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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КОМЕНТАРІ • 393

  • @MintColaNihil
    @MintColaNihil Рік тому +344

    Bri not saying "Hey what's up" at the beginning hits different ngl

    • @kencult
      @kencult Рік тому +12

      All business Bri

    • @simonrhamy9588
      @simonrhamy9588 Рік тому +12

      yea, not sure if I like it tho🙃

    • @YazzyDFS
      @YazzyDFS Рік тому +22

      Yeah. I might unsub if he doesn’t keep saying hey whats up lol

    • @MintColaNihil
      @MintColaNihil Рік тому +6

      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
      @luiscalzoncit2820 Рік тому +3

      Maybe he lost his intro

  • @TinaLetter
    @TinaLetter Рік тому +110

    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
      @BrianLagerstrom  Рік тому +25

      I agree. Feels like spring.

    • @azilbean
      @azilbean Рік тому +5

      It's not a random opinion! Eggs and spring have been connected for millinnea!

  • @adamplace1414
    @adamplace1414 Рік тому +11

    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.

  • @delk82
    @delk82 Рік тому +1

    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.

  • @kylevonruden9555
    @kylevonruden9555 Рік тому +9

    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.

  • @Roundbrow
    @Roundbrow Рік тому +46

    Again, Lorn is such a delightful addition in these videos. Love the teamwork here and great stuff Bri!

  • @JohnHausser
    @JohnHausser Рік тому +4

    Quiche is so underrated! Hot or cold ! Fresh or not
    Cheers from San Diego California

  • @aaronshkolny6824
    @aaronshkolny6824 Рік тому +20

    im always exited for mondays and thursdays because i know theres always gonna be an exiting new video. keep up the amazing vids brian.

  • @leahness3588
    @leahness3588 Рік тому

    Love any kind of baked egg dish.🙏🤍🙏🤍

  • @jackiejanetm
    @jackiejanetm Рік тому +9

    You keep getting better! Lorn's reactions are delightful!

  • @a_l_e_k_sandra
    @a_l_e_k_sandra Рік тому +2

    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!

  • @VideosYesVideos
    @VideosYesVideos Рік тому +10

    I'm gonna add this to the menu for Mother's day this year for mom and sisters.

  • @larkmacgregor3143
    @larkmacgregor3143 Рік тому +19

    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!

  • @wendyellis6402
    @wendyellis6402 Рік тому

    This looks absolutely magnificent!

  • @michelleread247
    @michelleread247 Рік тому

    I CANNOT wait to attempt this! Thx Bri!

  • @kentborges5114
    @kentborges5114 Рік тому +1

    OUTSTANDING MR. LANGERSTROM !

  • @hillarybean2027
    @hillarybean2027 Рік тому +2

    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.

  • @brt5273
    @brt5273 Рік тому +1

    WOW! The quiche of my dreams! I love how thick it is😍

  • @kimberlycooper6321
    @kimberlycooper6321 Рік тому +2

    That looks amazeballs!
    So enjoy that you give such great recipes with master technique, and suggest we make it for "someone we love"!

  • @dcmalmborg
    @dcmalmborg Рік тому

    made this over the weekend. best quiche i've ever tasted!! thanks Brian!

  • @CaribbeanLife101
    @CaribbeanLife101 Рік тому +2

    Looks absolutely delicious 😋

  • @pravanik
    @pravanik Рік тому

    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!!!

  • @catw6274
    @catw6274 4 місяці тому

    Very nice!! Finally, a light custardy quiche recipe, thank you!

  • @SkeptLite
    @SkeptLite 9 місяців тому

    Finally! Been looking years for a recipe for deep dish quiche Lorraine. Thank you so much.

  • @hercule1610
    @hercule1610 Рік тому +2

    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.

  • @grammyb5216
    @grammyb5216 Рік тому +1

    Wow Brian this looks so delicious! Thank you 😊

  • @tinalee6026
    @tinalee6026 Рік тому

    That looks SOOOOOOO good! Going to give it a try!

  • @donkemp8151
    @donkemp8151 11 днів тому

    That looks awesome. I once worked for a company that made and marketed Pour-A-Quiche. A great product but that crust looks killer.

  • @keithepstein2812
    @keithepstein2812 Рік тому +3

    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.

  • @12345fowler
    @12345fowler Рік тому

    This is beautiful. Thanks for sharing

  • @RadicalRumin
    @RadicalRumin Рік тому

    I love quiche so much

  • @brendanh6316
    @brendanh6316 Рік тому

    That looks amazing. Can’t wait to try!

