Julia Child's Quiche Lorraine

Quiche Lorraine has become a beloved dish worldwide, known for its rich, creamy texture and irresistible flavors. While this savory pastry is traditionally associated with Julia Child, I’m offering you a fresher spin, perfect for any brunch or casual dinner.

This easy-to-follow recipe blends a buttery, flaky crust with a rich, custardy filling, balanced by the smoky goodness of bacon and a hint of nutmeg. Ready in less than an hour, it's a surefire way to impress your guests or elevate a family meal.

Photo byGLP

Ingredients:

• 1 pie crust (homemade or store-bought)
• 6 strips thick-cut bacon, cooked and crumbled
• 1 cup shredded Gruyère cheese (or Swiss if preferred)
• 4 large eggs
• 1 1/4 cups heavy cream (can substitute with half-and-half for a lighter option)
• 1/4 teaspoon freshly ground black pepper
• Pinch of nutmeg
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out your pie crust and press it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then remove and let cool slightly.
3. In a bowl, whisk together the eggs, cream, pepper, nutmeg, and salt.
4. Spread the bacon and cheese evenly over the bottom of the pie crust.
5. Pour the egg mixture over the bacon and cheese, ensuring everything is well-coated.
6. Bake for 30 minutes or until the quiche is golden and the center is set.
7. Let it cool for 5-10 minutes before slicing and serving.

Substitutions:

• Cheese: If Gruyère isn't available, Swiss or cheddar are great alternatives.
• Bacon: Substitute with sautéed mushrooms or spinach for a vegetarian version.
• Cream: For a healthier option, use milk or a mixture of milk and yogurt instead of heavy cream.

Storage Directions:

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

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