When I was a kid I called this quickie. I went to school at six years old in the second grade and said I had a quickie last night. Needless to say the teacher corrected me and tried to figure out what I was talking about. LOL
"You can just cut [asparagus], it's fine." Well then, what job do you give the grandchildren? We've already got one husking the corn and another polishing the silver.
I showed it to my french grandma and she said: "No no no the inside of the quiche is too white and there is too much vegetable, but he is really handsome so I pardon his american behaviour" I though you would like to be informed that my 95 years old grandma is attracted to you
As excited as I am by toasted sugar, the number of times he's mentioned it in the last few episodes makes me wonder just how much of it he has around the kitchen now.
the first quiches i ever saw/tried were mini quiches we made in my year 8 food tech class and now every time i see fully sized quiches they look absolutely massive
Funny you called it pizza, you can take your favorite pizza toppings and cheese put them in the quiche, minus the pizza sauce. Also works the other way around too, fancy pizza toppings and unusual cheese, put them in a quiche.
My recommendation to this recipe is to keep your fillings (leeks, mushrooms, asparagus, whatever have you) really small cut. Not only to more evenly disperse throughout the quiche, but also so you don’t wind up with unwanted tunnels made by fillings that fall out while slicing. I made frittatas (basically gluten-free quiche) every single week for two years.
Frittatas are so versatile It literally doesn't even matter what culture you're in -- if you've got eggs, a dish, and an oven, you can find some meat or veggies to go with it.
Wait...........you’ve never had a quiche-just make it at home Buy a frozen pie crust and fill it with eggs, veggies, cheese, butter, etc and bake till brown-super simple
Lol, you mean Babish himself? I think he still edits all his own videos. He used to blur out logos for a living, so I'm sure he's practiced at it by now
I have a strange aversion to quiche. When I was younger (10-12, maybe even younger) my parents made quiche one night and we went to a local carnival after. Went on an intense ride and vomited for like 20 minutes. I was convinced it was the quiche-not the ride. To this day I have a hard time eating quiche, even though I know there’s nothing wrong with it. Thanks for coming to me TEDTalk.
If Andrew does not make it on to and episode or two of the rebooted "Frasier", I am going to come unglued!!! Could totally see him as the "personal chef".
I like to separate some of the egg whites and whisk them into stiff peaks before folding them back into the "custard." I find it adds lightness to the quiche and stops it from being a bit like a bad rubbery omelette in pastry, which can happen. Also, personally I'd be putting an egg yolk into the pastry but who knows. Thanks for the vid as always Andy.
The great thing about a quiche is that they're basically refrigerator Velcro. Get the custard part right, and after that you can chuck pretty much whatever you have hanging around in there. Just don't put too much in and you're fine.
I'd just like to point out an easier way to get rid of the overhang: take a rolling pin to the dish you're baking in and just roll. Works on both raw and cooked dough, doesn't mess up the inside of the dish thanks to the edges.
HEY! It only took you a couple of years to finally show people how we made the Quiche on our Being With Babish episode. Nice. Miss you, brother. Hope to visit the super secret BNB, some day.
My mom makes onion and tomato quiche totally from scratch. She doesn't use any pie weights. She lets the crust bake for ten minutes, put in the eggy filling, and puts back in the oven. She never gets soggy or uneven crust
I mean I think the basics series has always been "First let's make a very *basic* version of the recipe and then have the second half of the video be more advanced remixes, because if every basics episode was just the first recipe then every episode would be 3 minutes long"
Great video! One thing that is typically par for the course when adding herbs as a garnish to a cocktail is to gently press the leaves to release aromatic oils. This works for thyme, mint, basil, rosemary, and pretty much any other green leafy herb.
I’m 0:40 in and I paused to acknowledge new opening credits. Love them. There was something about the old ones that made me feel like I was biting into loosely scrunched up aluminium foil.... perhaps the old shot of the pasta going through the roller. I think I need a therapist. I love your work Andrew. Thank you
As much as I liked to do other quiches as an easy way for "on the go" lunch, I think the classic quiche lorraine is still the most heartwarming, homely dish ever
I keep it simple. Here's the best way to make Quiche: One frozen deep dish pie crust (they come in pairs). Mix five whole eggs with one cup of heavy cream. Then.......add whatever ingredients you like (shredded cheese, shrimp, bacon, ham, black olives, onions, frozen spinach, mushrooms, etc). But remember two things; make sure the ingredients have been squeezed of all excess moisture......and try and keep the list of fillings to four or less. Mix with the custard, pour in the pie crust......and bake at 375 for 30-45 minutes....or until a toothpick comes out clean. Allow to cool for 20-30 minutes.....cut and serve! ---- You're welcome.
