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
Chef : François
Category: Recipe
Posted on: Wednesday September 7, 2016
Comments : 1 Comment
Languages : English | Français

Ingredients
Whipping cream, Eggs, Pastry dough, Leeks, White wine,

Book
Mastering The Art Of French Cooking, Vol.1

La version Française se trouve ICI

Julia Child loved quiches, and gives us this perfect recipe for a simple and delightful quiche

About this recipe

Julia 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

Her book, a masterpiece

Julia 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, 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).

When 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"

Julia in Pasadena

I learned about Julia Child quite late : While I was living shortly in Pasadena for a class at the Cordon Bleu, my teachers mentioned Julia and her book.

Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris).

While in Pasadena, I decided to visit her place

House of Julia Child
625 Magnolia Avenue
Pasadena, California

This house is not a museum but a private house

Julia in Paris

And 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
75007 Paris
France

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

Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris

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

Julia Child Movie at rue de seine in Paris

There are other film locations to discover while in Paris : This article talks about those places

Source of the recipe

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

Mastering the Art of French Cooking, Vol.1

All recipes of Quiches

Paul Bocuse’s Quiche Lorraine (the chef of the century)

Julia Child’s Leek Quiche (“flamiche”)
(THIS RECIPE)
Paul Bocuse’s Quiche Lorraine (the chef of the century)

All the Recipes of Quiches are HERE

Modifications to the original recipe

I modified a couple things:

I use a lesser quantity of
Leeks
: 1 ½ Cup or 200 g instead of 1 lbs...
I used
White Wine
to deglaze, for a greater taste : Julia used water instead
I also add
Garlic powder
, as the taste matches so well with leeks. Julia would agree with me, I'm sure !

Ingredients

Pour un moule de 9.05" (or 9 1/16" or 23 cm) de diamètre (8 personnes)

Shortcrust Pastry.
The recipes are HERE

1 ½ Cup Leeks (200 grams). This is the weight of the minced leeks, not the weight of the whole leeks !

1 teaspoon of Salt

3 Tablespoons Butter (42 grams)

½ Cup White Wine (113 grams)

"Migaine" batter

3 Eggs. ⅓ Cup or 150 grams

1 ½ Cup Whipping Cream (340 grams)

½ teaspoon of Pepper

1 pinch of Nutmeg

4 Tablespoons Grated Cheese (28 grams)

Optional

½ tablespoon of Garlic powder

For a 10.23" (or 10 15/64" or 26 cm) diameter mold

Shortcrust Pastry.
The recipes are HERE

2 Cups Leeks (255.5 grams). This is the weight of the minced leeks, not the weight of the whole leeks !

1.2 teaspoons of Salt

4 Tablespoons Butter (53.6 grams)

⅔ Cup White Wine (144.4 grams)

"Migaine" batter

3.8 Eggs. ½ Cup or 190 grams

2 Cups Whipping Cream (434.4 grams)

0.6 teaspoon of Pepper

1.2 pinches of Nutmeg

⅓ 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 mold

Shortcrust Pastry.
The recipes are HERE

1 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 Salt

2 Tablespoons Butter (31.7 grams)

⅓ Cup White Wine (85.4 grams)

"Migaine" batter

2.2 Eggs. ¼ Cup or 110 grams

1 ¼ Cup Whipping Cream (257 grams)

0.3 teaspoon of Pepper

¾ pinch of Nutmeg

3 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 mold

Shortcrust Pastry.
The recipes are HERE

¾ Cup Leeks (109.2 grams). This is the weight of the minced leeks, not the weight of the whole leeks !

0.5 teaspoon of Salt

2 Tablespoons Butter (22.9 grams)

¼ Cup White Wine (61.7 grams)

"Migaine" batter

1.6 Eggs. 3 Tablespoons or 80 grams

¾ Cup Whipping Cream (185.7 grams)

0.2 teaspoon of Pepper

0.5 pinch of Nutmeg

2 Tablespoons Grated Cheese (15.2 grams)

Optional

0.2 tablespoon of Garlic powder

You will need...

Non-Slip Cutting Boards

Oak cutting board

Sekiryu Santoku Japanese Knife

4 Japanese Knives

Stainless Steel Mixing Bowl

DeBuyer Whisk

Round Loose Bottom Tart and Quiche Pan, 9″

10 Inch Baking Dish

Perforated Baking Pan

Silicone Baking Mat

Steps

1. Julia Child was not using the whole length of the

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)

Non-Slip Cutting Boards

Oak cutting board

Sekiryu Santoku Japanese Knife

4 Japanese Knives

5. Rince generously and dry up

6.

Sauté the

Leeks

with 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

10. For the batter ("migaine” ), it's as simple as adding those ingredients into a bowl and beat them : the

Eggs

(3), the

Whipping Cream

(1 ½ Cup or 340 g), the

Pepper

(½ teaspoon), the

Nutmeg

(1 pinch), the

Grated Cheese

(4 Tablespoons or 28 g), the

Garlic powder

(½ tablespoon)

Stainless Steel Mixing Bowl

DeBuyer Whisk

All recipes of Shortcrust Pastry Doughs

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)

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

Round Loose Bottom Tart and Quiche Pan, 9″

10 Inch Baking Dish

15. Pour 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

Perforated Baking Pan

Silicone Baking Mat

Result

Voila!

Bon appétit!

The other recipe of Quiches

Paul Bocuse’s Quiche Lorraine (the chef of the century)

All recipes of Vegetarian Dishes

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

Julia Child’s Leek Quiche (“flamiche”)
(THIS RECIPE)
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

All the Recipes of Vegetarian Dishes are HERE

The result and the pix

Comments for This Recipe

1 Comment

On Sunday April 9, 2017

Gerlinde (http://Sunnycovechef.com) wrote:

I used to watch all her TV shows when I first came tom the United States. I love this quiche.