Quiche Lorraine | The French Chef Season 1 | Julia Child

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Preheat the oven to 375°F (190°C).

Measure out 2 cups of all-purpose flour using a sifter.

Cut 1 stick of chilled butter into small pieces.

Add 3 tablespoons of vegetable shortening to the flour.

Blend the butter and shortening into the flour using your fingers until it resembles small oatmeal flakes.

Add a little over 1/4 teaspoon of salt and a big pinch of sugar to the mixture.

Pour in 5 to 6 tablespoons of cold water and mix it with your hands until it comes together.

Push the dough down with the heel of your hand to blend it quickly.

Wrap the dough in wax paper and chill it in the refrigerator for about 2 hours.

Roll out the chilled dough to fit a pie dish.

Partially bake the pastry crust before adding the quiche mixture.

In a bowl, whisk together the eggs and heavy cream until combined.

Cook the bacon until crispy, then crumble it into pieces.

Sauté chopped onion in the bacon fat until translucent, about 3-4 minutes.

Stir in the crumbled bacon, sautéed onion, grated Gruyère cheese, nutmeg, black pepper, and salt into the egg mixture.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake in the preheated oven until the quiche is set and golden on top, about 30-35 minutes.

Let the quiche cool for a few minutes before slicing.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens