Swiss Cheese Quiche Julia Child
Indulge in the timeless elegance of this classic Swiss Cheese Quiche inspired by Julia Child—a dish that combines a perfectly flaky homemade crust with a luxuriously creamy custard filling. Made with rich heavy cream, whole milk, and a hint of aromatic nutmeg, the custard envelops melted, nutty Swiss cheese for a delicate yet decadent experience. Blind-baking the crust ensures a golden, crisp base, while the buttery richness dotted on top adds a luscious finish. This quiche is an ideal centerpiece for brunch, a sophisticated appetizer, or a light dinner option, served warm or at room temperature. Impress your guests with this French culinary masterpiece that pairs beautifully with a crisp green salad or a chilled glass of white wine.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter, cold and cubed
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 3 large Eggs
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
- 1.25 cups Swiss cheese, grated
- 1 tablespoons Unsalted butter, softened
Instructions
Preheat your oven to 375°F (190°C).
To prepare the crust, combine the all-purpose flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, and mix gently until the dough just comes together. Be careful not to overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges, leaving a small overhang to prevent shrinking. Prick the bottom with a fork and refrigerate for another 15 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust blind for 15 minutes. Remove the weights and parchment, and bake for 5 more minutes to set. Let it cool slightly.
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, and nutmeg until smooth and well combined.
Spread the grated Swiss cheese evenly over the bottom of the prepared crust.
Carefully pour the custard mixture over the cheese, ensuring it doesn’t overflow.
Cut the tablespoon of softened butter into small pieces and dot them on top of the custard for added richness.
Place the quiche on a baking sheet and transfer to the preheated oven. Bake for 30-35 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 253 mg | 19% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
