Deconstructed Quiche Lorraine

Place flour and salt in a bowl.

Using fingertips, crumble butter into flour until mixture resembles coarse meal.

Add egg yolks, gently knead until incorporated. Cover with plastic wrap and rest in fridge for 2 hours.

Preheat oven to 350F.

Dust a clean dry surface with flour. Roll Pâte Sablée out ¼“ thick and wrap around 8, 1”x10” dowel. Reserve pastry scraps.

Position dowel on edges of roasting pan.

Place pastry scraps on a baking tray and place both the roasting pan and the baking tray in oven.

Bake until golden, approximately 20-30 minutes.

Once cooled, gently remove Pâte Sablée from dowel, crumble pastry scraps and set aside until assembly.

Preheat oven to 350F.

Wrap bacon around 1”x10” dowel and position on edges of roasting pan.

Place in oven until crispy, approximately 20 minutes. Gently remove from dowel and set aside until assembly.

Place bacon lardons in a sauté pan over medium-low heat. Cook until fat has rendered and bacon is crispy, approximately 10 minutes.

Remove bacon from pan, set aside until assembly. Reserve fat in pan.

Heat all but 1 tbsp. bacon fat in reserved pan over medium heat. Add shallot, sweat until tender, approximately 3 minutes.

Add cooked bacon lardons and toss.

Add vinegar and parsley, toss. Bring to a simmer, keep warm and set aside until assembly.

Heat remaining bacon fat in a sauté pan over medium heat. Add onions, season with salt and pepper. Sauté until caramelized and tender, approximately 20- 25 minutes.

Reserve ¾ cup of Caramelized Onions for Caramelized Onion Panna Cotta recipe and ¼ cup for Egg Foam recipe. Set remaining Caramelized Onions aside until assembly.

Place cream, Dijon mustard and ¾ cup of Caramelized Onions in a pot over medium-low heat. Season with salt and pepper, stir.

Add gelatin to hot cream. Puree mixture with an immersion blender. Strain through a fine sieve into a large measuring cup.

Pour cream mixture into 4 timbales, place in fridge to set, approximately 6 hours before serving.

Melt butter in a non-stick sauté pan over low heat.

Add eggs, season with salt and pepper. Cook, stirring constantly.

Before eggs are fully cooked and are still soft, add cream and ½ cup Caramelized Onions, warm through.

Place in a blender, puree until smooth.

Transfer egg mixture into a whipped cream foamer. Lock and fill with 2 canisters of NO2. Set aside until assembly.

Place blanched arugula and oil in a blender. Puree until smooth, strain through a fine sieve into a container.

Set aside until assembly.

Spread 1 tablespoon of crumbled Pâte Sablée in a line on a plate.

Place 1 cylinder of Pâte Sablée over crumbled Pâte Sablée.

Place 1 piece of Bacon Ring beside Pâte Sablée.

Spoon 1 tablespoon of Caramelized Onion beside Bacon Ring.

Place Caramelized Onion Panna Cotta on top of Caramelized Onions.

Spoon with Bacon Vinaigrette around the plate.

Using foamer, place 1 tablespoon of Egg Foam over.

Top Pâte Sablée and Bacon Ring with 1 slice of Swiss Gruyere. Using a torch, melt cheese.

Garnish with 2 pieces of micro greens.

Drizzle Arugula Oil around plate and serve.