When I travel I am always on a budget. That can present a challenge in a city like Paris, but over time we have found excellent food in the cafes and bistros that are in every neighborhood. If you are watching your dollars lunch is THE meal to enjoy in a restaurant. Choices are good and prices are considerably less than at the dinner hour.
On our first trip to Paris we discovered this little cafe right off of rue St. Louis on Ile St. Louis, a tiny island right behind Notre Dame that is one of the oldest areas of Paris. It was busy at noon but we were seated right away and selected quiche Lorraine and a salad. I believe that all food tastes better in Paris and, despite that bias, we agreed that our quiche was one of the best we ever tasted. I tried many recipes when I returned home and could never duplicate the texture of the creamy, rich, delicate pie we enjoyed that day.
We went back to this little cafe in May while on vacation in Paris and I again ordered the quiche, bound and determined to figure out what made it different from the ones I make at home. Most quiche recipes are basically the same: eggs, cream, cheese and a variety of possible additions that are excellent ways to use up bits of this and that in the fridge. When we paid attention it was obvious and shocking…the quiche Lorraine didn’t contain cheese.
I made notes to myself about the taste and texture of this delectable custard pie so I could do a little research when I got home. Sure enough, authentic quiche Lorraine is a custard dish, cream and eggs and bacon…and no cheese. One article I read labeled the addition of cheese to the dish a “dreadful sin.” It might be a quiche but it definitely is not a quiche Lorraine. I remembered that quiche Lorraine was one of Julia Child’s signature dishes so I started my research with her. Most recipes are similar and consist of 3 eggs to 1-1/2 to 2 cups cream, salt and pepper, and a dash of nutmeg. I added a few chopped chives because I like their flavor and the little touch of color they give the custard. Originally the crust was made of bread dough but has evolved over the years into a buttery, flaky crust or puff pastry. I don’t like a soggy crust so have never been fond of using puff pastry. Blind baking a good short crust is the best way to avoid this. A soggy bottom can ruin even the best quiche. I’m working on a series of blog posts about crusts and will talk about that later. As you can see in the first photo the crust I used shrank despite how careful I was with it and it pulled away from the tin and lost its shape. Different crusts are suitable for different things and warrant several posts to do them justice. I get lots of questions about pie crust so I will tackle the subject in plenty of time for holiday baking.
I enjoyed my little research project and have concluded that a quiche can be made any way you prefer…with lots of items added to the custard or very few. I like the addition of Gruyere, but it doesn’t take a lot to add a nice flavor. Too much and the filling becomes heavy. Many recipe call for adding the additional ingredients to the empty crust and then pouring the filling over them. I do just the opposite and sprinkle the items over the custard mixture just before baking with the hope that they stay somewhat suspended as the filling begins to cook. I also like to whisk a little air into the custard mixture to lighten it up just a bit before I pour it into the shell.
- 1 single-crust pie shell, well chilled
- 3 to 4 ounces lean bacon (about 6 to 8 medium-cut slices), sliced into ¼-inch segments
- 3 eggs
- 1½ cups to 2 cups cream or half-and-half
- ½ teaspoon salt
- pinch of freshly ground pepper
- pinch of nutmeg
- 1 to 2 tablespoons butter, cut into pea-sized amounts
- Preheat oven to 400 degrees. Line the pie crust with aluminum foil and fill with dried beans or pie weights. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 or 3 minutes more, until the shell is starting to color. Remove from the oven and reduce the oven temperature to 375 degrees F.
- Meanwhile, prepare the filling. Over medium heat, cook the sliced bacon in a skillet until cooked and lightly brown. Remove and place on a plate lined with paper towels. Once cooled slightly, evenly scatter over the bottom of the partially-baked pastry shell. Next, beat the cream (and/or half-and-half) with the eggs, salt, pepper, and nutmeg, until well blended. Pour over the bacon slices into the hot pastry shell, then sprinkle the butter dots on top. Bake in the 375 degree oven for 30 minutes, until the quiche has puffed up and browned. Let cool slightly; serve warm or cold.
Your quiche looks wonderful – very custard-like and that sounds like it would be amazing. I will admit that I usually add a bit of cheese into my quiche. “Dreadful” sounds like something Julia would say about that:-)
Becki’s Whole Life recently posted..Homemade Chicken and Noodles
I have always added a bit of cheese..will try your way next..
Cute photo of the 3 of you:-)
Monique recently posted..Harvesting and using some herbs~
First of all, I am shocked that someone could be so thoughtless as to steal a photo and so stupid to think she could have it published as her own in a cookbook! There ought to be a way to go after such thieves.
But on to your quiche – I never realized that the authentic ones didn’t contain cheese. But I would still throw in a little gruyere since I love the flavor. Yours does look delicious and beautifully photographed.
ciaochowlinda recently posted..Fig Upside Down Cake
I usually add a bit of cheese to a quiche as well, Linda, but it is equally delicious without it. That’s the great thing about quiche – it’s wonderful with so many different ingredients. I agree with you about those who steal blog content. It baffles me that they would do that. It makes me wonder how much of her blog and cookbook material belongs to others.
