The most important part of this video for me was the pie crust segment. Having a reliable measurement for the pie weights is something I've never seen from any other video or recipe.
That crust is goals 😍 Thx especially for the whole weights per area calculations as it’s something that I’ve suffered from while parbaking rough puff pastry for flans.
Swiss citizen here: No Problem of mixing the cheeses together imo. I'm just happy that you buy actual Swiss Made Gruyère since the US government allows selling cheese made in the US under the name "Gruyère". According to them, consumers in the U.S. who asked for Gruyère meant a type of cheese, not a cheese produced in Switzerland...
This now a classic home recipe. We are a French familly but this recipe has revamp our quiche. We also make croissants or petits pains au chocolat with the extra dough
This is the technique I use for tarte au citron both the custard and the crust are almost done by the time I put them together but I've never thought about doing it for quiche.
Excellent video. I watch a lot of videos and am long-time home cook. Just subscribed. While entertaining…I appreciated the education in the deep art of crusts and custards. FYI, did not see oven temp.
I made an account just to see the oven temp, they blind baked at the following: Adjust oven rack to middle position and preheat oven to 400 °F / 204 °C with low fan if using a convection oven, or 425 °F / 218 °C if using a conventional oven. Set a wire rack inside a 1/4 sheet pan. Line chilled pie dough shell with a sheet of aluminum foil, making sure to press foil into corners. Add 636 g dried beans or other pie weights and spread weights evenly across surface of pie dough, pressing lightly at the edges to ensure corners are weighed down. Transfer quiche pan to prepared sheet pan. Bake for 30 minutes. After 30 minutes, lower oven temperature to 325 °F / 163 °C with low fan if using a convection oven, or 350 °F / 177 °C if using a conventional oven. Rotate sheet pan 180 degrees and continue to bake until pie crust is lightly browned and dry blisters have formed along bottom of pie crust, about 30 minutes. TL DR: 30 min at 425 F with conventional oven 30 min at 350 F with conventional oven 30-45 more min at 350 without the foil and weights OR 30 min at 400 F with low fan convection oven 30 min at 325 F with low fan convection 30-45 more min at 325 with low fan convection
Love the crust technique, the crust looks perfect, and I'm sure the custard is tasty, but I would still try to put some kind of texture in that. Could I add like caramelised onions, broccoli, lardons and such in the filling?
The best pie dough trick I was ever taught in a professional kitchen - was the addition of apple cider vinegar in a pie dough. It makes it so much more tender.
Hola Grant! Wooooow!!! An amazing video (as always from ChefSteps). What I do really like from all your videos the "tech" approcach! ChefSteps rules!! Cheers from Buenos Aires (AR)
Okay. If I happen to have traditional ceramic pie weights, can I be confident that using them in a single layer should match the weight ratio? Secondly, WTF is Velveeta when it's not at home? Love from Australia (with my Nanna's pie weights) ❤
So for those of us who don't have access to velveeta, or maybe just want different tasting cheeses, is it reasonable to assume the emulsifiers in it are what's important? Wondering if you could use something like cheddar and add some sodium citrate for similar results
I've made a velveeta type cheese using sodium citrate, but I'd suggest making the cheese product first before making the quiche, as I imagine weird textures could result from a reaction between the eggs and the sodium citrate
I cannot find a pan that style with the high sides. I got the standard quiche sized one (1 inch size) but I can't find the one in the video. Where did you get it?
Looks like an amazing quiche, but custard quiche + salad != quiche Lorraine. I'll try your techniques, but I'll add lardons, leeks, and nutmeg or perhaps asparagus & mushrooms.
Grant my friend!!! I diid it!! yes its the best crust ever! me and all that ate just said that, without asking ... but... how is to make a closed pie with filling ... with the same cooking time? 😳
Grant: let’s say I was making something like a sealed meat pie. I’m not sure how it’s possible to blind bake. I want to make a bunch that get par-cooked, frozen then baked off at the end. Any suggestions on how to do that?
