Julia Child's Perfect Quiche
Julia Child's Perfect Quiche
Ingredients
For the Filling
- 1 tablespoon butter
- 1/4 cup shallots, chopped
- 1 cup mushrooms, sliced
- 1/2 cup asparagus, chopped
For the Custard
- 3 large eggs
- 1 1/4 cups half-and-half, (or cream or milk, to reach 1 1/2 cups total liquid with eggs)
- 1 pinch nutmeg, freshly grated
For Assembly
- 1 9-inch pie crust, pre-baked
- 1 large egg, for egg wash
- 1 1/2 cups shredded cheese, (such as Gruyère or Swiss)
- 1 teaspoon fresh thyme, leaves
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a large skillet over medium heat.
⏱️ 1 min
- 2
Add the chopped shallots, sliced mushrooms, and chopped asparagus to the skillet. Sauté until the vegetables are tender and any liquid from the mushrooms has evaporated, about 7-10 minutes.
⏱️ 10 min
- 3
Transfer the sautéed vegetable mixture to a bowl and set aside to cool slightly.
⏱️ 2 min
- 4
In a 2-cup liquid measuring cup, crack the 3 large eggs. Whisk them thoroughly.
⏱️ 1 min
- 5
Add enough half-and-half (or cream or milk) to the measuring cup with the whisked eggs to reach a total volume of 1 1/2 cups. Whisk the egg and liquid mixture thoroughly to combine. Season with a pinch of freshly grated nutmeg.
⏱️ 2 min
- 6
Preheat your oven to 350°F. If your pie crust is not already par-baked, par-bake a 9-inch pie crust according to package directions until lightly golden.
00🌡️ 350
- 7
While the par-baked crust is still hot, whisk the remaining large egg in a small bowl to create an egg wash. Brush the entire surface of the hot crust with the egg wash. This step helps prevent the filling from making the crust soggy.
⏱️ 2 min
- 8
Layer 1 cup of the shredded cheese evenly over the bottom of the prepared pie crust.
⏱️ 1 min
- 9
Spoon the sautéed mushroom and asparagus mixture evenly over the cheese layer.
⏱️ 1 min
- 10
Carefully pour the egg and milk custard mixture over the filling in the pie crust.
⏱️ 1 min
- 11
Top the quiche with the remaining 1/2 cup of shredded cheese. If desired, add a few extra mushroom slices on top for garnish.
⏱️ 1 min
- 12
Sprinkle the fresh thyme leaves over the top of the quiche.
⏱️ 1 min
- 13
Place the assembled quiche, in its pie pan, onto a cookie sheet (this helps catch any potential spills and makes it easier to transfer).
⏱️ 1 min
- 14
Bake at 350°F for approximately 45 minutes, or until the edges are golden brown and the center has a slight jiggle when gently shaken. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 350
- 15
Once baked, remove the quiche from the oven. Let it rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Julia Child's Perfect Quiche
For the Filling
- 1 tablespoon butter
- 1/4 cup shallots, chopped
- 1 cup mushrooms, sliced
- 1/2 cup asparagus, chopped
For the Custard
- 3 large eggs
- 1 1/4 cups half-and-half, (or cream or milk, to reach 1 1/2 cups total liquid with eggs)
- 1 pinch nutmeg, freshly grated
For Assembly
- 1 9-inch pie crust, pre-baked
- 1 large egg, for egg wash
- 1 1/2 cups shredded cheese, (such as Gruyère or Swiss)
- 1 teaspoon fresh thyme, leaves
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Melt the butter in a large skillet over medium heat.
⏱️ 1 min - 2
Add the chopped shallots, sliced mushrooms, and chopped asparagus to the skillet. Sauté until the vegetables are tender and any liquid from the mushrooms has evaporated, about 7-10 minutes.
⏱️ 10 min - 3
Transfer the sautéed vegetable mixture to a bowl and set aside to cool slightly.
⏱️ 2 min - 4
In a 2-cup liquid measuring cup, crack the 3 large eggs. Whisk them thoroughly.
⏱️ 1 min - 5
Add enough half-and-half (or cream or milk) to the measuring cup with the whisked eggs to reach a total volume of 1 1/2 cups. Whisk the egg and liquid mixture thoroughly to combine. Season with a pinch of freshly grated nutmeg.
⏱️ 2 min - 6
Preheat your oven to 350°F. If your pie crust is not already par-baked, par-bake a 9-inch pie crust according to package directions until lightly golden.
00🌡️ 350 - 7
While the par-baked crust is still hot, whisk the remaining large egg in a small bowl to create an egg wash. Brush the entire surface of the hot crust with the egg wash. This step helps prevent the filling from making the crust soggy.
⏱️ 2 min - 8
Layer 1 cup of the shredded cheese evenly over the bottom of the prepared pie crust.
⏱️ 1 min - 9
Spoon the sautéed mushroom and asparagus mixture evenly over the cheese layer.
⏱️ 1 min - 10
Carefully pour the egg and milk custard mixture over the filling in the pie crust.
⏱️ 1 min - 11
Top the quiche with the remaining 1/2 cup of shredded cheese. If desired, add a few extra mushroom slices on top for garnish.
⏱️ 1 min - 12
Sprinkle the fresh thyme leaves over the top of the quiche.
⏱️ 1 min - 13
Place the assembled quiche, in its pie pan, onto a cookie sheet (this helps catch any potential spills and makes it easier to transfer).
⏱️ 1 min - 14
Bake at 350°F for approximately 45 minutes, or until the edges are golden brown and the center has a slight jiggle when gently shaken. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 350 - 15
Once baked, remove the quiche from the oven. Let it rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley before serving.
⏱️ 2 min