Julia Child's Famous Quiche Lorraine
With a good basic quiche recipe, you can add seasonal vegetables and a variety of meats and cheeses to suit the season or occasion. We’ve found that Julia Child’s Quiche Lorraine recipe is a great base for any quiche.
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- 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
- Double 9-inch Crust Recipe – Always make a double crust so you will have plenty of crust to play with.
- Found on the Crisco Baking Sticks inside cover – Classic Crisco Pie Crust
- 2 Cups Pillsbury BEST All Purpose Unbleached Flour
- 1 teaspoon salt
- ¾ stick well chilled Crisco Baking Sticks All-Vegetable Shortening
- OR ¾ cup Crisco All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
- 1. Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using 2 knives (or pastry blender) until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle 4 tablespoons ice water over flour mixture; mix gently with knife or fork. Add more water by the tablespoon, mixing until dough mostly holds together. Divide dough into two, with one ball slightly larger than the other. Turn dough mixture out onto plastic wrap and refrigerate at least 30 minutes.
- 2. Roll dough between two sheets of plastic wrap; rolling in one direction; turning plastic wrap as necessary to form circle. Ease bottom crust into quiche plate and trim evenly around plate.
- 3. 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.
- 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.
- For successful piecrust, ALL ingredients should be VERY cold prior to beginning.
- Use ICE water (careful not to get ice in dough)
- Freeze Crisco Baking Sticks (ok to use directly out of freezer)
- Use 2 knives to “cut” shortening into flour. It provides better control over consistency.
- For best results, refrigerate dough for at least 30 minutes between each step.
- Prep dough up to a week prior to use. Can keep wrapped dough discs in fridge until ready to roll out and use.
- Can pre-roll dough, put in pie pan and freeze for up to a month in advance.
- For crisper crust, lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the filling. The coating will set as the quiche bakes and keep your crust crisp.
- Use piecrust weights to pre-bake crust to keep dough from bubbling.
- Words my hero Martha Stewart – “Make it cold, bake it hot”
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