Julia Child Quiche Lorraine

This easy and delicious Julia Child Quiche Lorraine is a creamy, savory dish perfect for breakfast or brunch. With crispy bacon, Swiss cheese, and a rich custard, it’s quick to make and uses simple ingredients you likely already have at home. Enjoy a warm, comforting meal that’s both satisfying and nutritious!

Ingredients Needed

• 12 slices bacon
• 1 cup shredded Swiss cheese
• ⅓ cup minced onion
• 1 (9-inch) prepared pie crust
• 2 cups light cream
• 4 large eggs, beaten
• ¾ teaspoon salt
• ¼ teaspoon white sugar
• ⅛ teaspoon cayenne pepper

How To Make Quiche Lorraine

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Cook the bacon: Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes). Drain the bacon on paper towels and chop coarsely.
3. Assemble the quiche: Sprinkle the chopped bacon, Swiss cheese, and minced onion into the prepared pie crust.
4. Make the custard: In a medium bowl, whisk together the light cream, eggs, salt, sugar, and cayenne pepper. Pour this mixture into the pie crust over the bacon, cheese, and onion.
5. Bake: Bake the quiche for 15 minutes at 425°F. Reduce the heat to 300°F (150°C) and continue baking for about 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
6. Cool and serve: Let the quiche sit for 10 minutes before cutting it into wedges and serving.

Recipe Tips

• Use freshly cooked bacon: For the best flavor and texture, make sure to cook the bacon just before using it in your quiche. This will give you crispier bacon pieces that won’t get soggy.
• Don’t overcook the quiche: Overbaking can make your quiche rubbery. Check it at the 30-minute mark to make sure the edges are set but the center is still slightly jiggly.
• Use room temperature ingredients: Let the eggs and cream come to room temperature before mixing. This helps the custard set evenly and prevents curdling.
• Pre-bake the crust: If you’re using a frozen pie crust, bake it for a few minutes before adding the filling to prevent it from becoming soggy.
• Cool before slicing: Let the quiche cool for at least 10 minutes before slicing. This helps the filling set and makes for cleaner, neater slices.

How To Store & Reheat Leftovers

• Refrigerate: Cover leftover quiche lorraine tightly with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: Leftover quiche lorraine can be frozen for up to 1 month. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze. To thaw, let it sit in the fridge overnight before reheating.
• Reheating: To reheat, place leftover quiche lorraine in a preheated 350°F oven for about 10 minutes or until heated through.

Nutrition Fact

Serving Size: 1 slice (approximately 1/8 of a 9-inch quiche)

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 500mg
• Potassium: 150mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 10g

More Julia Child Recipes:

• Julia Child White Bread
• Julia Child Potato Recipe
• Julia Child Cheese Souffle
• Julia Childs Crepe Suzette
• Julia Child Bruschetta Recipe

Julia Child Quiche Lorraine

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Lunch Recipe Keys: J Julia Child Quiche Lorraine

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Julia Child Quiche Lorraine is a creamy, savory dish perfect for breakfast or brunch. With crispy bacon, Swiss cheese, and a rich custard, it’s quick to make and uses simple ingredients you likely already have at home. Enjoy a warm, comforting meal that’s both satisfying and nutritious!

Ingredients

• 12 slices bacon
• 1 cup shredded Swiss cheese
• ⅓ cup minced onion
• 1 (9-inch) prepared pie crust
• 2 cups light cream
• 4 large eggs, beaten
• ¾ teaspoon salt
• ¼ teaspoon white sugar
• ⅛ teaspoon cayenne pepper

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Cook the bacon: Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes). Drain the bacon on paper towels and chop coarsely.
3. Make the custard: In a medium bowl, whisk together the light cream, eggs, salt, sugar, and cayenne pepper. Pour this mixture into the pie crust over the bacon, cheese, and onion.
4. Assemble the quiche: Sprinkle the chopped bacon, Swiss cheese, and minced onion into the prepared pie crust.
5. Bake: Bake the quiche for 15 minutes at 425°F. Reduce the heat to 300°F (150°C) and continue baking for about 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
6. Cool and serve: Let the quiche sit for 10 minutes before cutting it into wedges and serving.

Notes

• Use freshly cooked bacon: For the best flavor and texture, make sure to cook the bacon just before using it in your quiche. This will give you crispier bacon pieces that won’t get soggy.
• Don’t overcook the quiche: Overbaking can make your quiche rubbery. Check it at the 30-minute mark to make sure the edges are set but the center is still slightly jiggly.
• Use room temperature ingredients: Let the eggs and cream come to room temperature before mixing. This helps the custard set evenly and prevents curdling.
• Pre-bake the crust: If you’re using a frozen pie crust, bake it for a few minutes before adding the filling to prevent it from becoming soggy.
• Cool before slicing: Let the quiche cool for at least 10 minutes before slicing. This helps the filling set and makes for cleaner, neater slices.

Keywords:Julia Child Quiche Lorraine