Paul Bocuse’s Quiche Lorraine (the chef of the century)2018-07-28
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A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic
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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.
Like many quiches*quiches>course>, 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
Modifications to the original recipeI modified only a few things...
For a 7.87" (or 7 7/8" or 20 cm) diameter mold
¾ Cup Shortcrust Pastry Dough (260 grams). For the recipes, see 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)
Optionally½ Cup Swiss Cheese (50 grams)
For a 6.29" (or 6 19/64" or 16 cm) diameter mold
½ Cup Shortcrust Pastry Dough (166.4 grams). For the recipes, see HERE½ Cup Bacon (80 grams)
Batter1.2 Eggs. 2 Tablespoons or 60 grams⅓ Cup Whipping Cream (70.4 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg1 Tablespoon Butter (19.2 grams)
Optionally⅓ Cup Swiss Cheese (32 grams)
For a 8.66" (or 8 21/32" or 22 cm) diameter mold
1 Cup Shortcrust Pastry Dough (314.6 grams). For the recipes, see HERE¾ Cup Bacon (151.2 grams)
Batter2.4 Eggs. ⅓ Cup or 120 grams½ Cup Whipping Cream (133.1 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg3 Tablespoons Butter (36.3 grams)
Optionally½ Cup Swiss Cheese (60.5 grams)
For a 9.84" (or 9 27/32" or 25 cm) diameter mold
1 ⅓ Cup Shortcrust Pastry Dough (406.2 grams). For the recipes, see HERE1 Cup Bacon (195.3 grams)
Batter3.1 Eggs. ½ Cup or 155 grams¾ Cup Whipping Cream (171.8 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg3 Tablespoons Butter (46.8 grams)
Optionally¾ Cup Swiss Cheese (78.1 grams)
For a 11.02" (or 11 1/32" or 28 cm) diameter mold
1 ⅔ Cup Shortcrust Pastry Dough (509.5 grams). For the recipes, see HERE1 ⅓ Cup Bacon (244.9 grams)
Batter3.9 Eggs. ½ Cup or 195 grams1 Cup Whipping Cream (215.5 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg¼ Cup Butter (58.7 grams)
Optionally1 Cup Swiss Cheese (97.9 grams)
For a 11.81" (or 11 13/16" or 30 cm) diameter mold
2 Cups Shortcrust Pastry Dough (585 grams). For the recipes, see HERE1 ½ Cup Bacon (281.2 grams)
Batter4.5 Eggs. ½ Cup or 225 grams1 Cup Whipping Cream (247.5 grams)1 pinch of Salt1 pinch of Pepper1 pinch of Nutmeg⅓ Cup Butter (67.5 grams)
Optionally1 ¼ Cup Swiss Cheese (112.5 grams)
You will need...
Shortcrust Pastry, the crust
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
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
Precooking the tart shell
13. Prick the tart shell with a fork
14. Bake in preheated oven at 465 °F / 240 °C for about
Bacon, French cooks use "Lardons", which is a thick bacon slab cut into pieces
17. Thick cut is difficult to find in the States, as bacon is usually cut thin
18. 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
Whipping Cream(½ Cup or 110 g), the
Salt(1 pinch), the
Pepper(1 pinch) and the
23. Optionally, add the
Swiss Cheese(½ Cup or 50 g) : Bocuse doesn't do it, but I strongly recommend it!
Bacon(⅔ Cup or 125 g) over the bottom
25. Pour the mixture into the pie pan
26. Bocuse dots this pie with diced
Butter(2 Tablespoons or 30 g) (I don't do this)
20 minutes. If the quiche colors too much, cover with aluminium foil
28. If the quiche inflates too much while baking, don't hesitate to pinch it with a knife
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)
All recipes of Quiches
All the Recipes of Quiches are HERE
The result and the pix
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Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes"
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