I made a quiche... of sorts last week with leftover ingredients I had in my fridge and a premade pie crust. But this one puts it to shame, I have to admit.
I have never made a quiche, but I am definitely going to break in my springform pan and try it! If I want to add cheese, when should I add it, and how much? I am leaning towards making a quiche with asparagus (since it is on sale this week), shallots, pancetta and maybe Gruyère or mozzarella (not fresh).
It has been too long. I do a lot of quiches in the spring and early summer when I start my CSA. I don't usually make my own crust b/c it's usually a quick dinner but I will try going forward.
I adapted this recipe from your book with an onion mushroom and Gruyère filling. It was my first ever quiche and I was so proud of it! all the tips and tricks to seal the crust and ensure the filling was cooked really worked like a charm. The crust was buttery and kept its structure. You really made the process fool proof
The first time I made quiche was with my boyfriend's mom. My boyfriend has celiac so we made a gf crust. I'm excited to get your book. It should be delivered tomorrow! Today I'm making your Chocolate Wave cake☺️
I love how she makes small edits to her own recipes along the way (e.g. slotted spoon). It really makes the recipe more realistic and makes her seem more human. Queen Claire
Feeling inspired! The way Claire clearly describes each technique, the reasoning behind it, and other applications/variations really makes you feel like you’re learning while you’re just chilling on the couch ☺️
I make quiche with leeks, onions, and some pieces of goat cheese on top, once a week at least. It's easy to slice and pack as a lunch. You can eat it warm or cold. I usually pack some salad with a vinaigrette and some beer yeast to sprinkle on the whole thing. It's my favourite lunch and it's very inexpensive. I like to add a tiny bit on honey to the leeks and onions when they cook so they caramelize and it pairs so well with the goat cheese.
I made this quiche yesterday! It was my first time ever making my own pie dough. In the pas I always just end up getting store bought dough because I was too intimidated to make my own. But this time I couldn't find any and decided it was finally time to try making my own. I have to say it was so much easier than I thought it would be, I don't know what kept me all these years! Thank you Claire for this beautiful recipe, the quiche is so delicious, definitely one of the best things I've ever made! All the onions work so well with the richness of the eggs and creme. Divine!!
Great video Claire. Your production is tight without being "overproduced". There was lots of great craftsman skills that you demonstrated...And that quiche looks marvelous. Great work by your camera man in the space you had in your kitchen.
If you are a @lisaeldrige fan; this smearing is equivalent to the pinpoint concealing trick. The secret to flawless makeup and pie baking crust. Love the parallels! No wonder I love these two ladies!
I've been ignoring this recipe from the book because I do not know what aliums are and I assumed that we don't have it in our country. Now I know that it's onions I'm so excited to try it because I LOVE Onions and eggs. Our breakfast as kids are often omelet with onions with milk cooked in butter. So I feel like this recipe is our breakfast that has been elevated.
Recently I moved across the country and after unpacking, my Dessert Person book was missing! I've got an idea of who the culprit is. I will now have to buy it again but am glad to because you give us so much on this channel.
Watching Claire repeatedly try to convince me that cheese is not necessary and knowing that technically...she's right...but also remaining fully aware that the dominant part of my brain says "absolutely not."
As a novice to intermediate level cook, I appreciate the ability to know when a thing isn't needed. I feel like it shows such a higher level of knowledge. That being said, cheese would go in my version XD
This looks fabulous! I haven’t made a quiche in ages. I love the decorative onion petals, and using the straight-sided pan. Elevates it to a wonderful main course for company! I’ll pass on the meat & perhaps add Parmesan or Gruyère…or maybe just extra onion… UPDATE: I’ve made this twice - it is excellent! First, I made her version exactly. 2nd time, I had some leftover Alaska salmon (the best kind), also delicious!
I'm going to make a shredded potato crust quiche this week, I have so much shredded potatoes in the freezer from my garden last year. and its a fun way to use up my farm fresh eggs!
Interesting timing. I just made a quiche Lorraine recipe I've made for years last night for dinner and found myself wondering why in the world I don't make it more often, because my husband and I both love it.
Claire/Vinnie/Hal/whoever is editing this PLEASE include the full rolling process the next time you do a recipe with pie dough. Rolling a square/rectangle into a round is really frustrating, and in no video on this channel/online at large have I been able to find a clip of dough chilled in a square being rolled out into a circle. Please please please show Claire doing this next time. Like, rolling out into a large rectangle works fine but it makes doing an even fluted crimp on a pie more inconsistent than it should be.