  • @janknoblich4129
    @janknoblich4129 Рік тому

    Quiche is amazing

  • @skylarrupp9624
    @skylarrupp9624 Рік тому +1

    Now this is a quiche! Can't wait to try this.

  • @LChalifoux
    @LChalifoux Рік тому +2

    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
      @baidaan1894 4 місяці тому +1

      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.

  • @pranay.sharma
    @pranay.sharma Рік тому

    It looks soo tempting 🤤🤤

  • @karenfox1671
    @karenfox1671 Рік тому +6

    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
      @BrianLagerstrom  Рік тому +10

      It took 5 tries. Thanks for watching!

    • @karenfox1671
      @karenfox1671 Рік тому

      @@BrianLagerstrom Your choice of footage and editing skills really show off your dishes to best advantage. You guys really know what you're doing.

  • @kimutley5584
    @kimutley5584 Рік тому +1

    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

  • @corbrothers1517
    @corbrothers1517 Рік тому

    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.

  • @kencase2179
    @kencase2179 Рік тому

    Making this for dinner tonight! Thanks Brian!

  • @codyperratore4758
    @codyperratore4758 Рік тому

    Hoping to see the Bri Guy take on Clam Chowder next. You make everything so easily digestable and easy to understand!

  • @nickypoo52
    @nickypoo52 Рік тому

    love your ad content btw, one of the only people im happy to watch an ad for

  • @anthonygardner400
    @anthonygardner400 Рік тому

    I’ve always just made quiche in a normal pie dish, so I’ll have to try this deep dish version. Looks amazing.

  • @nwilcox26
    @nwilcox26 Рік тому

    Definitely trying this

  • @akirch9
    @akirch9 Рік тому +6

    Brian is really hitting his stride on this youtube thing... Dude has me pumped up about trying an egg pie. Killer vid!

  • @bethfraser7518
    @bethfraser7518 Рік тому

    Recently discovered your channel Brian - love the recipes - will give them a try soon. Appreciate the easy to follow method.

  • @mikemento5617
    @mikemento5617 Рік тому

    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.

  • @charliebrown1828
    @charliebrown1828 Рік тому

    Man that looks amazing! Nice job!

  • @onnadarts23
    @onnadarts23 Рік тому

    Can't wait to make it. My wife gonna love this thiiiiinnnnnnnggggggggg!

  • @workingclasscook870
    @workingclasscook870 Рік тому +1

    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!

  • @davidlawrence6183
    @davidlawrence6183 Рік тому +2

    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
      @kattykakes8135 Рік тому

      Bri has a restaurant? Who knew? Where is it & the name? Bri is holding out on us 😂😂

    • @georgianwindow
      @georgianwindow 4 місяці тому

      and is that where the chef makes his quiches to serve ????????

  • @deborahelias5109
    @deborahelias5109 Рік тому

    My family has been trading different quiche for about two weeks. Must be that time of year!

  • @scottfisher6418
    @scottfisher6418 Рік тому

    Professional chef here. Great channel. Keep up the strong work. Love from chicago

  • @jacquespoulemer3577
    @jacquespoulemer3577 Рік тому

    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

  • @johnned4848
    @johnned4848 Рік тому +5

    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!

  • @panoshountis1516
    @panoshountis1516 Рік тому

    Awesome!

  • @chantalpuissant3960
    @chantalpuissant3960 Рік тому

    Magnificent and delicious ❤

  • @nathanpettijohn
    @nathanpettijohn Рік тому +8

    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.

  • @liamtahaney713
    @liamtahaney713 Рік тому

    Lorraine is a nice place, and this quiche is indeed quite popular there. I'm a big fan

  • @101SpottedRats
    @101SpottedRats Рік тому +7

    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

  • @Crimson3ffect
    @Crimson3ffect Рік тому

    Made many a quiche,..but definitely going to try this one! Bacon, gruyere, leeks! Oh yes! Thanks much Bri! Good to see ya👍

  • @Zenaltra
    @Zenaltra Рік тому

    Looks great, love the Lorn commentary

  • @joekoscielniak8576
    @joekoscielniak8576 Рік тому

    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!

  • @guymcpherson5174
    @guymcpherson5174 Рік тому +1

    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
      @laura0117 Рік тому

      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.

