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Cuisine d'Aubéry
The food blog of FX
Main Dish Quiche

https://cuisinedaubery.com/recipe/quiche-lorraine-bocuse/

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

A recipe by Paul Bocuse Saturday July 28, 2018
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A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

FX (François-xavier)

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

But who cares ? This quiche is SOOO good, you will think "why go to the beach and burn my skin ?".

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

Instead, spend your day baking and eating this quiche... a recipe from "the chef of the century", Paul Bocuse.

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

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

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

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

Source of the recipe

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

To purchase online, see HERE

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


The recipe is on page 110

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

Modifications to the original recipe

I modified only a few things...

● I am using my own shortcrust pastry dough, that of Bocuse is almost the same (they all are pretty much the same in the end)

● Bocuse says to precook at 465 °F / 240 °C, and I find this too high - I recommend precooking at 285 °F / 140 °C

● 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.

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

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Chef: Paul Bocuse Servings: 6 Preparation Time: 30 Minutes Cooking Time: 20 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Main Dish, Quiche, 
Whipping cream Nutmeg Eggs Pastry dough
 4.7
Ingredients
  • For a 7.87" (or 7 7/8" or 20 cm) diameter mold

  •   ¾ Cup Shortcrust Pastry Dough (260 grams). For the recipes, 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 the recipes, 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 the recipes, 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 the recipes, 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 11.02" (or 11 1/32" or 28 cm) diameter mold

  •   1 ⅔ Cup Shortcrust Pastry Dough (509.5 grams). For the recipes, see HERE
  •   1 ⅓ Cup Bacon (244.9 grams)
  • Batter
  •   3.9 Eggs. ½ Cup or 195 grams
  •   1 Cup Whipping Cream (215.5 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper
  •   1 pinch of Nutmeg
  •   ¼ Cup Butter (58.7 grams)
  • Optionally
  •   1 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 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...
    Wooden Rolling Pin
    Rolling Pin with Removable Rings
    Tart Ring 8″
    Tart Ring 8 inch
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Non-Slip Cutting Boards
    Oak cutting board
    Sekiryu Santoku Japanese Knife
    4 Japanese Knives
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    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

    You will need to prepare one of the Shortcrust Pastry Dough ("pâtes brisées"):

    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’s Quiche Lorraine (the chef of the century)

    Wooden Rolling PinRolling Pin with Removable Rings


    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’s Quiche Lorraine (the chef of the century)

    Tart Ring 8″Tart Ring 8 inch

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

    10. Cut along the edge to trim the excess dough

    11.  Place in the refrigerator

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

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat


    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 285 °F / 140 °C for about 15 minutes

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

    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’s Quiche Lorraine (the chef of the century)

    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’s Quiche Lorraine (the chef of the century)

    19. These are what French cooks call "lardons"

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

    Non-Slip Cutting BoardsOak cutting boardSekiryu Santoku Japanese Knife4 Japanese Knives

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

    21. Pat dry with paper towels

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

    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’s Quiche Lorraine (the chef of the century)

    Stainless Steel Mixing Bowl DeBuyer Whisk

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

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

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

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

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    Whipping cream Nutmeg Eggs Pastry dough
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    • French Vegetable Stock

    • Panna Cotta, Exotic Vanila





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