What IF... could you use Ricotta cheese mixed with the eggs to give it a different "flair"... maybe even make it semi-Italian Quiche Sophia with sweet red bell peppers and Prosciutto 😁... let's go totally wild... Quiche Mauna Loa, made with pineapple bits and ? vegetable... and shaved Macadamia nuts mixed into the crust or maybe just layered on the bottom...
I have made this multiple times and it is a hit every time...people asking for the recipe and never a slice left over. So delicious, best quiche ever. Try it out, you won't regret it!
I’ve tried making quiche before with other recipes and it has always turned out more like a baked omelet. Very dense and my crust was always soggy. I’d given up for several years only buying quiche in restaurants but moving and covid caused me to have a quiche shaped hole in my life! So this was my last huzzah at making quiche and all I can say is that I’m sorry I did not try Chef John’s recipe sooner! I did take some liberties with the fillings (mushrooms, onions, cheddar, gruyere, and parmesan) but I kept the base totally the same…. IT WAS LIFE CHANGING! My husband, who normally doesn’t really like quiche, gave it the highest marks. This is definitely a keeper!
Served this today (Mother's Day), and it was a hit. My wife said I could make it again anytime. Not dry at all. A few things to note: I only used heavy cream (1 cup), no milk. Nor onions. It was great. You may want to spray some PAM or something non-stick on the bottom of the aluminium foil. One of the pie crusts I made (I made two), the crust stuck to the bottom of the foil. I had to be very slow and methodical to get it to release without tearing the crust. It's actually a simpler recipe than it might appear at first glance. Well done Chef John. Love it!
I watch cooking videos religiously. Every time I click on the video where the thumbnail looks interesting, i hear your voice Chef John and I know the recipe is going to be easy, fun, and tasty! I am totally making this today after I get off work at 10am. Perfect for a mid morning Monday meal!
My mom's name IS Lorraine, so next birthday, I will indeed make this. I've made it before, but not such a complicated version. His is no doubt better. A really good cook, and not too fussy, and has a great sense of humor to go with the amazing food. Gruyere for me next time. I will follow his directions to a "T".
Chef, John!!! What an absolutely delicious recipe!!! I made this for my family’s Sunday brunch today and it was absolutely perfect. So delicious, in fact, that it is 100% gone and was very well complimented and requested to be a frequent on our Sunday brunch rotation. It paired well with a romaine salad with grapes, mandarin oranges, a light vinaigrette and all the fixins! We thank you for all of your delicious recipes!
I made this recipe yesterday and it was a total winner. My husband says it is probably one of the best things I have cooked for him. It is important to bake the crust before, otherwise it won´t cook well. The onion addition, although distant from the original recipe, is great, and adds more content to the eggs. I did not add any milk since my pan wasn´t so big, and I did not add the yolks, and the result was just as fine.
This is in my opinion the right approach. You take a recipe and make it your own by adding, substracting or changing ingredients to get the dish just right for you and you loved ones.
I was looking for a quiche recipe that was deeper than normal as I use a pie dish like yours. I used your recipe and the layering really makes a difference, quiche was absolutely gorgeous thank you.
I love your videos! You really demonstrate how to prepare things in a simplistic way, and the shots you get are awesome! I finally saw for the very first time what the difference was between not completely cook and just set enough to pull out. Thank you!
In fact here in France, everybody has its own recipe of Quiche Lorraine. The classic recipe doesn't contain onions neither milk (only cream), nor thyme and nor cayenne. But once again, the classic recipe is a baseline, and then you can put what you want inside. As for me, I replace the bacon with tuna , and it is also very good !!!