Found it. Middle rack. 400 F If convection, 425 F if convention. Bake 30 min. Lower temp to 325 convection, 300 F convention. Rotate pan 180 degrees. Bake 30 min
A good tip to trim your crust is to use a microplane on the edges. It makes perfect trimmings and will not mess up your knife hitting the metal. Tip from my boyfriend who is a baker ;)
Doesn't make sense? I am trying to communicate that you can measure the precise amount of weigh that is ideal for the blind bake. 6g-10g/ sq inch works really well.
@@grantcrilly3525 you did communicate it very well, and I enjoyed and appreciated the video. I will even try making it (though I'm not tempted to make a Coronation Quiche variant). I was just gently teasing the very US-centric mix of SI and Imperial quantities in a single unit of measurement.
@@justingarner7163 It probably has a few. If the link above is to be believed, sodium citrate is on the list. One could sub out all of the unknowns for a measure of sodium citrate instead.
It's a soft cheese with added emulsifiers. No idea about the taste but I imagine you could use whatever cheese you want so long as you add an emulsifier like sodium citrate into the milk/cream, maybe adding a different soft cheese like a cream cheese or cheese spread might be necessary too/instead
@@chefsteps I bought it, thank you. I had used your old recipe using a springform pan a couple times with good results, but the crust was still underdone, even in your videos you can see the bottom crust is underdone, so I am excited to try this
I wonder if anyone makes a two-piece pie/tart set where one piece is the pretty, ceramic thing for presentation and serving, and the other is a thin, metal doodad for actually baking the thing properly. The two parts would be designed with precisely the same fluted shape, so you bake it in the metal thing, transfer it to the ceramic thing, and it really does look like it was baked in that. Then everyone thinks you' have mastered baking in a way no mortal can. Also, I love that the formula for the weight comes down to weight (or mass*) per area. That's the same formula as for pressure, and ultimately we _are_ talking about how much downward pressure yields a flaky but tamed crust. I don't know, man. I like math. *Not always interchangeable, but as long as we're somewhere on or near the surface of Earth, and we're under water or something... we can all agree with relative precision how many grams are in a pound.
@@chefsteps It's fun seeing the different approaches one after the other anyway. I'm convinced that the best chefs steal from each other and have been doing so for centuries.
I’m definitely going to make this pie after seeing you so it! I’m going to make it vegan, but nonetheless, you inspired me to make an earl grey pie 🙌🏻 Btw next time, try flipping the cardboard box, I believe you used it upside down. Take care!
@@chefsteps BIg fan and StudioPass subscriber. All of us often wonder what the accompaniments are to the things you cook in your videos and how to make them, but you rarely tell us! Your are such a tease!
The most important part of this video for me was the pie crust segment. Having a reliable measurement for the pie weights is something I've never seen from any other video or recipe.
This is EXACTLY the video I've been looking for. I've always wondered how places get their custard consistency like that - you da man Grant
This channel has the most specific and useful information of any channel, I swear.
That crust is goals 😍
Thx especially for the whole weights per area calculations as it’s something that I’ve suffered from while parbaking rough puff pastry for flans.
Swiss citizen here: No Problem of mixing the cheeses together imo. I'm just happy that you buy actual Swiss Made Gruyère since the US government allows selling cheese made in the US under the name "Gruyère". According to them, consumers in the U.S. who asked for Gruyère meant a type of cheese, not a cheese produced in Switzerland...
We only use the best! 🧀
This now a classic home recipe. We are a French familly but this recipe has revamp our quiche. We also make croissants or petits pains au chocolat with the extra dough
I miss this feeling. Hard work, persistence and the final reward. Thank you Cheff!
Grant it's good to see you back!!!
OMG...WOW, thank you for this video and sharing it with us!!!!!!!! This video is life changing when it comes to pie crust!!!!
Great video, please stop touching you hair
This is the technique I use for tarte au citron both the custard and the crust are almost done by the time I put them together but I've never thought about doing it for quiche.
I love any time we get some new Chef Steps content!
