OUICOOK: PAUL BOCUSE’S FAMOUS QUICHE LORRAINE

When I think of a classic French dish, quiche is one of the first things that comes to mind.

I love quiche. It’s the perfect mixture of creamy and flaky! Yes, it can be an intimidating dish to make from scratch, but you will feel so accomplished and so very French after making one yourself!

Plus, it can be helpful to have the recipe of one of the best chef’s of all time, Paul Bocuse. Follow his instructions and you will be good to go, I promise!

Try out his recipe below, it will be worth it! Slices of this quiche will go super fast.

Ingredients

• 1 Cup Shortcrust Pastry Dough 
• ¾ Cup Bacon 
• 2.4 Eggs. ⅓ Cup 
• ½ Cup Whipping Cream 
• 1 pinch of Salt
• 1 pinch of Pepper
• 1 pinch of Nutmeg
• 3 Tablespoons Butter 
• ½ Cup Swiss Cheese 

Quiche Essentials

Instructions

Start making the Dough!

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

Wrap airtight. Then, leave for at least 1 hour in the fridge

Fold the dough, twice, into a wedge

Position on top of the mold

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)

 

 

 

 

 

 

Cut along the edge to trim the excess dough

Place in the refrigerator

 

 

 

 

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.

Prick the tart shell with a fork

Bake in preheated oven at 465 °F / 240 °C for about 15 minutes

 

 

 

 

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

 

 

 

 

 

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

 

 

 

 

 

 

These are what French cooks call “lardons”

 

 

 

 

 

 

Fry in an ungreased frying pan until the pieces have browned

Pat dry with paper towels

 

 

 

 

 

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)

Optionally, add the Swiss Cheese (½ Cup or 50 g) : Bocuse doesn’t do it, but I strongly recommend it!

 

 

 

 

Place the Bacon (⅔ Cup or 125 g) over the bottom

Pour the mixture into the pie pan

Bocuse dots this pie with diced Butter

 

 

 

Bake in in preheated oven at 305 °F / 150 °C, for about 20 minutes. If the quiche colors too much, cover with aluminium foil

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 can eat it immediately, or let it cool in the fridge for a day and reheat it!

 

 

Et voila, a delicious quiche lorraine! The process may seem tedious and long, but it’s so worth it. This quiche recipe is just the best. Let us know if you make it by taking a photo and tagging us on Instagram @OuiPlease!