Julia Child's Swiss Cheese Quiche
A classic French custard tart with creamy eggs, whipping cream, and melted Swiss cheese in a buttery pastry shell. Julia Child's refined version balances delicate seasoning with rich dairy, creating a sophisticated dish suitable for brunch, lunch, or light dinner. The high oven start firms the crust while the lower temperature ensures a silky, set custard without browning the filling too quickly. The nutmeg adds subtle warmth without overpowering the cheese.
Ingredients
- 3 eggs, beaten
- 2 eggs, beaten(optional)
- 2 egg yolks, beaten(optional)
- 1 ½ cups cream and eggs combined, see instructions
- whipping cream, or half and half or milk(optional)
- ½ teaspoon salt
- 1 pinch pepper
- 1 pinch nutmeg
- ½ cup Swiss cheese, grated
- 1 tablespoon butter, cut into pea-sized pieces
- 8 inches pastry shell, partly baked
Instructions
- 1
Partly bake pastry shell in middle of oven at 400 degrees F for 8-9 minutes until set but not fully cooked.
- 2
Preheat oven to 375 degrees F and position rack in upper third.
- 3
Beat eggs, then add cream, milk, or combination until total volume reaches 1 1/2 cups.
- 4
Season with salt, pepper, and nutmeg; stir to combine.
- 5
Fold in grated Swiss cheese and taste for seasoning adjustment.
- 6
Pour mixture into partly cooked pastry shell and scatter butter pieces across surface.
- 7
Set quiche on baking sheet and transfer to oven.
- 8
Bake 25-30 minutes until puffed and golden brown on top.
- 9
Slide onto hot serving platter and serve immediately.
Tips
Use a combination of whole eggs and yolks for richer custard; the yolks add creaminess without excess whites that can make filling rubbery.
Scatter butter dots on filling surface before baking; they melt into rich pockets and prevent top from browning too dark.
Serve immediately on a hot platter to maintain puffed texture; quiche deflates slightly as it cools.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in 325 F oven 10-15 minutes; reheating in microwave may make crust soggy.
Prepare filling mixture up to 4 hours ahead; refrigerate covered. Assemble and bake when ready. Partly baked shell same day as assembly.
Serve warm or at room temperature on hot platter. Pairs with simple green salad dressed with vinaigrette, or roasted asparagus.
Common Mistakes
Use too much cream relative to eggs to avoid soupy custard that won't set.
Skip the partial bake to avoid soggy, undercooked pastry bottom.
Bake at oven temperature too high to avoid overbrowned top before custard sets.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a frozen pastry shell?
Yes, but thaw partially first or add 2-3 minutes to the initial 8-9 minute prebake at 400 F. Monitor so crust sets without burning.
What if my quiche doesn't puff or looks flat when done?
Puffing depends on egg content and oven heat. If it's set in center and firm to gentle jiggle, it's done. Deflation is normal as it cools.
How long does baked quiche keep and can I freeze it?
Refrigerate covered 3 days. Freezing is not recommended; custard becomes watery upon thaw. Eat fresh or reheat within 24 hours.