Flaky and Custardy DEEP DISH Quiche Lorraine

[@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!

[@leahness3588]

Love any kind of baked egg dish.🙏🤍🙏🤍

[@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

[@jackiejanetm]

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

[@Roundbrow]

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

[@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!

[@VideosYesVideos]

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

[@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.

[@JohnHausser]

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

[@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

[@kimberlycooper6321]

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

[@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.

[@kentborges5114]

OUTSTANDING MR. LANGERSTROM !

[@brt5273]

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

[@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.

[@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.

[@akirch9]

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

[@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.

[@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.

[@SkeptLite]

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

[@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

[@deborahelias5109]

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

[@catw6274]

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

[@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.

[@RadicalRumin]

I love quiche so much

[@nickypoo52]

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

[@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.

[@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!

[@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 😎

[@scottfisher6418]

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

[@skylarrupp9624]

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

[@CaribbeanLife101]

Looks absolutely delicious 😋

[@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!

[@hansemcito]

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

[@BrianLagerstrom]

it's literally an heirloom

[@Oberheiko]

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

[@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.

[@michelleread247]

I CANNOT wait to attempt this! Thx Bri!

[@TheAutumnWind_RN4L]

The firmness, tho. That looks amazing.

[@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.

[@liamtahaney713]

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

[@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.

[@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.

[@dcmalmborg]

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

[@Nynex]

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

[@bethfraser7518]

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

[@jordanfish]

LOL Lorn’s color commentary is giving me life

[@onnadarts23]

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

[@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!

[@omarkennedy7056]

Seeing a single piece of bacon being left out of the quiche has filled me with a rage quite frankly I cannot explain

[@Zenaltra]

Looks great, love the Lorn commentary

[@Tyler-eg7dn]

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

[@chantalpuissant3960]

Magnificent and delicious ❤

[@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!

[@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.

[@MangoTheRetriever]

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

[@cl5378]

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

[@jacksonfl]

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

[@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!!!

[@City_Pige0n]

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

[@panoshountis1516]

Awesome!

[@fauxtaux]

That is gorge!

[@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.

[@JohannGambolputty22]

Omelette Pie!! Yum!!

[@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.

[@brittanyseymour-jx3qg]

Hey Bri, I know you’re a pizza guy, would you ever consider a video on an Italian Montanara Pizza?

[@jennlizzy2019]

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

[@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.

[@byohnk]

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

[@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

[@kencase2179]

Making this for dinner tonight! Thanks Brian!

[@RyanTFT]

just a little tip, you can actually buy 'baking beans' which are reusable because they are made from ceramic

[@janknoblich4129]

Quiche is amazing

[@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! 😆

[@3noLiVe]

Delicious as it may look, this is not a quiche lorraine but a quiche. You don't put leek and gruyere in the custard of a quiche lorraine, only lardons (or bacon). There are other similar recipes from nearby regions that are called quiche vosgienne (bacon + grated cheese) and quiche alsacienne (bacon + caramelised onions).

[@ren2704]

Merci!!!

[@alianderson8976]

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

[@richardcozby1484]

The egg mixture seems totally LEGIT. Any good subs for the dough (even something store bought?) to maybe make something a little smaller? Like something you could make in some muffin tins or petite casserole dishes?

[@trevorreniger5670]

"People are gonna shit their pants!" 🤣🤣🤣

[@EricLeafericson]

Could you use heavy cream in place of sour cream? It looks like the point of the spirit cream is the addition of the milk fat emulsified with other milk solids, and those milk solids can be found in sour cream and heavy cream. Google seems to agree. I may try that on some cookies I'm making this weekend.

[@karengreybill2860]

YUM!

[@Defghi19]

THANK YOU - I've been looking for a deep quiche recipe that can rival Russell's on Macklind

[@cavit8]

Great recipe. For next time I'd be sure to flour the surfaces more than I think I need to. Had a bit of a challenge getting the dough up after rolling. Subbed in coconut milk in the custard which interestingly imparts no discernable coconut flavour. That and "what I had in the fridge" made for a yummy dish.

[@sc5015]

I make a broccoli ham and cheese quiche all the time, but with a deep dish pie pan, not a spring form, YOU MADMAN!!!

[@ryanaspelund9247]

I love making a quiche the day in advance and eating slices cold right out of the fridge

[@arsulaksono881]

this will be in y next to do list... But.. the dancing is the best part... lol

[@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.

[@brendanh6316]

That looks amazing. Can’t wait to try!

[@Darklink88600]

Hey!! As a "lorrain" (east part of the France near Alsace) I'm a bit sad that you used leeks and cheese, just putting all the remaining are supposed to be enough! I'm just a bit picky, and it still remain incredible and seems tasty like most of your recipes! And I'm glad to see such a recipe made thousand miles away! Thanks, and take care

[@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

[@Jennifer732]

How would one make this in a timely manner to bring to a brunch? Can I do some the night before or do I need to start at 5am?

[@hughesga1745]

A pro tip for perfect quiche you want to add all your filling into your eggs well still hot*** this is very important it start the coking process of the eggs from the inside out allowing your eggs to not over cooking the oven giving them a slightly metallic taste Same thing for the pie shell add your custard immediately into the hot dough Id also recommend not using an immersion blender and simply whisk by hand them pass thru a fine mesh strainer to remove any unbroken down egg whites and proteins and never bake your eggs above 300f this causes them to puff up and expand like Brian described he "didn't want his to puff up too much." I am also not bashing at all what so ever this is EXACTLY how i made mine for brunch serves in a French fine dining location for years but with a few slight changes to technique learned from trial and error and from talking to a pastry chef for 5 minutes' about why my eggs were puffing up so much LOWER AND SLOWER ALWAYS

[@richardcozby1484]

And with these egg prices, folks BETTER like it!

[@mikek4024]

Lorn and the Bri Bro somehow always provide a bit of humor in your otherwise insightful recipes!

[@dakotareid1566]

I’m going to need a double “hey what’s up?” Next time, for consistency reasons you know? Love the video

[@Viljapossu]

Drooling here... My man Bri, can I make this dough without a food processor?

[@Pammellam]

This does look amazing but I would still go for a much smaller version, just 1 inch deep in a pie pan or a tart pan is good for me.

[@judichristopher4604]

The only thing missing is Hatch Green Chile... Why Yes I'm from New Mexico, how did you guess... LOL Thank you for sharing this GREAT Video.

[@shopwithaaron]

yum!

[@pranay.sharma]

It looks soo tempting 🤤🤤