You guys have been doing this a long time. I love it!
hyper informative and insightful. Been looking for this video for awhile. Makes sense you guys would post it
Awesome you like the format! Keep an eye out for more!
what a treat! that custard looks _flawless_
What is the oven temperature for 30 minutes and after. Appreciate your response. Thanks
I love the part where everyone get together to eat. Feels so wholesome and warm ❤
Excellent video. I watch a lot of videos and am long-time home cook. Just subscribed. While entertaining…I appreciated the education in the deep art of crusts and custards. FYI, did not see oven temp.
I made an account just to see the oven temp, they blind baked at the following:
Adjust oven rack to middle position and preheat oven to 400 °F / 204 °C with low fan if using a convection oven, or 425 °F / 218 °C if using a conventional oven. Set a wire rack inside a 1/4 sheet pan.
Line chilled pie dough shell with a sheet of aluminum foil, making sure to press foil into corners. Add 636 g dried beans or other pie weights and spread weights evenly across surface of pie dough, pressing lightly at the edges to ensure corners are weighed down. Transfer quiche pan to prepared sheet pan.
Bake for 30 minutes.
After 30 minutes, lower oven temperature to 325 °F / 163 °C with low fan if using a convection oven, or 350 °F / 177 °C if using a conventional oven. Rotate sheet pan 180 degrees and continue to bake until pie crust is lightly browned and dry blisters have formed along bottom of pie crust, about 30 minutes.
TL DR:
30 min at 425 F with conventional oven
30 min at 350 F with conventional oven
30-45 more min at 350 without the foil and weights
OR
30 min at 400 F with low fan convection oven
30 min at 325 F with low fan convection
30-45 more min at 325 with low fan convection
Ahhh they are pay walling info. Thank you.
@@rbu2136 didn't seem to be paywalled but you did have to make an account for it which automatically subscribes you to email notifications ofc
Savory cheesecake
Velveeta cheesecake no less
No bain marie required!
💯
Love the crust technique, the crust looks perfect, and I'm sure the custard is tasty, but I would still try to put some kind of texture in that. Could I add like caramelised onions, broccoli, lardons and such in the filling?
Wow, what an excellent video! Thank you, guys.
Really great video, thanks CS!
A decade later, ChefSteps is still providing more useful information in their videos than any other cooking channel.
And providing more and more and more. Stop talking
@@jackfahey4610 Who scorched your pan?
The best pie dough trick I was ever taught in a professional kitchen - was the addition of apple cider vinegar in a pie dough. It makes it so much more tender.
I use plain old white vinegar. Works every time.
Hola Grant! Wooooow!!! An amazing video (as always from ChefSteps). What I do really like from all your videos the "tech" approcach! ChefSteps rules!! Cheers from Buenos Aires (AR)
That is the King Crispy Pie, Tart, & Quiche Pan for anyone curious, btw.
Does it matter if the pie weights are metal since metal (presumably) conducts heat better than beans/rice/salt?
Simple Perfection, Sir. Thank you for posting!🙏!
Hi y’all, made this for Mothers Day. Crust, flawless. Custard, flawless. Flavor? Tastes like Cheese Wiz.
I can't even..... 😐
I love quiche.
And now when I close my eyes and imagine my Platonic ideal quiche, I WILL picture this.
Grant, I live in Australia, and we don't have velveeta cheese here, what would you suggest as a replacement?
We have an entire guide on melty cheese and how to make almost any cheese melty! www.chefsteps.com/activities/melty-cheese-parametric-analysis
@@chefsteps Why wouldn't you have just done that here?
Okay. If I happen to have traditional ceramic pie weights, can I be confident that using them in a single layer should match the weight ratio? Secondly, WTF is Velveeta when it's not at home? Love from Australia (with my Nanna's pie weights) ❤
I never baked a Quiche before but now i ordered a baking pan to try it! With holes!
Can I ask what brand of mixing bowl that is or where I can get it? I love the size and depth of it.
Le Pichet, which is right up the street from you, does make an AWESOME quiche
love the shade @ "tech bros" eating bad quiche at their breakfast meeting lol
Thanks Carla! (we are tech bros... 😅)
@@chefsteps Have you seen Seattle?! @carla, love that you love:)
Sick. You guys are the best!
