Julia Child’s Quiche Lorraine

Makes 4 - 6 Servings
Every cook should have a quiche in their culinary repertoire and this recipe will not disappoint. It is adapted from the Mastering the Art of French Cooking, Volume 1 by Julia Child, Louisette Bertholle and Simon Beck (Knopt, 1961).
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  • 2 cups (280g) pastry flour
  • ¼ teaspoon (1.25ml) salt
  • 1 pinch sugar
  • 8 tablespoons (115g) cold butter, cut into small pieces
  • 3 tablespoons (38g) cold vegetable shortening cut into small pieces
  • ¼ cup (60ml) cold water or more
  • pat of butter
  • 1 egg, lightly beaten for egg wash


  • 6-8 slices of thick cut bacon, diced
  • ½ cup (120ml) cold water
  • 3 large eggs, lightly beaten
  • 1½ cups (360ml) heavy cream
  • ½ teaspoon (2.5ml) salt
  • pinch of nutmeg
  • pinch of freshly ground black pepper


  • 2 slices of bacon, cooked crisp & crumbled
  • chives


Prepare the pastry shell by sifting together the flour, salt and sugar in a large mixing bowl.  Using a pastry cutter, combine the butter and shortening with the flour mixture until it resembles a coarse meal.  Using a fork, add in the cold water 1 tablespoon (15ml) at a time, mixing until the dough starts to hold together.  Press together to form a ball and transfer to a lightly floured surface.  Knead the dough until the surface becomes smooth and shiny.  Shape back into a ball.  Wrap into plastic and refrigerate for at least 2 hours.  Can be made the day before.

When ready to make the quiche, preheat the oven to 400°F/204°C.  Let the chilled dough soften slightly before rolling out on a lightly floured surface. Roll out dough to a 14 inch (35cm) circle to fit a 10 inch (25cm) quiche pan. Grease the bottom and sides of the quiche pan with butter.  Lay the pastry dough over the pan and gently press the dough down and into the sides.   Using a knife, cut the excess dough away leaving 1 inch (2.5cm) beyond the pan.  Crimp the dough to create a decorative edge and use a fork to prick (dock) the bottom lightly.

Line the pan, covering the pastry, with buttered aluminum foil and fill with pie weights or beans to prevent dough from rising.  Bake for 18-20 minutes.  Remove the pastry shell from the oven and gently lift the pie weights and foil off. Brush the entire pastry with the beaten egg and bake for another 3-5 minutes until the pastry is a pale yellow.  Remove from the oven and let cool.

Reduce the oven to 375°F/190°C. Place the bacon and water in a medium fry pan.  Bring to a boil over medium/high and boil for 5 minutes. Drain the water from the pan and cook on medium heat until bacon is browned, about 4-5 minutes.  Remove and drain on a paper towel to remove excess fat.  Arrange bacon evenly in the bottom of the pastry shell.

In a medium bowl, beat together the eggs, cream, salt, nutmeg and pepper.

Pour the mixture into the pastry shell.  Bake for 30-35 minutes until the custard is puffed and golden.

Remove from the oven and let cool.  Garnish with bacon and chives before serving.


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