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.
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.
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.