Mohamed Shili 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
- Preheat the oven: Preheat your oven to 425°F (220°C).
- 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.
- Assemble the quiche: Sprinkle the chopped bacon, Swiss cheese, and minced onion into the prepared pie crust.
- 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.
- 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.
- 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 Quiche Lorraine
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
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- Assemble the quiche: Sprinkle the chopped bacon, Swiss cheese, and minced onion into the prepared pie crust.
- 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.
- 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.
Julia Child Quiche Lorraine
