I've been cooking quiches my whole life (I'm 60 now) and yet I learned SO much from watching this vid. Usually I find RUclips tutorials very boring, but your are always a delight to watch: just the right amount of talking with the perfect balance of actually doing. Thank you SO much for this channel.
I love watching you bake Anna, you're so generous with all of your professional tips. You have become my favorite baker to watch and your husband my fav. cameraman....and you both seem so kind!! thank you and God bless you!
I`ve been watching you for years now and love to learn from you. Never had time to bake too much but, now I am determined to learn the pastry secrets and bake. Thank you very much for sharing all these tips with all of us. It`s just amazing. You are my favourite pastry chef.
I doubled the entire recipe because my quiche pan is 12 inches and prefer slightly thicker crust especially at the sides because my husband takes it to work in his lunch and this allows him to eat it out of his hand using a napkin. I had enuf dough leftover for another 9 inch quiche pie shell and will freeze it. ❤The egg filling when i doubled the recipe was the perfect amount for my 12 inch crust. I did not add leeks, and added one cup gruere cheese which filled the bottom and and spread some small chunks of feta around evenly and loosely chopped fresh dill was mixed into my egg mixture. I used half and half cream but i think i got the fat ratio correct with the added feta which added a nice tang and paired with the dill well. Anna i find your tutorials master class and every time i review this pie crust one I take in something more. Thank you for your stellar information. It does not get any better.
This format is better than some baking schools because the explanation is thorough and you could ask especially during the live classes. Thank you Anna! I learn a lot from you. 😃
The flavor profile is the part I am most intrigued by, but as always, spending a whole hour with a master Baker is so informative. Truly inspiring for some of us working to improve our own creations, and of course to be able to someday recreate some of the timeless classics...Once again. Thanks so very much for sharing..
Anna I recently started watching your channel about how you teach baking and I fell aticted watching and I believe soon I will be come a great baker and open a bakery. Thanks
Whaa! I made it today , followed the recipe to the T . BEST EVER!!! Made the dough strait after the show and it was in the fridge for 24 hours. Thank you so much!
Just a few minutes in, but I just gotta say this video is amazing! Your presentation is so professional and perfect. Can't wait to try this. I love quiche. One of my favourites.
Your crust recipe is really, really, really good. It is my go to for sure. My mother used to use vinegar in her crust and i thought it was unusual. The oil you add takes things to another level. The time and the oven temp are right on. So pleased. I measure by weight so glad you included grams...🧑🏻🍳
Hello Anna! I'm a Canadian Citizen living in Athens, Greece. I thoroughly enjoyed your video!!! You are amazing!!!! You explain everything so well and with such detail. Thank you!
I made this quiche with your recipe. It turned out very well. It’s the best one I’ve made. You addressed many of my concerns, with your video. I just watched it again! Thank you!
This was the best quiche I've ever had! And I'm 65 years old so I must've eaten quite a few in my time. The pastry was really good - thought I wouldn't like it but it's not like anything I've had before - so much lighter. There is a drawback though! The whole quiche is so light and easy to eat despite there being so much butter in the pastry - not good for calorie counters! Best quiche I've ever had. Quite a bit of work as I'm not as adept with my culinary skills as Anna. Absolutely loved it.
Hola Anna Saludos desde Venezuela siempre veo tus recetas por un canal de cable y ahora por este canal en Internet gracias por compartir tan deliciosas preparaciones aunque no hablo Inglés igual sigo tus recetas 👍 🌷
Hello Anna, I have seen perforated pie pans. I've not been able to get one here in Johannesburg, but would be interested to know if you have used one and should I bother obtaining a metal pie pans and just drilling the holes in.....was thinking in terms of the ultimate crispy pie crust🤔😜 look forward to your response. Thank you so much for sharing your time and expertise 😀🇿🇦
Hi there I enjoy watching your channel I'm from South Africa .You did a quiche pastry I did not get the measurement of how much butter you put into it you are indeed a blessing thanks
Anna, you are the top. No one can explain as good as you do. You are amazing. P.S. would love to see Michael in front of the camera teaching us one of his recipe🤞
How many Oh Yumm shows are there? I only see 2. You keep talking about more shows. Would love to see and learn more from you. It is very interesting and exciting watching and thinking what can I make now. Thank you for the love of baking and wanting to teach others. God Bless and Happy Holidays
Hello. I've made sooo many Quiches over the years but have learned so much from you. My question for you is if I bake and freeze the pie shell do I thaw it out before filling and baking?
