Flaky and Custardy DEEP DISH Quiche Lorraine

[@TinaLetter]

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]

I agree. Feels like spring.

[@azilbean]

It's not a random opinion! Eggs and spring have been connected for millinnea!

[@MintColaNihil]

Bri not saying "Hey what's up" at the beginning hits different ngl

[@kencult]

All business Bri

[@simonrhamy9588]

yea, not sure if I like it tho🙃

[@YazzyDFS]

Yeah. I might unsub if he doesn’t keep saying hey whats up lol

[@MintColaNihil]

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]

Maybe he lost his intro

[@adamplace1414]

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]

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]

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]

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]

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]

Again, Lorn is such a delightful addition in these videos. Love the teamwork here and great stuff Bri!

[@jackiejanetm]

You keep getting better! Lorn's reactions are delightful!

[@karenfox1671]

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]

It took 5 tries. Thanks for watching!

[@karenfox1671]

@@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]

I'm gonna add this to the menu for Mother's day this year for mom and sisters.

[@davidlawrence6183]

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]

Bri has a restaurant? Who knew? Where is it & the name? Bri is holding out on us 😂😂

[@georgianwindow]

and is that where the chef makes his quiches to serve ????????

[@keithepstein2812]

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]

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]

Quiche is so underrated! Hot or cold ! Fresh or not Cheers from San Diego California

[@LChalifoux]

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.

[@baidaan1894]

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]

That looks amazeballs! So enjoy that you give such great recipes with master technique, and suggest we make it for "someone we love"!

[@leahness3588]

Love any kind of baked egg dish.🙏🤍🙏🤍

[@kimutley5584]

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]

WOW! The quiche of my dreams! I love how thick it is😍

[@guymcpherson5174]

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]

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]

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]

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]

OUTSTANDING MR. LANGERSTROM !

[@hercule1610]

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]

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]

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]

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]

My family has been trading different quiche for about two weeks. Must be that time of year!

[@nathanpettijohn]

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]

Hoping to see the Bri Guy take on Clam Chowder next. You make everything so easily digestable and easy to understand!

[@akirch9]

Brian is really hitting his stride on this youtube thing... Dude has me pumped up about trying an egg pie. Killer vid!

[@jacquespoulemer3577]

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]

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 😎

[@rparpartschantz]

Great Receipe

[@donkemp8151]

That looks awesome. I once worked for a company that made and marketed Pour-A-Quiche. A great product but that crust looks killer.

[@SkeptLite]

Finally! Been looking years for a recipe for deep dish quiche Lorraine. Thank you so much.

[@corbrothers1517]

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]

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]

Professional chef here. Great channel. Keep up the strong work. Love from chicago

[@hansemcito]

2:53 here comes that vintage craftsman tape measure again. 😂🤣😂 its a beauty!

[@BrianLagerstrom]

it's literally an heirloom

[@michelleread247]

I CANNOT wait to attempt this! Thx Bri!

[@skylarrupp9624]

Now this is a quiche! Can't wait to try this.

[@catw6274]

Very nice!! Finally, a light custardy quiche recipe, thank you!

[@joannahayes2009]

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]

Looks absolutely delicious 😋

[@KeiFlox]

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]

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]

love your ad content btw, one of the only people im happy to watch an ad for

[@Psysium]

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]

Lorraine is a nice place, and this quiche is indeed quite popular there. I'm a big fan

[@joekoscielniak8576]

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]

Recently discovered your channel Brian - love the recipes - will give them a try soon. Appreciate the easy to follow method.

[@mikemento5617]

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]

I love quiche so much

[@anitas5817]

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]

Wow Brian this looks so delicious! Thank you 😊

[@tinalee6026]

That looks SOOOOOOO good! Going to give it a try!

[@dcmalmborg]

made this over the weekend. best quiche i've ever tasted!! thanks Brian!

[@anthonygardner400]

I’ve always just made quiche in a normal pie dish, so I’ll have to try this deep dish version. Looks amazing.

[@Crimson3ffect]

Made many a quiche,..but definitely going to try this one! Bacon, gruyere, leeks! Oh yes! Thanks much Bri! Good to see ya👍

[@eddieboyky]

I'm very impressed with the height you got from your cooked custard mixture. That looks so yummy!

[@Nynex]

Quiche Lorraine is the only food i can eat for Breakfast, Brunch, Lunch and or Dinner. Gotta do the crust, this looks amazing.

[@panoshountis1516]

Awesome!

[@onnadarts23]

Can't wait to make it. My wife gonna love this thiiiiinnnnnnnggggggggg!

[@IvyMaeInReno]

This has to be your best "Let's eat this thing" exit clip OF ALL TIME!

[@wendyellis6402]

This looks absolutely magnificent!

[@Tyler-eg7dn]

Great episode. I think 3 different types of breakfast burritos would be a good video. Thanks.

[@futuredrhouse1913]

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]

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]

I live in France my wife is from lorraine, and this looks very good. I dare you to do vanilla Flan next !

[@pattypetronillemartin2608]

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]

Looks great, love the Lorn commentary

[@ChefChrisDay]

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]

Duuuuuuude … this is next level!

[@TheAutumnWind_RN4L]

The firmness, tho. That looks amazing.

[@jennlizzy2019]

I know what my Easter Brunch table will have sitting upon it; this quiche!

[@WinningCustomers]

BRIIIIIIIIIIIIIIIIIIIIIIIIIIAAAAAAAAAAAAAAAAAAAAANNNNNNN you just DID IT AGAIN!!!!! Banger.

[@janknoblich4129]

Quiche is amazing

[@chrissnider1505]

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]

Greetings from Jacksonville Florida USA. O-M-G. Must have. Kudos, Bri.

[@chantalpuissant3960]

Magnificent and delicious ❤

[@kencase2179]

Making this for dinner tonight! Thanks Brian!

[@stephencasson8644]

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]

This is my favorite dish. The way my mom does it is super different, but im shure yours is delicious as well

[@JohannGambolputty22]

Omelette Pie!! Yum!!

[@golden1302]

Just love your dance at the end of each vid. Keep on cookin' Brian. We love you, from Australia xx

[@omarkennedy7056]

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.]

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]

LOL Lorn’s color commentary is giving me life

[@City_Pige0n]

Bri almost at the 1milli sub mark! I think you'll hit it by June

[@Debba521]

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]

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]

Lorn's reaction 🤣🤣🤣🤣. This looks delicious!

[@alanbazzano4717]

crab and or crawfish brother. spicy crawfish. ooohhh it's starting to be crawfish season!!!!

[@byohnk]

Whoa I haven't checked in in awhile you're nearing a million subs. Happy for you man 👍

[@brendanh6316]

That looks amazing. Can’t wait to try!

[@Sophie-yd5zo]

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]

I know I am late to the party but, like others, I missed the “Hey, what’s up?” It always makes me smile.

[@jacobheuerman6014]

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.

[@12345fowler]

This is beautiful. Thanks for sharing