Flaky and Custardy DEEP DISH Quiche Lorraine
Тәжірибелік нұсқаулар және стиль
I think that the most delicious, flaky, custardy deep dish quiche lorraine can be made by you at home with this recipe. Click here to get AG1 by Athletic Greens plus Vitamin D3K2 drops and 5 free Travel packs: athleticgreens.com/brianlager... .
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-- RECIPE --
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
Pulse flour, salt, and sugar in a food processor to combine. Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size. Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
Flour dough and work surface then pound out dough with a rolling pin until it’s about 1”/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16”/40cm in diameter.
Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9” wide by 3” deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it. Be sure to leave at least 2” of dough around the edge. Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
Place parchment into crust and add in about 3lbs/1.5kg of beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes. Remove from oven and remove beans and parchment. Poke the bottom of the crust several times with a fork then return to oven to continue baking for 15-20min.
--
QUICHE CUSTARD
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
Cook cut bacon over medium-low heat for 5-10 minutes to render and crisp. Remove from heat and transfer bacon pieces to a paper towel to drain.
Keep some of the bacon fat in the pan and add chopped and washed leeks and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
Mix cream, milk, eggs, salt, pepper, and cornstarch with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs). Stir bacon, leeks, and shredded gruyere into custard.
Gently pour custard into par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven. Return to a 325F/160C oven to bake for 75-90 minutes.
Internal temp of custard should read 170F/75C+ when done. Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
--
CHAPTERS:
0:00 Intro & pastry crust
4:16 AG1 (ad)
5:19 Finishing the blind bake
5:44 Making the quiche custard
8:15 Baking the custard
9:58 Let’s eat this thing
#quiche #deepdishquiche #quichelorraine
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Пікірлер: 394
Bri not saying "Hey what's up" at the beginning hits different ngl
@kencult
Жыл бұрын
All business Bri
@simonrhamy9588
Жыл бұрын
yea, not sure if I like it tho🙃
@YazzyDFS
Жыл бұрын
Yeah. I might unsub if he doesn’t keep saying hey whats up lol
@MintColaNihil
Жыл бұрын
Just felt a bit off, but I'm all for him trying new things to see if the algorithm gods bless him :P I'm sure he'll bring it back though
@luiscalzoncit2820
Жыл бұрын
Maybe he lost his intro
Spring is unofficial quiche season in my absolutely random opinion so I’m very excited for some Spring-y brunches with this boss recipe.
@BrianLagerstrom
Жыл бұрын
I agree. Feels like spring.
@azilbean
Жыл бұрын
It's not a random opinion! Eggs and spring have been connected for millinnea!
The man knows his crust, trust him. I just made his apple gallette yesterday which uses basically the same method, and even despite my amateur status, it was the best.
Your videos have taken my home cooking game to another level. And Lorn's commentary should be featured in every vid. You're my favorite creator on KZread and it's not even close. You give the rest of us hope, man.
Every cooking youtube channel has their intentional quirks to foster continuity and sense of connection with the creator and out of all of them, you taking giant bites of food is my favorite.
You keep getting better! Lorn's reactions are delightful!
I'm gonna add this to the menu for Mother's day this year for mom and sisters.
I've never made this as deep dish before. The recipe I have made for years is made in a tart pan and only about an inch tall. I can't wait to try this for Easter brunch - it definitely looks swoon-worthy to me!
im always exited for mondays and thursdays because i know theres always gonna be an exiting new video. keep up the amazing vids brian.
You have literally just solved all my pie crust dilemmas by explaining to me not to mix the liquid in the food processor, and made it make sense by explaining why. Thank you!
I made this recipe a few days ago. honestly, one of the best quiches I've ever eaten. LOVE the texture and custardyness Thank-you for sharing
Again, Lorn is such a delightful addition in these videos. Love the teamwork here and great stuff Bri!
I have just pulled some leeks from the garden today. Imma make some quiche for my husband tomorrow. Thank you for the inspiration, you are the best!
WOW! The quiche of my dreams! I love how thick it is😍
I CANNOT wait to attempt this! Thx Bri!
