Quiche

From The Way to Cook by Julia Child (1989)

As you may remember, Julia Child was a Branson alumna; class of 1930
We make this recipe at least once a month – we cheat and use a premade pie crust.

Course: Breakfast, Main Course

Cuisine: French

Keyword: baking, vegetarian

Ingredients

The Custard is the base for all variations:

3 large eggs blended with enough milk/cream to make 1 ½ cups

Cheese and Bacon/Quiche Lorraine

6 crisp strips of cooked bacon
A 9-inch prebaked shell
½ cup coarsely grated swiss cheese we often substitute Gruyere cheese

Spinach Quiche

2 tablespoons minced shallots or scallions
2 tablespoons butter
10 ounces of fresh spinach steamed, washed, and chopped
Seasoning: salt freshly ground pepper, and nutmeg
¼ cup coarsely grated swiss cheese we often substitute and use Gruyere cheese

Instructions

Cheese and Bacon Quiche

Break up the pieces of bacon and strew them in the bottom of the shell.
Sprinkle on all but a spoonful of the cheese.
Season the custard, and pour it within a 1/8th of an inch of the rim; sprinkle on the rest of the cheese.
Bake for 30 to 35 minutes in the preheated oven, until puffed and browned.

Quiche Lorraine

In the words of Julia Child, “Quiche Lorraine, the most famous of all, is the mother quiche. Follow the proceeding recipe but, rather than use plain milk as a base, substitute the best and fastest and richest cream and bacon only as it’s special flavoring. No cheese. It’s marvelous indeed. Try just a tiny slipper and see for yourself.”

Spinach Quiche

Sauté the shallots or the scallions briefly in the butter, add the spinach; stir overheat until tender.
Season, let cool and blend into the custard.
Reserving 2 tablespoons of the cheese, strew the rest in to the shell. Pour in the spinach- custard up to a 1/4 inch of the rim. Sprinkle on the remaining cheese, bake 35 minutes until puffed and browned.

Notes

For a nine-inch quiche – serves 6
Preheat oven to 375 degrees