Spring is unofficial quiche season in my absolutely random opinion so I’m very excited for some Spring-y brunches with this boss recipe.
@BrianLagerstrom Жыл бұрын
I agree. Feels like spring.
@azilbean Жыл бұрын
It's not a random opinion! Eggs and spring have been connected for millinnea!
@MintColaNihil Жыл бұрын
Bri not saying "Hey what's up" at the beginning hits different ngl
@kencult Жыл бұрын
All business Bri
@simonrhamy9588 Жыл бұрын
yea, not sure if I like it tho🙃
@YazzyDFS Жыл бұрын
Yeah. I might unsub if he doesn’t keep saying hey whats up lol
@MintColaNihil Жыл бұрын
Just felt a bit off, but I'm all for him trying new things to see if the algorithm gods bless him :P I'm sure he'll bring it back though
@luiscalzoncit2820 Жыл бұрын
Maybe he lost his intro
@adamplace1414 Жыл бұрын
The man knows his crust, trust him. I just made his apple gallette yesterday which uses basically the same method, and even despite my amateur status, it was the best.
@kylevonruden9555 Жыл бұрын
Your videos have taken my home cooking game to another level. And Lorn's commentary should be featured in every vid. You're my favorite creator on KZbin and it's not even close. You give the rest of us hope, man.
@larkmacgregor3143 Жыл бұрын
I've never made this as deep dish before. The recipe I have made for years is made in a tart pan and only about an inch tall. I can't wait to try this for Easter brunch - it definitely looks swoon-worthy to me!
@delk82 Жыл бұрын
Every cooking youtube channel has their intentional quirks to foster continuity and sense of connection with the creator and out of all of them, you taking giant bites of food is my favorite.
@aaronshkolny6824 Жыл бұрын
im always exited for mondays and thursdays because i know theres always gonna be an exiting new video. keep up the amazing vids brian.
@Roundbrow Жыл бұрын
Again, Lorn is such a delightful addition in these videos. Love the teamwork here and great stuff Bri!
@jackiejanetm Жыл бұрын
You keep getting better! Lorn's reactions are delightful!
@karenfox1671 Жыл бұрын
Wow, I'm with Lauren, your Quiche is beautiful! I'm really thankful for your advice on using the food processor for your pastry and not whipping too much air into the custard. Your pastry is so perfectly golden. You must have worked on this recipe repeatedly to get it perfect. Thank you!
@BrianLagerstrom Жыл бұрын
It took 5 tries. Thanks for watching!
@karenfox1671 Жыл бұрын
@@BrianLagerstrom Your choice of footage and editing skills really show off your dishes to best advantage. You guys really know what you're doing.
@VideosYesVideos Жыл бұрын
I'm gonna add this to the menu for Mother's day this year for mom and sisters.
@davidlawrence6183 Жыл бұрын
My partner & I took my mom to your restaurant on tower Grove for lunch. We had a great lunch, great sandwiches, potato salad, coffee and tea. It was very busy, congratulations. Will definitely go back again. Thanks for lunch.
@kattykakes8135 Жыл бұрын
Bri has a restaurant? Who knew? Where is it & the name? Bri is holding out on us 😂😂
@georgianwindow6 ай бұрын
and is that where the chef makes his quiches to serve ????????
@keithepstein2812 Жыл бұрын
I don't own a larger food processor, so I use a cheese grater to shred frozen sticks of butter into the flour. A few quick fluffs with a fork and I have a gravelly dough for the crust to work by hand. I use the same method to cut frozen shortning into flour for buscuits. I've been doing it this way since my Oma taught me 40 years ago and I've never had a failed dough.
@a_l_e_k_sandra Жыл бұрын
I have just pulled some leeks from the garden today. Imma make some quiche for my husband tomorrow. Thank you for the inspiration, you are the best!
