Recipe for Julia Childs Quiche Lorraine

From Julia Childs Kitchen.

August 14, 2012
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Serves 4
The original quiche Lorraine has no cheese, writes Julia Child in From Julia Childs Kitchen. If
youre inclined to add some, use cup coarsely grated Gruyere, Swiss, Roquefort, cheddar,
Parmesan, or another of your choice.
PASTRY
1 cups flour
1 teaspoon salt
1 sticks chilled butter
2 tablespoons chilled lard or shortening
to cup ice water

Extra flour (for sprinkling)

Butter (for the foil)
1. Have on hand an 8-or-9-inch fluted French tart pan with removable base.
2. In the bowl of an electric mixer, combine the flour and salt. Rapidly cut the butter lengthwise into
quarters, then into -inch pieces. Drop them into the flour. Cut the lard or shortening into small
pieces and add them too. Turn the mixer to medium and in a minute or so, the mixture should look
like coarse meal.
3. Sprinkle with cup ice water and continue mixing for a few seconds or until the dough masses on
the beaters. Add more water by droplets to unblended bits.
4. Scrape the dough out of the mixer onto a floured counter. Gather the dough into a ball and press it
firmly into a thick cake about 4 inches in diameter. Wrap in foil and refrigerate for 2 hours.
5. On a lightly floured counter, roll the dough until it is 2 inches larger than your pan. Lift it onto the
rolling pin and unroll it over the pan. Lift the edges to settle them in the bottom of the pan. With your
thumbs, work the dough gently down the sides of the pan to make them thicker and sturdier than the
bottom. Roll the rolling pin over the top of the pan. Trim off excess dough. Push the dough up to
make a -inch ridge all around the rim. With the dull edge of a table knife, make a decorative
pattern around the rim. Prick the bottom well all over with a fork. Refrigerate for 30 minutes.
6. Set the oven at 450 degrees.
7. Butter a large sheet of foil. Ease it, buttered side down, into the dough. Fill with dried beans or
rice.
8. Bake the pastry in the lower-middle level of the oven for 7 to 8 mninutes or until the pastry is set
but still slightly soft. Remove the foil and beans or rice, prick the bottom well again with a fork, and
return foil and beans to the pastry. Bake 2 to 3 minutes more or until the shell just begins to color.
Remove from the oven and cool. Set the pan on a baking sheet.
FILLING
5 thick slices bacon, cooked until crisp
3 eggs

Salt and pepper, to taste

Pinch of grated nutmeg
cup cream
1 tablespoons butter, cut into -inch pieces
1. Set the oven at 375 degrees. Place a rack in the upper-middle level.
2. Crumble the bacon into the pastry shell.
3. In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add
enough of the cream to come up to the 1-cup level. Pour the mixture into the pastry; it should come
inch from the rim. Dot with the butter.
4. Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into
the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4
minutes.
5. Set the tart pan on a small bowl so the sides fall away. Slide the quiche onto a dish or board and
cut into wedges. Adapted from From Julia Childs Kitchen
Sunny Anderson's Spicy Macaroni and Cheese
Macaroni and cheese is dolled up in a creamy sauce with a touch of spice and a
crisp, crunchy topping.
By Kate Sonders
9 1 Google +1 102 7 Print

From our feature Sunny Anderson's Secret Ingredient.
MOR E F R OM
Sunny Anderson
Cornish Hens with Sage Butter

Mini Espresso Cakes With Peanut Butter Frosting
Ingredients:
2 cups raw elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper-jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Directions:
1. Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes
and pour into a 2-quart baking dish.
2. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard,
nutmeg, sour cream, egg, heavy cream, and half-and-half. Pour over the pasta and cover with
shredded Cheddar.
3. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the
bread into crouton-size squares. In a skillet over medium heat, melt butter, add cubes and toast
until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden
brown, about 10 minutes more.
Yield: Makes 6 to 8 servings.