Best Quiche Lorraine Recipe - Quick and Easy

[@fisk1]

You are my new favorite youtuber, Love having you as company while eating. Always a fun time with you. Love Max

[@Keefcooks]

Cheers Max

[@suejackson5023]

Hi, Keef. Please do not believe fake news reports that nobody in America makes their own pastry crust. I have never purchased premanufactured pastry crust and exclusively make my own. Thanks for the Quiche Lorraine recipe. Never knew it originated without cheese and am going to give this one a try. :)

[@daniellecopeland4730]

I love your videos :) My happiest memories are being with my Dad in the kitchen

[@Keefcooks]

Thanks Danielle

[@OPHOMO]

Keef! I made this for my WIFE! SHE LOVED IT! HAHA Love you! Wish you were my dad still! Lots of love, Portugal (and me! :D )

[@Keefcooks]

Well done DariaTF2!

[@expiredjuicebox8141]

Mrs KeefsCooks is the best"surprise" guest ever!!! XD

[@Keefcooks]

She's pretty good ain't she?!

[@stealthop]

Oh i absolutely love quiche . Thanks for sharing !

[@sheilahc3209]

Love you Keef! And Mrs Keef :)

[@gagerage2621]

what a happy couple

[@Keefcooks]

Awww

[@katyhaynes1765]

I'm from the US and love making my own pastry dough. I do use a food processor, though. Makes it come together faster so I worry less about the butter getting too warm. Great video!

[@Keefcooks]

Well done Katy!

[@mr.piechipsandbakedbeans7967]

Ey up me lad Keef. That British classic looks grand.

[@lindsaydiego2896]

You've got me saying "Let's do it" before I start anything now. Looks great as always, Mr. Keef! Thanks from California where today the high is 112F 🌞

[@Keefcooks]

LOL

[@Beruthiel45]

Fabulous, a no cheese quiche, for we purists for whom melted cheese on Everything is anathema. Thumbs up. 👍😊

[@SaposJoint]

Bless you, Keef. It's French Pizza! Thanks for your efforts! Edit: Mrs. Keef should do a video, too! Who's for it? Come on!

[@Keefcooks]

We'll see

[@romarkhrslly5378]

More videos with Mrs Keef YAASSSSSSSSSS PLS 😍😍

[@Keefcooks]

Yep

[@JTMusicbox]

Thanks Keef! This is just the recipe I was looking for, and it was easy to make and very good!

[@cindyfrench3451]

A great many of us make our own pie crust here in America. More and more Americans are getting back 2 nature and Our roots, but sometimes ready-made pie crust, which is delicious, is good when you're in a hurry.

[@Keefcooks]

Good to know!

[@astrogigolo5443]

Yummm saw this right before lunch. Stomach is now touching my back. lol

[@tedbundy7858]

I make my own pastry crust but you are mostly right about that very few take the time to do it from scratch the would rather defrost processed crap

[@sarahclarke1377]

Absolutely delightful Keef , you always make my day when I see a new recipe from you , this one is epic thankyou xxxxx

[@Keefcooks]

Thanks Sarah!

[@Chrissyw46]

I hope Clive is growing. I never have had good luck with chives although I keep trying. My Basil this year is growing a bush which is great.

[@Keefcooks]

Clive is pretty much alone in a big trough. We planted basil, coriander and parsley at the same time and they are doing really well, but the chives are a disappointment so far.

[@agamemnonahb]

This looks so good!

[@JanTheNan]

I loved cheese flan at school.

[@maomau930]

woah you put such dedication into this channel

[@Keefcooks]

Thanks Mao

[@gagerage2621]

keep up the good work this is a perfect channel

[@Keefcooks]

Woo! Thanks

[@brendarigdon1857]

Nice with a leafy green salad and you are right why do people mess with a perfectly good recipe.

[@shaundrainer9591]

Going to make it NICE bake👍👍👍👍👍👍👍👍

[@JanTheNan]

Bit of Branston, yum.

[@dwaynewladyka577]

Looks really good. Cheers!

[@faydove]

Lovely video. Thank you.

[@jsidaho1957]

HaHa Clive the chive ! Great video Keef !

