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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!

L'idée déco

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


Recipe for 4

Parmesan dough

300 Gr
Softened butter
10 Gr
1 Unit(s)
180 Gr
Grated parmesan
80 Ml
Warm water
500 Gr
Wheat flour

Bacon foam

200 Gr
1 Tray(s)
Button mushrooms
3 Sprig(s)
400 Ml
35% whipping cream
150 Ml
0.50 Tsp
1 Tbsp
Dijon mustard

Caramelized ham

400 Gr
Ham-style smoked pork shoulder
1 Liter(s)
Maple syrup
8 Sprig(s)
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your Oven at 375.00 °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.

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