Thank you for this video. We love quiche for special occasion/holiday breakfasts and my one and only attempt at the deep dish type was a total fail. I've been cooking for 45 years and my family loves many of my recipes, but your videos have helped me to up my game a bit while being entertained. Thank you.
I don't own a larger food processor, so I use a cheese grater to shred frozen sticks of butter into the flour. A few quick fluffs with a fork and I have a gravelly dough for the crust to work by hand. I use the same method to cut frozen shortning into flour for buscuits. I've been doing it this way since my Oma taught me 40 years ago and I've never had a failed dough.
Quiche is so underrated! Hot or cold ! Fresh or not Cheers from San Diego California
Ohhhh! I’m excited about the crust recipe. Can’t wait to try it! I am so glad you had the example of the crust that fell apart. That happens to me all the time and I never knew why.
This looks absolutely magnificent!
OUTSTANDING MR. LANGERSTROM !
I'm doing intermittent fasting plus keto right now for a wedding, but I'm 100% making this for my next cheat day. That looked amazing and is right up my alley.
Quiche is amazing
Looks absolutely delicious 😋
I love quiche so much
As long as you remember to follow the 1/2 cup milk/half-half/cream to 1 egg ratio for your custard (pretty much the ratio of this recipe) you can do almost any ingredients (as long as you saute / reduce moisture first) and any size with your quiche. I've done it with crust, crustless, with a cheese slices crust, in a pie pan with 3 eggs, in a 9x13 with 5 eggs, etc. Anything with significantly more eggs than 1 per 1/2 cup milk will start to taste more eggy like a frittata and is not going to taste like a quiche. My favorite flavor combo for breakfast is spinach, onions, mushrooms, breakfast sausage, and swiss -- I saute the veggies together with the sausage until they are quite dry and add some salt and pepper before combining with the eggs, milk (I usually use half and half), and cheese. If you want to stay true to Julia Child, add a bit of nutmeg in there too.
Made this for dinner tonight, and it was spectacular. The pastry was crisp and crunchy, the filling deeply savory and fulfilling. I chose to top it with on the vine tomato slices 😎
It looks soo tempting 🤤🤤
That looks amazeballs! So enjoy that you give such great recipes with master technique, and suggest we make it for "someone we love"!
I love Quiche Lorraine! I'm loving your "Deep-Dish" version. In my view, I think the crust is the hardest part to get right! I think it helps to practice making a crust every week to get closer to perfection!
made this over the weekend. best quiche i've ever tasted!! thanks Brian!
Wow Brian this looks so delicious! Thank you 😊
That looks SOOOOOOO good! Going to give it a try!
Finally! Been looking years for a recipe for deep dish quiche Lorraine. Thank you so much.
Hey man I just wanted to say thank you. I found your channel a couple weeks ago and have made 2 kinds of bread and the birthday cake and they’ve all been amazing. I hope you keep putting out content like this, my wife and I really enjoy it.
Quiche Lorraine is the only food i can eat for Breakfast, Brunch, Lunch and or Dinner. Gotta do the crust, this looks amazing.
I’ve always just made quiche in a normal pie dish, so I’ll have to try this deep dish version. Looks amazing.
Definitely trying this
Now this is a quiche! Can't wait to try this.
Wow, I'm with Lauren, your Quiche is beautiful! I'm really thankful for your advice on using the food processor for your pastry and not whipping too much air into the custard. Your pastry is so perfectly golden. You must have worked on this recipe repeatedly to get it perfect. Thank you!
@BrianLagerstrom
Жыл бұрын
It took 5 tries. Thanks for watching!
@karenfox1671
Жыл бұрын
@@BrianLagerstrom Your choice of footage and editing skills really show off your dishes to best advantage. You guys really know what you're doing.
Love any kind of baked egg dish.🙏🤍🙏🤍
That looks amazing. Can’t wait to try!
Thank you for an incredibly thoughtful video. You explain things so very well. I also appreciate your humility, you keep it about the food and I respect that. Wow, total fan ! Oh and yes, more of Lorn please!!!
love your ad content btw, one of the only people im happy to watch an ad for
Very nice!! Finally, a light custardy quiche recipe, thank you!