A bit of French history and culture for you: Lorraine is today one of the official regions of France and it borders Germany, Luxembourg and Belgium. Its principal city (administrative center) is Metz (pop. about 120k). Nancy (pop. about 100k) is also an important city. Lorraine was once part of the kingdom of Lotharingia, named for King Lothar, a granimdson of Charlemagne, who ruled the "Middle Kingdom" separating the east and west kingdoms of the Franks. Jeanne d'Arc, among other famous French people, was from Lorraine. So, this is properly a "quiche a la Lorraine"; there is also a "quiche a l'Alsacienne" (in which onions predominate), and perhaps others. The "classic" quiche from Lorraine does not contain cheese and must have a grating of nutmeg. Nutmeg was thought to be a cure for the plague in the Middle Ages. Lorraine is not common as a woman's name in French, though it does exist, as it is in English.
Chef John - started making this a few years ago to bring up to a cottage. And every time we are asked back, I am requested to bring this quiche. incredibly good - and yes it wouldn’t be the same without the onions.
This is only my second recipe from Food Wishes and I really enjoy the lighthearted easy way about them. The other recipe I really enjoy making is your Vera Cruz style Snapper. One of the best.
I made and brought this to my mom's house for Easter brunch today, and she WAS impressed! The quiche was a hit with everyone. It's definitely a keeper recipe. Although from now on I think I'll use sharp white cheddar instead of Gruyere, as the Gruyere combined with everything else made the quiche a bit rich for my taste, so I think the milder flavor of the cheddar will make it just perfect. But overall, the quiche was absolutely delicious and the combination of the custard filling and buttery crust was just lovely. Thank you, Chef John, for another fabulous recipe!
But the rich Gruyere pairs well with Champagne or a Bellini. Nonetheless, good suggestion on the cheese. Several friends do not enjoy strong or sharp cheeses (any blue cheese, even Swiss, Appenzeller, Gruyere. etc..).
@@rickcicalo410 That's true! Although let's be real, Champagne pairs well with anything! :) I like the suggestion of Swiss cheese; I might try that sometime, too. Since my original post, I've tried the recipe with white cheddar and it came out great, so I recommend it if you're making it for friends who don't care for stronger-flavored cheeses.
Did this one today. Fantastic taste. The Gryuere makes all the difference. I bought some special aged fancy kind, $1 per ounce. Also added some spinache and oregano.
I made this recipe, and it was excellent! So yummy! I substituted cheddar for gruyere because kids, but everything else I did as shown. So good!! There was not a smidgen of a crumb left.
Just made this again for Sunday brunch. It smells SOOOOOO good! If my guys see it in the fridge, I'm going to have to use my best karate chops and kicks to make sure it makes it to Sunday. 😃
This is an absolutely delicious dish, but, it proved to be more work intensive than I had thought. I substituted leeks with green onions because I decided to complete shopping too late. I also added mushrooms and asparagus which added more chopping time. I served it with a spring spinach leaf salad with strawberries and Girard's Light Champagne dressing. It was most definitely a special holiday meal. Possibly because my pie shell was smaller than I had thought, I ended up with extra custard filling. (I simply made a basic plain egg-quiche as a breakfast treat). I followed John's directions nearly verbatim including adding rice/raw macaroni to hold the pie shell in place for its initial baking. I then browned the pie shell as directed before the custard filling. So I would say if you are tempted to embellish the filling with more, varied veggies, your prep time will increase. However, it is an excellent dish. For dessert, I made homemade individual Strawberry shortcakes.
FINALLY I have found an easy quiche Loraine recipe! This is great for an event I'm having at school. Not only am I going to do this for my school event , but in Mother's Day too!
Hi Chef John. I made your pastry recipe for a recent vegetable and cheese pie using rendered beef fat as my main fat in the crust. It was delicious. Thank you for being such an inspiring, accessible rockstar. Thank you.
I love it!! You always have me smiling and truly make cooking fun!! I have watched chefs in the past but hats off, your it! Thank you for making cooking so much fun!!
Chef John I am CONVINCED you can read minds; I was just searching up RUclips a for a quiche recipe and you video popped up out of nowhere. You are awesome!!!