A small suggestion when blind-baking or pre-baking the crust..., leave the edge of the crust overhanging the edges of the pie pan to eliminate the shrinkage problem, then use a serrated knife to knock off the edge you don't want after fully baking the quiche. It's easy and it works. Then you can add more filling for a thicker Quiche. Now, don't you wish all shrinkage issues were that easy to resolve?
Thankyou for this detailed information about quiche In kolkata India It's very difficult to handle butter because it starts melting minute you touch it So I always take out the butter just before working. Here the temperature goes to 35 to 40 degrees Celsius and the humidity levels are very high so we have to use air-condition to work
Hi Anna, I have tried to watch your new videos but I couldn’t because RUclips said “you’re not able to watch the videos in your country “ where I live in Vancouver so it can’t be true. Would you tell me what to do? I love watching your videos and admire your passion and love for food. Thanks
I like to put pecans chopped up in my sweet dough and I love adding herbs in my savory ?Would you like to a poa d a powder, would this work for bobka??😁👍😊
I had tried making a pie years ago but it failed so badly that I was scared of it. I followed your recipe (but with a mushroom and caramelised onion filling) and it turned out great! Thank you for the helpful tips! Now, I wanna make more pies 😄😄😄😄
Excellent video will definitely try it your way! Thank you! I did find myself saying several times "Michael, zoom in, I want to see what it looks like up close."
B Nolan absolutely true... that’s why I’m here to see if anyone else also thought Michael didn’t ZOOM in enough. 😔 other than that, great explanation Anna.❣️👏⭐️
This question is after the live and is not really about quiche. - I once had (and have lost) a recipe for a Pesto that did not use oil! It used cream, but also had broccoli in it! Is there any way you could help me on finding this recipe again! Please!
hey you lm from Trinidad and l try your recipe for bananas bread and it was the best everyone loves it so much better then the recipe l was using , and l did the coffee cake and will try other too thank you 🙏
Why do ya see how to make the cake fun it looks all delicious and I want to try my parents will learn to make your recipe thanks all very delicious I want to try this recipe too
i have a "family" version that uses sour cream? what do you think; i believe the point is it is what is always in the pantry and the setting issue...please advise.
Is heavy cream the same as double, and Half and Half would be double and single mixed? so what is whipping and clotted, and which milk is whole, semi and skimmed, the %s don't really help
Hi Anna, love watching you create magic in the kitchen, such a pleasure watching you. Love your recipes. Please can you create & share dairy free recipes. Many thanks. Take care, keep safe & well. Love from sunny South Africa 🤗😘😇❤🙏🌹
Where are y’all from? I’ve never heard spanakopita or flan pronounced that way. I’m from the Appalachian mountains and we pronounce things a lot differently than most anyways.
Hi Anna, I have a suggestion for a “live” episode. Italians often make Pizza Rustica for Easter. I am Italian American but never made it. It looks really good. Please consider it. Ingredients are varied. I prefer a non-meat version.
Hi Anna, i'm from Indonesia. I don't have a standing mixer, can i use a hand mixer instead? I don't have any food processor as well. Any tips? Thx a lot in advanced
I've been cooking quiches my whole life (I'm 60 now) and yet I learned SO much from watching this vid. Usually I find RUclips tutorials very boring, but your are always a delight to watch: just the right amount of talking with the perfect balance of actually doing. Thank you SO much for this channel.