@JohnHausser Жыл бұрын
Quiche is so underrated! Hot or cold ! Fresh or not Cheers from San Diego California
@LChalifoux Жыл бұрын
Nice! This is what the French would recognize as quiche. The dish we call quiche is really a savory single-crust pie, more like a tart. When I make quiche, I go to straight to the bible: Julia Child's Mastering the Art of French Cooking, Volume 1. My favorite is Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche). I usually make it once a year for a special occasion, using fresh lobster I've cooked myself. Surprisingly little effort for one of the most delicious things you'll ever eat in your life. Serve with a very crisp white wine. Lunch outside on a beautiful early summer day, or a cozy New Year's Eve supper in front of a fire- it just doesn't get any better.
@baidaan18946 ай бұрын
I’m French. Yes it’s a quiche. A very thick version of it. We do it thinner. But it’s not a quiche Lorraine. And the two things that define a quiche is the shortcrust pastry and the migaine. And if you like French cooking, the Bibles are Auguste Escoffier’s books.
@kimberlycooper6321 Жыл бұрын
That looks amazeballs! So enjoy that you give such great recipes with master technique, and suggest we make it for "someone we love"!
@leahness3588 Жыл бұрын
Love any kind of baked egg dish.🙏🤍🙏🤍
@kimutley5584 Жыл бұрын
I made this recipe a few days ago. honestly, one of the best quiches I've ever eaten. LOVE the texture and custardyness Thank-you for sharing
@brt5273 Жыл бұрын
WOW! The quiche of my dreams! I love how thick it is😍
@guymcpherson5174 Жыл бұрын
I just made this for Easter brunch. It was so good!! I cooked it yesterday and just reheated it in the oven covered with foil until it was warm. Raves from all my guests.
@laura0117 Жыл бұрын
This is the comment I was looking for! How long did the reheat take? I'm looking to bake it tomorrow (Saturday) and then reheat and take to a Sunday brunch.
@jamesthomas4080 Жыл бұрын
As long as you remember to follow the 1/2 cup milk/half-half/cream to 1 egg ratio for your custard (pretty much the ratio of this recipe) you can do almost any ingredients (as long as you saute / reduce moisture first) and any size with your quiche. I've done it with crust, crustless, with a cheese slices crust, in a pie pan with 3 eggs, in a 9x13 with 5 eggs, etc. Anything with significantly more eggs than 1 per 1/2 cup milk will start to taste more eggy like a frittata and is not going to taste like a quiche. My favorite flavor combo for breakfast is spinach, onions, mushrooms, breakfast sausage, and swiss -- I saute the veggies together with the sausage until they are quite dry and add some salt and pepper before combining with the eggs, milk (I usually use half and half), and cheese. If you want to stay true to Julia Child, add a bit of nutmeg in there too.
@workingclasscook870 Жыл бұрын
You have literally just solved all my pie crust dilemmas by explaining to me not to mix the liquid in the food processor, and made it make sense by explaining why. Thank you!
@kentborges5114 Жыл бұрын
OUTSTANDING MR. LANGERSTROM !
@hercule1610 Жыл бұрын
Ohhhh! I’m excited about the crust recipe. Can’t wait to try it! I am so glad you had the example of the crust that fell apart. That happens to me all the time and I never knew why.
@hillarybean2027 Жыл бұрын
Looks amazing! Would love some tips if we need to make this a day ahead (due to long baking time and 2 hours to cool, probably have to make ahead)… how best to store it, reheat it.
@101SpottedRats Жыл бұрын
I use store-bought puff pastry as a crust with the custard consisting of eggs and greek yogurt. Works like a charm as a quick weeknight dinner with extra leftovers as breakfast or work lunch. Spinach is my go-to filling
@driftspecs13 Жыл бұрын
I'm doing intermittent fasting plus keto right now for a wedding, but I'm 100% making this for my next cheat day. That looked amazing and is right up my alley.
@deborahelias5109 Жыл бұрын
My family has been trading different quiche for about two weeks. Must be that time of year!
