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Paul Bocuse’s Quiche Lorraine (the chef of the century)
2018-07-28
- This Recipe
- Chef: Paul Bocuse
- Cuisine: French Cuisine
- Course: Main Dish, Quiche
- Difficulty: Easy
- Category: Course
- Servings: 6
- Preparation Time: 30 Minutes
- Cooking Time: 20 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Saturday July 28, 2018
- Comments : No Comment
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Languages :
English | 
Français
- Ingredients
- Whipping cream, Nutmeg, Eggs, Pastry dough,
La version Française se trouve ICI |
A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic |
PrintAbout 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... |
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 | 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. |
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This a French classic among friends, family, or just for your own diners ! |
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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... |
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 | Source of the recipeA recipe from the book "Paul Bocuse: The Complete Recipes".To purchase online, see HERE |
 | The recipe is on page 110 |
All recipes of Quiches  
All the Recipes of Quiches are HERE |
Modifications to the original recipeI modified only a few things...
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Ingredients
 | For a 7.87" (or 7 7/8" or 20 cm) diameter moldShortcrust Pastry. The recipes are HERE⅔ Cup Bacon (125 grams) Batter 2 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 6.29" (or 6 19/64" or 16 cm) diameter moldShortcrust Pastry. The recipes are HERE½ Cup Bacon (80 grams) Batter 1.2 Eggs. 2 Tablespoons or 60 grams⅓ Cup Whipping Cream (70.4 grams)0.6 pinch of Salt0.6 pinch of Pepper0.6 pinch of Nutmeg1 Tablespoon Butter (19.2 grams) |
For a 8.66" (or 8 21/32" or 22 cm) diameter moldShortcrust Pastry. The recipes are HERE¾ Cup Bacon (151.2 grams) Batter 2.4 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 moldShortcrust Pastry. The recipes are HERE1 Cup Bacon (195.3 grams) Batter 3.1 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 moldShortcrust Pastry. The recipes are HERE1 ½ Cup Bacon (281.2 grams) Batter 4.5 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...
Steps
Shortcrust Pastry, the crustStart 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 |
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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 |
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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 |
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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
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
Precooking the tart shell |
6. 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...
7. Prick the tart shell with a fork
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Bake in preheated oven at 465 °F / 240 °C for about
7. Prick the tart shell with a fork
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Bake in preheated oven at 465 °F / 240 °C for about 15 minutes
9. 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
10. 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 |
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11. These are what French cooks call "lardons" |
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12. Fry in an ungreased frying pan until the pieces have browned
13. Pat dry with paper towels
13. Pat dry with paper towels
The Batter14. For the batter, it's easy ! Just whisk together :
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15. Place the
16. Pour the mixture into the pie pan
17. Bocuse dots this pie with diced
Bacon
(⅔ Cup or 125 g) over the bottom16. Pour the mixture into the pie pan
17. Bocuse dots this pie with diced
Butter
(2 Tablespoons or 30 g) (I don't do this)
Baking18. Bake in in preheated oven at 305 °F / 150 °C, for about 20 minutes . If the quiche colors too much, cover with aluminium foil |
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19. If the quiche inflates too much while baking, don't hesitate to pinch it with a knife |
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20. After baking, let cool down at room temperature, the quiche will shrink slightly |
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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) |
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ResultLike all quiches, you will need to keep the quiche refrigerated |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Paul Bocuse |
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Recipes from the same Book!
All recipes from the book "Paul Bocuse: The Complete Recipes" |
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Cooking with the same ingredients ?
What else to cook with Nutmeg |
What else to cook with Pastry dough |
Recipes...
Pierre Hermé’s Chocolate Sorbet
Pierre Hermé’s Pistachio Crème Brûlée
The Canelé Recipe («Canelé de Bordeaux»)
French Madeleines Recipe
Cyril Hitz’s French Fougasse Bread
Pierre Hermé’s Flourless Chocolate Cake
Pierre Hermé’s Orange and Grand Marnier Crepes
Claire Heitzler’s Rhubarb Strawberry Tart
Stéphane Tréand’s Olive Oil Ice Cream
Jamie Oliver’s Indian Butter Chicken
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Paul Bocuse’s Boeuf Bourguignon
French Fish Bouillabaisse (Stew)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
French Mango Coconut Charlotte
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Nantua’s Tart (Rhubarb Raspberry)
Christophe Felder’s Strawberry Tiramisu
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
French Saint-Michel Cookies
The Coca-Cola Ice Cream (only for my sister)
Conticini’s Chocolate Pound Cake
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)
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