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    Home » Recipes » At Home with Rebecka

    Three Cheese Quiché Lorraine - WFC 2017-Structure Build

    December 3, 2017 by athomewithrebecka Leave a Comment

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    Three Cheese Quiche Lorraine WFC 2017

    Three Cheese Quiché Lorraine - WFC 2017-Structure Build

    It's time to share my Bacon World Food Championship Structure Build recipe, Three Cheese Quiché Lorraine.  I was so busy competing this year that I only had the opportunity to get one photo of my completed dish (see below). The photo above was taken of my final practice dish before competing in the Bacon World Championships on November 9, 2017.

    Let me first thank my wonderful sponsor Saucy Mama. Suzie Barhyte and her wonderful company allowed me the pleasure to compete on Team Saucy Mama and use their amazing products in my recipes.  Also, Thank you Mary Alice and Collette for your support and love throughout the competition. 

    Competing at such a large and prestigious event requires a lot of preparation and planning. One very important element in competing is adhering to the official rules. Below are a few of the details about the official rules for the opening round(s). 

    OPENING ROUND
    STRUCTURED BUILD:
    The Structured Build for the Bacon World Championship is “Quiche Lorraine.” Competitors
    are not required to use a specific bacon brand. Competitors will need to bring their own
    bacon for this build. The Structured Build creates an even “playing field” by requiring all competitors to create the same type of dish. The competitors who set themselves apart from the field will have proven their culinary skills in creativity and execution within this structured requirement.

    As defined, a Quiché Lorraine is savory open crust pie, filled with custard flavored with, but not limited to, bacon and cheese. Source: World Food Championships 2017 Competitor Packet

    I love that professional chefs have to make the same dishes as home cooks just as much as I love that I have to cook like a professional chef to bring a restaurant worthy dish to win.

    Competitors are also instructed to write a brief description that best showcases our recipe for the judges. Here's mine. 

    My Quiché Lorraine recipe is the perfect blend of French Gruyère, Applewood smoked cheddar, and goats milk white cheddar cheeses. The Gruyère satisfies with its traditional nutty and assertive flavors while the fruity, sweet aroma of Applewood smoked cheddar complements the hickory smoked flavors of thick cut bacon. The goats milk cheddar lends a certain and familiar tang; while a mixture of heavy cream and eggs create a creamy custard that rests atop a black and white toasted sesame seed and smoky bacon dust infused pie crust. For added depth of flavor, champagne honey mustard is infused into the filling and the crust receives a light brushing of the mustard before baking. Fresh snipped chives finish the Quiche adding color and mild onion flavor.

    Without a doubt this is the best Quiché I've ever made or eaten. One of my competitors, Two Smokin Guys, NY (Galuski, Dave) made a perfect rendition of Quiché Lorraine. WOW! I need a slice of that pie!

    Rebecka Evans Bacon World Championships 2017

    Rebecka Evans Bacon World Championships 2017 First Round-Structure Build Three Cheese Quiché Lorraine

    Three Cheese Quiche Lorraine Recipe

    Three Cheese Quiché Lorraine Saucy Mama products used: Champagne Honey Mustard 

    Three Cheese Quiche Lorraine Recipe

    Three Cheese Quiche Lorraine

    Rebecka Evans
    Bacon World Food Championships Required Structure Build
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 36 minutes mins
    Servings 4

    Ingredients
      

    • PREHEAT OVEN: 350 F.

    INGREDIENTS

    FOR THE PIE DOUGH

    • 3 CUPS FLOUR
    • ¼ TEASPOON SEA SALT
    • 20 TABLESPOONS COLD BUTTER
    • 2 EGGS
    • ¼ CUP BACON DUST MADE FROM PRE-PACKAGED “REAL BACON” BITES OR COOKED CHOPPED BACON
    • ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD TO BRUSH PIE CRUST
    • 4 TABLESPOONS WHITE SESAME SEEDS 1 ½ TABLESPOONS PER PIE
    • 1 ½ TABLESPOONS BLACK SESAME SEEDS ½ TABLESPOON PER PIE

