Julia Child's quiche Lorraine recipe is a two-part recipe that involves the creation of pastry dough and an egg-and-bacon filling. Child published the original quiche Lorraine recipe, which does not include cheese, in her book "From Julia Child's Kitchen."
To prepare the recipe, first combine 1 3/4 cups of flour along with 1 teaspoon of salt in the bowl of an electric mixer. Cut 1 1/4 sticks of butter lengthwise into quarters, and then cut them again into 1/4 inch pieces. Place the cubed butter into the mixer with the flour and salt. Cut 2 tablespoons of chilled lard or shortening into small cubes and transfer them to the mixing bowl as well. Set the mixer on medium speed, and mix for about a minute until the mixture appears like coarse meal.
Add 1/3 cup of ice water, and continue to mix at medium speed until the dough starts sticking to the beaters. Scrape the dough out of the bowl and onto a surface with an ample amount of flour. Roll the dough into a ball, press it into a cake, and wrap it in foil before letting it rest in the refrigerator for two hours. After resting, roll the dough out on a floured surface until it is slightly bigger than the baking dish used for the recipe. Set the rolled-out dough into the pan, and work the dough into the pan, trimming any excess dough around the edges. Refrigerate for 30 minutes before baking it for seven to eight minutes at 450 degrees Fahrenheit.
For the filling, crumble five slices of crispy bacon into the pastry shell, and pour in a mixture of three beaten eggs, 1/2 cup of cream, a pinch of grated nutmeg and salt and pepper to taste. Dot the surface with 1 1/2 tablespoons of butter cut into 1/4-inch cubes. To finish, bake the quiche for 30 to 35 minutes at 375 degrees Fahrenheit. The quiche is ready when the mixture rises and browns and a toothpick poked into the center of the quiche comes out clean.