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Paul Bocuse’s Quiche Lorraine (the chef of the century)

2018-07-28
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday July 28, 2018
  • Comments : 5 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic 







About this recipe

Don'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...

Paul Bocuse Quiche Lorraine


 
Paul Bocuse Quiche Lorraine
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...

Paul Bocuse Quiche Lorraine


 
Paul Bocuse Quiche Lorraine

Source of the recipe

A recipe from the book "Paul Bocuse: The Complete Recipes".

To purchase online, see HERE

 
Paul Bocuse Quiche Lorraine

The recipe is on page 110

 

Modifications to the original recipe

I modified only a few things...
  • Bocuse prebakes his pâte brisée (shortcrust pastry) with nothing in it, then fills it and bakes it : This is a step that I skip to go faster
  • I am using my own shortcrust pastry dough, that of Bocuse is almost the same (they all are the same in the end)
  • In a Quiche Lorraine, you are not supposed to add Cheese. However if you do, you will make your tastebuds happier.
    If you decide to do so, just add grated Swiss Cheese
  • French people use "Lardons", something that is not easy to find in the States. I will show you how to obtain them using thin cuts of Bacon, instead.


 

Ingredients

Paul Bocuse Quiche Lorraine

For a 7.87" (or 7 7/8" or 20 cm) diameter mold

 
Shortcrust Pastry.
The recipes are HERE

⅔ Cup Bacon (125 grams)

 Batter

2 Eggs. ¼ Cup or 100 grams

½ Cup Whipping Cream (110 grams)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

2 Tablespoons Butter (30 grams)

 

For a 8.66" (or 8 21/32" or 22 cm) diameter mold

 
Shortcrust Pastry.
The recipes are HERE

¾ Cup Bacon (151.2 grams)

 Batter

2.4 Eggs. ⅓ Cup or 120 grams

½ Cup Whipping Cream (133.1 grams)

1.2 pinches of Salt

1.2 pinches of Pepper

1.2 pinches of Nutmeg

3 Tablespoons Butter (36.3 grams)

 

For a 9.84" (or 9 27/32" or 25 cm) diameter mold

 
Shortcrust Pastry.
The recipes are HERE

1 Cup Bacon (195.3 grams)

 Batter

3.1 Eggs. ½ Cup or 155 grams

¾ Cup Whipping Cream (171.8 grams)

1.5 pinches of Salt

1.5 pinches of Pepper

1.5 pinches of Nutmeg

3 Tablespoons Butter (46.8 grams)

 

For a 11.81" (or 11 13/16" or 30 cm) diameter mold

 
Shortcrust Pastry.
The recipes are HERE

1 ½ Cup Bacon (281.2 grams)

 Batter

4.5 Eggs. ½ Cup or 225 grams

1 Cup Whipping Cream (247.5 grams)

2.2 pinches of Salt

2.2 pinches of Pepper

2.2 pinches of Nutmeg

⅓ Cup Butter (67.5 grams)

 

You will need...

Steps


Shortcrust Pastry, the crust

Start making the shortcrust pastry that is needed for the crust.
The recipes are HERE.

Wrap airtight.

Then, leave for at least

1 hour

in the fridge

Paul Bocuse Quiche Lorraine

 

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

Paul Bocuse Quiche Lorraine

 

The Molds

For the mold, I took a pastry ring, but you may find it easier to take a pie pan, that will need to lightly butter

Paul Bocuse Quiche Lorraine

 
1. Fold the dough, twice, into a wedge

2. Position on top of the mold

3. Unfold, and then press along the edges, and make sure to press in the angles with a knuckle (to make a good looking quiche with 90 degrees angles sides)

4. Cut along the edge to trim the excess dough

5.  Place in the refrigerator
Paul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine


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

Paul Bocuse Quiche Lorraine

 

7. These are what French cooks call "lardons"

Paul Bocuse Quiche Lorraine

 
8. Fry in an ungreased frying pan until the pieces have browned

9. Pat dry with paper towels
Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine


The Batter

10. For the batter, it's easy ! Just whisk together :
  • the

    Eggs

    (2)
  • the

    Whipping Cream

    (½ Cup or 110 g)
  • the

    Salt

    (1 pinch)
  • the

    Pepper

    (1 pinch)
  • the

    Nutmeg

    (1 pinch)

Paul Bocuse Quiche Lorraine

 
11. Place the

Bacon

(⅔ Cup or 125 g) over the bottom

12. Pour the mixture into the pie pan

13. Bocuse dots this pie with diced

Butter

(2 Tablespoons or 30 g) (I don't do this)
Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine


Baking

14.  Bake in in preheated oven at 305 °F / 150 °C, for about

20 minutes

. If the quiche colors too much, cover with aluminium foil

Paul Bocuse Quiche Lorraine

 

15. After baking, let cool down at room temperature, the quiche will shrink slightly

Paul Bocuse Quiche Lorraine

 

You may eat it right away, even though I prefer leaving the quiche in the fridge

24 hours

and then heating it up (I find it tastier)

Paul Bocuse Quiche Lorraine

 

Result

Like all quiches, you will need to keep the quiche refrigerated

Paul Bocuse Quiche Lorraine


 

The result and the pix


Paul Bocuse’s Quiche Lorraine (the chef of the century)

Paul Bocuse’s Quiche Lorraine (the chef of the century)


Comments for This Recipe

5 Comments
  1. On Saturday August 11, 2018
    Jason wrote:
    Looks delicious, I’ll definitely try this. From you the photos, It seems like there’s a big part of dough still uncooked. Is that a problem?
  2. On Sunday August 12, 2018
    François answered:
    As I mentioned, Bocuse prebakes his pâte brisée (shortcrust pastry) with nothing in it, then fills it and bakes it, that dries out the dough a bit : This is a step that I skip to go faster.

    This step avoids what looks "uncooked". Reality is, it's not "uncooked", it's just moister, and that is not a problem...
  3. On Sunday August 12, 2018
    Jason wrote:
    Thanks Françoise. That makes sense. Your quiche looks better with the nice straight-sided crust. I had never seen those kind of rings being used directly on Silpat before.

    Your site is great. So many great recipes and beautifully illustrated. I especially appreciate that you explain why certain things are done etc

    Bravo!
  4. On Sunday August 12, 2018
    Jason wrote:
    Sorry my autocorrect turned you into a lady! There shouldn’t be an e on your name!
  5. On Sunday August 12, 2018
    François answered:
    Thanks Jason. The straight-sided crust must be an idea from a pastry chef !

    It's just a way to make the quiche look more modern.

    I wish I had more time to translate all my recipes to English, I have such a backlog of recipes to post...

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Cooking with the same Chef ?

All recipes of Paul Bocuse

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée CarrotsPaul Bocuse’ Sauce BordelaisePaul Bocuse’s Boeuf BourguignonPaul Bocuse’s Quiche Lorraine (the chef of the century)

Recipes from the same Book!

All recipes from the book "Paul Bocuse: The Complete Recipes"

To purchase the book online, see HERE

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,

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Shortcrust Pastry

⅔ Cup Bacon (125 g)

2 Eggs

½ Cup Whipping Cream (110 g)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

2 Tablespoons Butter (30 g)