"Please, Comrade, I just want to chop him up for the stew!" "And that's another thing! I want to put him in a crust and bake a light fluffy quiche!" "QUICHE!? What kind of food is that for a monster to eat!?"
This is probably the fourth time or so, but please Babish, make Sweet Bread a la Gusteau from Ratatouille for your next; I'd love to see how it turns out!!
This simple quiche is now one of my go to's for using up my chickens' eggs (6 eggs a day is a lot to go through). I'm sure someone else has already mentioned this, but I prefer to do a simple egg wash to the bottom of the quiche after removing the pie weights during the additional crust baking time. This helps again with keeping the crust crispy in the battle against the moisture of the custard ingredients. Overall, delicious.
The chewing part broke me, i couldn't stop laughing with my Dad for a solid 30 minutes because I was gonna try and show him an easy way of making his own homemade quiche and we weren't ready for that.
a friend who's also a baker once told me to use the back of a small knife to make sure the edges of the tart pan are filled with the dough. I've been using it since and it really works great for me without warming up the dough.
@@alexandreracine8348 honestly, babish should be aware of this. It's been snowing well into the spring in the Northeast US. We had our first mildly warm day yesterday where i live.
New quiche trick for me: Brush bottom of crust with dijon or grainy mustard before adding the fillings. It gives a light flavor boost without the mustard overpowering the intended flavors.
My favorite quiche is spinach, Swiss cheese, and Italian sausage. I make it as a simple weekday meal; deep dish pie shell, four eggs with a cup of cream, bake at 375 until a knife comes out clean.
I love quiche, especially vegetarian quiche. And since I’m also having an anxiety/over stimulation episode, this seriously helped me return closer to a baseline
i remember someone brought in some Quiche with some bacon, potato, sausage, and eggs for an Audition thing for my old art school, back in Oakland. It was honestly the greatest thing I've ever had.
I made a quiche for a small brunch my best friend and I hosted 2 weeks ago (just 4 people) and we each ate two entire slices and finished it off. I think it was one of my greatest baking successes. Right next to the french toast bread pudding casserole I made with some homemade brioche. We ate a LOT and for a very long time. 😂 I have made so many Babish recipes for friends and family and they've always been special and always been delicious. Thanks, Andrew. Love your content. You inspire me
How about burritos next when you record your next batch of episodes? Pretty much every tex-mex classic has been done already, but a burrito episode is still nowhere to be found.
Dear Babish, I have just come to realize why I put down everything just to watch your latest video. You have a cooking show but we see snippets of your life through out your videos. From my screen I watched the bearded guy with a Bassy voice, turn into the guy that would run a marathon just to make the people smile. You make us feel included in your videos. Watching your videos feels less like a cooking show, and more like spending quality time with a friend. Thank you for the time that you spend on us. -Sincerely, a subscriber
To get the dough in the springform you could also gently and lightly fold into quarters keeping the centre pointed and place in the pan with the point in the centre and unfold. That's what I've done in the past. You just need to make sure the dough isn't sticky so it will unfold.
You can always buy a pie crust from the shop and put less things in your quiche Babish is showing the whole process for those that want to do it all, but you don't need to do that every time you make a quiche!
@@whey-enthusiast I think I would have preferred a real basic video. Cooking asparagus, mushrooms, spinach, leek seperately is insane and not feasible for busy people during the week, like quiche is supposed to be. Not to mention the ice bath. Otherwise, just call the video another babish video except not from a movie.
It's not so much "the bare minimum to do things" as it is "outlining every step of this instead of vaguely describing what's happening" Believe me I thought the same thing when I started watching these XD but other than the pie crust it doesn't seem hard?
@@Clem000 it's not for weekdays. We make our quiches on Sundays and eat them throughout the week. You can find boring recipes on the internet. Stop criticizing his creativity you boring soul
As someone who eats quiches at least 3x a week i recommend cutting the vegetables super small (not invisible though) so it has the same amount of ingredients in each serving
Thank you for the incredible recipe! Emile Henry has a quiche dish. Ceramics perfectly distributes heat and you can not remove the finished product from the plate)))
I find Swiss cheese makes an EXCELLENT "crust" for a crustless style quiche. I used the sliced kind and line the casserole dish with it. Lifts right out of the pan without sticking.
