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Julia Child Quiche

A classic French quiche with a flaky crust and creamy custard filling, perfect for brunch or a cozy dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 9- inch pie crust
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup grated cheese Gruyère or Cheddar
  • 1/2 cup cooked bacon or ham optional
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Rolling pin
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust on a lightly floured surface and fit it into the pie dish, pressing gently to avoid tears.
  3. Line the crust with parchment paper and fill with pie weights or dried beans; blind bake for 10-15 minutes until lightly browned.
  4. In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth.
  5. Stir in the grated cheese, nutmeg, salt, and pepper, then fold in cooked bacon or ham if using.
  6. Remove the crust from the oven, discard parchment and weights, and pour the custard filling into the crust.
  7. Bake at 375°F (190°C) for 35-40 minutes, or until the filling is set and the top is lightly golden.
  8. Let the quiche cool for 10 minutes before slicing to allow it to set.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat at 350°F (175°C) for 15-20 minutes. Substitute half-and-half for heavy cream for a lighter quiche, or use spinach or mushrooms for a vegetarian variation.