Home
Recipes
The Blog
Julia Child’s Leek Quiche (“flamiche”)
2016-09-07
- This Recipe
- Chef: Julia Child
- Cuisine: French Cuisine
- Course: Main Dish, Quiche, Vegetarian Dish
- Difficulty: Easy
- Category: Course
- Yield: Une quiche de 23 centimètres
- Servings: 6
- Preparation Time: 30 Minutes
- Cooking Time: 40 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday September 7, 2016
- Comments : 1 Comment
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Eggs, Pastry dough, Leeks, White wine,
- Print This Recipe
-
Print
La version Française se trouve ICI |
Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche Don't forget to share your photos once you tried this recipe! HERE |
About this recipeJulia Child was fond of quiche. In her own words, quiche 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 |
 |
Everyone loves it ! |
 |
Julia Child, we owe you respect |
This 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
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.
After writing her book, Julia appeared on American television in a series called "The French Chef"
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.
After writing her book, Julia appeared on American television in a series called "The French Chef"
I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
House of Julia Child
625 Magnolia Avenue
Pasadena, California
625 Magnolia Avenue
Pasadena, California
Julia in Paris |
And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
75007 Paris
France
81, rue de l'Université
75007 Paris
France
Le Film "Julie et Julia" |
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams
To purchase online, see HERE
To purchase online, see HERE
The movie shows Julia's life, including her days at the Cordon Bleu Paris
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !
House of Julia (movie)
10, Rue de Seine
75006 Paris
France
10, Rue de Seine
75006 Paris
France
There are other film locations to discover while in Paris : This article talks about those places
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
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
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
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 |
All recipes of Quiches  
All the Recipes of Quiches are HERE |
Modifications to the original recipeI modified a couple things:
|
Ingredients
 | Pour un moule de 9.05" (or 9 1/16" or 23 cm) de diamètre (8 personnes)Shortcrust Pastry. The recipes are HERE1 ½ Cup Leeks (200 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" batter 3 Eggs. ⅓ Cup or 150 grams1 ½ Cup Whipping Cream (340 grams)½ teaspoon of Pepper1 pinch of Nutmeg4 Tablespoons Grated Cheese (28 grams)Optional ½ tablespoon of Garlic powder |
For a 10.23" (or 10 15/64" or 26 cm) diameter moldShortcrust Pastry. The recipes are HERE2 Cups Leeks (255.5 grams). This is the weight of the minced leeks, not the weight of the whole leeks !1.2 teaspoons of Salt4 Tablespoons Butter (53.6 grams)⅔ Cup White Wine (144.4 grams) "Migaine" batter 3.8 Eggs. ½ Cup or 190 grams2 Cups Whipping Cream (434.4 grams)0.6 teaspoon of Pepper1 pinch of Nutmeg⅓ Cup Grated Cheese (35.7 grams)Optional 0.6 tablespoon of Garlic powder |
For a 7.87" (or 7 7/8" or 20 cm) diameter moldShortcrust Pastry. The recipes are HERE1 ¼ Cup Leeks (151.2 grams). This is the weight of the minced leeks, not the weight of the whole leeks !0.7 teaspoon of Salt2 Tablespoons Butter (31.7 grams)⅓ Cup White Wine (85.4 grams) "Migaine" batter 2.2 Eggs. ¼ Cup or 110 grams1 ¼ Cup Whipping Cream (257 grams)0.3 teaspoon of Pepper1 pinch of Nutmeg3 Tablespoons Grated Cheese (21.1 grams)Optional 0.3 tablespoon of Garlic powder |
For a 6.69" (or 6 11/16" or 17 cm) diameter moldShortcrust Pastry. The recipes are HERE¾ Cup Leeks (109.2 grams). This is the weight of the minced leeks, not the weight of the whole leeks !0.5 teaspoon of Salt2 Tablespoons Butter (22.9 grams)¼ Cup White Wine (61.7 grams) "Migaine" batter 1.6 Eggs. 3 Tablespoons or 80 grams¾ Cup Whipping Cream (185.7 grams)0.2 teaspoon of Pepper1 pinch of Nutmeg2 Tablespoons Grated Cheese (15.2 grams)Optional 0.2 tablespoon of Garlic powder |
You will need...