The video calls for 1/4 cup of salt in the deep dish quiche, but the website recipe calls for 1.5 tablespoons. I recommend going with the 1.5 tablespoons unless you're really drowning it out with tomatoes or avocado.
Babish in this episode: "I like using sugar as a pie weight because it turns into toasted sugar after 25 minutes." Babish last episode: "Okay, so we're gonna toast this sugar in the oven for 2-3 hours..."
Shoutout to the girl in high school who always made a quiche for French class, she was a legend
I never made a quiche but I did make a whole chocolate pinwheel cake once!
@@leahheim1923 K
Had a girl in high school make quiche Lorraine at the end of the year for the class. Insanely delicious.
@@isaacbrown7636 You clearly have no clue how a conversation flows.
@@leahheim1923 ok, and what does this have to do with quiche?
Jk
When I was a kid I called this quickie. I went to school at six years old in the second grade and said I had a quickie last night. Needless to say the teacher corrected me and tried to figure out what I was talking about. LOL
XD
Dude did you just copy this off a Reddit post
@@bethkleimenhagen9351 I was just about to say the same thing, its absolutely stolen from reddit
@@bethkleimenhagen9351 No it’s from an SNL skit with George W Bush was president. Way before reddit was even invented.
We pronounce keesh in Lebanon so I was confused at the video title
like what Chris Fleming once said "Quiche is just Pizza that went to private school"
A man of culture!
Not many pizzas have egg on them lol
Fleming is a legend 👏🏻
Pineapple belongs in omelettes
Love Chris Fleming with his private school pizza and boba manifesto
"You can just cut [asparagus], it's fine."
Well then, what job do you give the grandchildren? We've already got one husking the corn and another polishing the silver.
Clean the fireplace Cinderella!
@@chriswhinery925 but mother I would like to go to school, and meet a handsome Prince Charming!
I showed it to my french grandma and she said: "No no no the inside of the quiche is too white and there is too much vegetable, but he is really handsome so I pardon his american behaviour"
I though you would like to be informed that my 95 years old grandma is attracted to you
Your grandma is right, search for quiche Lorraine, its the savory heaven of eggs, cheese and bacon strips.
Babish is a himbo confirmed?
The color is probably due to the eggyolks.
@@Khazandar There are some egg yolks which are just... brilliant orange compared to how most egg yolks are, it's beautiful.
This is not a quiche lorraine but rather a revisited Spring veggie quiche :)
As excited as I am by toasted sugar, the number of times he's mentioned it in the last few episodes makes me wonder just how much of it he has around the kitchen now.
Just out of frame of the camera the entire crew is slowly drowning in toasted sugar.
Imagine making vanilla sugar with the toasted sugar 😮
@@lauren3173 Oooh, now that sounds decadent
@@averyjeanne Like Babish made Pixie sticks.
He donates it to the community shelter
the first quiches i ever saw/tried were mini quiches we made in my year 8 food tech class and now every time i see fully sized quiches they look absolutely massive
Lil' Bits you might say
attempting of insert “chill yall” on youtube: the wisest choice ever!
to be fair this one is about 2-3 times the height I usually make my quiches
hm??.
@@Triantalex What is there not to understand
you two eating quiche as if they're just slices of pizza is a type of chaos I can admire
Especially with the size of the quiche
Are you not supposed to eat pie this way?
Funny you called it pizza, you can take your favorite pizza toppings and cheese put them in the quiche, minus the pizza sauce. Also works the other way around too, fancy pizza toppings and unusual cheese, put them in a quiche.
My recommendation to this recipe is to keep your fillings (leeks, mushrooms, asparagus, whatever have you) really small cut. Not only to more evenly disperse throughout the quiche, but also so you don’t wind up with unwanted tunnels made by fillings that fall out while slicing. I made frittatas (basically gluten-free quiche) every single week for two years.
That asparagus was, not chopped enough, or maybe should've go in quiche if you can't chop it smaller.
frittata gang
Frittatas are so versatile
It literally doesn't even matter what culture you're in -- if you've got eggs, a dish, and an oven, you can find some meat or veggies to go with it.
when he said "bite sized" asparagus with 2 inch sticks i was like, what kind of bites are you taking?