I use creamy Gruyere (the stuff that comes in foil-wrapped wedges) and shredded Swiss cheese for ultimate creamy quiche. This looks amazing, Chef John!
A few weeks ago, I had a toothache and needed soft foods. Aha! Quiche! But my local store has gotten bad about finding ready-made frozen quiche, unless you want to buy hors d'œuvres or small quiches. So in self-defense, I am looking at Chef John's quiche and frittata and strata recipes. And oh, heck, if it's that simple, I can fix ahead of time and possibly freeze one or two. An AllRecipes recipe for "Clark's Quiche" sounded good, but hmm, they cooked things separately, where for most of the ingredients, I would've put things (filling) into the same pan and kept sautéing, to keep the flavor value and cut down on added oil in favor of bacon drippings. Even to the spinach in that recipe. Liking Chef John's recipes a lot, and with these, I have the outline for how to do quiche quickly and easily. Mmm, tasty, and I may save some money on rquiche, etc.
Made this today John. Overcooked the 1st batch of bacon and it came out a little greasy (I took out all but a teaspoon of bacon grease) but it was still bomb! Thanks!
There is no leek in the traditional quiche lorraine, but this one looks as good as my childhood dish. Very easy and cheap to make but still quite tasty! I'm happy that this dish gets a reputation abroad.
WOW...I found you by looking for a recipe for rice pudding, which I love and figured it's a good way to use that extra rice I have from take-out. And you were RIGHT...I watched that one and this quiche vid, a food I also wanted to learn to make, and I DID subscribe! GREAT stuff. THANKS! I love to cook and now-a-days, I'm looking to learn those items I never got around to trying.
Beezer3410 Muchas muchas gracias for sharing this recipe you are the only one that made video short and prices I did my first but not last quiche , frittata 😋😋😋
I have never tried it with onion but it looks yummy and less stodgy, I'll definitely try it soon. Two things though the name comes from the region Alsace-Lorraine and where is the nutmeg :( ?! Thanks for all your amazing recipes, chef.
No,no,no,no! do not blot! Tip that extra bacon grease into a short widemouth glass jar (prewarmed and dry), to use later, making greens or pie crust, or etc.
Keet Randling Sweetie, you must have been brought up by a Southern Mama. I love green beans and spinach seasoned with bacon grease. Or make gravy with it for biscuits and gravy.
When i make quiche i put all the ingredients into a bowl and mix it up adding more cheese into it if need be and pour it in xD. Love the videos man keep it up. Also quiche is best served cold in my opinion :P
Even though it's not Mother's Day, we made this today (28 August 2016) anyway. VERY nice. If you want a little bit of France on a plate, make and serve this.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/223196/Chef-Johns-Quiche-Lorraine/
FYI: True that traditional French Quiche Lorraine doesn't usually have onions, but in America, it always does. Why? Because that's how we dooz it.
That's just Americans cooking.
This is not quiche Lorraine.
Quiche Lorraine contains ONLY bacon, eggs and sour cream, pepper and salt. NOTHING else.
No cheese, no onion, no leek.
@@Fjodor.Tabularasa It's Quiche My American Ass Lorraine
What IF... could you use Ricotta cheese mixed with the eggs to give it a different "flair"... maybe even make it semi-Italian Quiche Sophia with sweet red bell peppers and Prosciutto 😁... let's go totally wild... Quiche Mauna Loa, made with pineapple bits and ? vegetable... and shaved Macadamia nuts mixed into the crust or maybe just layered on the bottom...
It's called Lorraine because it comes from the region of Lorraine (Lothringen) in the east of france, neighboring Germany.
I have made this multiple times and it is a hit every time...people asking for the recipe and never a slice left over. So delicious, best quiche ever. Try it out, you won't regret it!