I love watching you bake Anna, you're so generous with all of your professional tips. You have become my favorite baker to watch and your husband my fav. cameraman....and you both seem so kind!! thank you and God bless you!
I`ve been watching you for years now and love to learn from you. Never had time to bake too much but, now I am determined to learn the pastry secrets and bake. Thank you very much for sharing all these tips with all of us. It`s just amazing. You are my favourite pastry chef.
I doubled the entire recipe because my quiche pan is 12 inches and prefer slightly thicker crust especially at the sides because my husband takes it to work in his lunch and this allows him to eat it out of his hand using a napkin. I had enuf dough leftover for another 9 inch quiche pie shell and will freeze it. ❤The egg filling when i doubled the recipe was the perfect amount for my 12 inch crust. I did not add leeks, and added one cup gruere cheese which filled the bottom and and spread some small chunks of feta around evenly and loosely chopped fresh dill was mixed into my egg mixture. I used half and half cream but i think i got the fat ratio correct with the added feta which added a nice tang and paired with the dill well. Anna i find your tutorials master class and every time i review this pie crust one I take in something more. Thank you for your stellar information. It does not get any better.
This format is better than some baking schools because the explanation is thorough and you could ask especially during the live classes. Thank you Anna! I learn a lot from you. 😃
Building 6
The flavor profile is the part I am most intrigued by, but as always, spending a whole hour with a master Baker is so informative. Truly inspiring for some of us working to improve our own creations, and of course to be able to someday recreate some of the timeless classics...Once again. Thanks so very much for sharing..
Anna I recently started watching your channel about how you teach baking and I fell aticted watching and I believe soon I will be come a great baker and open a bakery. Thanks
Hello Anna I have tried your recepies and each time they turn out well...I’m a great fan of you n your recepies and the way u teach 😍
You’re the best teacher, Anna! Thank you to you and Michael!
I love this recipe! Thanks Anna. I have been waiting for this class 🥰🥰🥰🥰🥰🥰 Hello from Malaysia.
Whaa! I made it today , followed the recipe to the T . BEST EVER!!!
Made the dough strait after the show and it was in the fridge for 24 hours. Thank you so much!
Just a few minutes in, but I just gotta say this video is amazing! Your presentation is so professional and perfect. Can't wait to try this. I love quiche. One of my favourites.
Thank you for the masterclass.
Greetings from Sydney Australia
Your crust recipe is really, really, really good. It is my go to for sure. My mother used to use vinegar in her crust and i thought it was unusual. The oil you add takes things to another level. The time and the oven temp are right on. So pleased. I measure by weight so glad you included grams...🧑🏻🍳
First time I see this way to make dough, it sound a little complicated.
Hi from Mumbai India...love watching your show and do follow your superb tips on baking...thank you so much...you are a real joy to watch
Hello Anna!
I'm a Canadian Citizen living in Athens, Greece.
I thoroughly enjoyed your video!!!
You are amazing!!!! You explain everything so well and with such detail.
Thank you!
So many helpful info and insight in this beautiful world of baking. Thank you
I made this quiche with your recipe. It turned out very well. It’s the best one I’ve made. You addressed many of my concerns, with your video. I just watched it again! Thank you!
Thks alot chef Anna u give so much knowledge to us we all loves u v much 😍😍😍
This was the best quiche I've ever had! And I'm 65 years old so I must've eaten quite a few in my time. The pastry was really good - thought I wouldn't like it but it's not like anything I've had before - so much lighter. There is a drawback though! The whole quiche is so light and easy to eat despite there being so much butter in the pastry - not good for calorie counters! Best quiche I've ever had. Quite a bit of work as I'm not as adept with my culinary skills as Anna. Absolutely loved it.
Hi Chef Anna Im your fan chef all your show and recipes are superb awesome and im frm Malaysia its great to catch your video thank you Chef
You are amazing Anna. You give thorough descriptions and all of it is valuable information. Many others ramble too much. 👍
I'm trying the recipe this weekend. Thank You !