Ive heard of grating frozen butter and mixing into flour for biscuits. Do you think that would fly here as well, GLC?
Help, we do not have Velveeta in New Zealand, any suggestions on what else I could use?
So for those of us who don't have access to velveeta, or maybe just want different tasting cheeses, is it reasonable to assume the emulsifiers in it are what's important? Wondering if you could use something like cheddar and add some sodium citrate for similar results
Great question. I imagine so.
I've made a velveeta type cheese using sodium citrate, but I'd suggest making the cheese product first before making the quiche, as I imagine weird textures could result from a reaction between the eggs and the sodium citrate
would love to know the company of that stainless mixing bow Grant is using, and where you get those pastry bars, please.
ikea
I cannot find a pan that style with the high sides. I got the standard quiche sized one (1 inch size) but I can't find the one in the video. Where did you get it?
I've been waiting for this
Looks like an amazing quiche, but custard quiche + salad != quiche Lorraine. I'll try your techniques, but I'll add lardons, leeks, and nutmeg or perhaps asparagus & mushrooms.
I've been trying to reverse engineer my local patisserie's quiche. This is just the video I've been looking for, thanks! .
Did you pick out oven temp?
Liked and subscribed, thank you!
Grant my friend!!! I diid it!! yes its the best crust ever! me and all that ate just said that, without asking ... but... how is to make a closed pie with filling ... with the same cooking time? 😳
That crust looks INSANE
Is there any alternative to velveeta? You can’t buy it here in the uk.
Bless the camera man at 17:00
I need to know where you got that mixing bowl
this is what I need to learn culinary, I think I will re-subscribe again
im obsessed
is there anything to sub the Velveeta?
Looks yummy 😋
Привет. Где могу найти рецепт?
Where can we get the black quiche pan?
Awesome!
Grant: let’s say I was making something like a sealed meat pie. I’m not sure how it’s possible to blind bake. I want to make a bunch that get par-cooked, frozen then baked off at the end. Any suggestions on how to do that?
Velveeta is not a thing in Europe, what would be a suitable equivalent?
Did I miss the oven temp for the crust?
I’m looking for it right now. I swear I took notes but I can’t find them…
Found it. Middle rack. 400 F If convection, 425 F if convention.
Bake 30 min. Lower temp to 325 convection, 300 F convention. Rotate pan 180 degrees. Bake 30 min
A good tip to trim your crust is to use a microplane on the edges. It makes perfect trimmings and will not mess up your knife hitting the metal.
Tip from my boyfriend who is a baker ;)
there's a few styles of microplane, so which one? does he mean the classic one? the wider, shorter "gourmet" one?
@@gregg48 he use the microplane, long skinnier one. Like the one for zesting lemons!
Didn't know Keanu Reeves knew how to make the perfect quiche
I do:)
didn't you grate a frozen butter block for the biscuit recipe before? why not do that?
Great video, but what kind of pressure unit is 6g / sq inch 🙄
Doesn't make sense? I am trying to communicate that you can measure the precise amount of weigh that is ideal for the blind bake. 6g-10g/ sq inch works really well.
@@grantcrilly3525 you did communicate it very well, and I enjoyed and appreciated the video. I will even try making it (though I'm not tempted to make a Coronation Quiche variant). I was just gently teasing the very US-centric mix of SI and Imperial quantities in a single unit of measurement.
Could you use a cast iron pan for the bake?
You could! We tried a few different pans and we endorse the one in the video for best results.
What is the emulsifier in Velveeta? Sodium Citrate?
I think it's sodium hexametaphosphate
@@justingarner7163 It probably has a few. If the link above is to be believed, sodium citrate is on the list. One could sub out all of the unknowns for a measure of sodium citrate instead.
What is Velveeta and how can I replace it with ingritients widly available in europe?
It's a soft cheese with added emulsifiers. No idea about the taste but I imagine you could use whatever cheese you want so long as you add an emulsifier like sodium citrate into the milk/cream, maybe adding a different soft cheese like a cream cheese or cheese spread might be necessary too/instead
@CarelessForcethe taste is horrid, so yeah it's better to use the sodium citrate trick with an actual cheese.
can i freeze this quiche? 🤔
Where can I get that bowl!
ikea
The big metal one?
cooking temperatures please?
