If you’re searching for a timeless brunch classic that never fails to impress, you have to try Julia Child’s Bacon and Swiss Quiche Recipe. This dish combines crispy, smoky bacon with the nutty richness of Swiss cheese, all nestled in a rich, custardy filling and a flaky crust. It’s the perfect harmony of flavors and textures that makes every bite simply unforgettable. Whether you’re hosting a weekend gathering or craving an easy yet elegant meal, this quiche brings warmth, comfort, and sophistication to your table with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
One of the best things about Julia Child’s Bacon and Swiss Quiche Recipe is how the ingredients are so straightforward yet essential for creating the flawless balance of flavors and textures. Each component adds a unique touch, from the savory bacon to the creamy custard and the buttery pie crust.
- ½ pound bacon, cooked and crumbled: Provides a smoky crunch that elevates every bite.
- ¾ cup Swiss or Gruyère cheese, shredded: Adds a creamy, nutty layer of flavor that melts beautifully.
- 3 eggs: The base of the custard, giving structure and richness.
- 1½ – 2 cups heavy cream: Creates the lush, silky custard filling that makes this quiche irresistible.
- Salt & pepper, to taste: Essential for seasoning the custard perfectly without overpowering the other flavors.
- 1 (9-inch) deep dish frozen pie crust: A convenient, buttery foundation that bakes to golden perfection.
How to Make Julia Child’s Bacon and Swiss Quiche Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375ºF to ensure it’s perfectly hot when your quiche goes in. This helps the custard set evenly and the crust bake up golden and flaky.
Step 2: Layer Bacon and Cheese
Press the cooked and crumbled bacon together with the shredded Swiss cheese tightly into the bottom of the pie crust. This layering is key—it keeps the bacon and cheese anchored so they won’t float to the top once the custard is poured in.
Step 3: Whisk the Custard
In a mixing bowl, beat together the eggs, heavy cream, salt, and pepper until fully blended. This creamy custard will fill the crust and envelop the bacon and cheese with velvety goodness.
Step 4: Pour and Bake
Carefully pour the custard mixture over the bacon and cheese in the pie crust. Place the quiche into the oven and bake for 45 minutes to an hour, or until the quiche is puffed up and the top is beautifully browned. The puffing is a sign of fluffy, airy eggs, and the golden top means your quiche is ready to enjoy.
How to Serve Julia Child’s Bacon and Swiss Quiche Recipe
Garnishes
To add a fresh and vibrant touch, sprinkle the quiche with some chopped fresh herbs like chives, parsley, or thyme just before serving. A light dusting of cracked black pepper or a few thin slices of radish also add color and a subtle zing to contrast the creamy filling.
Side Dishes
This quiche pairs beautifully with light, crisp sides. Consider a simple green salad dressed with lemon vinaigrette or some roasted asparagus for a healthy, crunchy element. A bowl of fresh fruit or a tangy tomato salad also brings brightness to the plate.
Creative Ways to Present
For an eye-catching brunch centerpiece, cut the quiche into neat wedges and arrange on a large platter with colorful garnishes around the edges. You can also serve individual portions in mini tart pans for a charming bite-sized option that impresses your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. The quiche will keep well for up to 3 days, maintaining that perfect custard texture and flavorful bite.
Freezing
To make Julia Child’s Bacon and Swiss Quiche Recipe ahead of time, you can freeze it either before or after baking. Wrap the unbaked quiche tightly in foil and plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge and bake as usual. If freezing after baking, slice and freeze portions wrapped individually for easy reheating.
Reheating
Reheat leftover quiche in a 350ºF oven for about 15-20 minutes to refresh the crust and warm the custard without drying it out. Avoid microwaving if you want to retain that lovely crispness and texture.
FAQs
Can I use different types of cheese instead of Swiss?
Absolutely! Gruyère is a fantastic alternative with a similar nutty flavor, or you can experiment with cheddar for a sharper taste. Just keep in mind how the cheese melts and pairs with bacon.
Do I have to use a frozen pie crust?
Not at all. Homemade pie crust or store-bought refrigerated pie dough works beautifully too. The key is using a good flaky crust that holds up to the custard filling.
Can this quiche be made vegetarian?
Yes! Simply omit the bacon and add extra cheese or vegetables like sautéed mushrooms, spinach, or caramelized onions for a delicious vegetarian twist.
How do I know when the quiche is fully cooked?
The quiche is done when the top is golden brown and puffed up, and a knife inserted near the center comes out clean. It will deflate slightly as it cools but should be set and firm.
What’s the best way to reheat quiche without drying it out?
Reheating slowly in the oven at moderate temperature is your best bet. Wrapping loosely in foil helps prevent the crust from over-browning while warming the custard gently.
Final Thoughts
Julia Child’s Bacon and Swiss Quiche Recipe is more than just a meal—it’s a celebration of simple ingredients coming together in perfect harmony. Every time you bake it, you’ll feel a warm sense of satisfaction from both the process and the delicious results. Trust me, once you try this quiche, it’ll become a beloved classic in your recipe rotation. So grab those eggs, cream, and that irresistible bacon, and bring a little piece of Julia Child’s magic to your kitchen today!
Print
Julia Child’s Bacon and Swiss Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Quiche
- Method: Baking
- Cuisine: French
Description
Julia Child’s classic quiche combines a flaky pie crust filled with savory bacon, rich Swiss or Gruyère cheese, and a creamy custard made from eggs and heavy cream, baked to golden perfection. This elegant yet simple dish is perfect for brunch or a light dinner.
Ingredients
Ingredients
- ½ pound bacon, cooked and crumbled
- ¾ cup Swiss or Gruyère cheese, shredded
- 3 large eggs
- 1½ to 2 cups heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 (9-inch) deep dish frozen pie crust
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure the quiche bakes evenly and develops a golden crust.
- Prepare Filling: Press the cooked and crumbled bacon evenly into the bottom of the frozen pie crust, then sprinkle the shredded Swiss or Gruyère cheese on top. In a mixing bowl, beat together the eggs, heavy cream, salt, and pepper until fully blended and smooth.
- Assemble and Bake: Pour the egg and cream mixture over the bacon and cheese in the pie crust. Place the quiche in the preheated oven and bake for 45 minutes to an hour, or until the quiche is puffed up and browned on top. Remove from oven and allow to cool slightly before serving.
Notes
- For a richer filling, use 2 cups of heavy cream; use 1½ cups for a lighter texture.
- You can substitute the bacon with ham or cooked vegetables for variation.
- Let the quiche rest for 10 minutes after baking to set properly before slicing.
- Be sure not to overcook to avoid a rubbery texture; the center should be just set.
- Gruyère is traditional in French quiche, but Swiss cheese is a fine substitute.