@nathanpettijohn Жыл бұрын
Bri. I gotta admit that when I saw quiche I scrolled right past, but I just got home from work and put the video on. I gotta say… this is the first time I’ve ever been excited about cooking a quiche. Looks amazing, man. I shouldn’t have doubted you. You NEVER disappoint.
@codyperratore4758 Жыл бұрын
Hoping to see the Bri Guy take on Clam Chowder next. You make everything so easily digestable and easy to understand!
@akirch9 Жыл бұрын
Brian is really hitting his stride on this youtube thing... Dude has me pumped up about trying an egg pie. Killer vid!
@jacquespoulemer3577 Жыл бұрын
Brian Lauren and the Strom Troopers, What a lovely trip down memory lane this was. My best friend on the planet whom I've known since we were in high school (we were 16, we're both 70 now) used to make this quiche for all the dinner parties we would attend in the 1970s & 80s. I used to make Julia Child's Quiche which is a flatter affair, and always thought this mile high quiche was too TOO! Thanks again, love your content, I always learn something new. Jim Oaxaca Mexico
@KevCampbell Жыл бұрын
Made this for dinner tonight, and it was spectacular. The pastry was crisp and crunchy, the filling deeply savory and fulfilling. I chose to top it with on the vine tomato slices 😎
@rparpartschantz11 күн бұрын
Great Receipe
@donkemp81512 ай бұрын
That looks awesome. I once worked for a company that made and marketed Pour-A-Quiche. A great product but that crust looks killer.
@SkeptLite11 ай бұрын
Finally! Been looking years for a recipe for deep dish quiche Lorraine. Thank you so much.
@corbrothers1517 Жыл бұрын
Thank you for this video. We love quiche for special occasion/holiday breakfasts and my one and only attempt at the deep dish type was a total fail. I've been cooking for 45 years and my family loves many of my recipes, but your videos have helped me to up my game a bit while being entertained. Thank you.
@johnned4848 Жыл бұрын
Another great episode. Especially nice for a crust recipe that doesn’t require a stand mixer. You put a lot of work into your videos. How long does it take to make on of your videos? They’re great!
@scottfisher6418 Жыл бұрын
Professional chef here. Great channel. Keep up the strong work. Love from chicago
@hansemcito Жыл бұрын
2:53 here comes that vintage craftsman tape measure again. 😂🤣😂 its a beauty!
@BrianLagerstrom Жыл бұрын
it's literally an heirloom
@michelleread247 Жыл бұрын
I CANNOT wait to attempt this! Thx Bri!
@skylarrupp9624 Жыл бұрын
Now this is a quiche! Can't wait to try this.
@catw62746 ай бұрын
Very nice!! Finally, a light custardy quiche recipe, thank you!
@joannahayes2009 Жыл бұрын
There’s a celeb cook (not chef) over here in Australia called Maggie Beer - she is known for her sour cream pie crust - it’s fab! So, full Aussie approval for this crust! She also does it in the food processor- genius. I appreciate the time you take to show and explain the texture you’re looking for at each stage - v helpful.
@CaribbeanLife101 Жыл бұрын
Looks absolutely delicious 😋
@KeiFlox Жыл бұрын
Really says something about how much I like your videos that I'm happily watching this despite being allergic to eggs :) I'll never make this, but it still looks great.
@sk8rgui Жыл бұрын
Made a modified version of this tonight. Used Greek yogurt instead of sour cream. Added spinach’s and tomato as they needed to be used. Turned out great! My wife loved it.
@nickypoo52 Жыл бұрын
love your ad content btw, one of the only people im happy to watch an ad for
@Psysium Жыл бұрын
It wasn't until my early 20s that I ordered a quiche at a restaurant and realized they all came with crust. My mom always made crustless quiche at home, and after ordering it a few times I understand why. I've *never* had good crust on quiche. The filling is almost always delicious, but I get to the crust and I'm like, why even bother? It's bland and dry. This crust looks dope AF though. Appreciate you testing techniques to get the best results!