How interesting!! I love quiche!!!
How is your back?????
xo Kris
That looks wonderful Cathy, I have not tasted quiche before! Hope to remedy that in the near future with this delicious recipe of yours!
Jeannie Tay recently posted..Happy Mooncake Festival (Mid Autumn Festival)
This looks so wonderful. I have really fallen in love with the simplicity of French food.
Your quiche looks beautiful Cathy! And at this hour of the morning I wish I had a big ole piece:@)
Happier Than A Pig in Mud recently posted..Jack-O-Lantern Round-Up, Foodie and Craft Ideas
I love Julia Child’s quiche Lorraine. I was actually happy that it did not include cheese. That creamy custardy texture is worth pursuing. Looking forward to your pastry tutorials.
Penny recently posted..Impossible Breakfast Pie
Your custard looks so beautiful and creamy. I am at your back defending you against the thief. The fact that you used your photo in her published cookbook is beyond belief. Let;s support our friend, Cathy!!
Susan recently posted..Montana 2013 – Part 2 – Fun Times – Trout
this recipe looks amazing and your photos are great too. I would love if you had a chance to link up to Friday Food frenzy. I will defiantly be looking for your pasty tutorial, my weakness. http://www.stayingclosetohome.com/fall-recipes-showcase-fridayfoodfrenzy-920.html
maria @ close to home recently posted..Fall Recipes Showcase on #FridayFoodFrenzy 9/20
That looks yummy.
Who is she??? Let ME at her!!! I’ll fix her wagon…you know how mad this makes me. Grrrrr! Thief!
You’re just going to have to watermark your beautiful photos, Cathy. That is the only thing I know to do & don’t put it near the bottom or top, where it can be cropped off, like they did to Yvonne’s. Double Grrrrrr!!!
Your quiche looks yummy & I learned several new things from you today. Thanks.
Rettabug recently posted..Bridal Shower
The quiche looks outstanding Cathy and thanks for the research. The picture thing seems to be a real issue for some, but mine are never good enough to be pirated.
Larry recently posted..2013 Western Trip – Yellowstone’s Upper Loop
I do want it too. Copied.
I’m always on the look out for great easy things to make for supper. It’s the only meal my husband eats most days.
Thanks and happy weekend.
This is such a timely post for me as I just finished the last piece of quiche for lunch that I made on Tuesday. My quiche was made up of some things leftover and some that needed to be used. That is what I love about quiche, it is what you want it to be. I no longer use a recipe for my quiches and that is probably why I am using so many eggs and too little cream, but it is still wonderful. I will try your ratio and see how I like it. I am also of the put the things (i.e. lots of Gruyere) on bottom and pour the custard over. This looks wonderful.
Karen Harris recently posted..Cake Doughnut Muffins
Hi Cathy, I guess we both had quiche on the brain. Yours looks wonderful and I wish I had a slice right now. However, eating quiche in Paris must be so special.
How awful of the blogger that stole your picture to put in her cookbook!! Nasty!!
Kitty recently posted..Chesapeake Crab Quiche
This looks just beautiful… glad you found a recipe you liked. If you post the thief’s name and link to her cookbook on Amazon, I would be more than willing to wag my finger at her. There are many places on the internet on ‘what to do’ when someone steals your photographs… here is one:
http://www.theblogmaven.com/what-do-you-do-when-someone-steals-your-photos/
Karen recently posted..Tuscan Spinach-Basil Pesto Salad
Thank for your comment, Karen. Jeni Elliot, The Blog Maven who wrote this piece that you sent me, is a good friend and my blog designer. I am the Cathy she refers to in the opening paragraph. Small world..no? I’m getting all the information together before I start to complain about this theft. I’m going to do a blog post and want to make sure all my info is accurate. I’ll keep everybody informed. I tried to leave a comment on the blog post that contains my photo but readers are blocked from leaving comments. This makes me think that the thief has had problems before. To make matters worse my photo is in a published cookbook that is for sale on Amazon. Surely the Amazon people won’t be happy about that.
What a beautiful quiche! I am certain that there were wonderful memories with each bite. So sorry to hear about the picture thief!
Kate recently posted..Basmati and Wild Rice with Chickpeas, Currants and Herbs
I think you are handling this very well. It is at times like this that my thoughts on gun control go out the window. In any case, I would definitely console myself with this delectable quiche.
Abbe@This is How I Cook recently posted..Boulder Ice Cream, White Chocolate Crumb, Hot Fudge, Sundae and A Giveaway
Beautiful quiche Cathy and it looks delectable. I seem to remember the instructions too about sprinkling the ingredients on the crust first and then pouring in the filling. How interesting that you found that just the opposite works best. Looks like you’ve been very successful in your research and I’m looking forward to your future posts on crusts.
Hope you have a lovely weekend.
Sam
Sam @ My Carolina Kitchen recently posted..Manhattan Fish Chowder – jazzed up with a little shellfish
Loved the look of your Quiche Lorraine – could you please explain the part in the recipe that says
1 to 2 cups of cream or half and half. Would the half and half mean half cream and half milk or is something else?
