Bouchon Quiche Recipe: The Most Delicious Waste of a Day You’ll Ever Have
For a baby shower this weekend, a friend asked me to make a couple of quiches. As Northern California food bloggers near the home of Thomas Keller’s Bouchon Restaurant, we just couldn’t do it the simple American way with store-bought pie crusts and the “it’ll be ready in an hour prep, cook, and bake time quiche recipe.” Instead, we pulled out Thomas Keller’s Bouchon Cookbook and spent eight hours over three days assembling a couple of masterpiece quiches from the most labor intensive recipe we’ve ever found. Even with two people working the entire time in the kitchen it was intense, sweating bullets and hoping for success. We learned a lot from massive mishaps but in the end we were surprised to get some rave reviews from guests at the shower.
We made the quiche crust dough a day before we needed it and refrigerated it overnight. The recipe was similar to the way that you make biscuits with flour and pieces of chilled butter. We rolled the dough out on Friday morning and I got out my three pans with removable sides. The fact that the pans had 3” high sides instead of a 2” high ring mold didn’t faze me at all considering I thought it was a minor detail. In the end it made a huge difference in the ultimate success of our standup quiche shells. We freaked when we opened the oven after fifteen minutes of bake time to find the sides of our crust fallen into the pan (see the oven photograph). I immediately got online and googled Thomas Keller’s Quiche problems and found a few posts. Others had the same issue and thought it was because there wasn’t enough dough to go over the sides taller pans. They made extra dough to try and solve the problem, only to find out that the dough just can’t hold itself at 3” high so YOU HAVE TO USE A 2” RING MOLD PAN FOR BOUCHON QUICHE! We just continued and tried to patch the sides hoping it would all work out, and miraculously, it did! We had a bit of a filling leak on one of the three quiches, but it still turned out to be pretty decent looking and utterly delicious.
If you ever attempt this, you have to let us know how it turned out!
Recipe information after the jump….