I’ve tried making quiche before with other recipes and it has always turned out more like a baked omelet. Very dense and my crust was always soggy. I’d given up for several years only buying quiche in restaurants but moving and covid caused me to have a quiche shaped hole in my life! So this was my last huzzah at making quiche and all I can say is that I’m sorry I did not try Chef John’s recipe sooner! I did take some liberties with the fillings (mushrooms, onions, cheddar, gruyere, and parmesan) but I kept the base totally the same…. IT WAS LIFE CHANGING! My husband, who normally doesn’t really like quiche, gave it the highest marks. This is definitely a keeper!
Exactly my mom always makes it dense and eggy when it should be, creamy, moist, and mouthwatering.
Introducing this channel to my mother is the best present possible for mother's day
Served this today (Mother's Day), and it was a hit. My wife said I could make it again anytime. Not dry at all. A few things to note: I only used heavy cream (1 cup), no milk. Nor onions. It was great. You may want to spray some PAM or something non-stick on the bottom of the aluminium foil. One of the pie crusts I made (I made two), the crust stuck to the bottom of the foil. I had to be very slow and methodical to get it to release without tearing the crust. It's actually a simpler recipe than it might appear at first glance. Well done Chef John. Love it!
I watch cooking videos religiously. Every time I click on the video where the thumbnail looks interesting, i hear your voice Chef John and I know the recipe is going to be easy, fun, and tasty! I am totally making this today after I get off work at 10am. Perfect for a mid morning Monday meal!
My mom's name IS Lorraine, so next birthday, I will indeed make this.
I've made it before, but not such a complicated version. His is no doubt better.
A really good cook, and not too fussy, and has a great sense of humor to go with the amazing food. Gruyere for me next time. I will follow his directions to a "T".
Chef, John!!! What an absolutely delicious recipe!!! I made this for my family’s Sunday brunch today and it was absolutely perfect. So delicious, in fact, that it is 100% gone and was very well complimented and requested to be a frequent on our Sunday brunch rotation. It paired well with a romaine salad with grapes, mandarin oranges, a light vinaigrette and all the fixins! We thank you for all of your delicious recipes!
That sounds like a god-tier brunch
I made this recipe yesterday and it was a total winner. My husband says it is probably one of the best things I have cooked for him. It is important to bake the crust before, otherwise it won´t cook well. The onion addition, although distant from the original recipe, is great, and adds more content to the eggs. I did not add any milk since my pan wasn´t so big, and I did not add the yolks, and the result was just as fine.
This is in my opinion the right approach. You take a recipe and make it your own by adding, substracting or changing ingredients to get the dish just right for you and you loved ones.
Tried this recipe and it was a real hit with my family. My kind of recipe - straightforward and delicious. Thanks for posting.
I haven't seen my son in 3 yrs and he has only requested that I make a quiche. I know I can trust a delicious dish from Chef John!
you are one of the funniest people. you're like a sitcom character.
I was looking for a quiche recipe that was deeper than normal as I use a pie dish like yours. I used your recipe and the layering really makes a difference, quiche was absolutely gorgeous thank you.
I love your videos! You really demonstrate how to prepare things in a simplistic way, and the shots you get are awesome! I finally saw for the very first time what the difference was between not completely cook and just set enough to pull out. Thank you!
8.5 years later, I've got eggs to use up, so definitely using this recipe, thanks Chef John!
In fact here in France, everybody has its own recipe of Quiche Lorraine. The classic recipe doesn't contain onions neither milk (only cream), nor thyme and nor cayenne. But once again, the classic recipe is a baseline, and then you can put what you want inside. As for me, I replace the bacon with tuna , and it is also very good !!!
i was searching for leak quiche recipes because its my mother's birthday tomorrow, so you can imagine how thrilled i was to fine this!!
