In which I attempt my first Julia Child’s recipe

I do most of my cooking on weekends when I have the time to actually experiment and try new things. Recently (like last year kind of recent) I came into a very old copy of Julia Child’s Mastering the Art of French Cooking. Like any good little newbie foodie/possible food blogger wannabe/scourer of the Internet for yummy recipes I have seen and loved the movie Julie and Julia. (I would like to do a little parenthetical hero-worship for a second. Meryl Streep is amazing in the movie as Julia Child. I highly recommend this film.) This book wasn’t actually in my possession until this past July, nearly a year after I first got it so I was a little overdue for my first attempt at a Julia Child’s recipe. So there I was with this cookbook that I’ve technically owned for a year but never actually read, the memory of Julie and Julia swimming around my head and a newly founded blog of my very own.

I think we can all see where this is headed.

Compound this with the fact that I had a leftover frozen pie crust after making a Strawberry Rhubarb pie that I recently found on Tasty Kitchen ( http://tastykitchen.com/recipes/desserts/strawberry-rhubarb-pie-with-streusel-topping/)and no desire to bake another pie.  I have a bit of an aversion to baking sweets because I know that I will then eat them. As much fun as they are to bake I am not a gym rat, I am an office worker. Eating pie all weekend and then sitting on my butt for a week? Not the ideal health philosophy. So here I was with a second Kroger’s (it’s a grocery store for any non-Texans out there) frozen pie crust and Julia Child’s masterpiece within my grasp. The logical response, in my mind anyways, was to attempt an easy, delicious, crowd-pleasing favorite and make a Quiche. Not just any Quiche, Julia Child’s quiche. Yes, cinephiles, that is a mash-up of a movie quote. Guess from where? ;)

I like bacon, eggs and cream, so I decided on a Quiche Lorraine. I do not like the idea of boiling bacon so I skipped that step and went straight to frying it. Sorry Julia. And I cut back significantly on the half and half. Julie, baby, I love you but seriously? I already drown my coffee in half and half; I have to draw the line somewhere. Then again I guess I shouldn’t complain considering all the bacon and butter that went into this recipe. I did add some at the end though because the skim milk wasn’t quite cutting it.

Anyways all of that rambling was to bring you to this point where I show you my photos and tell you about the wonder, the delight, the glory of making Julia Child’s Quiche Lorraine.

The recipe.

I love these things.

Until I read JC I had no idea that pre-baked or semi baked pie crusts even existed. This explains a lot of gooey crusts in my earlier pre-JC Quiche making forays. Basically you stick the pie crust in the oven for a few minutes and let it semi bake so that it firms up. This is a picture of the pie crust pre sticking it in the oven, not after.

JC suggests using beans as pie weights to keep the pie crust from rising up and getting all poofy. My words not hers. I’d never heard of this before but I also don’t make very many pies.

Ready to go in the oven.

Tada! Quiche Lorraine a la Julia Child.

It was kind of amazing.

This was a great recipe. I’ve been a fan of Quiche for a while thanks to my high school French teacher’s love of French food parties and this one was definitely awesome. My parents and sisters loved it, the only complaint I had was that they wanted another one. We had ours for a late Saturday morning breakfast but I’m sure a Quiche would taste good for lunch or dinner too. Thanks to having such a great recipe in front of me I learned about the beauty of pre-baked pie crusts and pie weights, two things that I’d never heard of before. It didn’t take that long to make and the ingredients were all things that I had on hand. My Quiche was probably a little more peppery-er than it needed to be but that’s because I used peppered bacon. Also, Julia suggests using a spring form pan as a Quiche is supposed to be able to stand on its own without a pan. I don’t have a spring form pan or a pie pan for that matter so we just ate it out of a regular cake pan. Pretty sure that didn’t hurt the flavor. All in all, I highly recommend trying Julia Child’s Quiche Lorraine. It will make you and your family very, very happy just be sure to make two if you’ve got a hungry family.

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2 thoughts on “In which I attempt my first Julia Child’s recipe

  1. Firstly, I love Julia Childs. I grew up with my older sisters and mom doing impressions of her long before I even realized who she really was.

    Secondly, I love quiche! It’s like breakfast that you can eat any time of the day!

    Lastly, WHERE’S MY SAMPLE!?

    Love,
    Your BFF-Office Rat-Gym Partner

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