Julia Child's Magic Quiche Formula

Ingredients

• 3 eggs (large)
• 1 cup milk (approximate amount needed to reach 1.5 cups total volume when combined with eggs; can use whole milk or a mix of milk and cream)
• 0.5 cup ham (diced; eyeball amount to fit pie plate)
• 0.5 cup cheese (shredded; such as Swiss or Gruyère; eyeball amount to fit pie plate)
• 2 green onions (sliced; eyeball amount to fit pie plate)
• 1 pie crust (9-inch, unbaked or par-baked)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Crack three eggs into a two-cup liquid measuring cup.

3. 3

   Whisk the eggs briefly to combine.

4. 4

   Pour enough milk (or a combination of milk and cream) into the measuring cup with the eggs until the total volume reaches exactly one and a half cups.

5. 5

   Whisk the milk and eggs together until thoroughly combined to create the custard base.

6. 6

   Place your chosen fillings (in this case, diced ham, shredded cheese, and sliced green onions) into the bottom of a pie plate lined with pie crust. Eyeball the amounts so they fit comfortably without overflowing.

7. 7

   Pour the egg and milk mixture over the fillings in the pie plate.

8. 8

   Bake in the preheated oven at 400°F for approximately 30 minutes.

9. 9

   Remove from the oven when the custard is set and the top is golden. Let the quiche stand for at least 10 minutes before slicing to allow the custard to firm up.

Notes

The 'Magic Ratio' is 3 eggs plus enough liquid to reach 1.5 cups total. This formula can be used with any combination of meats, vegetables, and cheeses. If the quiche looks like it is browning too quickly, check it a few minutes before the 30-minute mark.

Nutrition per serving

• breakfast
• brunch
• quiche
• eggs
• french
• baked
• easy