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

2018-07-28

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

Don't forget to share your photos once you tried this recipe! HERE 








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


 
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.

Paul Bocuse Quiche Lorraine


 

This a French classic among friends, family, or just for your own diners !

Paul Bocuse Quiche Lorraine


 

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...

Paul Bocuse Quiche Lorraine


 

Paul Bocuse Quiche Lorraine


 

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...
  • I am using my own
  • In a Quiche Lorraine, you are not supposed to add Cheese. However I do it... I add the

    Swiss Cheese

    (½ Cup or 50 g)
  • 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. You may find it in delicacy stores.


 

Ingredients

Paul Bocuse Quiche Lorraine

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

 
¾ Cup Shortcrust Pastry Dough (260 grams). For therecipes, see 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)

 Optionally

½ 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 therecipes, see HERE

½ Cup Bacon (80 grams)

 Batter

1.2 Eggs. 2 Tablespoons or 60 grams

⅓ Cup Whipping Cream (70.4 grams)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

1 Tablespoon Butter (19.2 grams)

 Optionally

⅓ 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 therecipes, see HERE

¾ Cup Bacon (151.2 grams)

 Batter

2.4 Eggs. ⅓ Cup or 120 grams

½ Cup Whipping Cream (133.1 grams)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

3 Tablespoons Butter (36.3 grams)

 Optionally

½ 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 therecipes, see HERE

1 Cup Bacon (195.3 grams)

 Batter

3.1 Eggs. ½ Cup or 155 grams

¾ Cup Whipping Cream (171.8 grams)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

3 Tablespoons Butter (46.8 grams)

 Optionally

¾ Cup Swiss Cheese (78.1 grams)

 

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

 
2 Cups Shortcrust Pastry Dough (585 grams). For therecipes, see HERE

1 ½ Cup Bacon (281.2 grams)

 Batter

4.5 Eggs. ½ Cup or 225 grams

1 Cup Whipping Cream (247.5 grams)

1 pinch of Salt

1 pinch of Pepper

1 pinch of Nutmeg

⅓ Cup Butter (67.5 grams)

 Optionally

1 ¼ Cup Swiss Cheese (112.5 grams)

 

You will need...

Steps

Shortcrust Pastry, the crust

1. Start making the

Shortcrust Pastry Dough

(¾ Cup or 260 g). The recipes are HERE

2. You will need more or less ¾ Cup or 260 g, but plan to make more as you need to roll out a larger quantity around the ring and then trim

3. Wrap airtight

4.  Then, leave for at least

1 hour

in the fridge

5. 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

6. 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

7. Fold the dough, twice, into a wedge

8. Position on top of the mold

9. 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)
Paul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine

10. Cut along the edge to trim the excess dough

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

Precooking the tart shell

12. Bocuse then tells us to "prebake" the tart shell, to dry it a bit. Doing this adds a step, but avoids the tart to turn soggy while baking...

13. Prick the tart shell with a fork

14.  Bake in preheated oven at 465 °F / 240 °C for about

15 minutes

Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine

15. If you followed all the advice (like cooling down the dough in the fridge), the shell shold not move too much while baking. If it slides too much, you will need to fix it once it's out of the oven
Paul Bocuse Quiche Lorraine

16. For the

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
Paul Bocuse Quiche Lorraine

19. These are what French cooks call "lardons"
Paul Bocuse Quiche Lorraine

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

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

The Batter

22. 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) and the

Nutmeg

(1 pinch)

23. Optionally, add the

Swiss Cheese

(½ Cup or 50 g) : Bocuse doesn't do it, but I strongly recommend it!
Paul Bocuse Quiche Lorraine

24. Place the

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)
Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine

Baking

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

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
Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine

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 hours

and then heating it up (I find it tastier)
Paul Bocuse Quiche LorrainePaul Bocuse Quiche Lorraine


Result

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

Paul Bocuse Quiche Lorraine


 

Paul Bocuse Quiche Lorraine


 

The result and the pix





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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"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Nutmeg


What else to cook with Pastry dough

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

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,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

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

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



¾ Cup Shortcrust Pastry Dough (260 g)

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)

½ Cup Swiss Cheese (50 g)