Believe it or not; made the short crust pastry - by hand two days ago - to make a quiche lorraine today for Oscar Night. Your recipe could not be better timed and the Oscar for best quiche goes to... You! Merci Beaucoup.
i'm rewatching this again now to get the recipe right, I have just been out and got cream, milk, eggs. I'm going to make one using bacon, cheese, leeks and sun dried tomatoes. I can't wait. I've used your quiche recipe a few times now and it's a delight, so light and delicate and the cream gives it a divine flavour. Bravo the French!
Made this recipe many times and must say it comes out perfect every time! Made it again for dinner tonight and it’s amazing 🤗 Use gruyere cheese 🧀 and it’s just fantastic! Thanks for a great recipe 👏
Thanks you so much for this wonderful recipe!! My husband and I are literally eating it at the moment and waiting for the potato gratin in the oven as well ! It tasted absolutely delicious following your steps❤️❤️❤️ I made my own dough following your recipe and didn’t cut any corners! It’s a must try for sure ! Quick update! Just had the potato gratin and it was wonderful! Thank you ❤️👍
Just made this for my Husband's birthday breakfast this morning and is my third French meal, first from your channel! Superb my friend! We both loved it!
It's refreshing to see french recipes that are able to be produced in a home kitchen. Thanks chef - Having just found your channel I'll be watching plenty more videos :)
Stéphane, je l'ai fait plusieurs fois exactement comme le dit ta recette, sauf que j'utilise du fromage Comte. C'est parfait à chaque fois. Ignorez les critiques et les pleurnichards.
I made the pie crust and in the fridge! I just watched the quiche video to make tomorrow for a small group of ladies from church! Your recipes are simple to make and I have made one quiche already.
The Quiche Lorraine was the dish that made me fall in love with French cuisine, first time I visited Paris. I remember eating this in a small pub close to Notre Dame, the pub was specialized in quiches. From savory to dessert ones, incredibly intimate atmosphere and chill out music in the background. Well, well well, looks like I know what I'm cooking this week ;). Merci!
i have one of these in the oven now, I'm incredibly happy to be able to make my own quiche. I wanted to start by trying the leek and onion recipe, but my supermarket was out of leeks, so I am making this but i added some caramlized shallots which i saw how to do on the beef bourguignon video. thanks for taking the time to make these videos!
Just perfect. Used method for a shallot infused spinach, everything else as directed. This recipe followed his potato leek soup & both meals followed the worst trip to a dentist ever, lol. Stephane, your food is so good, it literally shot off much needed endorphins! Merci beaucoup👍!
Made this last evening and it was wonderful. I didn’t have enough Gruyère so I added 50 gm cheddar and it was just too “cheesy” for my taste but not bad at all. I substituted uncured ham for bacon because I can’t eat it. I added a little caramelized onion and it gave a sweetness to the savory custard. I used freshly grated nutmeg, organic cayenne and chives and it all made a very satisfying Sunday supper. Love your channel. 😄
Made it last night and it came out beautiful and delicious. I did let it sit over night which made it nice and firm, but juicy at the same time. Thank you!
I made this earlier this morning, I followed your instruction implicitly it was beautiful when I removed it from the oven to cool, thank you for sharing, I am most grateful, Merci ^^
In Quiche we trust ♥ Greetings from France ! PS : dans ma version revisitée j'utilise des lardons, je mets quelques morceaux de tomates et du poivre par dessus pour parfumer
Bon soir french chef 😊 I made a quiche tonight for my evening meal with your recipe for short cut pastry. And it was so delicius!! Thank you very very much for sharing the recipies 😃👌🏼
susanne rose hi Susanne that's great well done. so what cheese did you use for the quiche?, I am curious to hear what people try. Thanks for watching and trying the recipe.:0)
The French Cooking Academy I used emmenthaler cheese and I also put som thinly sliced leaks in my quiche (cooked for 5 minuttes with a pinch of salt) together with bacon.It was so delicious 😋I'm so delighted to follow your channel. You really have some nice and very delicious recipes. Merci 👍😄
susanne rose Great work, I like the fact that you made the recipe to what you like it's great. Quiches are very good to experiment with all kind of ingredients . Well done and next time we will see another French summery tart recipe.