Steps
1. Julia Child was not using the whole length of the
2. Once minced, keep 1 ½ Cup or 200 g
3. Discard of the dark green part, only keep the white and light green part
4. Mince the
Leeks
, but only the white part and the light green part2. Once minced, keep 1 ½ Cup or 200 g
3. Discard of the dark green part, only keep the white and light green part
4. Mince the
Leeks
(1 ½ Cup or 200 g)
5. Rince generously and dry up
6.
Sauté the
7. Stir, and cook until lightly golden
8. Deglaze with the
9.
Transfer into a bowl, and place it in the refrigerator, we want the leeks to cool down before adding in the eggs
6.
Sauté the Leeks
with theButter
(3 Tablespoons or 42 g)7. Stir, and cook until lightly golden
8. Deglaze with the
White Wine
(½ Cup or 113 g), and add theSalt
, and cook, covered, until almost all the liquid has evaporated9.
Transfer into a bowl, and place it in the refrigerator, we want the leeks to cool down before adding in the eggs
The "migaine", the batter |
10. For the batter ("migaine” ), it's as simple as adding those ingredients into a bowl and beat them : the
Eggs
(3), theWhipping Cream
(1 ½ Cup or 340 g), thePepper
(½ teaspoon), theNutmeg
(1 pinch), theGrated Cheese
(4 Tablespoons or 28 g), theGarlic powder
(½ tablespoon)
All recipes of Shortcrust Pastry Doughs 
You will need to prepare one of the Shortcrust Pastry Dough ("pâtes brisées” ): All the Recipes of Shortcrust Pastry Doughs are HERE |
The mold |
11. I used a 9.05" (or 9 1/16" or 23 cm) mold, that I buttered with a piece of cold butter
12. Roll out the Shortcrust Pastry and place into the buttered mold
13. Press the dough lightly, around the edges, and trim off the excess
14. Prick with a fork
12. Roll out the Shortcrust Pastry and place into the buttered mold
13. Press the dough lightly, around the edges, and trim off the excess
14. Prick with a fork
15. Pour the
16. Pour the batter
17. Sprinkle the quiche with the
Leeks
16. Pour the batter
17. Sprinkle the quiche with the
Grated Cheese
(4 Tablespoons or 28 g). (I like Swiss Cheese, but any other cheese like parmesan will do!)
18.  Bake in "upper third" of pre-heated oven at 380 °F / 190 °C for 35 minutes , or until browned |
 |
ResultVoila! |
 |
Bon appétit! |
|
|
The other recipe of Quiches |
The result and the pix
|
|
Readers' Photos
Geraldine
FX (François-xavier) answers :
“Miam !“
Share Your Photos
Cooking with the same Chef ?
All recipes of Julia Child |
    |
Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1" |
|
Cooking with the same ingredients ?
What else to cook with Pastry dough |
What else to cook with Leeks |
What else to cook with White wine |
Recipes...
Pierre Hermé’s Fig, Raspberries and Port Tart
The Strawberry Tart
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Ottolenghi’s Corn and Green Onion Pancakes
Paul Bocuse’s Boeuf Bourguignon
Conticini’s Chocolate Pound Cake
Pierre Hermé’s Chocolate Sorbet
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Christophe Michalak’s Key Lime Pie
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Alice Waters’ Buttermilk Waffles
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Lenôtre’s Raisins Grand Marnier Bread
Philippe Urraca’s French Brioche
Pierre Hermé’s Orange and Grand Marnier Crepes
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Cyril Hitz’s French Fougasse Bread
Pierre Hermé’s Vanilla Crème Brûlée
Thomas Keller’s Dog Treats
The Apricot Mousse Cakes
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
French Fish Bouillabaisse (Stew)
Other Blogs...
The Barbecue Bible
Our Top 5 Chicken Recipes
Erren's Kitchen
Chicken Marsala
White on rice couple
Skillet Parmesan Mushrooms
Shortcrust Pastry
1 ½ Cup Leeks (200 g)
1 teaspoon of Salt
3 Tablespoons Butter (42 g)
½ Cup White Wine (113 g)
3 Eggs
1 ½ Cup Whipping Cream (340 g)
½ teaspoon of Pepper
1 pinch of Nutmeg
4 Tablespoons Grated Cheese (28 g)
½ tablespoon of Garlic powder
Comments for This Recipe