@liamtahaney713 Жыл бұрын
Lorraine is a nice place, and this quiche is indeed quite popular there. I'm a big fan
@joekoscielniak8576 Жыл бұрын
I love Quiche Lorraine! I'm loving your "Deep-Dish" version. In my view, I think the crust is the hardest part to get right! I think it helps to practice making a crust every week to get closer to perfection!
@bethfraser7518 Жыл бұрын
Recently discovered your channel Brian - love the recipes - will give them a try soon. Appreciate the easy to follow method.
@mikemento5617 Жыл бұрын
Hey man I just wanted to say thank you. I found your channel a couple weeks ago and have made 2 kinds of bread and the birthday cake and they’ve all been amazing. I hope you keep putting out content like this, my wife and I really enjoy it.
@RadicalRumin Жыл бұрын
I love quiche so much
@anitas5817 Жыл бұрын
This is classic quiche Lorraine (well the original didn’t have any cheese) but try substituting Boursin for the Gruyere for a delicious variation. I’m going to try this deep dish version.
@grammyb5216 Жыл бұрын
Wow Brian this looks so delicious! Thank you 😊
@tinalee6026 Жыл бұрын
That looks SOOOOOOO good! Going to give it a try!
@dcmalmborg Жыл бұрын
made this over the weekend. best quiche i've ever tasted!! thanks Brian!
@anthonygardner400 Жыл бұрын
I’ve always just made quiche in a normal pie dish, so I’ll have to try this deep dish version. Looks amazing.
@Crimson3ffect Жыл бұрын
Made many a quiche,..but definitely going to try this one! Bacon, gruyere, leeks! Oh yes! Thanks much Bri! Good to see ya👍
@eddieboyky Жыл бұрын
I'm very impressed with the height you got from your cooked custard mixture. That looks so yummy!
@Nynex Жыл бұрын
Quiche Lorraine is the only food i can eat for Breakfast, Brunch, Lunch and or Dinner. Gotta do the crust, this looks amazing.
@panoshountis1516 Жыл бұрын
Awesome!
@onnadarts23 Жыл бұрын
Can't wait to make it. My wife gonna love this thiiiiinnnnnnnggggggggg!
@IvyMaeInReno Жыл бұрын
This has to be your best "Let's eat this thing" exit clip OF ALL TIME!
@wendyellis6402 Жыл бұрын
This looks absolutely magnificent!
@Tyler-eg7dn Жыл бұрын
Great episode. I think 3 different types of breakfast burritos would be a good video. Thanks.
@futuredrhouse1913 Жыл бұрын
Just tried this. I can confirm my bowels have evacuated onto my slacky jeans. Amazing video Bri! Now off to the slacky jeans store after having quiched myself.
@pravanik Жыл бұрын
Thank you for an incredibly thoughtful video. You explain things so very well. I also appreciate your humility, you keep it about the food and I respect that. Wow, total fan ! Oh and yes, more of Lorn please!!!
@felixkail Жыл бұрын
I live in France my wife is from lorraine, and this looks very good. I dare you to do vanilla Flan next !
@pattypetronillemartin2608 Жыл бұрын
I'm wonderig, does your wife put so many eggs in her quiche? That seems way too much to me, thanks for your info.
@Zenaltra Жыл бұрын
Looks great, love the Lorn commentary
@ChefChrisDay Жыл бұрын
Hello sir! As a potential tip or even idea, I would have perhaps left the crust hanging over the edge of your springform pan and let it bake so that it could not have retracted and then when the quiche came out and had cool slightly run a knife around the top edge to get a clean squared off crust.
@bierbrauer11 Жыл бұрын
Duuuuuuude … this is next level!
@TheAutumnWind_RN4L Жыл бұрын
The firmness, tho. That looks amazing.
@jennlizzy2019 Жыл бұрын
I know what my Easter Brunch table will have sitting upon it; this quiche!