Boosting this comment!!!! Every single time the square slab is movie-magic'd into a perfect circle I just want to know how! I'm sure it's largely a "practice makes perfect" kind of thing but there's gotta be some tricks Claire could teach us.
Looks amazing! I always have cheese in my quiche, for me that's essential. Also, my pie doughs aren't always great, so I started making a buttercrust with some cornmeal. I bring a few every year for family Christmas mornings.
Of course, it is a very good quiche. I particularly love the flavor of the bacon in this preparation. It is exquisite. Thank you very much for the recipe, my friend.
Looks delicious as always! By the way - I love the season notes in Dessert Person, but it would be even better if there was a seasonality index so I could look up recipes by season! Thanks, and keep doing what you're doing! :)
im glad you did this without cheese because I'm lactose intolerant and have been looking for aquiche recipe without cheese. the milk i can handle with lactaid milk or organic valley's dairy free milk
I love how I already have ingrained in me that if you're using Morton you should half the amount of salt even though I don't user kosher salt in the first place (it's not available where I live).
really interesting that you use pie dough, my mom tought it super simple to me, and use pizza dough, that way you also dont have to worry about cracks and whatnot, also bonus you dont have to pre-bake it when you use pizza dough.
Hey before the intro jingle, the pic of the quiche is there, but then it is followed by the Ricotta & Broccoli Rabe Pie picture (which precedes the Quiche in the cookbook)! I just wanted to point that out because I’ve been looking at the R&BR Pie this week to make 😂 - but now I think I’ll be making the Quiche!
I use a whisk, and I don't strain. Probably I've caught the Adam Ragusea heterogeneity cooking paradigm I also prefer melty cheeses in my quiches. I do really like the onion petal idea for the topping!
you should launch some merch, like some hoodies with written "Verdict : Mmm" because at this point it has become a mandatory part in the videos of this channel
Did you add any additional butter/oil to compensate for the lack of rendered pork fat? I’m making a vegetarian version for Easter and would love to know if I should adjust it. Thanks for any tips!
I remember when my sister made quiche Lorraine in home ec and brought it home. It’s the only time I’ve ever had quiche and I wasn’t a fan😅 Maybe I’ll try the veggie version of this
How fortunate we muslims are currently fasting during the holy month of Ramadan and specifically here in Algeria we like to pair our soups with a savoury amuse bouche like mini quiche, bourak, chaussons... etc during Iftar, and guess who's trying it😋😋
I used to get quiche lorraines and florentines from this little butcher shop in Kew. They would wrap them in plastic and vacuum seal them so you could toss them in your backpack and take them wherever you needed to go across London. I haven’t had a quiche that compares in flavour or convenience since.
It’s so funny to me how she labels her beans as pie weights like they’re beans i know she uses them for pie weights but it’s just funny to me! I love watching your videos
When was the last time you made a quiche?
I made a quiche... of sorts last week with leftover ingredients I had in my fridge and a premade pie crust. But this one puts it to shame, I have to admit.
Never made one I definitely want too
I have never made a quiche, but I am definitely going to break in my springform pan and try it! If I want to add cheese, when should I add it, and how much? I am leaning towards making a quiche with asparagus (since it is on sale this week), shallots, pancetta and maybe Gruyère or mozzarella (not fresh).
i love how bon appetite is so bitter they only post after you do LOL
It has been too long. I do a lot of quiches in the spring and early summer when I start my CSA. I don't usually make my own crust b/c it's usually a quick dinner but I will try going forward.
Claire: "I don't have the patience to mince garlic"
Also Claire: makes Croissants from scratch
Mincing garlic is so tedious.
Its because garlic is small lol
@@Person1865 exactly.
The Jazz playing in the same tempo as the Thwacking, and turning it up during said Thwacking, was absolutely *chefs kiss*😘
The "Verdict: MMM" makes me giggle every time. Great ep as always
I adapted this recipe from your book with an onion mushroom and Gruyère filling. It was my first ever quiche and I was so proud of it! all the tips and tricks to seal the crust and ensure the filling was cooked really worked like a charm. The crust was buttery and kept its structure. You really made the process fool proof
Dear Lord Clair! I was a pastry chef for 15 years and have never seen that brilliant tip for putting dough in spring form pan! ❤️❤️❤️🤯
15:11 - love that tip for patching up cracks, I always use it when making crusts now.