Drew M hi there yeah it's true there is so many ways to make this. Surprisingly I was looking at at seafood version but the recipe is totally different I need to share it with you guys
I'm binge watching your channel, and I literally can't wait to learn how to actually make all these things properly. Going to have lots of happy friends and family haha
Hi Stephan, I have been learning from you and using your recipes that are magnificent but also accessible. I have one question about this recipe which is do you think blind baking the crust is necessary? I have always used this method and am curious why you don't. Your presentations and clear explanations are brilliant and I particularly enjoy your version of duck a l'orange. Best wishes Peter.
HI there Kristina, there is no need to blind bake your pastry when making quiches. blind baking in France is typically used when making a pie or tart that needs a garnish that cannot be cooked in the oven. so for instance if you make a strawberry tart you will blink bake your pastry first ( so you get a cooked pastry base) and it allows you to garnish you Tart with cold preparations, in this case pastry cream with fresh strawberries on top. it's the same thing if you make a chocolate tart or lemon and meringue pie etc... in some case, you can also blind bake your pastry if you are using a very liquid preparation. blind baking will avoid getting a soggy base. hope it helps and thanks for watching
VARIANT: Just like pizza, quiche is friendly to a wide assortment of different flavors. One of my favorites for quiche is roasted peppers and goat cheese (chevre). The former are simply minced, but the trick for incorporating the soft goat cheese is to freeze it solid, and then box grate it (large holes) directly into the egg mixture, immediately before baking. My other favorite is mushroom duxelles, crispy bacon, and sharp cheddar ... no special instructions needed there. Warning: cooking quiche causes mild loss of testosterone, which I usually offset by spending a few hours surfing youtube for clips of old war movies, or playing with power tools. It helps. (j/k)
I love finding old comments that are THIS GOOD. I hope you're alive, healthy and doing really well in December of 2022. You're charming! I love picturing you tipping the quiche crumbs into the bin and sitting down to yet another screening of Kelly's Heroes.
Silly question I think I know the answer to but do you not blind bake the pastry for this? Trying this today and it's my first time using shortcrust. I thought it needed to be blind baked before you used it
I woud make 4 eggs and 500 ml for better memorising. I eat with figs and goat cheese paprika and onion fried it was food of Olymp but french girls cooked with soya milk instead cream
I saw a woman in Paris make this dish with a dough she purchased that was rolled in paper. She placed the dough, with the paper, into the tart pan and filled it with the ingredients. It was brilliant as the quiche didn’t stick to the pan and was easy to serve. Is this something you’ve seen? It seems so much easier. I would like to make your dough recipe and perhaps use paper to roll it out and place in the pan. Thanks.
With use this dough for quich or pie (you can find different one in supermarket) when we don't have time or if we feel lazy, but it's much taster with a homemade one :)
😇🍴 Pastry dough: Mix 225 grams flour (1 cup) and 100 grams butter (1/2 Cup) into breadcrumb consistency. Add a very small amount of milk (2 T and 1 Tsp), and knead that in. Cook Quiche Lorraine (heavy cream, eggs, bacon, gruyere cheese mixture in 425 F for 35 minutes. Half a Bread Bowl Quiche Lorraine richly flavored with Gruyère cheese and smoky salmon then toasted.
you usually only need to prebake the crust if certain ingredient can’t be cooked for long or can’t cooked at all in the oven . for a quiche it is not necessary to pre bake some people do it to make the bottom of the crust liquid proof
Hello Stephen! read a book one time that said some of the French methodology for cooking derived from the Romans occupying France! I wonder what those would be?
Bonjour mon ami salut bu Brésil encore une fois. Le quiche Lorraine ois simply the best. Last week I asked you whether you were familiar with le tarte dijonnaise. I did a little research and found out that there are both tarte et quiche dijoinnaise. It seems there are some differences on how you assemble it but the basic ingredients are the same: páte brisèe, dijon, tomate et oignon. If you think it is appropriate what about preparing them for us? Thanks.
That can be due to the temperature being to hight try to reduce to 180 degrees Celsius or it could be the type of cream you use make sure it's at a 33 percent fat less than that and there is too much humidity
1:49 Is it very OCD of me to fill the cream bottle with the milk right now to get the last bit of cream out? 😄 2:36 Quick mix cheese with bacon in the bowl and drop it in the pan. (I know this doesn't sound romantic).
