Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Revisited quiche lorraine, parmesan crumble, diced maple glazed ham, bacon foam |

Brunch, Cheese

A French classic, revisited by altering the techniques used and textures in the final dish!


You can also garnish with a nice crispy slice of bacon on the side or on top of your dish.


Recipe for 4 portions

Parmesan dough

60 Gr
Softened butter
2 Gr
0.50 Unit(s)
30 Gr
Grated parmesan
15 Ml
Warm water
125 Gr

Bacon foam

50 Gr
60 Gr
Button mushrooms
2 Sprig(s)
125 Ml
35% whipping cream
125 Ml
1 Pinch(es)
1 Tsp
Dijon mustard

Caramelized ham

125 Gr
Ham-style smoked pork shoulder
4 Tbsp
Maple syrup
8 Sprig(s)
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your Oven at 375 °F

  • Parmesan dough

    Make sure that the butter is soft. Place the flour on your work surface and form a well in the center. Add the salt and butter in the center and with your fingers start to combine. Once partly combined, start mixing by rubbing the mixture in between the palms of your hands. You should have a slightly yellow and flaky consistency. Form a well in the center again. Add the warm water, egg and parmesan cheese. Mix with your fingers until you reach a doughy texture. Using the palm of your hand, knead the dough until it is nice and smooth.
    Let rest in the fridge at least 2 hours before using, wrapped in plastic wrap. Roll out the dough to atleast 2mm of thickness. Place in the oven on a baking sheet and cook for roughly 15 minutes. Make sure you have a nice golden coloration. Once cooled, break it apart. These pieces will serve as your base for the quiche Lorraine.

  • Bacon foam

    Cut the bacon into small cubes.

    In a sauce pot, cook the bacon cubes until slightly caramelized.  Add the mushrooms and thyme.  Once you have a nice coloration on the mushrooms, add the milk and cream.

    Bring to a boil, add the nutmeg and mustard and cook for another 5 minutes on a gently simmer.

    With a hand blender, blend the mixture.  Season to taste.

    Pass the liquid through a fine mesh sieve and then transfer to your siphon.  Close and add 2 cartridges of gas.

    Set aside in a warm spot or at room temperature.

  • Caramelized ham

    Cut the ham into nice cubes.  Roughly 1 cm.  Heat the maple syrup in a skillet and add the ham.  Simmer for 5 minutes.  Set aside.

    Finely slice the chives and then add them to the ham just before serving.

  • Plating

    In a bowl or nice glass, place the broken dough pieces at the bottom.  Top with the ham and just before serving, garnish with the bacon foam.  Decorate with chives!

You can also garnish with a nice crispy slice of bacon on the side or on top of your dish.

Share this unique and tasty

Private and Corporate Events