Quiche Lorraine
cooking.nytimes.com
Claimed by Julia Child
Serves 6 · 2 of 7 items checked · 4 aisles
Meat & Poultry
- Checked by Julia Child
Dairy & Eggs
Spices & Seasoning
- Checked by Julia Child
Recipe by Julia Child
The bacon-and-cream custard tart Child made the model for a thousand quiches — and a lesson in blind-baking.
By Julia Child
Quiche was barely known in America when Child began teaching it. Her Lorraine is the plain original: pastry, bacon, eggs, and cream, with no cheese in the classic version and a custard set just to the point of trembling.
The dish
2 of 7 items checked
cooking.nytimes.com
Claimed by Julia Child
Serves 6 · 2 of 7 items checked · 4 aisles
Line a tart pan with pâte brisée, chill it well, and blind-bake it until the pastry is set and just beginning to color.
Simmer the bacon lardons in water for a few minutes, drain, and sauté them in butter until lightly browned. Scatter them over the pastry.
Whisk the eggs, cream, salt, and nutmeg together just until blended, without whipping air into the custard.
Pour the custard over the bacon and bake at 375°F for 25 to 30 minutes, until the top is puffed and browned and a knife inserted in the center comes out clean.
Let the quiche settle for ten minutes before slicing. It is best barely warm, not hot.
Adapted from Mastering the Art of French Cooking. View a published recipe at NYT Cooking (opens in a new tab)
Appears in: Chefs who taught a country to cook
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