[@Keefcooks]

Hahaha

[@georgetempest9627]

I used to make one with green asparagus, fresh spinach and plenty of garlic, yummy. It will be something to make for my 84 year old mother this weekend. I had a nasty stomach bug for almost a week and couldn't face food, not even yours in video format. Been living on chicken broth. But now I am back on a solid diet and am having a good read through your website :o) Carry on with the hard work mate, you are awesome!

[@Keefcooks]

Oh ya poor thing.

[@garythornbury9793]

im from texas and make my own pastry -i use julia childs recipe for it, i really like your channel, keep up the great work. thank you

[@Keefcooks]

Cheers Gary!

[@jackilynrochford9501]

This looks amazing

[@1990Jessicafeldman]

Wow it looked amazing Keef now I've got something else new to try oh my mum won't be happy with the mess in the kitchen 😂 would you ever do any traditional Jewish cooking? You said you had a lot of chicken fat but I would love to see you make something traditionally Jewish it would be lovely to see!!

[@Keefcooks]

I've been working up to doing cholent and kishke for about a year!

[@Susanfuzz]

Made my own crust this weekend for peapple pie (peach/apple) right here in New Mexico, USA!

[@Keefcooks]

Yay!

[@keetrandling4530]

Oh, man! My fav! Yum! Have done my own crust, but sometimes I cheat and use ready-made.

[@Keefcooks]

Cheating's OK. Sometimes...

[@9aspengold5]

An easy way to turn butter into small bits is to use frozen butter and run over grater.

[@Keefcooks]

Yep!

[@thefox5997]

I made short pastry just yesterday, except for salmon pie instead of quiche. Yours is a sight prettier than mine, I have to say!

[@Keefcooks]

Thanks!

[@MsMedford]

Can we get a video where you and Mrs. Keef do a recipe together. You guys are adorable.

[@Keefcooks]

Ah, tricky. Mrs Keef doesn't cook much. But there's other stuff we might do.

[@that_teegor]

In my area of California, it's 42c (108f) today. Might make this.

[@Keefcooks]

Quite warm then.

[@that_teegor]

It's been a whole week of this. The lowest maximum temperature we've had all week is 40c. I think one of my chickens might have spontaneously combusted today. ;)

[@Keefcooks]

LOL. I used to live in Dubai, where the summer was always above 40C, sometimes up to 50! Air conditioning is a wonderful thing.

[@ewanmee9877]

A. Elisabeth Majere - its winter here, but not desperately cold. Nice video, thank you.

[@Vivademort]

Haha, was waiting for you to say all your eggs in one basket.

[@Keefcooks]

Nearly did!

[@davidwilliamson2115]

gettring hooked and tried out all the recepies mfeatured in the programs i watched

[@Keefcooks]

Thanks David

[@davidwilliamson2115]

what about cooking Spagetti cheede

[@csachevauxsansabri2612]

quiche lorraine I love it it is regular funny I like it with a bit of cheese to. Beaufort ofcause lol

[@csachevauxsansabri2612]

oh ofcause if you do reduced salt a little

[@DogsBAwesome]

Real men don't eat Quiche, I love it, your's looks great.

[@Keefcooks]

Thanks

[@Keefcooks]

It's been brought to my attention that the flour:butter ratio isn't right in this recipe. You should have about 2x flour to 1x butter. Sorry 'bout that!

[@connelyrogers2981]

man im in love with you. i just watched countless hours of your long eggs series. the best gots to be scotch long eggs. GG my friend. ireally hope youd find a way to make it liquidy centre. my suggestion is blasting the yolk with ice or nitrogen and then cook it in the skillet. keep up the good work.

[@Keefcooks]

Thanks Connely

[@GB-cv8nb]

Your Fahrenheit conversions are wrong @ 3:10 200C =392F, not 492F. 😋. Other than that, another great video!

[@Keefcooks]

Ops! Can't change ot now.

[@claudekim7876]

hey keef can you do a beef wellington?? or has that been done already?

[@Keefcooks]

Did it a while ago: kzbin.info/www/bejne/b2bOe2mDodV5sLM

[@roberthartley8244]

Thanks, nice video. PS...This is one American that makes his own pastry. It's the only way to take full credit when a recipe turns out great.

[@Keefcooks]

Nice one RObert!

