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!
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