Julia Child’s Leek Quiche (« flamiche »)2016-09-07
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Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche
About this recipeJulia Child liked quiches.
In her own words, quiches are « practically foolproof, you can invent your own combinations ».
Julia also mentions that this recipe can be easily turned into hors-d’oeuvres, by cooking this quiche in muffin pans, this will turn into mini-quiches, ideal for a party
Julia Child, we owe you respectThis is a recipe of Julia Child.
I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book. She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Her book, a masterpieceJulia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.
After she moved back to the United States, Julia Child wrote her book "Mastering the Art of French Cooking", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
|After writing her book, Julia appeared on American television in a series called "The French Chef"|
|This house is not a museum but a private house|
Julia in ParisAnd when I later visited Paris, (see my post HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
|You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams.|
To see the movie, you may buy it on DVD for instance HERE
|A movie that you must see, I insist !.|
Meryl Streep plays Julia Child, and delivers a great acting performance, as always...
|The movie shows Julia's life, including her days at the Cordon Bleu Paris|
|There are other film locations to discover while in Paris : This article talks about those places|
Source of the recipeJulia Child's book is a must-have...
|I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers |
|The recipe is on page 151 of her book|
Modifications to the original recipeI modified a couple things:
The recipe is HERElbs ¾ lbs (12 oz) Leeks (350 grams). This is the weight of the minced leeks, not the weight of the whole leeks !1 teaspoon of Salt3 Tablespoons Butter (42 grams)½ Cup White Wine (113 grams)
»Migaine » batter3 Eggs1 ½ Cup Whipping Cream (340 grams)½ teaspoon of Pepper1 pinch of Nutmeg4 Tablespoons Grated Cheese (28 grams)
Optional½ tablespoon of Garlic powder
|Julia Child was not using the whole length of the |
Leeks, but only the white part and the light green part.
Once minced, keep lbs ¾ lbs (12 oz) or 350 g
Sauté the leeksSauté the
Butter(3 Tablespoons or 42 g)
Stir, and cook until lightly golden
|Deglaze with the |
White Wine(½ Cup or 113 g), and add the
Salt, and cook, covered, until almost all the liquid has evaporated
| Transfer into a bowl, and place it in the refrigerator, we want the leeks to cool down before adding in the eggs|
|Roll out the Shortcrust Pastry and place into the buttered mold. |
Press the dough lightly, around the edges, and trim off the excess
|Sprinkle the quiche with the |
Grated Cheese(4 Tablespoons or 28 g). (I like Swiss Cheese, but any other cheese like parmesan will do!)
| Bake in « upper third » of pre-heated oven at 380 °F/190 °C for |
35 minutes, or until browned
All recipes of Vegetarian Dishes
All the Recipes of Vegetarian Dishes are HERE
The result and the pix
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