Swiss Cheese Quiche (Julia Child)

Submitted 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!)"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4-6

ingredients

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

directions

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.

Reviews

[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!<br/><br/>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.

 

[nycbabs]

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.

 

[Leisure Chef]

I love this recipe just as is however, my husband doesn't like the consistency of quiche. So we compromised. I use 7 eggs and only 1 cup of cream. I also added some diced ham. It is great and my husband is happy with the consistency and flavor. Thanks for the recipe.

 

[rcsdklesko]

I only had a 9" pie dish and I couldn't fit all of the liquid in the dish. There is no way a 8" crust would work. It's still in the oven but I can tell that it won't be done in the stated time. Should be more specific on the liquid amount. I used 2 cups of half & half but even at 1 1/2 cups it would be too much. I'm dissapointed and it isn't even out of the oven yet.

 

[Nikoma]

sad to say Julia let me down on this one :( I made two quiches following this recipe. One exactly as written, and one useing low fat milk for me, and adding some mushrooms. I'm no quiche expert but both came out soft creamy and soggyish. The cheese was actually more firm in the quiche then the egg. I cooked both quite a while longer then stated and they still just never set properly. Just seemed like to much cream for the egg ammount. Sorry.