Chef Frank Makes Quiche
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- Опубліковано 26 вер 2024
- Quiche is a dish that brings back memories from my childhood. My parents are food lovers an made it often. It isn't hard to make but the crust takes some technique. Practice the crust and have fun with the fillings.
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Crust (makes 2 quiche crusts)
2 1/2 cup/125 g all purpose flour
pinch of salt
pinch of sugar
1/2 #unsalted/226 g butter, cold
2 egg yolks
ice water as needed
Filling
3/4 cup/177 ml heavy cream
1/4 cup/59 ml milk
4 eggs
7 oz/198 g Cambozola cheese
1 cup/177 g fried onions
Salt
Black pepper
This is so funny, because I was just nerding out about how the restaurant I work at needs a good egg dish on our menu. Thanks Chef.
I love all of your instructional videos. You really are a masterful teacher. Thanks!
Wow, thank you!
Every year for Christmas we would have zucchini and sausage quiche. It’s great stuff!
I love quiche xxx
I am so happy i found this channel! Genious
I haven't had Quiche in years
Don’t blame you, they are always too eggy and are like weird spongey pies.
*Feels hungry now* :D Thanks for great video with clear instructions and good humor :)
When blind baking the crust I always feel it's easier to make the parchment paper fit into the pie dish if you first kinda squeeze it in your hands to make it wrinkly.. then it bends easier in every nook and cranny :)
Take care Frank!! :)
Great tip!
I made a quiche the other day. And I like it cold too!
I make mine with leeks, homemade Bacon und Gouda. A heart attack in a form, but just so good.
Omg that sounds so good!
@@Metoobie thank you :).
Really love and like your content chef, when I saw Quiche Cuisine I remembered what anime I was watching at that time, the name of the anime was Shokugeki no Souma. You must watch to create content making Dishes from anime cuisine from Pro Chef must be amazing.
You could make it with green eggs and ham !!!!!!!
I've made lots of quiches over many, many years, but mine have always been crustless. I love that you can put whatever you want in it and it can be eaten at any meal at any temp.
Isn't crustless quiche a frittata?
@Canais Young I believe a frittata has very little dairy. Also it's cooked most of the way on the stove top and only to finish in the oven.
@@jeremymaccarthy1180 Not completely correct, a frittata has eggs, cheese and pasta among other things like diced bell peppers and the like and while it can be done on the stove, flipped and then finished on the stove, it can also be baked in the oven, much like a casserole. When I make a frittata, I do the oven variant.
@@canaisyoung3601 No. A Frittata has pasta in it, a quiche does not, but both will have eggs as part of the custard. Also, a Frittata tends to have bits of various cheeses in it as part of the filling.
reminds me of a casserole.
I wasnt really paying attention but when I heard the word docking I sure was
In your introduction, you mentioned Gourmet Magazine as an influence on the making of quiches in American cooking. I think an additional influence came from Julia Child, some of whose cookbooks and early tv series were both appearing and popular then.
I started making a "quiche" with a crust made from hash browns.
Funny how you do a quiche video. Quiche is actually the main course for my cooking exam :D
Good luck 🍀
@@ProtoCookswithChefFrank Thank you! :)
Love watching you cooking and explaining the chemistry behind the dish. Thanks Chef!
I was slow to see the notification for this video, but we must've been on the same wavelength because I made quiche the same day!!! 🤣🤣🤣 Ours was very green for spring, filled with gouda, mozzarella, spinach, and zucchini. My mother also made this frequently when I was growing up, so it's definitely a nostalgic dish! How long would you recommend storing this dough in the freezer, Chef?
Thanks chef for helping with my pie crusts
Friday nights were always Zucchini slice night when I was growing up. Mum would make 2 of them to have for lunches through the next week Only ever used Cheddar and Mozzarella though. I have never considered using a soft cheese. We don't get that brand here but I will definitely be trying something like this myself.
Loved your Channel for awhile now. I thought I was already subscribed but turned out I wasn’t !
Am now though.
Admire your style.
Thank you
I love your videos!
Can't have gluten, lactose, nightshades, or eggs. (Yes, life is hard.)
Still watching just for Frank.
Apparently you can make an eggless custard by substituting cornstarch, and use soy lecithin as an emulsifier in other recipes. Since we don't want gluten formation in a pie crust, there are probably alternative flours you can use too. It won't be a "true" quiche, but you could probably make something pretty close if you put in a bit of research
@@KyleBaran90 Thanks! I might try making little fake quiches in a cupcake mold or something one day. When I have to replace like, half the ingredients in something, making them tiny seems to hold up better just on a structural level.
You and Chefsteps did quiche videos today. A couple of different techniques, but both are great to learn from.
