Flaky and Custardy DEEP DISH Quiche Lorraine
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- Опубліковано 14 чер 2024
- 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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Bri not saying "Hey what's up" at the beginning hits different ngl
All business Bri
yea, not sure if I like it tho🙃
Yeah. I might unsub if he doesn’t keep saying hey whats up lol
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
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.
I agree. Feels like spring.
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.
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.
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 UA-cam and it's not even close. You give the rest of us hope, man.
Again, Lorn is such a delightful addition in these videos. Love the teamwork here and great stuff Bri!
Quiche is so underrated! Hot or cold ! Fresh or not
Cheers from San Diego California
im always exited for mondays and thursdays because i know theres always gonna be an exiting new video. keep up the amazing vids brian.
Love any kind of baked egg dish.🙏🤍🙏🤍
You keep getting better! Lorn's reactions are delightful!
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!
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!
This looks absolutely magnificent!
I CANNOT wait to attempt this! Thx Bri!
OUTSTANDING MR. LANGERSTROM !
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.
WOW! The quiche of my dreams! I love how thick it is😍
That looks amazeballs!
So enjoy that you give such great recipes with master technique, and suggest we make it for "someone we love"!
made this over the weekend. best quiche i've ever tasted!! thanks Brian!
Looks absolutely delicious 😋
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!!!
Very nice!! Finally, a light custardy quiche recipe, thank you!
Finally! Been looking years for a recipe for deep dish quiche Lorraine. Thank you so much.
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.
Wow Brian this looks so delicious! Thank you 😊
That looks SOOOOOOO good! Going to give it a try!
That looks awesome. I once worked for a company that made and marketed Pour-A-Quiche. A great product but that crust looks killer.
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.
This is beautiful. Thanks for sharing
I love quiche so much
That looks amazing. Can’t wait to try!
Quiche is amazing
Now this is a quiche! Can't wait to try this.
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.
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.
It looks soo tempting 🤤🤤
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!
It took 5 tries. Thanks for watching!
@@BrianLagerstrom Your choice of footage and editing skills really show off your dishes to best advantage. You guys really know what you're doing.
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
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.
Making this for dinner tonight! Thanks Brian!
Hoping to see the Bri Guy take on Clam Chowder next. You make everything so easily digestable and easy to understand!
love your ad content btw, one of the only people im happy to watch an ad for
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
Brian is really hitting his stride on this youtube thing... Dude has me pumped up about trying an egg pie. Killer vid!
Recently discovered your channel Brian - love the recipes - will give them a try soon. Appreciate the easy to follow method.
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.
Man that looks amazing! Nice job!
Can't wait to make it. My wife gonna love this thiiiiinnnnnnnggggggggg!
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!
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.
Bri has a restaurant? Who knew? Where is it & the name? Bri is holding out on us 😂😂
and is that where the chef makes his quiches to serve ????????
My family has been trading different quiche for about two weeks. Must be that time of year!
Professional chef here. Great channel. Keep up the strong work. Love from chicago
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
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!
Awesome!
Magnificent and delicious ❤
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.
Lorraine is a nice place, and this quiche is indeed quite popular there. I'm a big fan
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
Made many a quiche,..but definitely going to try this one! Bacon, gruyere, leeks! Oh yes! Thanks much Bri! Good to see ya👍
Looks great, love the Lorn commentary
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!
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.
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.
Duuuuuuude … this is next level!
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.
I love a good quiche.
Lorn's reaction 🤣🤣🤣🤣. This looks delicious!
Greetings from Jacksonville Florida USA. O-M-G. Must have. Kudos, Bri.
yay, new recipe to try!
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 😎
I'm very impressed with the height you got from your cooked custard mixture. That looks so yummy!
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.
2:53 here comes that vintage craftsman tape measure again. 😂🤣😂 its a beauty!
it's literally an heirloom
Just love your dance at the end of each vid. Keep on cookin' Brian. We love you, from Australia xx
O M G 🤤😍🤩 That’s a must-try
Imma make this
BRIIIIIIIIIIIIIIIIIIIIIIIIIIAAAAAAAAAAAAAAAAAAAAANNNNNNN you just DID IT AGAIN!!!!! Banger.
Whoa I haven't checked in in awhile you're nearing a million subs. Happy for you man 👍
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.
The firmness, tho. That looks amazing.
Quiche Lorraine is the only food i can eat for Breakfast, Brunch, Lunch and or Dinner. Gotta do the crust, this looks amazing.
That is gorge!
Bri almost at the 1milli sub mark! I think you'll hit it by June
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.
Brian: DEEP DISH Quiche
My six pack summer goals: :O
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! 😆
Great episode. I think 3 different types of breakfast burritos would be a good video. Thanks.
LOL Lorn’s color commentary is giving me life
This has to be your best "Let's eat this thing" exit clip OF ALL TIME!
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.
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
Great Quiche Bri!
Slacks btw
I know what my Easter Brunch table will have sitting upon it; this quiche!
Omelette Pie!! Yum!!
Awesome video!! Super excited to give this a try! Any advice on how much of this can be done ahead of time?
YUM!
crab and or crawfish brother. spicy crawfish. ooohhh it's starting to be crawfish season!!!!
Brian, that Kiech looks really good!!!
Quiche!! Lol!!
Very nice