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
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
Julia Child, we owe you respect
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
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 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
625 Magnolia Avenue
Julia in Paris
Le Film "Julie et Julia"
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
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
All recipes of Quiches
All the Recipes of Quiches are HERE
Modifications to the original recipeI modified a couple things:
Pour un moule de 9.05" (or 9 1/16" or 23 cm) de diamètre (8 personnes)
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" batter3 Eggs. ⅓ Cup or 150 grams1 ½ Cup Whipping Cream (340 grams)½ teaspoon of Pepper1 pinch of Nutmeg4 Tablespoons Grated Cheese (28 grams)
Optional½ tablespoon of Garlic powder
For a 10.23" (or 10 15/64" or 26 cm) diameter mold
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" batter3.8 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)
Optional0.6 tablespoon of Garlic powder
For a 7.87" (or 7 7/8" or 20 cm) diameter mold
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" batter2.2 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)
Optional0.3 tablespoon of Garlic powder
For a 6.69" (or 6 11/16" or 17 cm) diameter mold
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" batter1.6 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)
Optional0.2 tablespoon of Garlic powder
You will need...
Leeks, but only the white part and the light green part
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(1 ½ Cup or 200 g)
6. Sauté the
Butter(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 the
Salt, and cook, covered, until almost all the liquid has evaporated
9. 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
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
18. Bake in "upper third" of pre-heated oven at 380 °F / 190 °C for
35 minutes, or until browned
The other recipe of Quiches
The result and the pix
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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 ?
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What else to cook with Leeks
What else to cook with White wine
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