Yvonne
Hi Yvonne – Half and half is sold in all our grocery stores. It has a fat content of between 10.5 percent and 12 percent. This compares with light cream, which contains anywhere from 16 percent to 29 percent butterfat, and whole milk, which has about 3.5 percent butterfat. I often substitute a mixture of whipping cream and whole milk for the half and half.
Thanks for your reply.
Recipes look great.
Cathy, there’s nothing like a really good quiche and this one looks fantastic! I’m like you, I like a bit of Gruyere in my quiche but I’m going to try it the “authentic” way and pretend I’m in Paris!
I’ve had the same problem with people claiming our photos as theirs. It does seem to be a pervasive problem, for sure.
I know exactly where Ile St. Louis is! There was a fabulous little restaurant there and we had an eggplant dish to die for.
Love that you made Julia’s quiche! I do like a little gruyere in mine, but this looks pure and divine.
Barbara recently posted..Dawn’s Banana Cream Crumb Cake
Cathy, your photos of this quiche are fabulous. And it looks like the perfect quiche. I don’t think I’ve ever made Julia’s official Lorraine recipe. Thanks for reminding me that I need to do that…. and soon. 🙂
Lea Ann (Cooking On The Ranch) recently posted..Mediterranean Salmon
Yes, the French eat quiche and all the time! Every bakery sells a selection of quiche, from lorraine to salmon-spinach to leek. And rightly so… they make the best lunch (hot or at room temperature) and a great light dinner with a salad. I love Julia Child’s quiche recipes! Yours is spectacular! I may just put this on the dinner list for the week!
This looks delicious! I love Julia Child’s recipes.
Stephanie @ PlainChicken recently posted..Tex-Mex Chicken Fajitas {Kraft Recipe Makers}
It’s time for me to start dinner, but I went on-line first. Cathy, now I am very hungry. How delicious!
~Judy
JG recently posted..Yummy Apple Bread
Great tip about saving money by eating lunch out instead of dinner! The quiche looks perfectly cooked and absolutely delicious Cathy.
Pam recently posted..Balsamic and Dijon Marinated Flank Steak
This dish looks fantastic, I’m in the middle of making it right now! I was wondering what the best way to reheat it would be? Thanks for sharing your recipes 🙂
Hi Jill – I think the best way to reheat quiche is to loosely wrap it in foil and warm in a 300 degree oven for 5-7 minutes, just long enough to take the chill of and slightly warm it. I resort to the microwave if I’m in a hurry, but it tends to make it soggy. Thanks so much for your comment.
Cathy recently posted..Old Fashioned Date Cookies
I too had been adding cheese – how ever did we start that, right? I love Julia Child’s work and learned to cook a lot from her. So happy to have this recipe back – am making it this weekend.
Is there any way we can help with your stolen pics? I guess you cant copyright them as intellectual property? I like the idea of the watermark but dont know how it works – so unfair. Have a great 2015!
HH
I was wondering if anyone had advice for making a small-batch version of this. I usually only cook for one or two people and would prefer to just make less rather than have a ton of leftovers, even knowing that I can freeze/reheat them. Thanks!
Hi, I’ve made this quiche by your recipe a half dozen times now – we love it! Our guests always do as well. So thank you. 🙂 But I had a question – it says cook for 30 minutes, but my quiche after 30 minutes is still quite running and wouldn’t be slice-able in the least. Is there something I’m doing wrong? I usually have to cook it for about an hour.
Thanks! And thanks for providing us a delicious brunch.
Hi Emily – It is always difficult to give exact baking times in a recipe because everybody’s ovens and pans are different. My tart pan is very shallow, just oven an inch deep so it cooks quickly. I often pierce the center of the custard with a knife to see if it comes out clean. That’s the best way to see for sure. Thank you so much for your comment. I’m happy you enjoy this recipe.
Cathy Farley recently posted..Chocolate Whipped Cream Roll
Wow! I loved reading your story 😀 I have got all ingredients here right now and will cook this Quiche for my partner.
The only thing i worry about is the oven. Most ovens in germany do not go over 250 degrees celsius. Which is actually very hot. Could it be Fahrenheit that you are talking about?
I will start on the Quiche Lorraine now 🙂 Thank you for this beautiful website
Michael from Foodvagabonds.
I have to pull my question back. Of course its Fahrenheit. I think i wasn’t really awake yet 😀 Best wishes from Germany
I was out of cheese and looking for a cheeseless quiche recipe when I came across this post. What a pleasant surprise to see you in a photo in front of my favorite little cafe on Île Saint Louis. It’s called Pom’ Cannelle and is agreeably, the perfect spot for a cheap and satisfying meal. I’ve never had their quiche because I could never resist the 10€ boeuf bourguignon, but I have no doubt it’s tasty! Thanks for the insight on what makes a “proper” quiche lorraine (had always added onions and gruyère) and especially for this nostalgic recipe.