During the past few visits to EPCOT, we have made it a point to grab a bite at the France Pavilion’s Les Halles Boulangerie and Patisserie. It was opened in 2012 to offer counter service meals and to offer more options to guests. It is located in the back corner of France and next to the exit of Impressions de France theater. It’s a great place to go if you don’t have a reservation and there is something for everyone. Whether it’s a meal or just dessert and coffee. Of course, I gotta have it all!
You cannot go wrong with any of their desserts. I would say it’s a personal preference. If you like chocolate, like I do, you might want to try the Duo (white and dark chocolate mousse). Or, if you prefer fruity desserts, try the Parfait aux fruits. Both very delicious. You also have to try the Macaron collection. I plan to do a segment on making macarons in the future.
Some of our favorite savory items are the Jambon Beurre, ham and cheese, Dijon mustard butter on a demi baguette. Ask for it warmed. So good! Crispy French bread on the outside, a soft center, with a little bit of chewiness to it. That’s the way we like it here in South Louisiana.
The dish I would like to feature today is the Quiche Lorraine. I do not have the original recipe, so, this is a post on my experience and my twist on how you could make this dish at home. There are some differences to the quiche from Halles Boulangerie & Patisserie and the one I will be demonstrating. The most noticeable difference would be the crust. The quiche in France is made with a Brioche dough. I will be using basic pie crust for easy assembly. I would like to try it again in the future with a traditional brioche.
The main ingredients in a quiche are eggs, milk, bacon or ham. This is a traditional quiche Lorraine. Substitute the meat for spinach and you will have Quiche Florentine. You can also add any number of ingredients to make it your own like onion, peppers, mushrooms, seafood, and other types of cheeses. Just have fun with it.
For more detailed directions, follow the recipe at the bottom of this page.
- 1½ cups all purpose flour
- ¼ teaspoon salt
- 4 tablespoons butter
- 3 tablespoons vegetable shortening
- 2-3 tablespoons ice water
- ¼ cup chopped ham or cooked bacon
- 3 large eggs
- 2 large egg yolks
- 1 cup grated cheese (Gruyere or cheddar)
- ½ cup whole milk
- ½ cup half and half
- T tablespoon butter
- ½ cup finely chopped onion
- 1 tsp fresh finely chopped rosemary
- ¼ teaspoon nutmeg
- ⅛ teaspoon fresh ground pepper
- ⅛ cayenne or to taste
- green onion chopped
- grated cheese for garnish
- Make pie crust or use store prepared
- Chill all ingredients.
- Mix flour, butter, shortening and a dash of salt together. You can use a pastry cutter or your fingers.
- Combine until pea-sized crumbs. Add in ice water 1 tablespoon at a time until just firm. Form a ball, flatten slightly, wrap with plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375 degrees
- Roll out dough to a circle 2 inches larger that pie dish. Trim excess and crimp edges. Prick bottom with a fork and bake 12-14 minutes. You may want to use pie weights to stop air bubbles from forming in crust. Remove from oven.
- Reduce oven to 325 degrees
- Sprinkle ham or bacon or both in bottom of pie crust
- Beat eggs and yolks in a bowl
- Add milks, pepper, nutmeg, cayenne, rosemary, onion and cheese
- Pour mixture in to pie crust
- Bake for about 20-25 minutes or until set and golden brown.
- Remove and let cool for a few minutes.
- Slice and garnish with green onion and shredded cheese
Make ahead tips
You can use a store bought pie crust or make and freeze crust.
The night before, bake crust. Then mix all other ingredients in a bowl and cover, refrigerate for no more than 24 hrs. When ready, beat the mixture, pour in to crust and bake.
Source for photos of Les Halles Boulangerie and Patisserie: WDWnews.com.
Source for photo of Quiche Lorraine: themeparkinsider.com