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). 

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 First Round-Structure Build Three Cheese Quiché Lorraine

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

Three Cheese Quiche Lorraine

Rebecka Evans

Bacon World Food Championships Required Structure Build

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Prep Time 20 mins

Cook Time 36 mins

Servings 4

Ingredients

  

1x2x3x

• ▢ 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! 

 

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

From Left: Lynn Beamer, Rebecka Evans, Renee Robinson