It's so nice to finally see a down-to-earth chef cook in a small homey kitchen like most of us ordinary people! Most of us cannot afford a lot of space with a big oven and lots of gadgets. She makes cooking look easy and accessible! Please keep cooking, Rachel!
@Lucy Rane wow your comment made my day. You must be quite strong willed . Thanks for not procreating indeed. I wish you the best of luck. Have a great life^^
I just made this recipe for Saturday brunch! The shortcrust was so simple to make the night before & the filling was even more simple to put together. The quiche was a huge hit, no leftovers! This is a quick, simple yet classy dish to whip together for any meal event. If you follow the recipe it will turn out absolutely perfect as Rachel's was. I will be making this again for sure!
After going through so many recipes, I finally decided to use this crust recipe for my Salmon & Spinach Quiche. I modified the custard recipe to only 4 whole eggs, 250ml cream & 100ml milk instead n dumped in grated parmesan(that was what I only left with at home), grated a lil bit of lemon zest into the custard mixture too, sauteed spinach & smoked salmon. My French boyfriend said with his eyes rounded "I am blown away!"(For the fact that it was prepared by his Asian girlfriend). He loved the crust so much as well! Thank you Rachel for your amazing recipes! ❤️
A lot of people are say there should be onions in the recipe but I much prefer it like this. I followed your instructions to the letter and the result was delicious. Thank you, Rachel, for teaching me how to make this.
As Rachel clearly explained, the moment anyone strays from the traditional recipe and adds other, extraneous stuff such as cheese or onions, then it is no longer a quiche lorraine, it is simple a quiche.
Love how she doesn´t need high tech kitchen things to make the food and she is cute and I love her cute accent and her hair and her face and her voice and her kitchen. Adorable and great chef.
Nicely done. Really thankful for your knowledge and willingness to share. Wish there was a list of ingredients in the description so I could confirm my actions w/o watching it all over. Kudos for the courage to do this considering the nature of some of the comments I've read. So many people with issues and no sense of finding the right forum.
A time tested dish, used by the cook, and by past generations, mom, gramps great gramps, only proves to make the best dishes, my Aunt Carmen used to whip her eggs to a froth when making her chile rellenos and man were they GOOD!! And that pan that she used, still serving its purpose in the kitchen!! =)
The fact that she was able to run a restaurant for two in her studio is amazing! She is British but has the French passion for food and the refinement to understand it. She walks well in high heels, too. I'd pinch her. :)
This is why she got a show. They were trying for the whole Amelie thing, this cute little girl in her cute little kitchen. All a bit too contrived for me, I just want cookery I don't need novelty.
I remember seeing you on a PBS channel when I lived in another state. You are a lovely young lady and I love your recipes. I believe your dad was on one of the shows( if I am remembering correctly, and I hope he is doing well, as you seemed to have a great relationship) I am quite an old lady myself and really enjoy seeing your happiness and joy while cooking. I still cook a lot and am hoping to leave my grand children with wonderful memories of our time in the kitchen as well. Much luck to you and your family!
Many Paris apartments do not even have full bathrooms, let alone much kitchen space. I found an abandoned apt North of Montmartre 20 years ago with a separate but not eat in kitchen, two bedrooms, two halls and a real laundry room with water hookup and I jumped on it!
Carol Thomas i remember Keith Floyd doing that on one of his shows, some older French woman had made some traditional dish & he thought it was vile so spat it out.
When I was a kid I loved watching her, I thought she was beautiful, I didn't know what country she was from. When I looked up the information, I found out that she is a mixed child. Her father is Malaysian Chinese and her mother is Austrian.😍
That looks lovely, I'll have a go at making it this weekend. I've never had a quiche with smoked bacon in it before. Yummy! I guess everyone put's their own twist on the basic recipe, my mum used to use unsmoked streaky bacon & would often add some chopped parsley to the egg mix.
OULALA!!!! Quiche Lorraine like Rachel makes it seems so simple and yet this dish seems only fit for a king! Thumbs up mon ami and thank you for sharin'!! =)
@@TheEvie202 What part of that excellent video did you not comprehend or understand? It matters not what other muppets put into their quiches, the fact remains that the true recipe for a proper Quiche Lorraine DOES NOT CONTAIN ANY CHEESE! Put damn cheese into a quiche and it remains a quiche but it is NOT, nor will it ever be, a Lorraine!