A bit of French history and culture for you: Lorraine is today one of the official regions of France and it borders Germany, Luxembourg and Belgium. Its principal city (administrative center) is Metz (pop. about 120k). Nancy (pop. about 100k) is also an important city. Lorraine was once part of the kingdom of Lotharingia, named for King Lothar, a granimdson of Charlemagne, who ruled the "Middle Kingdom" separating the east and west kingdoms of the Franks. Jeanne d'Arc, among other famous French people, was from Lorraine. So, this is properly a "quiche a la Lorraine"; there is also a "quiche a l'Alsacienne" (in which onions predominate), and perhaps others. The "classic" quiche from Lorraine does not contain cheese and must have a grating of nutmeg. Nutmeg was thought to be a cure for the plague in the Middle Ages. Lorraine is not common as a woman's name in French, though it does exist, as it is in English.
Thank you for that interesting history lesson.
Thanks for setting the record straight. Therés nothing like the real Lorraine Quiche receipe, no cheese just the bacon
Wow,you are a buzz kill.
@K living in ireland, i thought quiche lorraine included tomatoes...
@@fhhfgj lol exactly..The "official brotherhood" sounds intimidating.
Chef John - started making this a few years ago to bring up to a cottage. And every time we are asked back, I am requested to bring this quiche. incredibly good - and yes it wouldn’t be the same without the onions.
Chef John is the most hilarious, lovable chef on the planet- nothing but good should enter his life . Hugs, John !
Why do I watch Food Wishes at 12:30 a.m.? Big mistake. Everything Chef John makes looks delicious!
+jimmie200 OMG... Me too. Too funny! Thanks Chef John!
Ha! It's 12:39am and I'm watching it too... lol
Bia Daukei 12:28 am and I'm planning to make this on Xmas
jimmie200 It's 3:16am and I'm watching!
its 12:39 am and i can hear my stomach calling for some of this awesomeness
I made this this week for my extended family. Everyone loved it, including my mom, whose name is Lorraine - which basically makes her an expert!
Best how to Chef on the planet! You rock!! Chef John!
This narration is everything! Thanks I love Quiche Lorraine,,!
You are the best, your. Food is so homey and comforting, and ur voice is unique.
Omg chef John hasn't made anything that's made my mouth water like this in a while *drools*
This is only my second recipe from Food Wishes and I really enjoy the lighthearted easy way about them. The other recipe I really enjoy making is your Vera Cruz style Snapper. One of the best.
I made and brought this to my mom's house for Easter brunch today, and she WAS impressed! The quiche was a hit with everyone. It's definitely a keeper recipe. Although from now on I think I'll use sharp white cheddar instead of Gruyere, as the Gruyere combined with everything else made the quiche a bit rich for my taste, so I think the milder flavor of the cheddar will make it just perfect. But overall, the quiche was absolutely delicious and the combination of the custard filling and buttery crust was just lovely. Thank you, Chef John, for another fabulous recipe!
But the rich Gruyere pairs well with Champagne or a Bellini. Nonetheless, good suggestion on the cheese. Several friends do not enjoy strong or sharp cheeses (any blue cheese, even Swiss, Appenzeller, Gruyere. etc..).
@@rickcicalo410 That's true! Although let's be real, Champagne pairs well with anything! :) I like the suggestion of Swiss cheese; I might try that sometime, too. Since my original post, I've tried the recipe with white cheddar and it came out great, so I recommend it if you're making it for friends who don't care for stronger-flavored cheeses.
I love your commentary, you make cooking very enjoyable, and I love your dry sense of humor!😀
Chef John is THE best!!
Did this one today. Fantastic taste. The Gryuere makes all the difference. I bought some special aged fancy kind, $1 per ounce. Also added some spinache and oregano.
This is the best quiche recipe! The most creamy delicious flavour. Thank you so much!!!
I made this recipe, and it was excellent! So yummy! I substituted cheddar for gruyere because kids, but everything else I did as shown. So good!! There was not a smidgen of a crumb left.
Just made this again for Sunday brunch. It smells SOOOOOO good! If my guys see it in the fridge, I'm going to have to use my best karate chops and kicks to make sure it makes it to Sunday. 😃
Amazing recipe. Glad I picked your video for my first attempt at making quiche.
I love Chef John, this is one of my favorite recipes, along with the white wine mussels and garlic shrimp.
