to 30 minutes, until quiche has puffed and browned.

Tips:

Use high-quality ingredients. Fresh, high-quality ingredients will make all the difference in the taste of your quiche. Use real butter, not margarine, and fresh eggs and cheese.
Don't overmix the batter. Overmixing the batter will make the quiche tough. Mix just until the ingredients are combined.
Blind-bake the crust before filling it. This will help to prevent the crust from becoming soggy.
Use a variety of cheeses. A combination of cheeses will give your quiche a more complex flavor. Try using a combination of Gruyère, Swiss, and Parmesan cheeses.
Add some herbs or spices to the filling. This will help to add flavor and depth to the quiche. Try adding some fresh thyme, rosemary, or nutmeg.
Serve the quiche warm or at room temperature. Quiche is best served warm or at room temperature. If you are serving it cold, let it come to room temperature for about 30 minutes before serving.

Conclusion:

Julia Child's quiche Lorraine is a classic French dish that is perfect for any occasion. It is a delicious and easy-to-make dish that is sure to please everyone at your table. With a few simple tips, you can make a quiche that is perfect every time.

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