Claire’s hair is so beautiful
The first time I made quiche was with my boyfriend's mom. My boyfriend has celiac so we made a gf crust. I'm excited to get your book. It should be delivered tomorrow! Today I'm making your Chocolate Wave cake☺️
A❤️❤️❤️🙃😜❤️❤️❤️😍❤️❤️❤️🤔🤔
What did you make the crust out of?
@@MetaHughdojust a standard crust recipe but subbed in cup4cup gf flour
I know I won't make this, but I still just love watching Claire cook and describe everything and her tips and tricks!
omg I'm on day 7 of covid isolation and this is *exactly* the content I needed. love you Claire!
I love how she makes small edits to her own recipes along the way (e.g. slotted spoon). It really makes the recipe more realistic and makes her seem more human. Queen Claire
Feeling inspired! The way Claire clearly describes each technique, the reasoning behind it, and other applications/variations really makes you feel like you’re learning while you’re just chilling on the couch ☺️
I make quiche with leeks, onions, and some pieces of goat cheese on top, once a week at least. It's easy to slice and pack as a lunch. You can eat it warm or cold. I usually pack some salad with a vinaigrette and some beer yeast to sprinkle on the whole thing. It's my favourite lunch and it's very inexpensive. I like to add a tiny bit on honey to the leeks and onions when they cook so they caramelize and it pairs so well with the goat cheese.
I like the idea of honey it goes so well with onion😊!
I made this quiche yesterday! It was my first time ever making my own pie dough. In the pas I always just end up getting store bought dough because I was too intimidated to make my own. But this time I couldn't find any and decided it was finally time to try making my own. I have to say it was so much easier than I thought it would be, I don't know what kept me all these years! Thank you Claire for this beautiful recipe, the quiche is so delicious, definitely one of the best things I've ever made! All the onions work so well with the richness of the eggs and creme. Divine!!
Quiche is a favorite in my house, even my husband and son love quiche. I usually use a mix of Swiss and Guyere, ham, onions, etc-
Hi Claire, I've been using your rough puff for quiche for a while and never a problem. That recipe is great and works for me!
It's my birthday today AND quiche is one of my favourite things in the world 🥰 thank you, Claire!
Thank you Claire. I put your videos on when I take a depression nap and you keep the bad thoughts away
Love the book too
Great video Claire. Your production is tight without being "overproduced". There was lots of great craftsman skills that you demonstrated...And that quiche looks marvelous. Great work by your camera man in the space you had in your kitchen.
If you are a @lisaeldrige fan; this smearing is equivalent to the pinpoint concealing trick. The secret to flawless makeup and pie baking crust. Love the parallels! No wonder I love these two ladies!
OK, I didn't expect that 🤣
Thank you, Claire! I was looking for a deep dish pie pan to make quiches, and you saved me from buying yet another kitchen tool lol.
I've been ignoring this recipe from the book because I do not know what aliums are and I assumed that we don't have it in our country. Now I know that it's onions I'm so excited to try it because I LOVE Onions and eggs. Our breakfast as kids are often omelet with onions with milk cooked in butter. So I feel like this recipe is our breakfast that has been elevated.
It has been about 10 years since I have made a quiche and it's time I rectify that! That looks incredible!
Recently I moved across the country and after unpacking, my Dessert Person book was missing! I've got an idea of who the culprit is. I will now have to buy it again but am glad to because you give us so much on this channel.
I’m making 2 quiches for Easter- perfect timing! ❤
Watching Claire repeatedly try to convince me that cheese is not necessary and knowing that technically...she's right...but also remaining fully aware that the dominant part of my brain says "absolutely not."
I'm from Wisconsin. I can't even comprehend a meal without cheese.
@@vigilantcosmicpenguin8721 made me cackle.
Im french, so yeah totally cheese that thing lol
As a novice to intermediate level cook, I appreciate the ability to know when a thing isn't needed. I feel like it shows such a higher level of knowledge. That being said, cheese would go in my version XD
I was so happy when she said she omitted the cheese since I don’t like cheese 😁
This looks fabulous! I haven’t made a quiche in ages. I love the decorative onion petals, and using the straight-sided pan. Elevates it to a wonderful main course for company! I’ll pass on the meat & perhaps add Parmesan or Gruyère…or maybe just extra onion…
UPDATE: I’ve made this twice - it is excellent! First, I made her version exactly. 2nd time, I had some leftover Alaska salmon (the best kind), also delicious!
