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

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

Chef: Paul Bocuse

Cuisine: French Cuisine

Course: Main Dish, Quiche

Difficulty: Easy

Category: Course

Servings: 6

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Category: Recipe

Posted on: Saturday July 28, 2018

Ingredients : Whipping cream, Nutmeg, Eggs, Pastry dough,

Ingredients : Whipping cream, Nutmeg, Eggs, Pastry dough,

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...

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*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 recipe

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

To purchase online, see HERE

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 ****

**** INGREDIENTS ****

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

● ¾ Cup Shortcrust Pastry Dough (260 grams)

● ⅔ Cup Bacon (125 grams)

*Batter

● 2 Eggs

● 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)

● ½ Cup Bacon (80 grams)

*Batter

● 1.2 Eggs

● 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)

● ¾ Cup Bacon (151.2 grams)

*Batter

● 2.4 Eggs

● 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)

● 1 Cup Bacon (195.3 grams)

*Batter

● 3.1 Eggs

● 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)

● 1 ½ Cup Bacon (281.2 grams)

*Batter

● 4.5 Eggs

● 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)

**** STEPS ****

**** STEPS ****

Shortcrust Pastry, the crust

1. Start making the

Shortcrust Pastry Dough

(¾ Cup or 260 g).

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

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

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)

10. Cut along the edge to trim the excess dough

11. Place in the refrigerator

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

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

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

19. These are what French cooks call "lardons"

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

21. Pat dry with paper towels

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!

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)

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

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)

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