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Julia Child's Quiche Lorraine

Mastering the Art of French Cooking | Julia Child

Recipes 16-17

- Quiche Lorraine [Cream and Bacon Quiche], p. 147
- Pâte Brisée [Short Paste, Pastry Dough, Pie Crust], p. 139

You can buy Julia Child's Mastering the Art of French Cooking which contains this recipe here.


Butter Count: +14 TB

Cost: $5.23 [~$1.05 per serving]

Get excited because here is my very first Julia egg recipe! I LOVE eggs so it was about time I got to crackin’. February has been such a blur. This is only my third recipe (2nd blog) this month, and February is almost already a done deal. I have some catching up to do! But I am glad to say that my hardest pharmacy school clerkship and waking up at 5AM and going to bed at midnight is OVER, and I decided to celebrate with quiche. Not sure there is a better way.

Julia Child Pate Brisee

Julia Child Short Paste

This was a relatively easy quiche to make- as it is the first recipe in the ‘Entrées and Luncheon Dishes’ chapter. The hardest part was the dough. So I have made pie dough from scratch before. I started a tradition 3 years ago where I make a pie completely from scratch for Thanksgiving. Luckily for me, Julia’s recipe is almost the same as mine. You need 5 things to make the dough- flour, salt, sugar, butter, and shortening. I love how simple some foods are and still taste incredible.

Julia Child Pastry Dough

Julia Child Pie Crust

If you have never made a pie dough before, the main thing to remember is not to overwork the dough. All the ingredients are blended together with certain specific techniques such as “add the water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass.” The main difference from my recipe and Julia’s is ‘the fraisage’ or what some may know as ‘the final blending.’ It’s when you take the heel of your hand and quickly and firmly smear the dough about 6 inches. This will blend the butter into the dough (I still need to practice this as it is more difficult than it sounds).

Julia Child Quiche

As for the quiche, it is pretty straightforward. You do have to do this weird thing- blanch the bacon. This gets rid of the smoky, salty flavor that many would argue is the best part about bacon. I feel like Julia understood this as she made note that this step could be optional. And for those of you who have never seen blanched bacon, you here go:

Quiche Lorraine

The dough is rolled out, put into quiche pan, and partially baked. Then it is ready to be filled with the good stuff (eggs, bacon, and cream!

Julia Child's Cream and Bacon Quiche

Quiche Lorraine Julia Child

It now bakes fully- until quiche has browned and puffed. You are now ready to show up as everybody’s favorite person at brunch with this creamy quiche!

Julia Child Quiche Lorraine

You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking

Bon appétit!

April 28, 2019 by Laura Bullock

This Quiche Lorraine blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.


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Laura The Gastronaut

Hi! Welcome to my blog!

My name is Laura. I am a home cook, science junkie, Julia Child fan, daydreamer, beach lover, and major foodie. My goal is to document myself learning to cook, inspire you to cook, and share some great recipes with you along the way. I'm so glad you are here. Bon appétit! learn more →


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