I would love a BWB episode that is nothing but cleaning up and washing dishes.
I second this
A Basics with cleaning and Care techniques would work.
Busing With Babish
@@cocoabuttervaseline third this
All the likes count as a vote
So I two hundred and tenth this
As someone who's never even had Quiche before, I can imagine what it tastes like by simply watching
If you've ever had an omelet and a biscuit it's basically like that.
Wait...........you’ve never had a quiche-just make it at home
Buy a frozen pie crust and fill it with eggs, veggies, cheese, butter, etc and bake till brown-super simple
Egg cake
I make it often. They are delicious and so easy. Any cheese, bacon or ham, and veg. My kids love them. I do use store bought pastry though.
@@someoneontheinternet9462 Yup. Super simple and tasty. Don't forget to make some nice a crispy hash browns too :)
Just seeing best friends being weird and seemingly sharing a brain is just so _wholesome._
Cooking with spinach. "How much should I put in?" The whole bag. "How much??" All of it. Everything you have.
It wasn't enough.
I'd pre-emptively ask the neighbours if they can lend you all of theirs too.
Head straight to the nearest spinach farm and grab it all.
@@Danchamp07 still not enough, lol
@@Enra000 Okay. We get all the spinach from all the farms.
The tall quiche looks like a hyper dramatized representation that you would find in a video game. It’s ridiculously huge
I have to admit that I found the mega-quiche a bit alarming myself.
Clearly, Andrew needs to hook his friend up with a hat that has a BwB logo on it so his editors don't have to blur it.
Nah, GO BILLS
Lol, you mean Babish himself? I think he still edits all his own videos. He used to blur out logos for a living, so I'm sure he's practiced at it by now
no he was just wearing a blurry hat
@@Avoiceintheshadow you'd think he'd look out for things that would need blurring and catch it ahead of time.
I noticed that too.
This video has everything: Friendship, cocktails, asparagus hack said with the spite of a man who's wasted way too much time snapping asparagus...
I have a strange aversion to quiche. When I was younger (10-12, maybe even younger) my parents made quiche one night and we went to a local carnival after. Went on an intense ride and vomited for like 20 minutes. I was convinced it was the quiche-not the ride. To this day I have a hard time eating quiche, even though I know there’s nothing wrong with it. Thanks for coming to me TEDTalk.
if you ever eat quiche, let us know, you can do it
If Andrew does not make it on to and episode or two of the rebooted "Frasier", I am going to come unglued!!! Could totally see him as the "personal chef".
As much as I hate YT ads, YT consistently playing Babish Botanist ads ahead of the episodes is pretty clever.
Probably whoever manages Babish's ads deliberately set it up that way, which as you said is pretty clever.
The new intro feels like having to sneeze but never getting the satisfaction of actually doing it. Gotta say I miss the old music
Bruh this is too accurate
couldn't have said it better
This is the funniest thing I’ve ever read. How did you put this into words
Hard same
I was a bit inebriated while watching the new intro and I felt like I was having an anxiety attack
As soon as I ask myself if you had a quiche episode, this comes up.
messiah.
The Slav Chef HE IS THE MESSIAH!
@@Fyrebrand18 THE QUICHESIAH!
attempting of insert “chill yall” on youtube: the wisest choice ever!
The matrix is doing its job right
I like to separate some of the egg whites and whisk them into stiff peaks before folding them back into the "custard." I find it adds lightness to the quiche and stops it from being a bit like a bad rubbery omelette in pastry, which can happen. Also, personally I'd be putting an egg yolk into the pastry but who knows.
Thanks for the vid as always Andy.
The great thing about a quiche is that they're basically refrigerator Velcro. Get the custard part right, and after that you can chuck pretty much whatever you have hanging around in there. Just don't put too much in and you're fine.
I'd just like to point out an easier way to get rid of the overhang: take a rolling pin to the dish you're baking in and just roll.
Works on both raw and cooked dough, doesn't mess up the inside of the dish thanks to the edges.
HEY! It only took you a couple of years to finally show people how we made the Quiche on our Being With Babish episode. Nice. Miss you, brother. Hope to visit the super secret BNB, some day.
I regret clicking on this video before sleep...now I want some smoked salmon quiche🤤
Thanks. Now I regret scrolling through the comments.
