There is something so special about a really great quiche – the mouth feel of the buttery crust as it shatters under your teeth at first bite, the melt-in-the mouth texture and then of course the flavor of rich custard that brings it all together.
Quiche Lorraine is a classic! It can be made with sautéed onions or none, bacon or ham, cheese or no cheese. And so it takes on all of these manifestation depending on the creator’s mood and tastes.
Julia Child’s version is wonderful and simple. Hers begins with the classic Cordon Bleu recipe for pate brisee which is one I have been following for years with one BIG exception. She adds lard along with her butter. And it is brilliant. I’m never doing mine without lard ever again.
Her filling is lovely too – no onions, just crispy bacon in and egg cream custard. I have taken the liberty of adding some Gruyere to mine - freshly shredded of course! I mean how can one go wrong with Gruyere?!
Other than that, it’s mainly all Julia Child through and through. Of course with my tips on how to make perfectly cooked bacon, the first step of which begins with water, yes, water!
So if I’ve piqued your curiosity enough and you want an amazing meal at the end of a bit of time & effort, it’s time you got started – with a glass of wine in hand & an apron to tow. Julia Child style, of course!