Tea should be tall and silicate with the fillings taking a back seat to the amount of eggs and cream. You shouldn't look across your slice of quiche and see things all the way to the top in it. It is mostly a custard tart but I make mine in a 9 by 13 without crust because I don't like crust
Does anyone know how to convert this to American measurements? Or where I can get UK measuring cups and spoons? Apparently the measurements vary greatly and if you use a converter 150 grams is something like 1.245 cups - that's not a real thing!!!
stormywormie Australian woman’s weekly cook books all have a good conversion chart including oven temperature which is important I am 55 so grew up cooking pounds and ounces and sewing feet and inches . Metric came in 1970 and decimalisation happened in 1966.the woman’s weekly cok book charts are usually on second to last page.
Your the only cook I watch !nigella well it's all posh equipment and she would put me in hospital in a week !to sweet I'm diabetic but you cook with the simple equipment which is cooking
Really wish she was still doing these shows! Loved the French recipes!
It's so nice to finally see a down-to-earth chef cook in a small homey kitchen like most of us ordinary people! Most of us cannot afford a lot of space with a big oven and lots of gadgets. She makes cooking look easy and accessible! Please keep cooking, Rachel!
So very true. I try to make cooking very simple and accessible too, I hope you might have a little look at my channel if you get a chance :) xx
@@TrisPatisserie I tried your easter egg recipe - it was amazing!
Lucy Rane are you an antinatalist :)
@Lucy Rane wow your comment made my day. You must be quite strong willed . Thanks for not procreating indeed. I wish you the best of luck. Have a great life^^
@Lucy Rane wow girl totally agree I’m from Blightey I think your neck of the woods would say you knocked it out the park, well said girl!
Something about her attitude, accent appearance is incredibly attractive/wonderfull
She is a legend. She started making many series of videos teaching people how to cook very early on. There was no TikTok at that time
I just made this recipe for Saturday brunch! The shortcrust was so simple to make the night before & the filling was even more simple to put together. The quiche was a huge hit, no leftovers! This is a quick, simple yet classy dish to whip together for any meal event. If you follow the recipe it will turn out absolutely perfect as Rachel's was. I will be making this again for sure!
After going through so many recipes, I finally decided to use this crust recipe for my Salmon & Spinach Quiche.
I modified the custard recipe to only 4 whole eggs, 250ml cream & 100ml milk instead n dumped in grated parmesan(that was what I only left with at home), grated a lil bit of lemon zest into the custard mixture too, sauteed spinach & smoked salmon. My French boyfriend said with his eyes rounded "I am blown away!"(For the fact that it was prepared by his Asian girlfriend). He loved the crust so much as well!
Thank you Rachel for your amazing recipes! ❤️
I would love for this to be my future. Cooking by myself in a little apartment in Paris. Sounds like heaven.
Until the rent bill comes in sure
I lived there for 6 months…no heat!
The producers knew that.
A lot of people are say there should be onions in the recipe but I much prefer it like this. I followed your instructions to the letter and the result was delicious. Thank you, Rachel, for teaching me how to make this.
As Rachel clearly explained, the moment anyone strays from the traditional recipe and adds other, extraneous stuff such as cheese or onions, then it is no longer a quiche lorraine, it is simple a quiche.
Love how she doesn´t need high tech kitchen things to make the food and she is cute and I love her cute accent and her hair and her face and her voice and her kitchen. Adorable and great chef.
キッチンの雰囲気がカラフルで可愛い🥳
Love Rachel both on her TV show "Little Paris Kitchen "and her beautiful books.
I think its marvelous the way she cooks with the minimal of equipment? A true cook
this lady is a gem
Nicely done. Really thankful for your knowledge and willingness to share. Wish there was a list of ingredients in the description so I could confirm my actions w/o watching it all over. Kudos for the courage to do this considering the nature of some of the comments I've read. So many people with issues and no sense of finding the right forum.
She knew what she could do! And people kept asking for more! A queen.