Making this as my gf enters the kitchen. She asks "Why didnt you buy the finish one from the store?" .... And she calls herself a "foodie" Shaking my head.
I have a question, when I was in Paris, I had the best quiche ever at a restaurant on the Champs Élysées and they said most French people do not put cheese in their quiche, it is more an American staple. Is this true?
Nope, that's a lie. Lots of so-called "purists" will claim that there is no cheese in a "real, authentic" quiche lorraine, but that's BS. Here in Lorraine, lots of us do in fact put grated cheese in our quiche, it's just an optional ingredient. To be more specific, it's a local variation of the dish, from the Vosges (the Vosges forming the Lorraine region along with 3 other departments: Meuse, Moselle and Meurthe-et-Moselle). In addition, the presence of cheese in quiche was attested as early as 1903 by the famous French chef Auguste Escoffier, who is still to this day *THE* reference in terms of French gastronomy and authentic recipes. Anyway, if we really want to nitpick, the *REAL* quiche lorraine, historically speaking, was just a thin crust made from leftover bread dough and topped with a mixture of beaten eggs with crème fraîche and shavings of butter. Possibly a little chives when it was in season. And that’s it! Quiche with shortcrust pastry and garnished with bacon (and cheese!) is a modernized and relatively recent version of the dish, which dates back to the end of the 19th century.
hello....love your channel and your presentation....regarding the recipe pls may i know if i can omit the bacon and if so what can i substitute for it....i do not consume either pork or beef..
srinivas subramaniam hi there thanks for your comment you can use the same egg and cream mix and use cooked onion or leeks or anything you like instead of bacon
I'm kind of afraid of limp bacon. I find it gross. Is it OK to cook it until firm and crisp before baking? Does it become more firm and crisp during baking?
EDIT: Hey, you skipped covering how to prepare the dough at 1:07. I know how, but most people who watch these videos likely do not. May I suggest adding it to your list for future vids ? EDIT: You don't pre-bake your crust before adding the filling ? Doesnt that result in a gummy crust ? I've always pre-baked my crusts (shells) for quiche (not for other pies ... just quiche). Method: line the shell with thin foil, dump in a pint of dry uncooked rice, and bake 20ish mins at 400F, remove the foil with rice, prick shell with fork, and bake another 5-10 mins, then brush with yolk, and bake another 2 mins until golden, then cool. There are other methods, but that's the one I learned.
For those looking for a foolproof and dirt simple multipurpose pie dough, here's my go to recipe. EASY PIE DOUGH (food processor method) (makes dough for ONE pie crust, plus about 15-20% extra (which I usually trim off, reroll, cut into strips, dust with sugar, and bake on parchment until golden). For double crust pies, simply make 2 batches, one after the other. 1) BUTTER: Using the tip of a sturdy paring knife, split 1 stick (113 gr) of FROZEN Unsalted Butter into 1/4 to 1/2" chunks. Place in fridge until needed. 2) LIQUID: In a small ramekin, combine 1 fl oz each of cold water and vodka (80 proof), and set aside in fridge until needed. Note that using vodka here employs a little trick of food science of making the dough workable without actually adding additional water, and it evaporates during cooking. 3) Combine in food processor: 1 1/4 cups (185 gr) All Purpose Flour 1 tbsp (15 gr) Granulated Sugar 1/2 tsp Salt 4) Add frozen chipped butter to the work bowl, and pulse the food processor, in 1-2 second bursts, about a dozen times, or until the butter is fully incorporated into the flour, with no traces of butter fragments that can be felt. 5) Turn on the food processor, and pour in the cold water-vodka mixture, pulse a few times, then dump the dough into the tart pan. Shape into a ball, cover with cling wrap, and let rest at room temperature for 10-15 mins. Do NOT refrigerate, or the dough will stiffen. 6) Shape the rested dough into a hockey-puck shape, flour generously on both sides, and roll out (dusting with more flour if needed), roughly 2" wider in all directions than the lip of the tart pan. Line the tart pan, and cut away the excess by rolling the pin across the lip of the tart pan, or by pressing an inverted dinner plate (or pizza pan) onto it. Ready for use.