    FOR THE FILLING

    • 1 - 4 LB PACKAGE THICK SLICED BACON ABOUT 24 BACON SLICES, CHOPPED ½ INCH THICK, COOKED AND DRAINED ON PAPER TOWEL
    • 4 WHOLE LARGE EGGS
    • 4 EGG YOLKS
    • 3 CUPS HEAVY CREAM 1 CUP KROGER THICK STYLE, 2 CUPS LAND O LAKES
    • 1 TEASPOON SALT
    • ½ TEASPOON WHITE PEPPER
    • 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
    • 1 CUP APPLE SMOKED CHEDDAR CHEESE GRATED
    • 1 CUP Gruyère CHEESE SHREDDED
    • ½ CUP GOATS MILK WHITE CHEDDAR GRATED
    • 1 TEASPOON FLOUR TO TOSS CHEESES
    • 4 TABLESPOONS ½ INCH LENGTH SNIPPED CHIVES

    Instructions
     

    FOR THE BACON

    • 1. CHOP BACON INTO ½ INCH PIECES. DIVIDE IN HALF AND COOK IN 2 LARGE SKILLETS UNITL JUST BROWNED. DON’T OVER COOK. DRAIN ON PAPER TOWEL UNTIL READY TO ASSEMBLE PIES.
    • 2. PLACE ¼ CUP PRE-PACKAGED “REAL BACON” BITES INTO COFFEE GRINDER OR FOOD PROCESSOR. BLEND UNTIL FINE DUST (OR USE PREPACKAGED BACON DUST)

    FOR THE FILLING

    • 1. IN A LARGE MIXING BOWL WHISK TOGETHER, 4 WHOLE LARGE EGGS, 4 EGG YOLKS, 1 CUP KROGER BRAND HEAVY CREAM, 2 CUPS LAND O LAKES HEAVY CREAM, (USE 3 CUPS FAVORITE BRAND HEAVY CREAM IF KROEGER IS NOT AVAIBLE) 1 SEA TEASPOON SALT, ½ TEASPOON WHITE PEPPER, 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
    • 2. IN A LARGE MIXING BOWL, COMBINE 3 PRE-GRATED CHEESES TOGETHER SPRINKLE 1 TEASPOON FLOUR OVER CHEESE. TOSS TO COMBINE. THIS KEEPS CHEESE FROM STICKING TOGETHER AND MAKES FOR EASIER SPREADING OVER CRUST

    FOR THE CRUST

    • 1. IN A SMALL FOOD PROCESSOR OR COFFEE MILE, PULSE ¼ CUP COOKED CRUMBLED BACON UNITL IT REMESBLES FINE SAND
    • 2. IN A LARGE FOOD PROCESSOR COMBINE, 3 CUPS FLOUR, ¼ TEASPOON SALT, 20 TABLESPOON COLD BUTTER, 2 EGGS, AND ¼ CUP BACON DUST
    • 3. PULSE UNTIL DOUGH JUST COMES TOGETHER. DOUGH WILL BE CRUMBLY
    • 4. POUR CRUST OUT ONTO A FLOURED SURFACE AND GENTLY PRESS DOUGH INTO A BALL. CUT DOUGH INTO THIRDS. PLACE ONE DOUGH IN THE MIDDLE OF EACH 8” FLUTED TART PANS. GENTLY START PRESSING DOUGH FROM MIDDLE TO EDGES WITH FINGERS UNITL ¼ INCH THICK.
    • 5. USING A PASTRY BRUSH, LIGHLTY BRUSH THE 3 PIE CRUSTS WITH ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD. (ABOUT ¼ CUP EACH SHELL) BE SURE TO BRUSH ALL THE WAY TO THE TOP FLUTED EDGES
    • 6. SPRINKLE EACH PIE EVENLY WITH SESAME SEEDS, MAKING SURE TO SPRINKLE ALL THE WAY TO THE FLUTED EDGES
    • 7. EVENLY DISTRIBUTE COOKED CRUMBLED BACON OVER THE BOTTOM OF EACH PIE SHELLS
    • 8. DISTRIBUTE MIXED SHREDDED CHEESES EVENLY OVER PIES
    • 9. POUR FILLING EQUALLY INTO PIES, LEAVING ABOUT ¼ INCH HEAD SPACE
    • 10. SPRINKLE SNIPPED CHIVES EVENLY OVER TOP OF EACH PIE
    • 11. BAKE FOR 28-36 MINUTES OR UNTIL KNIFE INSERTED INTO MIDDLE OF PIE COMES OUT CLEAN.
    • ASSEMBLE: CUT ONE PIE INTO 6 TRIANGLE SLICES. ARRANGE ON PLATES AND GARNISH WITH FANED STRAWBERRY AND MINT SPRIGS.

