Cream and bacon quiche (Quiche Lorraine) from Mastering the Art of French Cooking, Volume One (page 147) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cream and milk for whipping cream.

  • e_ballad on December 28, 2020

    This took much longer to cook than stated. I used the 2 cups cream (range given is 1.5-2), so that may be the issue. I think I’ve become too accustomed to quiche Lorraine containing cheese, as this seemed to taste bland in contrast to other recipes.

  • mziech on December 06, 2015

    Heavy filling, contains lots of cream. Filling was almost shuffle-like. Note that apparently, the original quiche lorraine contains no cheese.

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