Yum. Sorry, Chef Frank, but I always make my Quiche with pre-made crusts. 👍
Spinach, sweated onions, sautéed garlic mushrooms, slightly blackened bell peppers.
I've even made fresh-fruit Quiche topped with scr and topped with finely-diced green onions.
Luckiest woman on the Planet? Michelle Proto, of course.
⚘ 🙏 ❤ 🙏 ⚘
Love you!.
Quiche is a wonderful breakfast, lunch or dinner, and whenever I make it, its gone by 12!
Awsome! Now, how do you cook cube steak.?
Looks Fantastic!
Frank, 11:58 "So I don't have a soggy bottom."
Heaven forfend that you should have a soggy bottom!
Thanks Chef Frank!!!
Hmm, your overhead camera seems to have a low shutter speed? It doesn't seem to match your main camera shutter speed.
I'm glad you have the Cambozola sponsor :)
I use 3 eggs for a glass of milk and a glass of cream, so quite a different ratio than you, and the result is quite nice and fluffy, but I also put many vegetables in the filling, they might soak some liquid :)
Great quiche basics. However, i think I'll pass on the blue cheese and fried onions. Not a fan of either. So when you say ths the quiche needs to "chill" does that mean chill as in the fridge or chill as in rest on the counter? Great job!
Things sure are heating up in the glass pie plate fandom!
'I like to cut it in quarters and then cut into reasonable slices'. Ummm, a quarter pie IS a reasonable slice, assuming you can go back for seconds with the person you've reasonably chosen to share it with...
Casually says “take out your plastic wrap” like that’s a normal plastic wrap size 😂 5:50
Hi chef! I'm sure your pie crust is perfect! However, do you have any advice for someone who wants to use premade store bought pie crust? I hate making dough....😅
Any cooking video is meant to inspire you to try things yourself. If you want to make a quiche with store bought crust, then you're doing something as a result of the video! One day maybe you will have the confidence to make it entirely from scratch. I know a lot of chefs prefer to just use store-bought phyllo dough, because of the time and effort involved in making the layers.
As Nike said long ago...
JUST DO IT! 🤣👍🤣
As someone who's made a lot of quiche with store bought crusts, if it's broken don't be afraid to reforge it anew with a rolling pin. Let the crust thaw in the Fridge, not the countertop so you can do this easily. And don't worry if it's not a perfect shell, the egg mixture is thick enough that it shouldn't flow into any small cracks. (Though even if it does it's not the end of the world.)
Do you ever use 1/2 vodka and 1/2 water for pastry? I found this on America's Test Kitchens and it works great because I'm adding liquid without gluten development and the alcohol bakes out. What do you think?
Frank, what happened to TTT, time to taste?
14:28.
@@majoroldladyakamom6948 but he didn't say it
Did you paint your kitchen? Or do any renovations?
No, not yet
I love spinach in quiche.. would you change any ratios given the amount of water in the spinach? Do you chill it just on the counter or in the fridge? Also, was this prompted my the coronation in any way (just curious). I love the tip about the beans, another great video! Thanks!
Rather than changing anything in the recipe, I'd recommend you remove as much water as possible from the spinach. I prefer to steam or lightly sautee it first. Then, using a clean kitchen towel, I use my hands to wring out all the water I can. After squeezing, chop and mix the spinach into the other filling ingredients. Hope you find this helpful! 😀
Thanks for jumping in and helping out!!!
Hi Chef Frank, I love quiche. Two questions: first, do the egg yolks contribute much to the pie crust beyond richness and slightly less water? Also, what's your preferred method for reheating quiche, especially after it's been cut? I don't want to dry it out or sog up the crust. Thanks!
I know I'm not Frank, but I highly recommend a toaster oven/oven; the trick is to not have the heat so high that it re-cooks, but also not so low and slow that it just either sogs and or dries. 275-325 for 7-10 minutes for a 1-1/2" quiche usually works well for me (provided it's not in a cold vessel, such as Pyrex that just came out of the fridge). Let it heat through on the counter to stabilize/become even. Cheers!
@@Metoobie thanks!
Its me prince u work at my school
Chef Frank. Where do you buy your “bench flour”? 😜
😂
In the lumber store?
@ChefFrank - have you ever made quiche with a whole wheat or multi-grain crust? And if yes, what’s your verdict on taste and texture?
I see the ratio being 1 egg to half a cup of liquid everywhere. Why is your ratio so different as 4 eggs would be 2 cups of liquid but you state 4 eggs to 1 cup of liquid. Is it due to the cheese inclusion? Or is your ratio denser?
Am I seeing this right? Do you have VERY dark blue eyes?