Flaky and Custardy DEEP DISH Quiche Lorraine

[@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.

[@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

[@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!

[@Sven126]

Brian, I am an avid home cook and I love all of your videos. You are top of my research list for whatever dish I'm planning. I just made this quiche and followed your recipe to the letter and it was a phenomenal success. I was amazed at how silky it was and the crust was fantastic. Your wife having a culinary freak out was a bonus! Keep doing what you're doing, you've make my life better!

[@erkind9687]

When I have something I want to try and make, I think to myself "boy I hope Bri dawg has a recipe on this one".. and then when I type it into KZbin and see that you do, it fills me with joy because your recipes are the best

[@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.

[@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 ????????

[@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!

[@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.

[@SkeptLite]

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

[@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.

[@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

[@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!

[@intellectualmagician1247]

Hey Bri. Don't know if you're still reading the comments for this video but I made this for my colleagues yesterday. They absolutely loved it. Seriously appreciate your videos. You're making us all better cooks

[@nickypoo52]

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

[@kentborges5114]

OUTSTANDING MR. LANGERSTROM !

[@leahness3588]

Love any kind of baked egg dish.🙏🤍🙏🤍

[@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.

[@WinningCustomers]

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

[@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!

[@JohnHausser]

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

[@kimberlycooper6321]

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

[@brt5273]

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

[@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

[@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.

[@scottfisher6418]

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

[@catw6274]

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

[@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.

[@cydchance3367]

Thank you for this terrific recipe. I made it today and it turned out great. Would have preferred to not have to listen to the comments about excrement ... not sure why that has to be such a thing these days. But, thanks again for the recipes... I've been watching your channel for awhile. Good stuff!

[@dcmalmborg]

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

[@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.

[@onnadarts23]

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

[@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.

[@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.

[@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.

[@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!

[@skylarrupp9624]

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

[@wendyellis6402]

This looks absolutely magnificent!

[@deborahelias5109]

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

[@liamtahaney713]

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

[@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.

[@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 😎

[@codyperratore4758]

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

[@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.

[@grammyb5216]

Wow Brian this looks so delicious! Thank you 😊

[@jj2024-themorethemerrier]

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.

[@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.

[@alanbazzano4717]

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

[@michelleread247]

I CANNOT wait to attempt this! Thx Bri!

[@Crimson3ffect]

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

[@Oberheiko]

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

[@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.

[@CaribbeanLife101]

Looks absolutely delicious 😋

[@cl5378]

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

[@tinalee6026]

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

[@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.

[@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.

[@brendanh6316]

That looks amazing. Can’t wait to try!

[@bethfraser7518]

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

[@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!!!

[@Zenaltra]

Looks great, love the Lorn commentary

[@kencase2179]

Making this for dinner tonight! Thanks Brian!

[@golden1302]

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

[@RadicalRumin]

I love quiche so much

[@lynda4661]

Looks awesome I’m going to try ..awesome

[@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.

[@margamunson7328]

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

[@bierbrauer11]

Duuuuuuude … this is next level!

[@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.

[@jacksonfl]

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

[@rparpartschantz]

Great Receipe

[@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!

[@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!

[@MangoTheRetriever]

Brian: DEEP DISH Quiche My six pack summer goals: :O

[@eddieboyky]

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

[@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!

[@chantalpuissant3960]

Magnificent and delicious ❤

[@IvyMaeInReno]

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

[@hansemcito]

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

[@BrianLagerstrom]

it's literally an heirloom

[@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.

[@anthonygardner400]

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

[@Nynex]

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

[@City_Pige0n]

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

[@MichaelAlthauser]

I'm never gonna make 95% of your recipes(GF household here) but it's worth watching for pure entertainment. Thanks Bri.

[@BrianLagerstrom]

I appreciate that! This one would be worth it for the custard alone!

[@miraclebub]

There's so many GF flour subs now though. Worth a shot!

[@byohnk]

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

[@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

[@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! 😆

[@Tyler-eg7dn]

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

[@12345fowler]

This is beautiful. Thanks for sharing

[@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.

[@lenemariakowalczyk9777]

O M G 🤤😍🤩 That’s a must-try

[@alianderson8976]

Dudeeee you gotta get lorn in more it’s always a treat haha

[@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.

[@jordanfish]

LOL Lorn’s color commentary is giving me life

[@jennlizzy2019]

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

[@Cinnamon-y]

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

[@pranay.sharma]

It looks soo tempting 🤤🤤

[@rubenalvarez6830]

Brian, that Kiech looks really good!!!

[@rubenalvarez6830]

Quiche!! Lol!!