How to Make the Ultimate Cheese Quiche at Home | ChefSteps
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- Опубликовано: 21 авг 2024
- This is the ultimate cheese quiche recipe: a super silky and smooth custard perfectly set in the crispiest and most delicious pie crust you’ve ever had.
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Unlike a lot of the fillings-topped-with-eggs-in-a-pie-crust quiches out there, this one is all about nailing the cooking technique to produce the best possible version of a quiche. There’s just a handful of ingredients, treated correctly, cooked using the appropriate tools and with an eye toward developing the maximum amount of flavor.
0:27 - How to Make the Ultimate Cheese Quiche
2:28 - The Dough
7:06 - Roll and Chill
9:05 - Black Hole Crust
13:14 - Blind Baking
16:45 - Cheesy Custard
22:38 - Trim, Garnish, and Eat
What you’ll need:
- Bread Flour
- Unsalted Butter
- Kosher Salt
- Whole Milk
- Velveeta
- Heavy Cream
- White Pepper
- Gruyère cheese
- Eggs
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#Quiche #Eggs #ChefSteps #Pie
The most important part of this video for me was the pie crust segment. Having a reliable measurement for the pie weights is something I've never seen from any other video or recipe.
This is EXACTLY the video I've been looking for. I've always wondered how places get their custard consistency like that - you da man Grant
Swiss citizen here: No Problem of mixing the cheeses together imo. I'm just happy that you buy actual Swiss Made Gruyère since the US government allows selling cheese made in the US under the name "Gruyère". According to them, consumers in the U.S. who asked for Gruyère meant a type of cheese, not a cheese produced in Switzerland...
We only use the best! 🧀
That crust is goals 😍
Thx especially for the whole weights per area calculations as it’s something that I’ve suffered from while parbaking rough puff pastry for flans.
Savory cheesecake
Velveeta cheesecake no less
No bain marie required!
💯
This now a classic home recipe. We are a French familly but this recipe has revamp our quiche. We also make croissants or petits pains au chocolat with the extra dough
This channel has the most specific and useful information of any channel, I swear.
I miss this feeling. Hard work, persistence and the final reward. Thank you Cheff!
hyper informative and insightful. Been looking for this video for awhile. Makes sense you guys would post it
Awesome you like the format! Keep an eye out for more!
OMG...WOW, thank you for this video and sharing it with us!!!!!!!! This video is life changing when it comes to pie crust!!!!
This is the technique I use for tarte au citron both the custard and the crust are almost done by the time I put them together but I've never thought about doing it for quiche.
The best pie dough trick I was ever taught in a professional kitchen - was the addition of apple cider vinegar in a pie dough. It makes it so much more tender.
I use plain old white vinegar. Works every time.
A decade later, ChefSteps is still providing more useful information in their videos than any other cooking channel.
And providing more and more and more. Stop talking
@@jackfahey4610 Who scorched your pan?
Grant it's good to see you back!!!
I love quiche.
And now when I close my eyes and imagine my Platonic ideal quiche, I WILL picture this.
I love the part where everyone get together to eat. Feels so wholesome and warm ❤
I love any time we get some new Chef Steps content!
Hi y’all, made this for Mothers Day. Crust, flawless. Custard, flawless. Flavor? Tastes like Cheese Wiz.
I never baked a Quiche before but now i ordered a baking pan to try it! With holes!
You guys have been doing this a long time. I love it!
what a treat! that custard looks _flawless_
I've been trying to reverse engineer my local patisserie's quiche. This is just the video I've been looking for, thanks! .
Did you pick out oven temp?
love the shade @ "tech bros" eating bad quiche at their breakfast meeting lol
Thanks Carla! (we are tech bros... 😅)
@@chefsteps Have you seen Seattle?! @carla, love that you love:)
Okay. If I happen to have traditional ceramic pie weights, can I be confident that using them in a single layer should match the weight ratio? Secondly, WTF is Velveeta when it's not at home? Love from Australia (with my Nanna's pie weights) ❤
Wow, what an excellent video! Thank you, guys.
Really great video, thanks CS!
Excellent video. I watch a lot of videos and am long-time home cook. Just subscribed. While entertaining…I appreciated the education in the deep art of crusts and custards. FYI, did not see oven temp.
I made an account just to see the oven temp, they blind baked at the following:
Adjust oven rack to middle position and preheat oven to 400 °F / 204 °C with low fan if using a convection oven, or 425 °F / 218 °C if using a conventional oven. Set a wire rack inside a 1/4 sheet pan.
Line chilled pie dough shell with a sheet of aluminum foil, making sure to press foil into corners. Add 636 g dried beans or other pie weights and spread weights evenly across surface of pie dough, pressing lightly at the edges to ensure corners are weighed down. Transfer quiche pan to prepared sheet pan.
Bake for 30 minutes.