A time tested dish, used by the cook, and by past generations, mom, gramps great gramps, only proves to make the best dishes, my Aunt Carmen used to whip her eggs to a froth when making her chile rellenos and man were they GOOD!! And that pan that she used, still serving its purpose in the kitchen!! =)
The fact that she was able to run a restaurant for two in her studio is amazing! She is British but has the French passion for food and the refinement to understand it. She walks well in high heels, too. I'd pinch her. :)
I loved her little Parisian kitchen.
I could literally watch Rachel Khoo for hours. So cute & adorable 🥰
Check out Molly yeah, them two are long lost sisters
This is why she got a show. They were trying for the whole Amelie thing, this cute little girl in her cute little kitchen. All a bit too contrived for me, I just want cookery I don't need novelty.
I LOVE RACHEL KHOO FOR THE REST OF MY LIFE. I LOVE HER SO MUCH 😘😍❤💖💓💗💞💜
Nice to know I won't be wasting my egg white. It will be put to good use. It has an important job - to keep the base from getting soggy! Excellent!☺️
I remember seeing you on a PBS channel when I lived in another state.
You are a lovely young lady and I love your recipes. I believe your dad was on one of the shows( if I am remembering correctly, and I hope he is doing well, as you seemed to have a great relationship)
I am quite an old lady myself and really enjoy seeing your happiness and joy while cooking.
I still cook a lot and am hoping to leave my grand children with wonderful memories of our time in the kitchen as well.
Much luck to you and your family!
I have a tiny kitchen at the moment and always call it my Rachel Khoo kitchen, if she could cook in it I've got no excuse :)
Tried it and it turned out beautifully! Thank you Rachel, for making it look as easy as it admittedly is.
Many Paris apartments do not even have full bathrooms, let alone much kitchen space. I found an abandoned apt North of Montmartre 20 years ago with a separate but not eat in kitchen, two bedrooms, two halls and a real laundry room with water hookup and I jumped on it!
I would LOVE to see a TV chef/cook, just once, taste their own food and go "bleah, that's horrible"
Carol Thomas i remember Keith Floyd doing that on one of his shows, some older French woman had made some traditional dish & he thought it was vile so spat it out.
Try B Dylan Hollis. He uses recipes from the past. Some are amazing and some disgusting. His shorts on TH-cam are great. So are his long form videos!
The only recipe I’ve seen that the pastry isn’t blind baked which I will definitely do
She makes cooking so much more enjoyable
I made this recipe tonight and it didnt disapoint.! Lovely pastry not soggy at all! Thanks
I love the little Paris Kitchen. Thanks
When I was a kid I loved watching her, I thought she was beautiful, I didn't know what country she was from. When I looked up the information, I found out that she is a mixed child. Her father is Malaysian Chinese and her mother is Austrian.😍
Was ready to say how that is so not the way to make a shortcrust, but that looked divine! Will be giving this a go!!
Love the little kitchen
I live this girl,so sweet.
So fantastic Rachel!
That looks lovely, I'll have a go at making it this weekend.
I've never had a quiche with smoked bacon in it before. Yummy!
I guess everyone put's their own twist on the basic recipe, my mum used to use unsmoked streaky bacon & would often add some chopped parsley to the egg mix.
I’ve made this several times and it is really delicious and fool proof! Thank you for the recipe!
I love Paris’kitchen the best,
You’re the best! Rachel ❤️👍🏻
u r awesome-simple way of cooking --no frills..could u plzz make a video on ur house tour-would love to see paris style of living n accomodation
OULALA!!!! Quiche Lorraine like Rachel makes it seems so simple and yet this dish seems only fit for a king! Thumbs up mon ami and thank you for sharin'!! =)
Yummy 😋
I watch all your videos and I love your cooking and adventure. Love from Australia 🇦🇺💜💚
Thank you My Lady!
Just love Rachel...!! She never skimps on fat either.. unlike most chefs!!
Good recipe and great choice of music.
Great quiche recipe 👍fool proofed by you our amazing beautiful masterful chef ♥️🌻🦋love from New Zealand in Lockdown.
I love all your cooking shows. The recipes are amazing. I’ve cooked quite a few of your recipes! Would love to be on your show one day. Lol
love her. too cute and adorable and her recipes too.
The song: Charles Trenet- Douce France
Вы большая умничка ❤
She makes it to look so easy to do.
