Quiche Lorraine – Julia Child

Quiche Lorraine Recipe

Linda dug through her recipe box to find one of her old favorites by Julia Child. We enjoyed it near the Winter Solstice. And, though it makes enough to serve six, it keeps well and makes a fine breakfast. Or, served with a salad, it can be the main attraction for brunch or dinner.

Linda always makes her own pie crust from scratch. But you might want to pick up a 10 inch crust from the store.

Quiche Lorraine fresh from the oven

Here it is fresh out of the oven and still piping hot. The pie crust is rich and flaky.

Slicing the quiche

Linda cut it into slices while it was still hot and served it for dinner. The bacon, eggs, pie crust, and cheese make this a hearty dish. You may have to watch your diet for a few days after treating yourself to a few servings.

Quiche Lorraine with salad

A fresh salad nearby compliments the golden brown quiche for a mouth watering visual delight. We hope you have a chance to make this for yourself and friends. While it is one of our cool weather favorites, it makes a delicious meal any time of year.