My mom makes onion and tomato quiche totally from scratch. She doesn't use any pie weights. She lets the crust bake for ten minutes, put in the eggy filling, and puts back in the oven. She never gets soggy or uneven crust
Don't think will happen but a 50 state episode making each state meal would be cool
Babish: Basics with babish
Also babish: Yes, this is labour intensive.
Basic doesn’t necessarily mean easy...
Labor intensive doesn’t necessarily mean it’s not basic, just that there’s numerous basic steps.
@@kalosdakalos6102 This is a basic recipe for making quiche. The regular segments has him doing optional steps and adding optional ingredients.
Sure, let's completely ignore the entire first half of the video with a standard quiche.
I mean I think the basics series has always been "First let's make a very *basic* version of the recipe and then have the second half of the video be more advanced remixes, because if every basics episode was just the first recipe then every episode would be 3 minutes long"
Great video! One thing that is typically par for the course when adding herbs as a garnish to a cocktail is to gently press the leaves to release aromatic oils. This works for thyme, mint, basil, rosemary, and pretty much any other green leafy herb.
The very rare hip gyrations rather than the hand shake at 3:11
i saw that!
...or as I like to call it, the Babish Tail Wag.
I’m 0:40 in and I paused to acknowledge new opening credits. Love them. There was something about the old ones that made me feel like I was biting into loosely scrunched up aluminium foil.... perhaps the old shot of the pasta going through the roller. I think I need a therapist. I love your work Andrew. Thank you
Nobody:
Babish: I actually like to pair my gin with the botanist gin
This gin grants more than 3 wishes!
hm??.
@@TheSlavChef But only if all your wishes are inebriation.
@@hiimemily hahahaha
This new thing with the opening music vamping forever and ever... If that's temporary, I won't be sad
Andrew’s former life: removing unwanted logos from videos
Sawyers hat: BLUR TOOL
such an odd thing to have to do on youtube but i guess if it's a sponsored ad..
Cool name 😎
@@keiranwerstiuk1206 who, me or kieran?
The fact that Botanist Gin continues to sponsor means a lot bottles have come off the shelves during quarantine
As a french I can say that looks really appetizing, juste kinda sad you didn't do the classic simple quiche lorraine
même ressenti, c'est beau, ça a l'air bon mais c'est pas vraiment ce a quoi on pense quand on entend le mot quiche
@@mrick1974 frog go brrr
As much as I liked to do other quiches as an easy way for "on the go" lunch, I think the classic quiche lorraine is still the most heartwarming, homely dish ever
as someone who’s vegetarian, I honestly appreciated his filling choices
“As a French”, that’s kinda cute lol
I keep it simple. Here's the best way to make Quiche: One frozen deep dish pie crust (they come in pairs). Mix five whole eggs with one cup of heavy cream. Then.......add whatever ingredients you like (shredded cheese, shrimp, bacon, ham, black olives, onions, frozen spinach, mushrooms, etc). But remember two things; make sure the ingredients have been squeezed of all excess moisture......and try and keep the list of fillings to four or less. Mix with the custard, pour in the pie crust......and bake at 375 for 30-45 minutes....or until a toothpick comes out clean. Allow to cool for 20-30 minutes.....cut and serve! ---- You're welcome.
I really want a "Bloopers with Babish" Where its just all the chaos that doesnt make it into the edit :D
I'm sure you know, but botched now exists and the chaos is real
"Please, Comrade, I just want to chop him up for the stew!"
"And that's another thing! I want to put him in a crust and bake a light fluffy quiche!"
"QUICHE!? What kind of food is that for a monster to eat!?"
This is probably the fourth time or so, but please Babish, make Sweet Bread a la Gusteau from Ratatouille for your next; I'd love to see how it turns out!!
Okay okay okay but the stand mixer pie dough trick looks like an absolute game changer.
"We're gonna make quiche with the power of friendship" - Babish to his best friend
A friend he does not make a drink for.
Then Babish is Guy Sensei in disguise, and his friend is Rock Lee in disguise.
So the quiche was the friends we made along the way?
The way he cradles the huge slice of quiche in his hands at 9:50
Babish: I'm a fancy pantsy boi
Also Babish: Um, root thing?
This simple quiche is now one of my go to's for using up my chickens' eggs (6 eggs a day is a lot to go through).
I'm sure someone else has already mentioned this, but I prefer to do a simple egg wash to the bottom of the quiche after removing the pie weights during the additional crust baking time. This helps again with keeping the crust crispy in the battle against the moisture of the custard ingredients.