There’s a celeb cook (not chef) over here in Australia called Maggie Beer - she is known for her sour cream pie crust - it’s fab! So, full Aussie approval for this crust! She also does it in the food processor- genius. I appreciate the time you take to show and explain the texture you’re looking for at each stage - v helpful.
Made a modified version of this tonight. Used Greek yogurt instead of sour cream. Added spinach’s and tomato as they needed to be used. Turned out great! My wife loved it.
This is beautiful. Thanks for sharing
Making this for dinner tonight! Thanks Brian!
Really says something about how much I like your videos that I'm happily watching this despite being allergic to eggs :) I'll never make this, but it still looks great.
Lorraine is a nice place, and this quiche is indeed quite popular there. I'm a big fan
Awesome!
I love a good quiche.
Brian Lauren and the Strom Troopers, What a lovely trip down memory lane this was. My best friend on the planet whom I've known since we were in high school (we were 16, we're both 70 now) used to make this quiche for all the dinner parties we would attend in the 1970s & 80s. I used to make Julia Child's Quiche which is a flatter affair, and always thought this mile high quiche was too TOO! Thanks again, love your content, I always learn something new. Jim Oaxaca Mexico
My partner & I took my mom to your restaurant on tower Grove for lunch. We had a great lunch, great sandwiches, potato salad, coffee and tea. It was very busy, congratulations. Will definitely go back again. Thanks for lunch.
@kattykakes8135
Жыл бұрын
Bri has a restaurant? Who knew? Where is it & the name? Bri is holding out on us 😂😂
@georgianwindow
4 ай бұрын
and is that where the chef makes his quiches to serve ????????
Made many a quiche,..but definitely going to try this one! Bacon, gruyere, leeks! Oh yes! Thanks much Bri! Good to see ya👍
Man that looks amazing! Nice job!
That looks awesome. I once worked for a company that made and marketed Pour-A-Quiche. A great product but that crust looks killer.
Another great episode. Especially nice for a crust recipe that doesn’t require a stand mixer. You put a lot of work into your videos. How long does it take to make on of your videos? They’re great!
Can't wait to make it. My wife gonna love this thiiiiinnnnnnnggggggggg!
Recently discovered your channel Brian - love the recipes - will give them a try soon. Appreciate the easy to follow method.
I'm very impressed with the height you got from your cooked custard mixture. That looks so yummy!
I just made this for Easter brunch. It was so good!! I cooked it yesterday and just reheated it in the oven covered with foil until it was warm. Raves from all my guests.
@laura0117
Жыл бұрын
This is the comment I was looking for! How long did the reheat take? I'm looking to bake it tomorrow (Saturday) and then reheat and take to a Sunday brunch.
My family has been trading different quiche for about two weeks. Must be that time of year!
We made two of these at once i didnt have a large enough food processor so i did pastry by hand 😂and it was amazing the pastry was everything so flaky and yum i loved how deep dish they were too! 😍❤️ X
yay, new recipe to try!
Magnificent and delicious ❤
Looks amazing! Would love some tips if we need to make this a day ahead (due to long baking time and 2 hours to cool, probably have to make ahead)… how best to store it, reheat it.
Professional chef here. Great channel. Keep up the strong work. Love from chicago
Duuuuuuude … this is next level!
Bri. I gotta admit that when I saw quiche I scrolled right past, but I just got home from work and put the video on. I gotta say… this is the first time I’ve ever been excited about cooking a quiche. Looks amazing, man. I shouldn’t have doubted you. You NEVER disappoint.
Lorn's reaction 🤣🤣🤣🤣. This looks delicious!
Looks great, love the Lorn commentary
Nice! This is what the French would recognize as quiche. The dish we call quiche is really a savory single-crust pie, more like a tart. When I make quiche, I go to straight to the bible: Julia Child's Mastering the Art of French Cooking, Volume 1. My favorite is Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche). I usually make it once a year for a special occasion, using fresh lobster I've cooked myself. Surprisingly little effort for one of the most delicious things you'll ever eat in your life. Serve with a very crisp white wine. Lunch outside on a beautiful early summer day, or a cozy New Year's Eve supper in front of a fire- it just doesn't get any better.
