It seems fitting that Chef Serge Falcoz-Vigne serves up a classic French Quiche Lorraine recipe as a favorite. While quiches can trace their early origins back to Germany, the French are credited with expanding and defining the dish, establishing it as a versatile favorite meal. The hearty and savory Quiche Lorraine is a perfect example, drawing its name from the Lorraine region of France.
Falcoz-Vigne, a native of Grenoble, France, quickly established himself in the Triangle restaurant scene with his traditional French cuisine, including escargot. He has served as executive chef at 18 Seaboard and executive chef and general manager of Saint Jacques French Cuisine.
Today, Falcoz-Vigne owns Bodega Tapas, Wine and Rum in Wake Forest with Horacio Rodriguez, a former sous chef and friend from Saint Jacques.
You will find French, Spanish and Italian influences along with local ingredients throughout the Bodega menu of cold and hot small plates.
Parisienne Gnocchi, Creme Brulee, Mousse au Chocolat, Spanish Serrano Ham, Empanadas and Arancini exemplify the delicious international diversity of the Bodega menu. Check out the menu and learn more about Bodega at https://www.bodegawakeforest.com/
Falcoz-Vigne’s passion for food comes through whenever he talks about gathering with friends and family around the table.
“Sharing the meal, sharing the moment, sharing the emotion around the table, it is a very nice thing,” he said in his Meet the Chef video for one of several Fire in the Triangle cooking challenges he participated in .
Check out Chef Falcoz-Vigne’s recipe below:
Quiche Lorraine
- Ingredients:
- 2 cups flour
- ½ pound butter (2 sticks)
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 egg
- 10 oz. thick cut bacon
- 1 full cup Swiss cheese
- 1.5 cups half and half
- 1.5 cups cream
- 3 eggs and 3 yolks
- 1 teaspoon salt
- ¼ teaspoon white pepper
Instructions:
- Put the flour and other dry ingredients in a bowl.
- Dice the cold butter into small amounts and incorporate into bowl slowly with the tip of your fingers until it becomes granulated.
- Add one egg and mix well together (if it sticks a little, add flour).
- Allow dough to rest for 30 minutes, then roll dough out evenly to a 1/8” thickness.
- Wrap dough back around the rolling pin and transfer it into the greased mold and cut off excess dough.
- Slice the bacon into lardon (small strips).
- Cover dough with cheese and spread the bacon everywhere.
- Mix eggs, yolks, cream and half & half with a whisk.
- Place quiche in the oven and then carefully pour the cream over top of it. Bake at 300 degrees for an hour or more, until it has a nice color.
- Enjoy!