I would suggest that you cook the crust by itself for 10 to 12 minutes before adding the other ingredients. When you do cook the quiche, put it on the middle of the stove. You should probably weigh down the crust with some tin foil with beans on top to keep it bubbling up also. Should only need a couple of cups of beans.
The word in English for poking holes in a pie crust is "docking." You "dock" the crust. It's the same verb -- "dock" -- as the one that means to tie a boat to a pier. Yes, English is a strange language.
Your English is great. Your cooking is even better. Thank YOU for taking the time to teach us what you know. I just want you to sound like the fancy-fancy chefs who have their own cable TV shows.
Believe it or not; made the short crust pastry - by hand two days ago - to make a quiche lorraine today for Oscar Night. Your recipe could not be better timed and the Oscar for best quiche goes to... You! Merci Beaucoup.
willemsplein4d Thanks a lot it's great to hear when you guys are trying recipes well done :0)
Yes. The best I ever had.
i'm rewatching this again now to get the recipe right, I have just been out and got cream, milk, eggs. I'm going to make one using bacon, cheese, leeks and sun dried tomatoes. I can't wait. I've used your quiche recipe a few times now and it's a delight, so light and delicate and the cream gives it a divine flavour. Bravo the French!
Made this recipe many times and must say it comes out perfect every time! Made it again for dinner tonight and it’s amazing 🤗 Use gruyere cheese 🧀 and it’s just fantastic! Thanks for a great recipe 👏
Do you blind bake the pastry first, thank you x
do you have to use cream the thought is turning my stomach
Thanks you so much for this wonderful recipe!! My husband and I are literally eating it at the moment and waiting for the potato gratin in the oven as well ! It tasted absolutely delicious following your steps❤️❤️❤️ I made my own dough following your recipe and didn’t cut any corners! It’s a must try for sure !
Quick update! Just had the potato gratin and it was wonderful! Thank you ❤️👍
This was the best quiche I have ever made. Crust was perfect and flaky. I look forward to trying more of your recipes.
glad you like that quiche just made me think I have not made one for some time 😀😀 I am due !
this is the bestquiche i have ever eaten too
Thought you had to blind bake the pastry??
@@FrenchCookingAcademy You're due again for a quiche 😉
Just made this for my Husband's birthday breakfast this morning and is my third French meal, first from your channel! Superb my friend! We both loved it!
you make french super easy. To think I avoided french cooking all these years thinking it was super complex. Thank you for making it easy to follow
It's refreshing to see french recipes that are able to be produced in a home kitchen.
Thanks chef - Having just found your channel I'll be watching plenty more videos :)
Stéphane, je l'ai fait plusieurs fois exactement comme le dit ta recette, sauf que j'utilise du fromage Comte. C'est parfait à chaque fois. Ignorez les critiques et les pleurnichards.
I made the pie crust and in the fridge! I just watched the quiche video to make tomorrow for a small group of ladies from church! Your recipes are simple to make and I have made one quiche already.
Thank you Chef!
That is so much easier than I thought it would be. I adore quiche, will definitely be making one this weekend.
I made it and it was AMAZING! Thank you.
I cooked this; without doubt 3 classes above any other quiche I have tried, thanks heaps.
The Quiche Lorraine was the dish that made me fall in love with French cuisine, first time I visited Paris. I remember eating this in a small pub close to Notre Dame, the pub was specialized in quiches. From savory to dessert ones, incredibly intimate atmosphere and chill out music in the background. Well, well well, looks like I know what I'm cooking this week ;). Merci!
HellCat such a classic that quiche and yet so simple . It's delicioso :0) see you
i have one of these in the oven now, I'm incredibly happy to be able to make my own quiche. I wanted to start by trying the leek and onion recipe, but my supermarket was out of leeks, so I am making this but i added some caramlized shallots which i saw how to do on the beef bourguignon video. thanks for taking the time to make these videos!
Just perfect. Used method for a shallot infused spinach, everything else as directed. This recipe followed his potato leek soup & both meals followed the worst trip to a dentist ever, lol. Stephane, your food is so good, it literally shot off much needed endorphins! Merci beaucoup👍!
