Ingredients
-
3
-
-
1/2
-
1
-
1
-
1/2 - 1
-
1 - 2
-
8
-
-
-
-
-
-
-
Directions
Swiss Cheese Quiche (Julia Child), Posted here for safekeeping You can also use all milk instead of cream and omit the butter pieces on top NOTE: As suggested by one reviewer (Dec 13, 2010), I am revising the recipe to correct a typo (Sorry for the inconvenience!), My cookbooks are all packed and nneded to check the temp, so thank you for posting! Fellow cooks, bear in mind that you create 1 5 c of liquid, not 3 eggs PLUS 1 5 cups of milk, cream, etc Also, as much as Julia loved her fats, the butter on top is not in the original My recommendation is know thy cheese if you are making any variation Some cheeses melt out a bit oily (Cheddar) and you would swamp your quiche if you added butter too Happy cooking!, I’ve used this recipe in the past from an old Julia Child cookbook Maybe my pie shell was 9 — but the filling was low for me –even with the addition of broccoli Still hot, but it looks delicious! Only a bit low for the filling
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Steps
|
1
Done
|
To Partly Bake the Pastry Shell: |
|
2
Done
|
Bake in Middle of Oven at 400 Degrees F. For 8-9 Minutes. |
|
3
Done
|
For Filling: |
|
4
Done
|
Preheat Oven to 375 Degrees F. Place Oven Rack in Upper Third of Oven. |
|
5
Done
|
Beat Eggs. |
|
6
Done
|
Add Enough Cream (or Milk or Cream-Milk Combination) So That Eggs and Cream Measure 1 1/2 Cups Total. |
|
7
Done
|
Add Salt, Nutmeg and Pepper; Mix Through. |
|
8
Done
|
Stir in Cheese. Check Seasoning. |
|
9
Done
|
Pour Into Pastry Shell and Distribute Butter Pieces on Top. Place on Baking Sheet. |
|
10
Done
|
Bake 25-30 Minutes or Til Puffed and Browned. |
|
11
Done
|
Slide Quiche Onto a Hot Platter and Serve. |