@WinningCustomers Жыл бұрын
BRIIIIIIIIIIIIIIIIIIIIIIIIIIAAAAAAAAAAAAAAAAAAAAANNNNNNN you just DID IT AGAIN!!!!! Banger.
@janknoblich4129 Жыл бұрын
Quiche is amazing
@chrissnider1505 Жыл бұрын
Brian, I made your Lasagne recently and your "new" way of cooking spaghetti. Off the hook good. That's all I'm going to say. The Quiche is next on my cooking list. Love your channel.
@jacksonfl Жыл бұрын
Greetings from Jacksonville Florida USA. O-M-G. Must have. Kudos, Bri.
@chantalpuissant3960 Жыл бұрын
Magnificent and delicious ❤
@kencase2179 Жыл бұрын
Making this for dinner tonight! Thanks Brian!
@stephencasson8644 Жыл бұрын
Thanks for posting a link to the food processor.🙏🏼 14 cups that makes sense I was thinking of going 11 cups. I’ve tried to make some of your past recipes and they are at/over capacity for my 8 cup processor. And when I made the crust for Chicago deep dish pizza the flour leaked out of the lid which was a pain in the ass but it still came out well.
@Oberheiko Жыл бұрын
This is my favorite dish. The way my mom does it is super different, but im shure yours is delicious as well
@JohannGambolputty22 Жыл бұрын
Omelette Pie!! Yum!!
@golden1302 Жыл бұрын
Just love your dance at the end of each vid. Keep on cookin' Brian. We love you, from Australia xx
@omarkennedy7056 Жыл бұрын
Seeing a single piece of bacon being left out of the quiche has filled me with a rage quite frankly I cannot explain
@Ryan_F. Жыл бұрын
My mom always makes quiche for holidays. Will always be a big fan. I will say though, she uses pre-shredded cheese and it’s still very tasty. Hard for eggs, bacon, cream, and cheese to not taste amazing tbh
@jordanfish Жыл бұрын
LOL Lorn’s color commentary is giving me life
@City_Pige0n Жыл бұрын
Bri almost at the 1milli sub mark! I think you'll hit it by June
@Debba521 Жыл бұрын
Now that is a thing of beauty! I have never been a fan of quiche, but I believe you've sold me this one. Thank goodness egg prices have come down! 😆
@TheCinnamondemon Жыл бұрын
made this recipe, crust is perfect. super flaky and delicious. took 2 tries to get it right as the first time it started cracking as i was rolling so i added water but added too much and also overkneaded. 2nd try was great. i also used the crust for a sweet egg tart. the filling was good, but not outstanding imo but thats just a personal preference. im not a huge quiche or egg fan to begin with. i also had to leave out the bacon as im vegetarian (but added a bit more salt to compensate for that missing salt), so that might explain the kind of meh flavor. overall, might make again for a special brunch. the crust really is amazing.
@margamunson7328 Жыл бұрын
Lorn's reaction 🤣🤣🤣🤣. This looks delicious!
@alanbazzano4717 Жыл бұрын
crab and or crawfish brother. spicy crawfish. ooohhh it's starting to be crawfish season!!!!
@byohnk Жыл бұрын
Whoa I haven't checked in in awhile you're nearing a million subs. Happy for you man 👍
@brendanh6316 Жыл бұрын
That looks amazing. Can’t wait to try!
@Sophie-yd5zo Жыл бұрын
We made two of these at once i didnt have a large enough food processor so i did pastry by hand 😂and it was amazing the pastry was everything so flaky and yum i loved how deep dish they were too! 😍❤️ X
@cl5378 Жыл бұрын
I know I am late to the party but, like others, I missed the “Hey, what’s up?” It always makes me smile.
@jacobheuerman6014 Жыл бұрын
question on making this in advanced because I'd like to make this for Pi day next week. Does it work fine to make it the day before and put it in the fridge? would you heat it back up to serve? I'm not for sure which temp you are supposed to eat this.