I am so excited to give your crust and quiche recipe a go 😁🤞
Tried today and like every other recipe I tried of this channel, it was great:)
Made this last evening and it was wonderful. I didn’t have enough Gruyère so I added 50 gm cheddar and it was just too “cheesy” for my taste but not bad at all. I substituted uncured ham for bacon because I can’t eat it. I added a little caramelized onion and it gave a sweetness to the savory custard. I used freshly grated nutmeg, organic cayenne and chives and it all made a very satisfying Sunday supper. Love your channel. 😄
😂 "I changed everything, and it was ok". And what is "organic" cayenne? Is the synthetic cayenne? Lol, jeez.
Quiche Lorraine is a staple in French cuisine like croque madame.
Made it last night and it came out beautiful and delicious. I did let it sit over night which made it nice and firm, but juicy at the same time. Thank you!
I can't wait to try this! French cooking is my favorite 🌺
I made this earlier this morning, I followed your instruction implicitly it was beautiful when I removed it from the oven to cool, thank you for sharing, I am most grateful, Merci ^^
I LOVE QUICHES!!!!!!!!!!!!!
Thank you! I love this recipe. It’s delicious.
In Quiche we trust ♥
Greetings from France !
PS : dans ma version revisitée j'utilise des lardons, je mets quelques morceaux de tomates et du poivre par dessus pour parfumer
Thanks for the great recipe, I was wondering how big is the baking dish? Great channel just found it and I'm binge watching.
Bon soir french chef 😊 I made a quiche tonight for my evening meal with your recipe for short cut pastry. And it was so delicius!! Thank you very very much for sharing the recipies 😃👌🏼
susanne rose hi Susanne that's great well done. so what cheese did you use for the quiche?, I am curious to hear what people try. Thanks for watching and trying the recipe.:0)
The French Cooking Academy I used emmenthaler cheese and I also put som thinly sliced leaks in my quiche (cooked for 5 minuttes with a pinch of salt) together with bacon.It was so delicious 😋I'm so delighted to follow your channel. You really have some nice and very delicious recipes. Merci 👍😄
susanne rose
Great work, I like the fact that you made the recipe to what you like it's great. Quiches are very good to experiment with all kind of ingredients . Well done and next time we will see another French summery tart recipe.
Perfect. Awesome and yummy! Thanks Stephen.
Just made this and waiting for it to cool down.Will be back to say if it's As good as it looks
Très bien merci beaucoup pour cette recette 👌👌👍👍👍😊😊
Thank you teacher. Love quiche
We put spinach in it....sometimes leeks. Great picnic food!
Drew M hi there yeah it's true there is so many ways to make this. Surprisingly I was looking at at seafood version but the recipe is totally different I need to share it with you guys
Merci pour cette easy recette.. et vous êtes beau
Row pastry nice one
Thanks for this yummi recipe. Definately going to try it out this week 😋
susanne rose yes the quiche is always a good little dish to make thanks for watching
looks beautiful, thanks for the recipe!
I'm binge watching your channel, and I literally can't wait to learn how to actually make all these things properly. Going to have lots of happy friends and family haha
i am sure you will be great at it
Personally, I wouldn't trust anything this frog has to say.
I would really like a French pecan pie recipe!
I’d use a metal flan tin for this - it conducts heat much better than a ceramic one.
you have the most acurate description of bacon i have ever heard
Magnifique!
Hi Stephan, I have been learning from you and using your recipes that are magnificent but also accessible. I have one question about this recipe which is do you think blind baking the crust is necessary? I have always used this method and am curious why you don't. Your presentations and clear explanations are brilliant and I particularly enjoy your version of duck a l'orange. Best wishes Peter.
annoying that he didn´t reply to your comment, my quiche turned out to be soggy
@@fckbigtech6779 Sorry to hear that, I am disappointed also but will carry on blind baking. All the best.
Some recipes suggest to prebake the pastry before adding other ingredients. What is your opinion on that?
HI there Kristina,
there is no need to blind bake your pastry when making quiches. blind baking in France is typically used when making a pie or tart that needs a garnish that cannot be cooked in the oven.
so for instance if you make a strawberry tart you will blink bake your pastry first ( so you get a cooked pastry base) and it allows you to garnish you Tart with cold preparations, in this case pastry cream with fresh strawberries on top. it's the same thing if you make a chocolate tart or lemon and meringue pie etc...
in some case, you can also blind bake your pastry if you are using a very liquid preparation. blind baking will avoid getting a soggy base. hope it helps and thanks for watching
amazing!