I had this in southern Germany where it is called Zwiebelnkuchen (onion pie). I fell in love ever since!
man, i can't believe you guys have it in mind. i've been so busy with my exams, i completely forgot. now i'm not sure what i should do for my mom.
Yes, you nailed it! Well done.
I love this recipe! It's the best. I usually add a sprinkle of nutmeg to it, too.
This is an absolutely delicious dish, but, it proved to be more work intensive than I had thought. I substituted leeks with green onions because I decided to complete shopping too late. I also added mushrooms and asparagus which added more chopping time. I served it with a spring spinach leaf salad with strawberries and Girard's Light Champagne dressing. It was most definitely a special holiday meal. Possibly because my pie shell was smaller than I had thought, I ended up with extra custard filling. (I simply made a basic plain egg-quiche as a breakfast treat). I followed John's directions nearly verbatim including adding rice/raw macaroni to hold the pie shell in place for its initial baking. I then browned the pie shell as directed before the custard filling. So I would say if you are tempted to embellish the filling with more, varied veggies, your prep time will increase. However, it is an excellent dish.
For dessert, I made homemade individual Strawberry shortcakes.
FINALLY I have found an easy quiche Loraine recipe! This is great for an event I'm having at school. Not only am I going to do this for my school event , but in Mother's Day too!
Hi Chef John. I made your pastry recipe for a recent vegetable and cheese pie using rendered beef fat as my main fat in the crust. It was delicious. Thank you for being such an inspiring, accessible rockstar. Thank you.
I love it!! You always have me smiling and truly make cooking fun!! I have watched chefs in the past but hats off, your it! Thank you for making cooking so much fun!!
I feel like Chef John missed an “around the outside” moment on this one, but I can’t wait to make this in honor of my late mother. Thanks, Chef!
Chef John I am CONVINCED you can read minds; I was just searching up RUclips a for a quiche recipe and you video popped up out of nowhere. You are awesome!!!
Made this for Mother's Day and received rave reviews. Leeks make a difference, amazing flavor. Fantastic recipe!
Just made this, best quiche I've ever had ❤ please blind bake your crust even if it's store bought!
I made this for my mum and she loved it!!!
thanks alooooot, Chef John xxx
John, i just watched this and copied it point for point, the Quiche is in the oven as i type. Cheers mate. Regards Moose from Down Under
I use creamy Gruyere (the stuff that comes in foil-wrapped wedges) and shredded Swiss cheese for ultimate creamy quiche. This looks amazing, Chef John!
A few weeks ago, I had a toothache and needed soft foods. Aha! Quiche! But my local store has gotten bad about finding ready-made frozen quiche, unless you want to buy hors d'œuvres or small quiches. So in self-defense, I am looking at Chef John's quiche and frittata and strata recipes. And oh, heck, if it's that simple, I can fix ahead of time and possibly freeze one or two. An AllRecipes recipe for "Clark's Quiche" sounded good, but hmm, they cooked things separately, where for most of the ingredients, I would've put things (filling) into the same pan and kept sautéing, to keep the flavor value and cut down on added oil in favor of bacon drippings. Even to the spinach in that recipe. Liking Chef John's recipes a lot, and with these, I have the outline for how to do quiche quickly and easily. Mmm, tasty, and I may save some money on rquiche, etc.
Have to watch whatever you do! You totally rock your food.💕
"you may remember that bacon from such layers as the first one!" - quality humor.
"You may remember that bacon from..." Just classic!
Best video recipes on the web bar none.
I love Chef John's humor!
Made this today John. Overcooked the 1st batch of bacon and it came out a little greasy (I took out all but a teaspoon of bacon grease) but it was still bomb!
Thanks!
Just made this for dinner... Family will love it!
so true. ive never made a recipe of his that turned out bad. it always turns out delicous!
Just made this & it’s my new favorite breakfast recipe! Can’t wait to eat more for lunch!