What a beautiful looking quiche 😍 I haven’t attempted to make my own, but now that I feel some what confidant, I might give this a go. Thanks Claire
I'm going to make a shredded potato crust quiche this week, I have so much shredded potatoes in the freezer from my garden last year. and its a fun way to use up my farm fresh eggs!
Interesting timing. I just made a quiche Lorraine recipe I've made for years last night for dinner and found myself wondering why in the world I don't make it more often, because my husband and I both love it.
Because you won't love it as much?
Claire/Vinnie/Hal/whoever is editing this PLEASE include the full rolling process the next time you do a recipe with pie dough. Rolling a square/rectangle into a round is really frustrating, and in no video on this channel/online at large have I been able to find a clip of dough chilled in a square being rolled out into a circle. Please please please show Claire doing this next time. Like, rolling out into a large rectangle works fine but it makes doing an even fluted crimp on a pie more inconsistent than it should be.
Boosting this comment!!!! Every single time the square slab is movie-magic'd into a perfect circle I just want to know how! I'm sure it's largely a "practice makes perfect" kind of thing but there's gotta be some tricks Claire could teach us.
She shows how to roll a square into a round in her Cherry pie video: th-cam.com/video/-srudZAM3U4/w-d-xo.html.
You can round off the corners of the cold dough before you start rolling and it will help
subtle turns pushing out, not down, on those fat parts.
im pretty sure she already explained it in her other pastry vids
Looks amazing! I always have cheese in my quiche, for me that's essential. Also, my pie doughs aren't always great, so I started making a buttercrust with some cornmeal. I bring a few every year for family Christmas mornings.
Of course, it is a very good quiche. I particularly love the flavor of the bacon in this preparation. It is exquisite. Thank you very much for the recipe, my friend.
Wow I made a quiche last night,, but you deserve an AWARD for this one. Looks great.
I enjoy Vinny's contributions! Thanks, Claire for the inspiration.
That looks so yummy! And I love how Felix is underwhelmed by the cat toy.
That quiche looks absolutely stunning. Think I'm gonna make a vegetarian version, just substitute the pancetta for some sharp cheese.
What kind of cheese are you thinking? Something like Gruyere, maybe.
I substituted porcini mushroom (after googling subs for pancetta); it’s in the oven now, we’ll see how it turns out!
@@SFMeredith heyy how was it?
@@anikxx Delicious! Though I think it would have been great without the porcini as well.
I am so tempted to describe this allium quiche as all-yum.
This recipe is SO GOOD! Absolutely obsessed when I first made it.
by far the best quiche i've ever made, and one of the best I've ever had, and YES, it does NOT need--or maynbe even want--cheese!
Thank you so much for sharing your beautiful recipes! I made this today and it is DELICIOUS!!! 😋
I’ve been making quiche my whole life, always something new to learn. I love the look in the spring form…
Thai basil with caramelized onion in quiche pairs very well.
Your content is so great; you make everything seem possible, and you have an amazing talent for explaining everything. thank you for that
Looks delicious as always! By the way - I love the season notes in Dessert Person, but it would be even better if there was a seasonality index so I could look up recipes by season! Thanks, and keep doing what you're doing! :)
I bet they don't have that because seasonality changes depending on where you are in the world :)
I haven't even seen this yet, but I'm just gonna like it and watch later. I'm so excited.
I've made quiche many times but always in a store bought crust.. now I'm going to be brave and make it with your all-butter pie dough!!
im glad you did this without cheese because I'm lactose intolerant and have been looking for aquiche recipe without cheese. the milk i can handle with lactaid milk or organic valley's dairy free milk
I just bought a beautiful 12" x 3" deep hand thrown pie plate from etsy. I can't wait to try this!
I just learned how to make a pie crust so this will be a good way to practice that skill. And I do have a spring form!
I love how I already have ingrained in me that if you're using Morton you should half the amount of salt even though I don't user kosher salt in the first place (it's not available where I live).
Quiche has always been my go-to spring/summer food. Eating hot the day of, and then cold if there is leftovers
I made this today (the day the video was posted). It is one of the most delcious things I've ever made. 😍
I love everything allium. Must make this. It’s probably been a year since I’ve made a quiche.
Watching cook inspires me
really interesting that you use pie dough, my mom tought it super simple to me, and use pizza dough, that way you also dont have to worry about cracks and whatnot, also bonus you dont have to pre-bake it when you use pizza dough.
I've just got your book! I'm so excited and also kinda overwhelmed, but I see a recipe with quince in it, and that's definitely a must make :)
I love that it looks like a deep dish pizza.