After 30 minutes, lower oven temperature to 325 °F / 163 °C with low fan if using a convection oven, or 350 °F / 177 °C if using a conventional oven. Rotate sheet pan 180 degrees and continue to bake until pie crust is lightly browned and dry blisters have formed along bottom of pie crust, about 30 minutes.
TL DR:
30 min at 425 F with conventional oven
30 min at 350 F with conventional oven
30-45 more min at 350 without the foil and weights
OR
30 min at 400 F with low fan convection oven
30 min at 325 F with low fan convection
30-45 more min at 325 with low fan convection
Ahhh they are pay walling info. Thank you.
@@rbu2136 didn't seem to be paywalled but you did have to make an account for it which automatically subscribes you to email notifications ofc
Simple Perfection, Sir. Thank you for posting!🙏!
Love the crust technique, the crust looks perfect, and I'm sure the custard is tasty, but I would still try to put some kind of texture in that. Could I add like caramelised onions, broccoli, lardons and such in the filling?
Hola Grant! Wooooow!!! An amazing video (as always from ChefSteps). What I do really like from all your videos the "tech" approcach! ChefSteps rules!! Cheers from Buenos Aires (AR)
Looks like an amazing quiche, but custard quiche + salad != quiche Lorraine. I'll try your techniques, but I'll add lardons, leeks, and nutmeg or perhaps asparagus & mushrooms.
Le Pichet, which is right up the street from you, does make an AWESOME quiche
Bless the camera man at 17:00
So for those of us who don't have access to velveeta, or maybe just want different tasting cheeses, is it reasonable to assume the emulsifiers in it are what's important? Wondering if you could use something like cheddar and add some sodium citrate for similar results
Great question. I imagine so.
That crust looks INSANE
Sick. You guys are the best!
this is what I need to learn culinary, I think I will re-subscribe again
Does it matter if the pie weights are metal since metal (presumably) conducts heat better than beans/rice/salt?
A good tip to trim your crust is to use a microplane on the edges. It makes perfect trimmings and will not mess up your knife hitting the metal.
Tip from my boyfriend who is a baker ;)
there's a few styles of microplane, so which one? does he mean the classic one? the wider, shorter "gourmet" one?
@@gregg48 he use the microplane, long skinnier one. Like the one for zesting lemons!
Looks yummy 😋
im obsessed
Awesome!
I've been waiting for this
What is the oven temperature for 30 minutes and after. Appreciate your response. Thanks
Grant, I live in Australia, and we don't have velveeta cheese here, what would you suggest as a replacement?
We have an entire guide on melty cheese and how to make almost any cheese melty! www.chefsteps.com/activities/melty-cheese-parametric-analysis
Didn't know Keanu Reeves knew how to make the perfect quiche
I do:)
Grant my friend!!! I diid it!! yes its the best crust ever! me and all that ate just said that, without asking ... but... how is to make a closed pie with filling ... with the same cooking time? 😳
Liked and subscribed, thank you!
“It’s just some beans “ 😂
i think I couldn't resist the classic vegetables
agreed, and I think they'd work just fine here
At 10:40 the term you were describing is : thermal mass
I’m definitely going to make this pie after seeing you so it! I’m going to make it vegan, but nonetheless, you inspired me to make an earl grey pie 🙌🏻
Btw next time, try flipping the cardboard box, I believe you used it upside down. Take care!
I still prefer it with toppings... far more colorful that way, but I like the ideas to elevate the dish
making om ali with leftover baked pie crust and enjoy🥰
I wonder if anyone makes a two-piece pie/tart set where one piece is the pretty, ceramic thing for presentation and serving, and the other is a thin, metal doodad for actually baking the thing properly. The two parts would be designed with precisely the same fluted shape, so you bake it in the metal thing, transfer it to the ceramic thing, and it really does look like it was baked in that. Then everyone thinks you' have mastered baking in a way no mortal can.
Also, I love that the formula for the weight comes down to weight (or mass*) per area. That's the same formula as for pressure, and ultimately we _are_ talking about how much downward pressure yields a flaky but tamed crust. I don't know, man. I like math.
*Not always interchangeable, but as long as we're somewhere on or near the surface of Earth, and we're under water or something... we can all agree with relative precision how many grams are in a pound.
I like that idea.
Ive heard of grating frozen butter and mixing into flour for biscuits. Do you think that would fly here as well, GLC?
Everyone likes crust🥧
Cheers. That is a facinating dough. 👍
Grant: let’s say I was making something like a sealed meat pie. I’m not sure how it’s possible to blind bake. I want to make a bunch that get par-cooked, frozen then baked off at the end. Any suggestions on how to do that?
Can I ask what brand of mixing bowl that is or where I can get it? I love the size and depth of it.
oh good god. that looks really good.
What are the odds of you and Frank Proto doing a quiche video the same day? I remember making quiche in culinary school. Not that difficult.
We promise it has nothing to do with the monarchy!