Anyone have the actual list of ingredients and measurements?
So how many cheese of both we have to add? That's the main point
why not post an amazon affiliate link to the pan?
www.amazon.com/dp/B0971DX5MN?tag=chefsteps02-20
We've added it in!
@@chefsteps I bought it, thank you. I had used your old recipe using a springform pan a couple times with good results, but the crust was still underdone, even in your videos you can see the bottom crust is underdone, so I am excited to try this
@@chefsteps Dang homie I'm impulse buyin' it
I did not understand the weight beans calculation to put on the top of the dought to cook it
Someone can explain to me in cm please....?
making om ali with leftover baked pie crust and enjoy🥰
oh good god. that looks really good.
I still prefer it with toppings... far more colorful that way, but I like the ideas to elevate the dish
“It’s just some beans “ 😂
Keanu Reeves cooking quiche, nice recommendation.
Could you just use sodium citrate instead of the Velveeta and more cheese, like a fresh cheddar?
I wonder if anyone makes a two-piece pie/tart set where one piece is the pretty, ceramic thing for presentation and serving, and the other is a thin, metal doodad for actually baking the thing properly. The two parts would be designed with precisely the same fluted shape, so you bake it in the metal thing, transfer it to the ceramic thing, and it really does look like it was baked in that. Then everyone thinks you' have mastered baking in a way no mortal can.
Also, I love that the formula for the weight comes down to weight (or mass*) per area. That's the same formula as for pressure, and ultimately we _are_ talking about how much downward pressure yields a flaky but tamed crust. I don't know, man. I like math.
*Not always interchangeable, but as long as we're somewhere on or near the surface of Earth, and we're under water or something... we can all agree with relative precision how many grams are in a pound.
I like that idea.
How do you deal with pies that have tops like cherry pie? You can't blind bake a top.
What are the odds of you and Frank Proto doing a quiche video the same day? I remember making quiche in culinary school. Not that difficult.
We promise it has nothing to do with the monarchy!
@@chefsteps It's fun seeing the different approaches one after the other anyway. I'm convinced that the best chefs steal from each other and have been doing so for centuries.
Didn't know John Wick started cooking channel
Any good substitutes for where velveeta is (thankfully) unavailable?
Mild cheddar melted with some sodium citrate
We have a great guide on melty cheeses you should check out! www.chefsteps.com/activities/melty-cheese-parametric-analysis
Everyone likes crust🥧
That's not a quiche, that's like a thick cheesecake or custard. Looks very nice though, will try the crust.
Does this mean Chefsteps is going to be making videos on a regular basis again?
doubt it.
Did you try to just like, bake the crust unweighted? And smoosh it down before you put the filling in? I don't think the result would be bad...
Cheers. That is a facinating dough. 👍
I’m definitely going to make this pie after seeing you so it! I’m going to make it vegan, but nonetheless, you inspired me to make an earl grey pie 🙌🏻
Btw next time, try flipping the cardboard box, I believe you used it upside down. Take care!
Looks delicious, but Bro, you must update your Chrome more often
At 10:40 the term you were describing is : thermal mass
He looks like a combination of Keanu Reeves and Adam Ragusea
This is Seattle's Brad Leone
Brad/Grant bro trip video soon?
this guy is really proud of his "cute dish" lol
Velveeta, veeeeeeerrryyy important! lol, I’m surprised that you didn’t get into why. Overall, C’est parfait! 🔪🔪🔪
What kind of salad is that
The salads are just the fillings you'd normally find in a quiche! Would you want us to share the recipes on ChefSteps?
@@chefsteps BIg fan and StudioPass subscriber. All of us often wonder what the accompaniments are to the things you cook in your videos and how to make them, but you rarely tell us! Your are such a tease!
Who do you bake for? Are you a restaurant?
We’re are a cooking technology company based in the Pike Place Market in Seattle:)
1:27 but if you had just blind baked that crust and it would have been great🤷♂️