Hello from Canton, Ga. Anna, you are an inspiration!
I love your computer stand! Very unique.🥰😘❣
totally enjoyed watching this recorded stream! I would literally enroll in an Anna Olson Baking School
Hola Anna Saludos desde Venezuela siempre veo tus recetas por un canal de cable y ahora por este canal en Internet gracias por compartir tan deliciosas preparaciones aunque no hablo Inglés igual sigo tus recetas 👍 🌷
Hello Anna, I have seen perforated pie pans. I've not been able to get one here in Johannesburg, but would be interested to know if you have used one and should I bother obtaining a metal pie pans and just drilling the holes in.....was thinking in terms of the ultimate crispy pie crust🤔😜 look forward to your response. Thank you so much for sharing your time and expertise 😀🇿🇦
This is wonderful and so very informational. Thank you!
Selamat pagi...greetings from kuala lumpur....love your oven n the way u explained things...yeahh 😘😍
Hi there I enjoy watching your channel I'm from South Africa .You did a quiche pastry I did not get the measurement of how much butter you put into it you are indeed a blessing thanks
Anna, you are the top. No one can explain as good as you do. You are amazing. P.S. would love to see Michael in front of the camera teaching us one of his recipe🤞
I made this a few years ago while watching ur baked with Anna Olson series.... Tasted amazing...
How many Oh Yumm shows are there? I only see 2. You keep talking about more shows. Would love to see and learn more from you. It is very interesting and exciting watching and thinking what can I make now. Thank you for the love of baking and wanting to teach others.
God Bless and Happy Holidays
Hello Anna!
I am Ayesha from pakistan you are amazing no one can teach like you.May Allah bless you.
Great video, my question is about pizza base and 'best oven' to use!
Hello from 🇨🇦 I luv watching you cooking ..
Wow! I feel like I went to school on more subjects than a simple Quiche. Thanks Subscribed.
Hello. I've made sooo many Quiches over the years but have learned so much from you. My question for you is if I bake and freeze the pie shell do I thaw it out before filling and baking?
Learned a lot on this video. Can't wait to try this.
Thank you, I learn so much from your videos.
Thank you Anna. More of these long videos
Robyn from USA. Can you use the dough after making it?or need to chill it first?
A small suggestion when blind-baking or pre-baking the crust..., leave the edge of the crust overhanging the edges of the pie pan to eliminate the shrinkage problem, then use a serrated knife to knock off the edge you don't want after fully baking the quiche. It's easy and it works. Then you can add more filling for a thicker Quiche. Now, don't you wish all shrinkage issues were that easy to resolve?
Thankyou for this detailed information about quiche
In kolkata India
It's very difficult to handle butter because it starts melting minute you touch it
So I always take out the butter just before working.
Here the temperature goes to 35 to 40 degrees Celsius and the humidity levels are very high so we have to use air-condition to work
Hi from South Africa,,, Q, if I use salted butter do I need to add the pinch of salt in my filling.. Thanks
Love her teaching. So2 the point. Brillant
Hi Anna, I have tried to watch your new videos but I couldn’t because RUclips said “you’re not able to watch the videos in your country “ where I live in Vancouver so it can’t be true. Would you tell me what to do? I love watching your videos and admire your passion and love for food. Thanks
Thank you Anna from S Africa it look so good
I like to put pecans chopped up in my sweet dough and I love adding herbs in my savory ?Would you like to a poa d a powder, would this work for bobka??😁👍😊
Thank you so much for the recipe
You are talented and excellent chef 🙏
I had tried making a pie years ago but it failed so badly that I was scared of it. I followed your recipe (but with a mushroom and caramelised onion filling) and it turned out great! Thank you for the helpful tips! Now, I wanna make more pies 😄😄😄😄
Thank you. Anna
From Thailand
Do you buttered the pan before you put to bake.