[@daz3660]

Could do it without pastry and just use the mix inside muffin tins for a low Cal version or for people who cannot eat pastry

[@aeonturnip2]

Thanks for this Keef - made one tonight for the family. One thing, though - the ratio of flour to butter seems a bit off, so I had to add a fair bit more flour. This meant I had enough pastry for the treacle tart for pudding, so no bad thing, just curious whether it's really right as described?

[@Keefcooks]

You're right - there's far too much butter. The ration of flour:butter should be about 2:1. No idea how I managed to screw that up!

[@aeonturnip2]

@@Keefcooks reminds me of Greg Wallace's "buttery biscuit base" that became a meme years back 🤣

[@MOOSEDOWNUNDER]

Just lovely, a true classic but so many cafe's screw it up by leaving them in the warmer/window all sodding day. Has to be fresh and with top ingredients i reckon. Cheers Keef. ATB Moose. 👍

[@Keefcooks]

Thanks Mr Moose

[@sniperbeast2516]

do a cheese flan please

[@Blackhawq65]

Haha Thanks for mentioning Convection!

[@Keefcooks]

LOL

[@georgetempest9627]

And I might finally start experimenting with my weird looking Berg Sous Vide :oD I also bought a bag full of food-safe plastic balls that float on the water's surface to reduce the evaporation a fair bit.

[@Keefcooks]

Yeah, the ball things look like a great idea!

[@cavangriffin1514]

Keef, me and my friend Fitz have been binge watching your videos for the past few days and we love it. you're adorable, keep up the good work :) (ps: could we have a cheeky shoutout please, thanks)

[@Keefcooks]

Thanks. Shoutout, no problem. Do you really want me to call you 'C. Griffin'?

[@cavangriffin1514]

Oh, sorry, could you call me Chavan please (just a nickname of mine) :)

[@kevinbyrne4538]

I often buy pastry crusts because my own crusts are usually miserable failures -- soggy or rock hard or so bland that they distract from the filling. BTW, I'd thought that quiche lorraine always contained either onions or leeks because I'd never seen a recipe without them.

[@garybaxter7297]

Real men don't eat quiche....unless Chef Keef is in the kitchen.

[@chiblast100x]

It's not that no one in the US makes their own pastry, it's that pretty much everything that uses pastry has become rarefied on US household menus across the last hundred and ten years or so. I don't want to get into the reasons for that, but because of it many people starting with the post war baby boom generation never learned to properly make pastry of any sort because it became mostly a thing made on holidays and ready made eliminates several compounding steps in holiday cooking which is already the most time consuming cooking most people in the US do all year. Also, yeah I'm another of the people in these comments from the US who make their own. I enjoy the process. It's cheaper than ready made. I get to know exactly how my food is made and what went into it. Oh, and I enjoy the traditional British savory pies and French pastries you just can't easily get in the US so I perforce have to make my own.

[@Keefcooks]

Excellent!

[@nikolamilinovic1230]

Looks good! Ill make it next week for sure. I think a bit of red bell pepper would give it a fresh kick. What do you think of that? P.S. No dislikes here. Must be a superb recipe😄

[@Keefcooks]

I'd suggest sauteeing the bell pepper first because the moisture in it might make the custard runny.

[@nikolamilinovic1230]

KeefCooks Hm. You're right. And maybe some finely diced picles...

[@kevinbyrne4538]

4:44 -- European medium egg = U.S. large egg

[@Keefcooks]

Thank you!

[@siarlpotatoshoe]

I make my own crust here in the US(don't like the premade stuff), but there's no way I'd turn on the oven in the summer. Our A/C isn't that good, (actually I don't think it works at all, lol). Just FYI, your soil might be too acidic for the alliums. We've got the opposite problem here and can grow all the onions/chives/garlic we want, but not most fruit. A little lime in the bed might help for next time.

[@Keefcooks]

Good tip about the alliums - I shall mention it to the head gardener!

[@zodak9999b]

That looks great! I'm going to have to make that. I can already imagine how good it'll taste. :) If anybody gives me guff about "real men don't eat quiche" then I'll just call it a bacon and egg pie. Hahaha! About how many grams to a medium European egg? Since I usually buy extra large, I'll have to work out how many of those I'll need. Also, I'm fresh out of bacon, so I'll have to make it with ham.

