I either never heard or of or maybe I had and I had forgotten this but I came across a reel where she was making a quiche and I don’t usually make quiche because I don’t want to make a crust. Yes I know you can make a crustless quiche but I tend to make a frittata and call it a day!
Any way I picked up some cottage cheese so I could try out the Julia Child never fail Quiche, or at least a play on her ratio of eggs to milk to make a perfect quiche every time.
As I said I don’t usually make quiche this actually helped me out a bit. We had family up this weekend, I had a couple of frozen crusts in the freezer I wanted to use up. I also had some cooked leftover bacon and some asparagus I needed to use plus I needed to feed 6 people for breakfast. Sometimes my fridge tells me what I should make.
Back to the Julia Child ratio, she used 3 eggs in a measuring cup and said to add your milk until you reach a cup and a half. Mix it all together and pour it into your crust, it was that simple and I can attest that by not adhering to the ratio you will have different results. How do I know this, I made 2 quiches yesterday morning, the first came out perfect, the second I had just a little more cottage cheese in the container and I didn’t want to waste it so I just added it. Yup that one was not as tight as the first quiche. aka more wet than the first. Here is how I made mine.
Julia Child no fail Quiche
Ingredients
- 4 large Eggs
- 1 medium container Cottage Cheese
- Kosher salt and black pepper
- 2 slices bacon pre-cooked chopped
- 6 pieces asparagus diced
- ½ cup shredded cheddar cheese
- 2-3 scallions diced
Instructions
- I used a frozen crust, I pre-baked it so my quiche didn't have a soggy bottom.pre-heat at 350℉
- In a 2 cup or larger add 4 eggs. Add a scoop or two of cottage cheese until your eggs whites reach 1½ cups. Whisk this until its all combined. Pour this mixture into you prepared crust.
- I chopped up the cooked bacon into small bite sized pieces. I sliced the asparagus into small bites sized pieces, removing the woody part of the stems. Dice up scallions.
- sprinkle whatever you are using for meat and veggies all over the egg mixture. season with salt and pepper, cover with cheese and scallions. Place in a pre-heated oven for 30 minutes or until browned and cooked through.