    Notes

    GARNISH:
    OPTIONAL: CHIVES, CHIVE BLOSSOMS, FRESH STRAWBERRIES SLICED AND FANED OUT, MINTS SPRINGS, EDIBLE FLOWERS
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
    As you can see the scores below are ridiculously close.  I placed 8th in the Top Ten Round and then went on to take First Place in the Final Round winning 10,000 thousand dollars and becoming the 2017 Bacon World Champion! 
     
    WFC

    BACON WORLD CHAMPIONSHIP

    Place Competitor Structured Build Signature Dish Round 1 Top 10 Final Score
    1.    Team Saucy Mama-At Home with Rebecka (Evans, Rebecka) 92.375 91.625 92 93.8889 93.13334
    2. farleys (Trumpold, Elizabeth ) 99.625 84.75 92.1875 92.0556 92.10836
    3. Bob's BBQ Emporium (Brumley, Robert) 95.875 87 91.4375 91.4444 91.44164
    4. Culinary Assault (Coe, Stephen) 98 90.5 94.25 89.4444 91.36664
    5. Maximum Chefort (Hurst, AJ) 93.875 94 93.9375 89.3333 91.17498
    6. Blazin' Blues BBQ (Richard, Dan) 89.625 96.375 93 89.4444 90.86664
    7. Two Smokin Guys,NY (Galuski, Dave) 100 94.125 97.0625 86.3889 90.65834
    8. Croix Valley Foods (Holter, Lu) 88.75 93.75 91.25 87.5556 89.03336
    9. Lowcountry Wild Child (Kohn, Shannon) 96.25 92.375 94.3125 81.2778 86.49168
    10. Jonathan (Giovannoni, Jonathan) 92 95 93.5 80.1111 85.46666
    11. Sugarfire Smokehouse (Johnson, Mike) 95.875 86.375 91.125 -- --
    12. pitmasterIQ BBQ (Kennington, John) 89.75 92.125 90.9375 -- --
    13. Taste Of Wisconsin (Medes, Lorraine) 91.25 90.25 90.75 -- --
    14. Fork and Company (Little, Chera) 96.25 83.75 90 -- --
    15. Smokey Treats Bbq (Beranek, Matthew) 87.875 91.625 89.75 -- --
    16. Cuisine with Colleen (Curley, Colleen) 89.875 89.375 89.625 -- --
    17. Buzzcatz coffee & sweets (Hendrix, Juanita) 85.625 93.375 89.5 -- --
    18. Yard Lobster BBQ (Lampkin, Craig) 84.375 94.125 89.25 -- --
    19. Flora-Bama Ole River Grill (Gibson, Jon) 87.75 90 88.875 -- --
    20. Fivestar Nacho MKE (Gonzalez, Nichole) 87.125 90.5 88.8125 -- --
    21. Culinary Cartel (Griffitt, Elisha) 84.375 92.375 88.375 -- --
    22. The Promo Addict (Bird, Russell) 92.125 84.5 88.3125 -- --
    23. GastreauxNomica (Rivera, Sean) 87 88.375 87.6875 -- --
    24. Wind Creek Montgomery Casino &Hotel (Hargroves, Kelly) 90 84.875 87.4375 -- --
    25. Oink-A-Doodle-Moo 1559 (Bayless, Mark) 91.25 83.125 87.1875 -- --
    26. Bowers, Jason 83.125 90.625 86.875 -- --
    27. Sean Streete (Streete, Sean) 82.875 90.5 86.6875 -- --
    28. Team Spruytte (Spruytte, Lois) 90.875 82.375 86.625 -- --
    29. STI COLLEGE - Philippines (Montojo, Rhealyn) 91.625 81.5 86.5625 -- --
    30. Workaholics Services (Talley , Jeremy ) 84.625 88.25 86.4375 -- --
    31. My-Big-Fat-Greek-Kitchen (Geise, Andreann) 87 85.375 86.1875 -- --
    32. Spice Your Life Rub Your Meat BBQ (Hogan, Michael ) 86.125 85.75 85.9375 -- --
    33. Forrest Dilmore (Dilmore, Forrest) 88.625 81.875 85.25 -- --
    34. the lamb and the wolf (athanasopoulos, michael) 88.75 77.375 83.0625 -- --

     

    Team Saucy Mama 2017

    First Round Top Ten Front Left: Rebecka Evans Bacon and Kim Banick Seafood with our sponsors Saucy Mama Suzie Barhyte and Mary Alice.

     

     At Home with Rebecka-Team Saucy Mama

    From Left: Lynn Beamer, Rebecka Evans, Renee Robinson

    « 2017 Bacon World Champion Rebecka Evans
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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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