Love the shape of the crust! Beautiful 😍
I like Claire. I enjoy watching her bake. She is astute, pretty, and has fabulous hair. She's great. Thank you, Claire for the pleasant videos.
Hey before the intro jingle, the pic of the quiche is there, but then it is followed by the Ricotta & Broccoli Rabe Pie picture (which precedes the Quiche in the cookbook)! I just wanted to point that out because I’ve been looking at the R&BR Pie this week to make 😂 - but now I think I’ll be making the Quiche!
Love her whole vibe
My favorite part of every episode is the end when she’s tasting it and they edit the verdict on the screen😂😂😂 “mmmm” I always die laughing lol
I don't even eat this, just happy to see Claire!
I use a whisk, and I don't strain. Probably I've caught the Adam Ragusea heterogeneity cooking paradigm I also prefer melty cheeses in my quiches.
I do really like the onion petal idea for the topping!
you should launch some merch, like some hoodies with written "Verdict : Mmm" because at this point it has become a mandatory part in the videos of this channel
You're welcome and that looks really good. Nice banter as well.
I made it! It turned out gorgeous and delicious. The video helped so much through the process. :)
Cant wait to make it again ❤
Thank you so much for always bringing us such high quality videos and wonderful recipes Claire! What would we do without our Claire! Hahaha
Loved watching this video😊
Great video! I love the petals of onion on top, it's such a simple and beautiful decoration.
We learn every day
Love the Helen Levi mug!
Looks delicious! And great to see Felix!
My mom loves quiche. I will make her this for mother's day 🥰
vinny: careful cal, you can’t “leek” that information
claire: 🙂
I wish we could see Vinny's face at that part.
YIPEEE!! You''re back! Looks like a deluxe tasty treat of a quiche! hip hip hooray xx
I just made this. Waiting for it to cool a bit so I can dig in but wow it looks superb!!! Thanks Claire!!
How was it?
@@rosah697 Very good! I could have added some more salt but otherwise very tasty!!
I made this for March 14 (Pie Day)! SO yummy - even without the pancetta. :)
Did you add any additional butter/oil to compensate for the lack of rendered pork fat? I’m making a vegetarian version for Easter and would love to know if I should adjust it. Thanks for any tips!
@@SFMeredith Thanks for asking! No, I didn't add or substitute anything and it was still excellent - creamy, rich, and delicious.
Awesome, thanks so much!!
we always learn with your videos, claire! thank you 🥰
Thanks for this recipe it's looks yummy.....I will try it too
The only thing I've ever baked in my life is dinner rolls yet I sit here binging all of Claire's recipes lol, what am I doing
Picnic food of the gods!
I remember when my sister made quiche Lorraine in home ec and brought it home. It’s the only time I’ve ever had quiche and I wasn’t a fan😅
Maybe I’ll try the veggie version of this
Quiche is a funny name. But I love it. Its so delicious and versatile.
Yayyyy! Ready for this Claire vid!
Love the tall springform! I've been meaning to invest in; do you have a recommended brand?
Never would've thought to use a springform pan for a quiche! At last mine can make something besides cheesecake! 😉🥮🫓🍰😋
Good afternoon 👋, Thank you for sharing this recipe. 👍😋🤤👍❤️❤️❤️😎
How fortunate we muslims are currently fasting during the holy month of Ramadan and specifically here in Algeria we like to pair our soups with a savoury amuse bouche like mini quiche, bourak, chaussons... etc during Iftar, and guess who's trying it😋😋
happy to be so early - love you, claire; so glad you're back
Excellent presentation and love the ingredients 👏👏👏
Awesome quiche! Also nice to see Felix.
I used to get quiche lorraines and florentines from this little butcher shop in Kew. They would wrap them in plastic and vacuum seal them so you could toss them in your backpack and take them wherever you needed to go across London. I haven’t had a quiche that compares in flavour or convenience since.
Is the butcher shop still there? My sister is in Richmond and gets to Kew a good deal.
@@jenniferspaeth2757 I don't know, but it was just outside the train station and it was run by a guy from New Zealand. This would have been 2015/16.
I can't eat cream, so I tried this with coconut cream, and it worked!
a sleeper hit? this was my absolute favorite recipe from the book! and i am a fellow dessert person
I like hearing Vinny and Cal in the videos!!
Oh gosh, that is a really nice quiche. Made with care.
It’s so funny to me how she labels her beans as pie weights like they’re beans i know she uses them for pie weights but it’s just funny to me! I love watching your videos