I think using hot sauce instead of cyanine pepper works better and gives a better flavor.
VARIANT: Just like pizza, quiche is friendly to a wide assortment of different flavors. One of my favorites for quiche is roasted peppers and goat cheese (chevre). The former are simply minced, but the trick for incorporating the soft goat cheese is to freeze it solid, and then box grate it (large holes) directly into the egg mixture, immediately before baking. My other favorite is mushroom duxelles, crispy bacon, and sharp cheddar ... no special instructions needed there.
Warning: cooking quiche causes mild loss of testosterone, which I usually offset by spending a few hours surfing youtube for clips of old war movies, or playing with power tools. It helps. (j/k)
I love finding old comments that are THIS GOOD. I hope you're alive, healthy and doing really well in December of 2022. You're charming! I love picturing you tipping the quiche crumbs into the bin and sitting down to yet another screening of Kelly's Heroes.
@@ciganyweaverandherperiwink6293 Thank you kindly. That made my evening. 😊👍
@@ciganyweaverandherperiwink6293 Aw how holesome 😊
@@dgh25 😄🤝🍻
Make a video about Baugette!
Silly question I think I know the answer to but do you not blind bake the pastry for this? Trying this today and it's my first time using shortcrust. I thought it needed to be blind baked before you used it
Quick question: Should we bake the dough shell only a few minutes first, before we put the yummy ingredients, to make sure the shell is well cooked.
Making Quiche Lorraine today, Chef
I woud make 4 eggs and 500 ml for better memorising. I eat with figs and goat cheese paprika and onion fried it was food of Olymp but french girls cooked with soya milk instead cream
I saw a woman in Paris make this dish with a dough she purchased that was rolled in paper. She placed the dough, with the paper, into the tart pan and filled it with the ingredients. It was brilliant as the quiche didn’t stick to the pan and was easy to serve. Is this something you’ve seen? It seems so much easier. I would like to make your dough recipe and perhaps use paper to roll it out and place in the pan. Thanks.
Well it's a pretty common thing for us indeed. But it the dough will never taste as good as an homemade one ;)
With use this dough for quich or pie (you can find different one in supermarket) when we don't have time or if we feel lazy, but it's much taster with a homemade one :)
Hi! Can we bake the crust before putting the filling? If so, for how long and at what temperature?
Nice!
Merci pour la recette. Cuisez-vous le bacon avant de l'enfourner? Merci;
Try odlums quiche recipe
😇🍴 Pastry dough: Mix 225 grams flour (1 cup) and 100 grams butter (1/2 Cup) into breadcrumb consistency. Add a very small amount of milk (2 T and 1 Tsp), and knead that in. Cook Quiche Lorraine (heavy cream, eggs, bacon, gruyere cheese mixture in 425 F for 35 minutes.
Half a Bread Bowl Quiche Lorraine richly flavored with Gruyère cheese and smoky salmon then toasted.
thank you
I would sooo love to have your short crust pastry for your quiche recipe please. I would be so grateful. m any thanks karen maslen
Thank-you for doing these recipes. I get so tired of Italian and Mexican! Keep going!!!
13soap13 hi there yeah I am glad people like French cooking as an alternative :0)
How do I make the dough please thanks in love your cooking
Hello Stephane! Why didn't you pre-baked the crust? Thank you!
you usually only need to prebake the crust if certain ingredient can’t be cooked for long or can’t cooked at all in the oven . for a quiche it is not necessary to pre bake some people do it to make the bottom of the crust liquid proof
@@FrenchCookingAcademy , merci beaucoup :) !
How to make shortcrust pastry
Hello Stephen! read a book one time that said some of the French methodology for cooking derived from the Romans occupying France! I wonder what those would be?
It would be nice to have the recipe. Maybe update the link.
It makes me want to listen to the B52s
Hi, I am from India and completely new to French cooking. Could you tell me what else would go with the Quiche to complete the meal.
I serve quiche with a garden salad with vinegrette dressing and crusty bread such as baguette.
Bonjour mon ami salut bu Brésil encore une fois.