  • @bierbrauer11
    @bierbrauer11 Рік тому

    Duuuuuuude … this is next level!

  • @driftspecs13
    @driftspecs13 Рік тому +1

    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.

  • @roscocsa
    @roscocsa Рік тому

    I love a good quiche.

  • @margamunson7328
    @margamunson7328 Рік тому

    Lorn's reaction 🤣🤣🤣🤣. This looks delicious!

  • @jacksonfl
    @jacksonfl Рік тому

    Greetings from Jacksonville Florida USA. O-M-G. Must have. Kudos, Bri.

  • @jessebanwell5705
    @jessebanwell5705 Рік тому

    yay, new recipe to try!

  • @KevCampbell
    @KevCampbell Рік тому

    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 😎

  • @eddieboyky
    @eddieboyky Рік тому

    I'm very impressed with the height you got from your cooked custard mixture. That looks so yummy!

  • @KeiFlox
    @KeiFlox Рік тому

    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.

  • @hansemcito
    @hansemcito Рік тому +1

    2:53 here comes that vintage craftsman tape measure again. 😂🤣😂 its a beauty!

  • @golden1302
    @golden1302 Рік тому

    Just love your dance at the end of each vid. Keep on cookin' Brian. We love you, from Australia xx

  • @lenemariakowalczyk9777
    @lenemariakowalczyk9777 Рік тому

    O M G 🤤😍🤩 That’s a must-try

  • @thehollows
    @thehollows Рік тому

    Imma make this

  • @WinningCustomers
    @WinningCustomers Рік тому

    BRIIIIIIIIIIIIIIIIIIIIIIIIIIAAAAAAAAAAAAAAAAAAAAANNNNNNN you just DID IT AGAIN!!!!! Banger.

  • @byohnk
    @byohnk Рік тому

    Whoa I haven't checked in in awhile you're nearing a million subs. Happy for you man 👍

  • @joannahayes2009
    @joannahayes2009 Рік тому

    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.

  • @TheAutumnWind_RN4L
    @TheAutumnWind_RN4L Рік тому

    The firmness, tho. That looks amazing.

  • @Nynex
    @Nynex Рік тому

    Quiche Lorraine is the only food i can eat for Breakfast, Brunch, Lunch and or Dinner. Gotta do the crust, this looks amazing.

  • @fauxtaux
    @fauxtaux Рік тому

    That is gorge!

  • @City_Pige0n
    @City_Pige0n Рік тому

    Bri almost at the 1milli sub mark! I think you'll hit it by June

  • @chrissnider1505
    @chrissnider1505 Рік тому

    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.

  • @EdwardScape
    @EdwardScape Рік тому

    Brian: DEEP DISH Quiche
    My six pack summer goals: :O

  • @Debba521
    @Debba521 Рік тому

    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! 😆

  • @Tyler-eg7dn
    @Tyler-eg7dn Рік тому

    Great episode. I think 3 different types of breakfast burritos would be a good video. Thanks.

  • @jordanfish
    @jordanfish Рік тому

    LOL Lorn’s color commentary is giving me life

  • @IvyMaeInReno
    @IvyMaeInReno Рік тому

    This has to be your best "Let's eat this thing" exit clip OF ALL TIME!

  • @sk8rgui
    @sk8rgui Рік тому

    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.

  • @Sophie-yd5zo
    @Sophie-yd5zo Рік тому

    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

  • @SaxosSteve
    @SaxosSteve Рік тому

    Great Quiche Bri!
    Slacks btw

  • @jennlizzy2019
    @jennlizzy2019 Рік тому

    I know what my Easter Brunch table will have sitting upon it; this quiche!

  • @JohannGambolputty22
    @JohannGambolputty22 Рік тому +1

    Omelette Pie!! Yum!!

  • @paulsuarez5176
    @paulsuarez5176 Рік тому

    Awesome video!! Super excited to give this a try! Any advice on how much of this can be done ahead of time?

  • @karengreybill2860
    @karengreybill2860 Рік тому

    YUM!

  • @alanbazzano4717
    @alanbazzano4717 Рік тому

    crab and or crawfish brother. spicy crawfish. ooohhh it's starting to be crawfish season!!!!

  • @rubenalvarez6830
    @rubenalvarez6830 Рік тому

    Brian, that Kiech looks really good!!!

  • @lonestaronestar1845
    @lonestaronestar1845 Рік тому

    Very nice