Swiss Cheese Quiche Julia Child Food

JULIA CHILD'S QUICHE

Steps:

• Preheat oven to 375ºF.
• Press bacon and cheese into bottom of the pie crust. Beat the eggs, heavy cream, salt, and pepper in a mixing bowl until blended. Pour over bacon in the pie crust.
• Bake for 45 minutes to an hour, or until quiche has puffed and browned.

SWISS CHEESE QUICHE (JULIA CHILD)

Steps:

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

HAM AND SWISS CHEESE QUICHE

Steps:

• Toss together the flour and swiss cheese.
• Mix in the half and half.
• Slightly beat the eggs, with a fork, and stir into mixture.
• Mix in the ham, onion, and green pepper.
• Season with salt and pepper.
• Pour into a large pie crust.
• Bake at 375 degrees for 50-60 minutes.

SPINACH QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD

Steps:

• To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Saute onions briefly in butter; set aside.
• Beat together salt, eggs, nutmeg and pepper. Gradually stir in spinach mixture. Check seasoning.
• Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.

FENNEL AND SWISS CHEESE QUICHE

Steps:

• To make the crust: Preheat the oven to 425°F. Coat a 9" pie plate with no-stick spray.
• In a large bowl or food processor, combine the flour, salt, and sugar. Blend with a pastry blender or process briefly to mix. Add the oil and butter or margarine and stir or process until the mixture resembles fine meal. While stirring constantly or with the motor of the food processor running, add the water, 1 tablespoon at a time, and stir or process for about 30 seconds, or until the dough barely comes together. Transfer to a counter and pat the dough into a flattened disk.
• Place the dough between 2 sheets of wax paper and roll out to an 11" circle. Remove the top sheet and invert the dough into the prepared pie plate. Remove the remaining sheet of wax paper and fit the dough into the plate. Use a fork to poke holes in the bottom and sides of the dough. Line the dough with a piece of foil and top it with a layer of pie weights or dried rice or beans.
• Bake for 10 minutes, remove the weights and foil, and bake for 3 to 5 minutes, or until the dough is dry but has not begun to brown.
• To make the filling: Coat a medium no-stick skillet with no stick spray and place over medium heat. Add the fennel and cook for 5 minutes, or until soft. Add the scallions and cook for 2 minutes. In a medium bowl, whisk together the egg whites, eggs, evaporated milk, skim milk, mustard, nutmeg, and pepper.
• Sprinkle the fennel mixture over the bottom of the baked pie shell and top with the Swiss. Pour in the egg mixture and sprinkle the top with the Parmesan and paprika. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 to 10 minutes before serving.
• Calories: 256kcal, Carb 24G, Fiber 3G, Fat 12G, Protein 14G.

JULIA CHILD'S SPINACH QUICHE

Steps:

• Combine: flour, salt, sugar, butter, and vegetable shortening into a large bowl. Using the tips of your fingers, combine the the ingredients. The result should look like breadcrumbs.
• Blend: Slowly add the ice water to the mixture and form a dough ball. Divide the dough into two and shape it into a flattened circle. Wrap in cling wrap and place in the refrigerator to rest for a minimum of 2 hours or up to 3 days.
• Rolling: Place dough on a lightly floured surface and begin to roll it into a circle about 1/8 thick and two inches larger than your tart or pie pan. You will want to work quickly to keep the butter as cold as possible. Using your rolling pin, lift and place the dough into your tart or pie pan. Press the dough into place and then run your rolling pin over the top and remove excess dough. Using your thumbs, push the dough 1/8 of an inch above the edge of the pan. Take a dull knife and made a decorative edge. Then take a fork and prick the pastry all over, including the sides, at 1/2 inch intervals. Refrigerate if not baking right away.
• Partial Blind Bake: Preheat oven to 400f. Line the pastry with tin foil or parchment paper. Cover the edges of the pastry if possible. Fill the pastry with weights (dried beans, lentils, rice, or pastry weights). The goal here is to weigh down the pastry, so it does not rise. Bake for 8 - 9 minutes. Remove pastry from the oven and remove the weights. Make additional pricks into the dough with your fork and bake for 2 - 3 minutes more. When the shell starts to turn golden or shrink from the sides of the baking dish, remove it from the oven.
• Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside.
• Spinach: If you are using fresh spinach - Start a pot of boiling water. While your waiting, clean the spinach to ensure all dirt is removed and de-stem the spinach leaves. A handful at a time, place the spinach in the boiling water and cook for two minutes. Remove the spinach and run under cold water. Then, squeeze as much water out of the spinach as possible and cut the spinach into small pieces. Repeat until you have 1 1/4 cups of spinach. If you are using frozen spinach - Defrost the spinach just enough so that you can slice it by bearing it down with your knife. Melt an additional 1 1/2 tablespoons of butter in a saucepan or skillet. Stir in the spinach, cover, and cook for 1 - 2 minutes. Remove the cover and cook until all the water has evaporated, about 3 minutes.
• Shallots: Melt 2 tablespoons of butter in a skillet. Add diced shallots and cook until done, about 1 - 2 minutes.
• Combine and bake: Combine all the ingredients away from heat (shallots, spinach, and egg mixture). Pour into the pastry shell sprinkle the top with swiss cheese and dot with the remaining 1 tablespoon of butter. Bake at 375 for 25 - 30 minutes. You will know the quiche is done when you can insert a knife and it comes out clean.

ONION QUICHE OR GRATIN (ADAPTED FROM JULIA CHILD)

Steps:

• Place oven rack in upper third of oven. Preheat oven to 375 degrees F.
• Cook onions in butter over very low heat til tender and golden, stirring occasionally (about 1 hour). Remove from heat and let cool somewhat.
• Add flour; cook over low heat for 2 or 3 minutes.
• In a bowl, combine eggs, milk or cream, salt, pepper and nutmeg. Beat til well blended.
• Gradually add onions and half cheese. Check seasoning.
• Pour into pastry shell or baking dish. Sprinkle remaining cheese on top. Place on baking sheet.
• Bake 25-30 minutes or until puffed and browned.
• NOTE: To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.