Classic Quiche Lorraine

 

Another one of my husband's culinary endeavors this summer of COVID-19. We're all perfecting recipes at home, right? I've been making quiche for years from a formula in The Moosewood Cookbook. This recipe surprised me with its lack of onion and cheese. Really, no cheese? I guess not, according to Julia Child. We don't argue with Julia Child. We just follow the recipe, and I have to admit, it tastes pretty good. This recipe has been simplified from the original to make it suitable for a weeknight dinner. Try it for yourself.

Julia Child's Quiche Lorraine

Adapted from Wiveswithknives.com

Serves 6

1 frozen deep dish pie crust

5 oz bacon (about 9-10 slices)

5 eggs

2 1/4 cups heavy cream

3/4 tsp salt

pinch ground pepper

pinch nutmeg

2 Tblsp butter, cut into pea sized cubes

Preheat oven to 400 degrees. Line the pie crust with aluminum foil and weigh it down with raw dry beans. Bake for 8-9 minutes, remove the beans and the foil and bake 2-3 minutes longer until the crust starts to turn slightly golden. Remove from oven to cool and reduce the oven temperature to 375 degrees.

While the pie crust bakes, cook the sliced bacon until crisp. Drain on paper towels and let cool. Crumble the bacon into the bottom of the cooling pie crust.

Beat the eggs and cream in a large bowl for a few minutes until frothy then add salt, pepper and nutmeg and mix again briefly. Pour this custard over the crumbled bacon and sprinkle with the butter pieces. 

Bake at 375 degrees for 35-40 minutes or until the quiche puffs and browns on the top. Let cool slightly and serve warm.