@baidaan1894
4 ай бұрын
I’m French. Yes it’s a quiche. A very thick version of it. We do it thinner. But it’s not a quiche Lorraine. And the two things that define a quiche is the shortcrust pastry and the migaine. And if you like French cooking, the Bibles are Auguste Escoffier’s books.
BRIIIIIIIIIIIIIIIIIIIIIIIIIIAAAAAAAAAAAAAAAAAAAAANNNNNNN you just DID IT AGAIN!!!!! Banger.
made this recipe, crust is perfect. super flaky and delicious. took 2 tries to get it right as the first time it started cracking as i was rolling so i added water but added too much and also overkneaded. 2nd try was great. i also used the crust for a sweet egg tart. the filling was good, but not outstanding imo but thats just a personal preference. im not a huge quiche or egg fan to begin with. i also had to leave out the bacon as im vegetarian (but added a bit more salt to compensate for that missing salt), so that might explain the kind of meh flavor. overall, might make again for a special brunch. the crust really is amazing.
It wasn't until my early 20s that I ordered a quiche at a restaurant and realized they all came with crust. My mom always made crustless quiche at home, and after ordering it a few times I understand why. I've *never* had good crust on quiche. The filling is almost always delicious, but I get to the crust and I'm like, why even bother? It's bland and dry. This crust looks dope AF though. Appreciate you testing techniques to get the best results!
Imma make this
Brian, I made your Lasagne recently and your "new" way of cooking spaghetti. Off the hook good. That's all I'm going to say. The Quiche is next on my cooking list. Love your channel.
I'm in love with quiche, and this looks so amazing! I'm confused about the hold time, though. Did you mean hold it on the counter for two hours, or put it in the fridge? How long can quiche stay out safely? Thanks for all your awesome recipes!
O M G 🤤😍🤩 That’s a must-try
The firmness, tho. That looks amazing.
I use store-bought puff pastry as a crust with the custard consisting of eggs and greek yogurt. Works like a charm as a quick weeknight dinner with extra leftovers as breakfast or work lunch. Spinach is my go-to filling
That is gorge!
Greetings from Jacksonville Florida USA. O-M-G. Must have. Kudos, Bri.
YUM!
My mom always makes quiche for holidays. Will always be a big fan. I will say though, she uses pre-shredded cheese and it’s still very tasty. Hard for eggs, bacon, cream, and cheese to not taste amazing tbh
Hoping to see the Bri Guy take on Clam Chowder next. You make everything so easily digestable and easy to understand!
Thanks for posting a link to the food processor.🙏🏼 14 cups that makes sense I was thinking of going 11 cups. I’ve tried to make some of your past recipes and they are at/over capacity for my 8 cup processor. And when I made the crust for Chicago deep dish pizza the flour leaked out of the lid which was a pain in the ass but it still came out well.
Just love your dance at the end of each vid. Keep on cookin' Brian. We love you, from Australia xx
Now that is a thing of beauty! I have never been a fan of quiche, but I believe you've sold me this one. Thank goodness egg prices have come down! 😆
Hello sir! As a potential tip or even idea, I would have perhaps left the crust hanging over the edge of your springform pan and let it bake so that it could not have retracted and then when the quiche came out and had cool slightly run a knife around the top edge to get a clean squared off crust.
Great recipe. For next time I'd be sure to flour the surfaces more than I think I need to. Had a bit of a challenge getting the dough up after rolling. Subbed in coconut milk in the custard which interestingly imparts no discernable coconut flavour. That and "what I had in the fridge" made for a yummy dish.
THANK YOU - I've been looking for a deep quiche recipe that can rival Russell's on Macklind
Whoa I haven't checked in in awhile you're nearing a million subs. Happy for you man 👍
This has to be your best "Let's eat this thing" exit clip OF ALL TIME!
Awesome video!! Super excited to give this a try! Any advice on how much of this can be done ahead of time?
This is classic quiche Lorraine (well the original didn’t have any cheese) but try substituting Boursin for the Gruyere for a delicious variation. I’m going to try this deep dish version.
yum!
Omelette Pie!! Yum!!