There is no leek in the traditional quiche lorraine, but this one looks as good as my childhood dish. Very easy and cheap to make but still quite tasty! I'm happy that this dish gets a reputation abroad.
Followed your tutorial for Thanksgiving this morning. Thanks!
I made this today... I didn't have leeks so I used wilted kale. It turned out great!
I made this today, AMAZING! I am not a quiche fan but this was out of this world
Chef John you are fabulous!!!!
WOW...I found you by looking for a recipe for rice pudding, which I love and figured it's a good way to use that extra rice I have from take-out. And you were RIGHT...I watched that one and this quiche vid, a food I also wanted to learn to make, and I DID subscribe! GREAT stuff. THANKS! I love to cook and now-a-days, I'm looking to learn those items I never got around to trying.
Spinich might work just fine in that. I also bet red pepper would work as well if you wanted the color variety.
"watch out for bears" rofl :)
Beezer3410 Muchas muchas gracias for sharing this recipe you are the only one that made video short and prices I did my first but not last quiche , frittata 😋😋😋
I had quiche lorraine in Brussels once, that was sooo yummy and delicious. :) Gonna make this myself soon :)
Thank you for this. Please, how much creme did you put?
I don't think I bother with other recipes anymore. I just go straight to Chef Johns channel.
I really like listening to your voice it is so soothing...Is that just me??
God these videos are calming...very therapeutic...Thanks Chef John!
Give us a hug and a quiche, Lorraine!
Thanks Chef!
I'm aiming to make this with lots of veg!
aha....you got me there chef John! To prove I do LOVE my mom, I'm making this!
I have never tried it with onion but it looks yummy and less stodgy, I'll definitely try it soon.
Two things though the name comes from the region Alsace-Lorraine and where is the nutmeg :( ?!
Thanks for all your amazing recipes, chef.
Wow, I thought quiche was a lot more difficult. You made it look so easy! Can't wait to try this.
No,no,no,no! do not blot! Tip that extra bacon grease into a short widemouth glass jar (prewarmed and dry), to use later, making greens or pie crust, or etc.
Keet Randling I agree with you 100%. So wasteful. I freeze all dripping, and meat juices for stocks.
In the only days we never threw out bacon fat. We seasoned everything with it. I've started doing so again for my husband.
Keet Randling Sweetie, you must have been brought up by a Southern Mama. I love green beans and spinach seasoned with bacon grease. Or make gravy with it for biscuits and gravy.
This quiche was delicious thank you. Great channel.
Love the way you do your recipes, it is fun as well as informative and delicious x
Thanks Chef for the duration great explanation
When i make quiche i put all the ingredients into a bowl and mix it up adding more cheese into it if need be and pour it in xD.
Love the videos man keep it up.
Also quiche is best served cold in my opinion :P
I’ve made this twice now and it is delicious! I did cheat with a store bought crust though.
Chef john you are fabulous!!!!
can you still use the beans you used for weights for cooking or should you throw them out?
Made this for my mum, she was happy, my dad got laid and i got a new tv. Thank you chef john for my new tv :D
I love watching your videos Chef John you make us feel like we can all do this Thank you 😊 💗
A lovely tender tart. Yumm! Thank you.
My husband will have you to thank for my cooking skills!!
Chef John, can the bacon be omitted in this dish. It looks so good..thanks for this video
Thanks!
Even though it's not Mother's Day, we made this today (28 August 2016) anyway.
VERY nice. If you want a little bit of France on a plate, make and serve this.
Chef, you're an artist!
Can't thank you enough! I'm learning to cook to get through covid!!!!!
Oh my goodness, that looks so good :D I've never cooked in my entire life so let's see how this goes !
Ahhhhhh I was just looking this up! chef john you are a mind reader THANKS!!!
MY mouth is watering watching this.
I was thinking stop at the bacon...great job looks delicious
John, What technique did you use to get the quiche out of the pie pan without crumbling?