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
Scale
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.