Overall, delicious.
8:11 I don't think I've ever heard of that much salt being used in anything outside brines.
definitely an error, recipe in description says 1.5 Tbsp
it's like 10 eggs so makes sense
The chewing part broke me, i couldn't stop laughing with my Dad for a solid 30 minutes because I was gonna try and show him an easy way of making his own homemade quiche and we weren't ready for that.
Bar keep: Who's your friend?
Me looking at my 6 lbs of toasted sugar: My anchor
BABI!! W your next tart try rolling your pin over the par-baked overhang on the tin. It cuts it just as easily and saves you a few mins of trimming!!!
An awesome dish to make is Forrest Delight from OK K.O.! Let's Be Heroes episode, "The Perfect Meal"?
Quiche was one of the first recipes I even learned by myself, great challenge and probably my favorite egg dish.
I'd love to see you make Jessie's Pokepuff from Pokemon episode, "Performing with Fiery Charm"
Aww man, I want to try those PokéPuffs so badly.
a friend who's also a baker once told me to use the back of a small knife to make sure the edges of the tart pan are filled with the dough. I've been using it since and it really works great for me without warming up the dough.
"We're doing this because its spring"
People on the other side of the equator: wait what
Or in canada/other high north country, " a few mounths in advence I'm afraid"
Source: snow in my backyard
Yeah, it ain't spring here in Australia.
I'm 300 miles south of him and I don't know what spring he's talking about
@@alexandreracine8348 honestly, babish should be aware of this. It's been snowing well into the spring in the Northeast US. We had our first mildly warm day yesterday where i live.
@@pennyforyourthots he HAS to know this? And mention the weather in all of the US? You people are entitled and wild lol
the new version of the intro its a perfect example of making something new maintaining the tradition of the old, love it
What if you can make the Donut and Cookie Dough S'more from Ducktales episode, "Astro B.O.Y.D."?
New quiche trick for me: Brush bottom of crust with dijon or grainy mustard before adding the fillings. It gives a light flavor boost without the mustard overpowering the intended flavors.
Please make Della Duck's Firework Cake from 2017 Ducktales?
My favorite quiche is spinach, Swiss cheese, and Italian sausage. I make it as a simple weekday meal; deep dish pie shell, four eggs with a cup of cream, bake at 375 until a knife comes out clean.
I love quiche, especially vegetarian quiche. And since I’m also having an anxiety/over stimulation episode, this seriously helped me return closer to a baseline
i remember someone brought in some Quiche with some bacon, potato, sausage, and eggs for an Audition thing for my old art school, back in Oakland. It was honestly the greatest thing I've ever had.
Babish you ever gon make make muffins on basics! I sick of the dry grocery store muffins ruining my morning!! HELP ME PLS 🥺👉👈
Needed this when I made a spring quiche a few weeks ago and actually searched for yours! Guess I have to make another! 😋
I might be a lazy person but when i see a new Babish video I click.
same
ONG
Where's the "but", you click because you're lazy and are doing nothing better anyway
I may be a clicky video but when I new a see a new Babish person I might.
Immediately.
I made a quiche for a small brunch my best friend and I hosted 2 weeks ago (just 4 people) and we each ate two entire slices and finished it off. I think it was one of my greatest baking successes. Right next to the french toast bread pudding casserole I made with some homemade brioche. We ate a LOT and for a very long time. 😂
I have made so many Babish recipes for friends and family and they've always been special and always been delicious.
Thanks, Andrew. Love your content. You inspire me
How about burritos next when you record your next batch of episodes? Pretty much every tex-mex classic has been done already, but a burrito episode is still nowhere to be found.
The meat tornado
@@Ketharuil Filled with the world's vast supply of meat from children.
Dear Babish, I have just come to realize why I put down everything just to watch your latest video. You have a cooking show but we see snippets of your life through out your videos. From my screen I watched the bearded guy with a Bassy voice, turn into the guy that would run a marathon just to make the people smile. You make us feel included in your videos. Watching your videos feels less like a cooking show, and more like spending quality time with a friend. Thank you for the time that you spend on us. -Sincerely, a subscriber
"...until it's shrunk to about a bajillionth of it's original size." LOL!
