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Julia Child’s Quiche Lorraine

Because who else would you turn to for classic quiche?

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Whenever I’m looking to make a French classic, I turn to Julia first. Her recipes aren’t always simple, but they are always thorough and unfailingly reliable, so who better to turn to when you’re looking to make the classic quiche, Quiche Lorraine? It can only be Julia. Quiche Lorraine is simple — a custard base with lardons (or bacon) running throughout — but when it’s done right, it’s divine. And like she always does, Julia does it right.

When you think of quiche, you might think of cheese (I know I do), but Julia’s Quiche Lorraine features no cheese at all. But don’t worry, you’re not going to miss it. She uses heavy cream and eggs instead to create a custard base that’s soft and silky and still so flavorful.

While some Julia Child recipes can be a little tedious (Bouef Bourguignon, I’m looking at you), this one is decidedly simple. You just brown up some bacon and arrange it in a par-baked pie crust before you whisk together eggs, cream, nutmeg, salt, and pepper and pour it over the top. Easy, no?

Julia once said “If you’re afraid of butter, use cream” but here she actually uses both. The final step here is to dot the top of the custard with pats of butter before it heads into the oven. I said there was no cheese, but I didn’t say this wasn’t rich. This bakes into a soft, lovely, rich custard that tastes of smoky, salty bacon. It’s truly classic. Bon appétit!

Serves 6

15m prep time

30m cook time

5.0
Rated 5.0 out of 5
Rated by 5 reviewers

Allergens: Eggs, Milk, Gluten

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Ingredients
  • 6-8 slices thick bacon
  • One 8-inch pastry crust
  • 3 large eggs
  • 1 1/4 to 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • Pinch of pepper
  • Pinch of nutmeg
  • 1 tablespoon butter
Preparation
  1. Blind bake pastry crust so it's lightly golden and partially cooked.
  2. Preheat oven to 375°F.
  3. Chop bacon to 1/4-inch pieces and brown lightly in a skillet. Drain and then arrange bacon in bottom of pastry shell.
  4. Beat eggs, cream, salt, pepper, and nutmeg and pour over bacon, filling shell within 1/8-inch of the top.
  5. Cut butter into bits and arrange over the cream.
  6. Bake until puffed and browned and a small knife inserted into the center comes out clean, 25-30 minutes.
  7. Serve hot, warm, or chilled. Enjoy!

From Julia Child's Mastering the Art of French Cooking.