Le quiche Lorraine ois simply the best.
Last week I asked you whether you were familiar with le tarte dijonnaise. I did a little research and found out that there are both tarte et quiche dijoinnaise. It seems there are some differences on how you assemble it but the basic ingredients are the same: páte brisèe, dijon, tomate et oignon.
If you think it is appropriate what about preparing them for us?
Thanks.
Walter Morim
Sure no problem that's a great idea love it when you guys request recipes. See you
I add sautéed onion and peppers and used duck eggs. Oh yeah
Duck eggs are super awesome! They also taste super good!!!! Well done you!!! Also the onions and peppers are a great addition!!!! Good Job!!!!
Wait 30 to 45 minutes. Nooooooooooo 😭
So hungry
Is cream whipping cream or half and half in America?
What the size of the baking dish please
Do u not blind bake before u put the filling in ? 🥰
I made this today. Tasty, but my cheese and cream separated during the cook. Any ideas why? Love the channel and thanks for many recipe successes.
That can be due to the temperature being to hight try to reduce to 180 degrees Celsius or it could be the type of cream you use make sure it's at a 33 percent fat less than that and there is too much humidity
No need to bake the pastry first with beans on them before? I am confused
Hii, if I understood correctly you didn’t take the pastry to the oven before to pre-bake, right?
I have the same question. And if not pre-baking don’t think there is a lot of use from making tiny holes, you pour the filling all over them.
@@nikitagoncars462 - No, a quiche crust is not blind baked. The holes allow the heat through, but not enough to leak through.
I did not get the amount of milk & cream for the Quiche. Can you please tell me the amounts? Thank you
Absolutely looks delicious! What type of cheese is the best to use for Quiche?
gruyère cheese
Do you need to grease the dish before filling with the pastry?
I can't help but notice that you don't pre-bake your base before adding ingredients. I assume this is just fine....?
No leeks in it? I always use leeks. I also use something we call boston pastry here in sweden.
how are we supposed to bake the bottom of the crust just like the upper part?
1:49 Is it very OCD of me to fill the cream bottle with the milk right now to get the last bit of cream out? 😄
2:36 Quick mix cheese with bacon in the bowl and drop it in the pan. (I know this doesn't sound romantic).
Making this as my gf enters the kitchen. She asks "Why didnt you buy the finish one from the store?" .... And she calls herself a "foodie" Shaking my head.
I made this and it came out watery- did I put in too much liquid? 1 cup cream and 1 cup milk??
Would I be committing a sin of sorts if I added caramelised onion with the cheese and bacon? 😅😁
I'd certainly eat it 😁
You can put anything in and it would be good enough to die for
thank you. I try it and it was awesome. but I don't like emmental cheese after taste. Any other cheese suggestion please?
depending on where you are you can just use cheddar cheese
ok i would rather use cheddar when doing the " french quiche" and let you know how it went
Thanks for your time.
Gruyere!!
I have a question, when I was in Paris, I had the best quiche ever at a restaurant on the Champs Élysées and they said most French people do not put cheese in their quiche, it is more an American staple. Is this true?
Nope, that's a lie. Lots of so-called "purists" will claim that there is no cheese in a "real, authentic" quiche lorraine, but that's BS. Here in Lorraine, lots of us do in fact put grated cheese in our quiche, it's just an optional ingredient. To be more specific, it's a local variation of the dish, from the Vosges (the Vosges forming the Lorraine region along with 3 other departments: Meuse, Moselle and Meurthe-et-Moselle). In addition, the presence of cheese in quiche was attested as early as 1903 by the famous French chef Auguste Escoffier, who is still to this day *THE* reference in terms of French gastronomy and authentic recipes.
Anyway, if we really want to nitpick, the *REAL* quiche lorraine, historically speaking, was just a thin crust made from leftover bread dough and topped with a mixture of beaten eggs with crème fraîche and shavings of butter. Possibly a little chives when it was in season. And that’s it!
Quiche with shortcrust pastry and garnished with bacon (and cheese!) is a modernized and relatively recent version of the dish, which dates back to the end of the 19th century.
What's the size of your quiche pan?
Ugent. Please tell me if the bacon must be fried first, or used raw?
