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….
For the Bouchon Quiche Shell & Basic Batter Recipe go to:
- Start here with the Basic Quiche Shell & Basic Quiche Batter Recipe then you can alter your fillings like the suggestion below.
Zach’s Quiche Alsacienne Filling (additional filling to Basic Quiche Batter)
-Makes roughly 1 nine-inch quiche filling
2 yellow onions, cut thinly (We use a Mandoline for slicing onion.)
1/8 cup water
Sprig of Thyme
1 Bay Leaf
1 1b. Bacon
1 cup of shredded Jarlsberg (or Swiss)
Place the thinly sliced onion, water, and herbs in a saucepan and cook on medium heat for about 2 hours until soft. Next, cook the bacon in a frying pan until it is just short of crisp. After cooking, place the bacon on a paper towel lined plate to drain the grease. Chop the bacon into pieces and add them back to the drained frying pan. Then add the onion mixture to the pan over low heat to combine.
Preheat the oven to 325°F and put the rack in the center of the oven. Put the Quiche Shell on a parchment paper lined baking sheet (we left our shell in the pastry pan) and get ready to add the Basic Quiche Filling and layers of Alsacienne Filling. After the first layer of Basic Quiche Filling is poured into the crust, put one layer of cheese and one layer of Alsacienne filling. Whip the Basic Quiche Filling again in the blender (or make next portion) and pour another layer of the egg, then repeat a new layer with cheese and then Alsacienne filling. For the last filling open the oven and pull the rack out a bit. Place the 3/4-filled quiche shell on the oven rack and get ready to pour the rest of the Basic Quiche Filling into the crust all the way to the top. Bake for 1 & 1/2 hours to 1 & 3/4 hours until the Filling is cooked through and does not shake or jiggle. Remove it from the oven and let it cool completely. Place it in the refrigerator overnight.
To serve, heat the oven to 375°F. Line a baking sheet with lightly oiled parchment paper. Using a long serrated knife, and supporting the sides of the crust with your opposite hand, carefully cut through the edge of the crust in a sawing motion. Switch to a long slicing knife and cut through the filling and bottom crust. Repeat, cutting the quiche into 8 to 10 pieces. Place the pieces on the baking sheet and reheat for 15 minutes or until hot throughout. To check, insert a metal skewer into the quiche for several seconds and then touch the skewer to your lip to test the temperature of the quiche.
The quiche is served at all three Bouchon Bakeries:
6534 Washington Street, Yountville CA 94599
The Venetian Resort-Hotel-Casino, Venezia Tower
3355 Las Vegas Blvd. South, Suite 10101, Las Vegas NV 89109
Time Warner Center
10 Columbus Circle, New York NY 10019 (at 59th Street)
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