@@chefsteps It's fun seeing the different approaches one after the other anyway. I'm convinced that the best chefs steal from each other and have been doing so for centuries.
Didn't know Odesza was a chef too
Anyone have the actual list of ingredients and measurements?
Where can we get the black quiche pan?
Didn't know John Wick started cooking channel
Looks delicious, but Bro, you must update your Chrome more often
cooking temperatures please?
why not post an amazon affiliate link to the pan?
www.amazon.com/dp/B0971DX5MN?tag=chefsteps02-20
We've added it in!
@@chefsteps I bought it, thank you. I had used your old recipe using a springform pan a couple times with good results, but the crust was still underdone, even in your videos you can see the bottom crust is underdone, so I am excited to try this
@@chefsteps Dang homie I'm impulse buyin' it
Help, we do not have Velveeta in New Zealand, any suggestions on what else I could use?
I cannot find a pan that style with the high sides. I got the standard quiche sized one (1 inch size) but I can't find the one in the video. Where did you get it?
didn't you grate a frozen butter block for the biscuit recipe before? why not do that?
would love to know the company of that stainless mixing bow Grant is using, and where you get those pastry bars, please.
ikea
This is Seattle's Brad Leone
Brad/Grant bro trip video soon?
I did not understand the weight beans calculation to put on the top of the dought to cook it
Someone can explain to me in cm please....?
I need to know where you got that mixing bowl
Keanu Reeves cooking quiche, nice recommendation.
Great video, but what kind of pressure unit is 6g / sq inch 🙄
Doesn't make sense? I am trying to communicate that you can measure the precise amount of weigh that is ideal for the blind bake. 6g-10g/ sq inch works really well.
@@grantcrilly3525 you did communicate it very well, and I enjoyed and appreciated the video. I will even try making it (though I'm not tempted to make a Coronation Quiche variant). I was just gently teasing the very US-centric mix of SI and Imperial quantities in a single unit of measurement.
Velveeta is not a thing in Europe, what would be a suitable equivalent?
Love the video, im a big quiche hater for all the reasons you listed, but will definitely try making it this way. Only complaint is why use velveta. If you're going through all this work and spending extra money on expensive-ish cheese why not use a mild cheddar and sodium citrate. The texture would be practically the same, but the flavor could be improved
Can't find sodium citrate at the grocery store like you can Velveeta.
@@henrif937 Yes, but u can easily make it at home with citric acid and baking soda, which i assume everyone already has
We're glad you like the video! On velveta, in the recipe we offer plenty of cheese combinations to achieve great results with many cheeses. But for the video we wanted to give people the base version so anyone could approach making the Ultimate Quiche.
@@yourmomsfavouritesnaccI don’t think unflavored citric acid is that common for most people, at least in the US.
Is there any alternative to velveeta? You can’t buy it here in the uk.
So how many cheese of both we have to add? That's the main point
this guy is really proud of his "cute dish" lol
Who do you bake for? Are you a restaurant?
We’re are a cooking technology company based in the Pike Place Market in Seattle:)
That's not a quiche, that's like a thick cheesecake or custard. Looks very nice though, will try the crust.
Привет. Где могу найти рецепт?
Does this mean Chefsteps is going to be making videos on a regular basis again?
doubt it.
What is the emulsifier in Velveeta? Sodium Citrate?
I think it's sodium hexametaphosphate
@@justingarner7163 It probably has a few. If the link above is to be believed, sodium citrate is on the list. One could sub out all of the unknowns for a measure of sodium citrate instead.
Velveeta, veeeeeeerrryyy important! lol, I’m surprised that you didn’t get into why. Overall, C’est parfait! 🔪🔪🔪
❤
is there anything to sub the Velveeta?
Could you just use sodium citrate instead of the Velveeta and more cheese, like a fresh cheddar?
Did you try to just like, bake the crust unweighted? And smoosh it down before you put the filling in? I don't think the result would be bad...
i miss the sous video ads
How do you deal with pies that have tops like cherry pie? You can't blind bake a top.
Could you use a cast iron pan for the bake?
You could! We tried a few different pans and we endorse the one in the video for best results.
What is Velveeta and how can I replace it with ingritients widly available in europe?
It's a soft cheese with added emulsifiers. No idea about the taste but I imagine you could use whatever cheese you want so long as you add an emulsifier like sodium citrate into the milk/cream, maybe adding a different soft cheese like a cream cheese or cheese spread might be necessary too/instead
can i freeze this quiche? 🤔
"Best grocery store in Seattle" you've gotta go to Town & Country before calling Metropolitan Market the best grocery store in Seattle lol. The one in Shoreline is bigger & better than the Ballard one.
Did I miss the oven temp for the crust?
I’m looking for it right now. I swear I took notes but I can’t find them…
Found it. Middle rack. 400 F If convection, 425 F if convention.
Bake 30 min. Lower temp to 325 convection, 300 F convention. Rotate pan 180 degrees. Bake 30 min