To get the dough in the springform you could also gently and lightly fold into quarters keeping the centre pointed and place in the pan with the point in the centre and unfold. That's what I've done in the past. You just need to make sure the dough isn't sticky so it will unfold.
Either Babish forgot what the word "basic" means or he's severely overestimating our abilities
You can always buy a pie crust from the shop and put less things in your quiche
Babish is showing the whole process for those that want to do it all, but you don't need to do that every time you make a quiche!
@@whey-enthusiast I think I would have preferred a real basic video. Cooking asparagus, mushrooms, spinach, leek seperately is insane and not feasible for busy people during the week, like quiche is supposed to be. Not to mention the ice bath. Otherwise, just call the video another babish video except not from a movie.
@@Clem000 just because something takes a while to make doesn't mean it isn't basic
It's not so much "the bare minimum to do things" as it is "outlining every step of this instead of vaguely describing what's happening"
Believe me I thought the same thing when I started watching these XD but other than the pie crust it doesn't seem hard?
@@Clem000 it's not for weekdays. We make our quiches on Sundays and eat them throughout the week. You can find boring recipes on the internet. Stop criticizing his creativity you boring soul
As someone who eats quiches at least 3x a week i recommend cutting the vegetables super small (not invisible though) so it has the same amount of ingredients in each serving
Can you try making Chief Benja's Stew from the beginning of Raya and The Last Dragon?
Spoilers bro
@@orangelake2268 is stew a spoiler?
Well yes, but actually no
I second the use of a tart pan. Those or even round cake pans work better than a pie pan usually.
What if you did Jelly filled Eclairs from Spongebob episode, "Karate Island"?
I WAS LITERALLY JUST THINKING ABOUT MAKING A QUICHE THIS IS PERFECT
Rolf: It is the food of the *finger on lips* THE PARTY IS CURSED!!!!!!!!!!!!!!!!!!
This guy wins the internet today
I thought it was "THE PARTY'S CURSE!"
Sarah: Don’t worry Jimmy, I like Quiche
Thank you for the incredible recipe! Emile Henry has a quiche dish. Ceramics perfectly distributes heat and you can not remove the finished product from the plate)))
Babish’s videos are getting looser and more casual and I love it. His personality shows more.
I made the low-crust quiche for Easter brunch. Everyone loved it and we are enjoying the left overs!
Hey Babish could you recreate the Sweet Bread “Special Order” from Ratatouille?
I find Swiss cheese makes an EXCELLENT "crust" for a crustless style quiche. I used the sliced kind and line the casserole dish with it. Lifts right out of the pan without sticking.
A yummy dish to make is Double Onion Ice Cream Cake from Infinity Train
I also love you're growth, you can see how much you've learned about food, the longer you watch these videos, absolutely killing it.
is anyone else always keeping an eye on the shadow situation of the oven? I‘ve even stopped the videos at times to try identifying the shapes😂
Babish, 9:05
me, wine and crab Florentine quiche in hand: NOW THAT'S A SATURDAY NIGHT
Please make Gnatchos from Amphibia
awwww i like it how you tap it when your freshly grating nutmeg
I may or may not be first, but I can guarantee you I'm always *D O W N* for a Botanist Gin
*May or may not be sponsored*
Also, remember to poke holes into the bottom of the crust to keep it from puffing up. This is called docking.
On Easter, can you make Eggs Bunny-dect from Close Enough cartoon?
The video calls for 1/4 cup of salt in the deep dish quiche, but the website recipe calls for 1.5 tablespoons. I recommend going with the 1.5 tablespoons unless you're really drowning it out with tomatoes or avocado.
Dang, I feel like the old intro has built up some nostalgia
I love how you switch randomly between metric and imperial measurements- something I do myself. Makes cooking much more challenging...
If that isn't friendship goals, I don't know what is.
In order to avoid your crust getting soggy, brush with egg after pre-baking and put in the oven for additional 5 mins prior to filling.
Babish in this episode: "I like using sugar as a pie weight because it turns into toasted sugar after 25 minutes."
Babish last episode: "Okay, so we're gonna toast this sugar in the oven for 2-3 hours..."
The Botanist is fully the best gin I have ever had. Already started the video with a smile 😃
This Basics video makes me feel like a rat creature.
That was a reference. Kudos to those who got that.
Mutahar ❤️
Ah, I see you're a man of culture as well
Great video, I personally like bacon, Swiss, mushroom, spinach, and sundries tomato quiche, but now I know a great way to make them