Paul Bocuse’s Quiche Lorraine (the chef of the century)2018-07-28
A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic
About this recipeDon't expect me to lie : This is not the type of dish that's recommended before showing your nice body on the beach of Santa Monica or Laguna Beach...
But who cares ? This quiche is SOOO good, you will think "why go to the beach and burn my skin ?". Instead, spend your day baking and eating this quiche... a recipe from "the chef of the century", Paul Bocuse.
This a French classic among friends, family, or just for your own diners !.
Like many quiches, this one is good the same day, but can hold a few days in the refrigerator.
Growing up in France, this was one dish that we would have all year around. Was one of my favorites, and still is...
Source of the recipeA recipe from the book "Paul Bocuse: The Complete Recipes".
To purchase online, see HERE
All recipes of Quiches
All the Recipes of Quiches are HERE
Modifications to the original recipeI modified only a few things...
For a 7.87" (or 7 7/8" or 20 cm) diameter mold
The recipes are HERE⅔ Cup Bacon (125 grams)
Batter2 Eggs. ¼ Cup or 100 grams½ Cup Whipping Cream (110 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg2 Tablespoons Butter (30 grams)
For a 8.66" (or 8 21/32" or 22 cm) diameter mold
The recipes are HERE¾ Cup Bacon (151.2 grams)
Batter2.4 Eggs. ⅓ Cup or 120 grams½ Cup Whipping Cream (133.1 grams)1.2 pinches of Salt1.2 pinches of Pepper1.2 pinches of Nutmeg3 Tablespoons Butter (36.3 grams)
For a 9.84" (or 9 27/32" or 25 cm) diameter mold
The recipes are HERE1 Cup Bacon (195.3 grams)
Batter3.1 Eggs. ½ Cup or 155 grams¾ Cup Whipping Cream (171.8 grams)1.5 pinches of Salt1.5 pinches of Pepper1.5 pinches of Nutmeg3 Tablespoons Butter (46.8 grams)
For a 11.81" (or 11 13/16" or 30 cm) diameter mold
The recipes are HERE1 ½ Cup Bacon (281.2 grams)
Batter4.5 Eggs. ½ Cup or 225 grams1 Cup Whipping Cream (247.5 grams)2.2 pinches of Salt2.2 pinches of Pepper2.2 pinches of Nutmeg⅓ Cup Butter (67.5 grams)
You will need...
Shortcrust Pastry, the crustStart making the shortcrust pastry that is needed for the crust.
The recipes are HERE.
Then, leave for at least
1 hourin the fridge
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
After your shortcrust pastry dough "pâte brisée" is ready and rested in the fridge, roll it out on a well floured surface into a 0.19" (or 13/64" or 0.5 cm) thick circle
The MoldsFor the mold, I took a pastry ring, but you may find it easier to take a pie pan, that will need to lightly butter
6. For the
Bacon, French cooks use "Lardons", which is a thick bacon slab cut into pieces.
Thick cut is difficult to find in the States, as bacon is usually cut thin.
To make lardons, I freeze my bacon (the thin slices stick together) and then I cut lardons, about 0.39" (or 25/64" or 1 cm) thick
The Batter10. For the batter, it's easy ! Just whisk together :
Baking14. Bake in in preheated oven at 305 °F / 150 °C, for about
20 minutes. If the quiche colors too much, cover with aluminium foil
15. After baking, let cool down at room temperature, the quiche will shrink slightly
You may eat it right away, even though I prefer leaving the quiche in the fridge
24 hoursand then heating it up (I find it tastier)
The result and the pix
Cooking with the same Chef ?
All recipes of Paul Bocuse
Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes"
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