I usually use Julia Childs recipe, but I'll give this one a go. Great camera work.
Do you have to pre bake your pie crust
Intresting I love it.
Please teach us more about powdered gelatine. How much G to how much liquid. 4 all different things.
Hi Ana can I use spring onions, joy from Australia.
Belgium_Bruxelles love your channel- always watching you
Alhamdulillah thanks for the show
Excellent video will definitely try it your way! Thank you! I did find myself saying several times "Michael, zoom in, I want to see what it looks like up close."
B Nolan absolutely true... that’s why I’m here to see if anyone else also thought Michael didn’t ZOOM in enough. 😔 other than that, great explanation Anna.❣️👏⭐️
I have mini quiche pan's and t want to know, what kind of tartar would you recommend
Your kitchen is lovely!
This question is after the live and is not really about quiche. - I once had (and have lost) a recipe for a Pesto that did not use oil! It used cream, but also had broccoli in it! Is there any way you could help me on finding this recipe again! Please!
Hi Anna. Queenie from Singapore. Cam we use this dough for tarts she'll?. Thankyou
hey you lm from Trinidad and l try your recipe for bananas bread and it was the best everyone loves it so much better then the recipe l was using , and l did the coffee cake and will try other too thank you 🙏
Why do ya see how to make the cake fun it looks all delicious and I want to try my parents will learn to make your recipe thanks all very delicious I want to try this recipe too
If you have Heavy Cream and Half & Half will that work?
i have a "family" version that uses sour cream? what do you think; i believe the point is it is what is always in the pantry and the setting issue...please advise.
How about using foil to blind bake, doesn’t it block the steam coming out of the pie crust? Does it run the risk of going soggy?
Great thanks
Is it 1/3 cup whipping cream or 1 cup?
Is heavy cream the same as double, and Half and Half would be double and single mixed? so what is whipping and clotted, and which milk is whole, semi and skimmed, the %s don't really help
hi giovani from Philippines what is cake and pastry flour? is that same as apf?
Hi Anna, love watching you create magic in the kitchen, such a pleasure watching you. Love your recipes. Please can you create & share dairy free recipes. Many thanks. Take care, keep safe & well. Love from sunny South Africa 🤗😘😇❤🙏🌹
Hi Anna. Tuning in from Saskatoon, Saskatchewan, Canada
Watching from Kenya
How much quantity of butter and what is 2 and half cups flour equal to mg
I don't have enough whipping cream and half and half cream. Can I make do with just 50 gm of double cream.
You are simply the best👏👏👏🥰🥰🥰🥰
Where are y’all from? I’ve never heard spanakopita or flan pronounced that way. I’m from the Appalachian mountains and we pronounce things a lot differently than most anyways.
I was baking my sponge cake on 150 f gas no fan now I have electric oven fan force what temperature should I use now
Hi Anna, I have a suggestion for a “live” episode. Italians often make Pizza Rustica for Easter. I am Italian American but never made it. It looks really good. Please consider it. Ingredients are varied. I prefer a non-meat version.
No egg for further shortening the gluten?
Is there a possibility that the pastry can be made gluten free?
Could I use whole milk in place of whipping cream?
Thank you, Anna
Hello from Brasil!!
Hi Anna, i'm from Indonesia. I don't have a standing mixer, can i use a hand mixer instead? I don't have any food processor as well. Any tips? Thx a lot in advanced
Should the ingredients be room temperature? Thanks
Dear Anna Thank you for the uploaded recipe. Do you have a vegan and gluten-free pie recipe? Thank you so much. LOL
I have never had a quinchie before and no equipment to make them at home.What do they taste like?
Cheesy omlette on a pie crust 😆
Leeks are so delicious. Love it!!!
love it.
Can you use spinach ?
How many eggs
Can I use muffin tin pan as mini quiche
Can you please show us how to make dough with hand as i don’t have stand mixer