[@Keefcooks]

EU definition says 53 grams. Minimum for large eggs is 63g.

[@CORNFED198010]

Hi Keef, great video with one mistake: 180c = 356f and 200c = 392f

[@Keefcooks]

Bugger. Can't change it now. Ho hum.

[@MrWalksindarkness]

i always use chef steps pate brisee recipe for pie crust, and it gets rave reviews, how can it be wrong with almost 50% butter by weight?

[@DelvisD305]

Excellent video, it was very interesting watching your delicious recipe!!! BIG LIKE Invited to our channel. Thank you

[@auntiemargie708]

It should be served warm because nobody likes to get a cold quiche 💋

[@Keefcooks]

I like room-temperature quiche.

[@auntiemargie708]

KeefCooks (that's a play on words. My French teacher told that joke, meaning of course nobody likes a cold kiss...)

[@cindyfrench3451]

Auntie Margie Quiche Lorraine is very good at room temperature.

[@MIMI-od7xg]

Did I miss you adding salt and pepper to the eggs?

[@Keefcooks]

No, I didn't season it. The bacon was salty enough.

[@robertlarson7224]

It is fairly uncommon for us Yanks to make our own pastry, but I usually make my own.

[@Keefcooks]

Good man!

[@CindysHomeKitchen]

Your food looks really good and delicious!Happy 4th of July,come check out my cooking special when you get the chance!Biggest fan here!

[@Keefcooks]

Hi Cindy

[@DogsBAwesome]

That's going to be rich pastry with all that butter. If when you are rolling it out you turn it a third you end up with a round with less waste.

[@oohardivy7571]

looks like a soggy indigestible raw bottom, but love the rest, very tasty looking 👍

[@davidwilliamson2115]

Hang on, if you useun salted butter and then add a pinch of salt you cancle your un salted butter

[@Keefcooks]

Tough ole life, ain't it? 😀

[@Hullj]

Would this be Keef Lorraine? Sorry, children. 😎

[@Keefcooks]

Groan 😀

[@Greaseoverwatch]

What really is custard? I always assumed it was a type of pudding, so, obviously, not a USA thing.

[@Keefcooks]

Not really a pudding on its own - a 'custard' is a combination of egg yolks and cream or milk. It can be runny and used as a sauce, or it can be thicker and set solid (as in the quiche or custard tarts) and it can also be used as a base for ice cream.

[@coolerkin]

the base doesn't look cooked to me!!!

[@RetroGeet]

Keef-sh Lorraine... (sorry, that was awful)

[@Keefcooks]

Yep!

[@georgetempest9627]

Maybe try 'Kullinary Keefster' ?

[@kevinbyrne4538]

I very rarely make my own pie crust for one simple reason -- my crusts end up as hard as concrete and completely tasteless. I wouldn't serve them even to people whom I don't like.

[@Keefcooks]

Hard to imagine what you're doing wrong.

[@fonno_]

1:25 Keef, trolling around on the interwebs? Unbelievable..

[@Keefcooks]

TRAWLING!!!

[@nifepartie]

Gotta love it. You searched exactly how long on the Internet and suddenly this makes you an authority on American cooking. I'm sorry but your naive and shallow comments on America are above you, Keef.

[@Keefcooks]

No, I don't claim to be an authority on anything (except maybe British pies). But I do have opinions and I have a right to express them. Also, cheap jokes are always useful.

[@cindyfrench3451]

nifepartie leave him,alone! if you can't say something nice, you could have said that totally different and not made him feel bad! Shame on you!

[@davidwilliamson2115]

You put all your eggs in one bowl

[@georgetempest9627]

Hello Keef and thanks again for a wonderful recipe! It reminds me of this rumour about George Bush jr, apparently he nearly got slapped by a waitress when misspronuncing the word 'Quiche' and asked for a quicky...

[@Keefcooks]

LOL

[@oddish2253]

You look like the KFC guy.

[@Keefcooks]

#1282: kzbin.info/www/bejne/qJXNiKCDocZ6ebs

[@jonathanwahl1458]

Haha! I recently watched the "KFC" 😉 episode. I like this channel, Keef looks like he's having fun and not afraid to try something new.

[@davidwilliamson2115]

Mrs Keef cooks does not cook in the kitchen

[@Keefcooks]

She does sometimes...