Your Kitchen is very cool .
Love your video!!!
This recipe disabuses the myth that your butter must be cold when making pastry😅😅😅🧈🧈
Nice recipe. I will try it
I live in France and the "quiche lauraine " of this girl looks like better than some French kitchener who do that ^^
The best shortcrust recipe!!! I always make this quiche, just adding some Gruyere and people LOVE it> Thank you Rachel for the great recipe!
And by adding gruyère it is no longer a quiche lorraine, it is just a quiche.
Where’s the cheese? Jaques Pepin adds Gruyere!
@@TheEvie202 What part of that excellent video did you not comprehend or understand? It matters not what other muppets put into their quiches, the fact remains that the true recipe for a proper Quiche Lorraine DOES NOT CONTAIN ANY CHEESE! Put damn cheese into a quiche and it remains a quiche but it is NOT, nor will it ever be, a Lorraine!
Stunning i love all your videos
Beautiful recipe! Excited to recreate it!
I drop a teeny bit of red Thai curry paste into mine. Next time be making my own pastry... didn't realised it was that easy!
I Love ❤️ Your Accent and Looks and Recipes
Thank you!
Last week, I had a piece of quiche in W bund shanghai, it's so delicious, and I do really want to have a try!
really love it!!! I want to know how to cook Like you :) greetings from Perú 😘😍👌
Excellent!
WOW, that looks good!!
La simplicité ❤
people wont watch plain looking chefs.beauty is king
Renee anderson Delia Smith...
I love quiche! My recipe is very very much like this, but not gonna lie, I do it with cheese! But that's cause I love cheese with everything.
OMG! There's a mustache on her rolling pin! TOO CUTE!!
Looks really lovely...
That looks really easy n yummy
I love that Rachel doesn't blind bake, I don't now either.
Wonderfully interesting..💓
Tea should be tall and silicate with the fillings taking a back seat to the amount of eggs and cream. You shouldn't look across your slice of quiche and see things all the way to the top in it. It is mostly a custard tart but I make mine in a 9 by 13 without crust because I don't like crust
Rachel, I love you. Please come to Texas and sign my copy of your cookbook.
Perfect!!!
She is soooo gorgeous!
What is the song that plays at 4:05?
Love these videos
Happy birthday Same day as M.J. !
Pretendo suas receitas em português ,parabéns gosto muito.
I'm so sad because the BBC took down the complete series of My Little French Kitchen :(
Hi Rachel, you are soooooooo nice und pretty - and your Quiche also - you are great. Best wishes for you from Germany
Sooo cute
salut j'aime vos recettes aime
Rachel, Is pancetta the same as what the french use to make "lardons?" Thanks
Came for the quiche, stayed for the beautiful creature cooking it.
Are you sure the pastry isn’t blind baked first? I made this yesterday and the bottom wasn’t cooked
do anyone know the song in 2:22
th-cam.com/video/RWJcXe-bUpM/w-d-xo.html
@@victoriakorner831 Thank you
no onions?! i'm surprised!
My mum says that you look like a Barbie doll..😍😍
Does anyone know how to convert this to American measurements? Or where I can get UK measuring cups and spoons? Apparently the measurements vary greatly and if you use a converter 150 grams is something like 1.245 cups - that's not a real thing!!!
That's because grams is a weight measurement and not a volume measurement. My advice to you: buy a kitchen scale. :-)
lmgtfy.com/
stormywormie Australian woman’s weekly cook books all have a good conversion chart including oven temperature which is important I am 55 so grew up cooking pounds and ounces and sewing feet and inches . Metric came in 1970 and decimalisation happened in 1966.the woman’s weekly cok book charts are usually on second to last page.
Whats the title of the music?
I put a ton of nutmeg in mine: gives a much nicer flavour to the quiche. But I add nutmeg in pretty much all my French dishes...
How can I find series 1-3
Love your videos! What is the name of the French singer?
Charles Trenet
and the song is entitled : Douce France.
barry manalow
Your the only cook I watch !nigella well it's all posh equipment and she would put me in hospital in a week !to sweet I'm diabetic but you cook with the simple equipment which is cooking
omg so cute
Por favor con subtitulos en español. Gracias