At 0:45 he says pan fry bacon. Did you miss that?
hello....love your channel and your presentation....regarding the recipe pls may i know if i can omit the bacon and if so what can i substitute for it....i do not consume either pork or beef..
srinivas subramaniam hi there thanks for your comment you can use the same egg and cream mix and use cooked onion or leeks or anything you like instead of bacon
The French Cooking Academy thank you so much....most kind of you....May I use chicken too...:-)...And May I know your name :-)
srinivas subramaniam hi again yes you can . My name is Stephane . Take care and see you soon on the channel
The French Cooking Academy many thanks
I'm kind of afraid of limp bacon. I find it gross. Is it OK to cook it until firm and crisp before baking? Does it become more firm and crisp during baking?
I am French and I have never heard of cayenne pepper in Quiche Lorraine.
You can see the bottom isn't cooked and soggy as you didn't blind bake
Did he not bake crust a bit before adding mixture?!!
No he didn't
@@coolerkin Thanks!!!!!!!!!!!!!
What kind of cheese is that
EDIT: Hey, you skipped covering how to prepare the dough at 1:07. I know how, but most people who watch these videos likely do not. May I suggest adding it to your list for future vids ?
EDIT: You don't pre-bake your crust before adding the filling ? Doesnt that result in a gummy crust ? I've always pre-baked my crusts (shells) for quiche (not for other pies ... just quiche). Method: line the shell with thin foil, dump in a pint of dry uncooked rice, and bake 20ish mins at 400F, remove the foil with rice, prick shell with fork, and bake another 5-10 mins, then brush with yolk, and bake another 2 mins until golden, then cool. There are other methods, but that's the one I learned.
For those looking for a foolproof and dirt simple multipurpose pie dough, here's my go to recipe.
EASY PIE DOUGH (food processor method)
(makes dough for ONE pie crust, plus about 15-20% extra (which I usually trim off, reroll, cut into strips, dust with sugar, and bake on parchment until golden). For double crust pies, simply make 2 batches, one after the other.
1) BUTTER: Using the tip of a sturdy paring knife, split 1 stick (113 gr) of FROZEN Unsalted Butter into 1/4 to 1/2" chunks. Place in fridge until needed.
2) LIQUID: In a small ramekin, combine 1 fl oz each of cold water and vodka (80 proof), and set aside in fridge until needed. Note that using vodka here employs a little trick of food science of making the dough workable without actually adding additional water, and it evaporates during cooking.
3) Combine in food processor:
1 1/4 cups (185 gr) All Purpose Flour
1 tbsp (15 gr) Granulated Sugar
1/2 tsp Salt
4) Add frozen chipped butter to the work bowl, and pulse the food processor, in 1-2 second bursts, about a dozen times, or until the butter is fully incorporated into the flour, with no traces of butter fragments that can be felt.
5) Turn on the food processor, and pour in the cold water-vodka mixture, pulse a few times, then dump the dough into the tart pan. Shape into a ball, cover with cling wrap, and let rest at room temperature for 10-15 mins. Do NOT refrigerate, or the dough will stiffen.
6) Shape the rested dough into a hockey-puck shape, flour generously on both sides, and roll out (dusting with more flour if needed), roughly 2" wider in all directions than the lip of the tart pan. Line the tart pan, and cut away the excess by rolling the pin across the lip of the tart pan, or by pressing an inverted dinner plate (or pizza pan) onto it.
Ready for use.
I perforated the crust as instructed, and the custard leaked all over
The bottom crust was raw.
I would suggest that you cook the crust by itself for 10 to 12 minutes before adding the other ingredients. When you do cook the quiche, put it on the middle of the stove. You should probably weigh down the crust with some tin foil with beans on top to keep it bubbling up also. Should only need a couple of cups of beans.
You didn’t blind bake the pastry… and the bottom looks soggy.
The word in English for poking holes in a pie crust is "docking." You "dock" the crust. It's the same verb -- "dock" -- as the one that means to tie a boat to a pier. Yes, English is a strange language.
Dock the crust, geez I am going to improve my English as well as my cooking its great :o). thanks for watching
Your English is great. Your cooking is even better. Thank YOU for taking the time to teach us what you know. I just want you to sound like the fancy-fancy chefs who have their own cable TV shows.