Swiss Cheese Quiche (Julia Child)

READY IN: 45mins
Recipe by coconutty

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!)

Top Review by belindakan

This recipe has a typo, which is why it comes out weird for some folks and why I only gave it 3 stars. It's supposed to read something like, "enough milk or cream to equal 1 1/2 cups" - meaning you put three eggs in a 2 cup measure, beat them up, then add milk or cream up to the 1 1/2 cup line. That's way different from 1 1/2 cups of additional milk!

The recipe was in Julia's "The Way to Cook," I had it for a long time and relied on that recipe for all of my quiche variations. The original recipe would have gotten 5 stars from me.

Ingredients Nutrition

  • 3 eggs (or 2 eggs and 2 egg yolks)
  • whipping cream, half and half or milk
  • 12 teaspoon salt
  • 1 pinch pepper
  • 1 pinch nutmeg
  • 12-1 cup grated swiss cheese
  • 1 -2 tablespoon butter, cut into pea-sized dots
  • 8 inches pastry shells, partly cooked


  1. To partly bake the pastry shell:.
  2. Bake in middle of oven at 400 degrees F. for 8-9 minutes.
  3. For filling:.
  4. Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
  5. Beat eggs.
  6. Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
  7. Add salt, nutmeg and pepper; mix through.
  8. Stir in cheese. Check seasoning.
  9. Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
  10. Bake 25-30 minutes or til puffed and browned.
  11. Slide quiche onto a hot platter and serve.

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