Foolproof Quiche - Kitchen Conundrums with Thomas Joseph

[@kleinkourtney]

The egg white on the crust! BRILLIANT!

[@rodfair5698]

Where have you been hiding ?? I stumbled onto this video by accident, watched, now I have a “go-to “ guy for recipes….thanks

[@True-trini]

First time I ever saw anyone take the time to scrape out the cream from the bowl or cup on tv or video. It was very satisfying.

[@donnaleveron6511]

I love the tips you share with us!

[@ashawheeler3746]

I love that you ended up with sautéed onions. It proves that this is foolproof because it didn't go as planned but it wasn't ruined in spite of it. AND TO ME sautéed onions give a much better flavor. I love the trick of the egg-white wash on the warm pastry as well. I would love to add spinach too this as well. Maybe a little bit of heat with red pepper flakes.

[@yankeebean2000]

Spinach works really well. Mushrooms too. I've successfully made it with these two ingredients + cheeses. Just make sure you get the water out, like he mentioned.

[@SadyeAnne]

i’ve never blind bake the crust and it never gets soggy on me :) i simply freeze my pie crust while i make my quiche filling and take it out right before i pop it in the oven. helps it to hold its shape and cook evenly with the quiche :)

[@terra2730]

Thank you for that! I never blind bake either

[@ruthretzke8785]

Thank you for this video. I had not given any thought to blind baking the crust beforehand, but now it makes sense to me.

[@LVMHO6]

You can tell Martha taught Thomas well. I love this series.

[@rbettsx]

I have a variation on the egg white trick. I often make a quiche to use the leftovers from a boiled ham or bacon joint. I line the base with leftover parsley sauce, or béchamel, before layering the other ingredients. Creamy, delicious, protects the pastry.

[@kukachaga]

Love your recipe. Glad to see a thin quiche using tart pan. I thought I bought a wrong size. Most of the quiches I see are much thicker.

[@JessicaWilson82]

Wilted spinach, caramelised onion, and ham with a combination of jack and muenster cheeses, in a standard pie crust. That's a family staple that I've eaten since I was a child... and I plan on making it this week! Thanks for the tips on how to improve the crust, Thomas!

[@firewolf11SG]

I loved the trick with brushing the egg white over the baked crust to keep it from being soggy. Seriously cool! I love Chef Thomas Joseph. I can't stand Martha Stewart, but Thomas Joseph rocks!!

[@Mrsgates2010]

That looks amazing. I love the egg white to seal the "Pie Shell", briliant. 😊

[@275carreira]

To keep it vegetarian, I use sun-dried tomatoes instead of bacon and it tastes great! Thank you for the tip about the egg white on the bottom.

[@Wingedshadowwolf]

275carreira That just gave me an idea for a tomato, basil mozzarella quiche!

[@manuelango7848]

@@Wingedshadowwolf sounds delicious

[@eve36368]

thank you for the heads-up about needing to dry out the add-ins! I've got ingredients i got to use & never made quiche before. it would've been a disaster had i not *learned that

[@nadyaplaska]

Thomas Joseph, your tips give me life.

[@sophie3]

Another tip, from me :D, when he said "to not add air to the egg mixture" my tip is to poke the egg yolk with a fork, it'll the mix easier and adds less air/to not over mix 😄 like he said to not add extra air :)

[@priscillaheron5269]

When Iake my tart I always use egg whites to cover the bottom of the pastry seen it on a cooking show years ago... Alse I use a fluted tart tin.... Also when frying the onions x ham I also add a hand full of mixed frozen peppers... And cheese x sliced tomatoes on top...

[@mariapinto9886]

Hi greetings from Mumbai your quiche looks yum n thanks for the tips. I made spinach n bacon quiche I blind bake the crust by putting beans in the crust after pricking with fork

[@elizabethshaw734]

I don't like crossed so I make this crustless in a 9 by 13 pan by doubling or sometimes tripling me ingredients. The quiche lorraine always comes out beautifully people love it!

[@bevfast865]

outstanding tutorial,..thankyou!

[@nakamakai5553]

This looks WONDERFUL. I cannot wait to try this, this weekend. Thank you.

[@mslilijusluv77]

I watched SOOO many videos and everyone makes quiche differently so I had questions. Should I pre-bake the crust or not? Should I saute the ingredients or not? Then I watch this video, that not only answered my questions, but helped me understand why!! Thank you so much for explaining and being so thorough. I have subscribed!! ☺💜

[@mollywolly4201]

The egg white to seal the crust is brilliant!!! I’ve been spreading a layer of cheese on crust for years but this is an invaluable trick. Once again you’ve provided the expertise I need to elevate my recipes from “home cook” to “pretty damned good home cook”.

[@KENTUCKY-MAMA]

Thanks 4 the tips.. Never occurred 2 me 2 use tart pan. One of my e-z favorites is 2 drain a can of lumped crabmeat & choice of cheese 🌷

[@lemm9214]

THANK YOU LOOKS DELICIOUS

[@willcwhite]

No soggy bottoms! Paul & Mary would be proud ;)

[@Goatbeez]

Paul can get bent

[@casha6095]

This quiche looks delicious and so easy to make thank you for the recepi👍

[@DonnaMSchmid]

Looks terrific! Thanks, Thomas!

[@sarouamansouri3309]

I'm always making them with diffrnt fillings and it tastes amazing each time.

[@jiv32]

I always burn something when I try to multi task. Good to know Thomas Joseph is human after all.

[@my2cents2u]

Kitchen timers are your friends! I usually have 2 or 3 going at once. lol

[@frhythms]

Thank you, Thomas. You are the best !!!

[@sanjidazeenatqazi1460]

Thanks for these little cooking tips..

[@NosyHausfrau]

How have I lived without these tips all my life? Thank you!

[@AlvinLee007]

The sizzling/ steaming onions had my attention the whole time. My fears were confirmed when Thomas let out that semi-startled shriek at 3:39. =')

[@AxialisPsychopathy]

Same here

[@jeferykusnadi96]

So im not the only one think that way 😂😂😂😂

[@journeytothinify]

HAHA! I was thinking "hey Thomas...THE ONIONS ARE BROWNING!!!" Lol

[@jturner6368]

Hahaha! That was great reading the comment and seeing it happen!

[@thornbird6768]

I love quiche ♥️ quick , easy , tasty and inexpensive 👍🏻

[@2299jsimon]

I use basic pie dough (made with butter) and no bake... comes out fine regardless if it's Quiche or custard pie. I like a salty crust.

[@brainardvillaverde5160]

Finally a long episode. love it, good job Joseph and thanks :D

[@AmandaWil37]

Fiiiinally back to some good, longer, informative videos! 😁

[@koalasez1200]

Nice tip about the crust....wish I'd known that years ago!! Thanks for the info.

[@neetamunot]

Can u tell what can be added in place of egg and how much

[@a7labayo0onh]

his videos are the best tbh

[@macktruk13]

Thomas you look terrific in this video!

[@igotloud]

macktruk13 Thomas looks terrific EVERY video. ;)

[@franceslynch3285]

you can put mustard or tomato puree on th bottom , blind bake then take out put it on then back in the oven for a few minutes then fill

[@Yvonne19999]

Could you kindly share a recipe for a fail proof crust.

[@iceyleeil]

What can I do to prevent the crust shrinks?

[@marcsa12]

have the best white to go with it:) thx for the tip with the egg white brush, appreciated

[@maaara88]

Although I always blind bake the crust, it still gets soggy. Thanks for the tip about covering it with egg white :)

[@my2cents2u]

Too funny. I just posted that tip on his 'pie crust' video. A lot of people don't know to do this. Works great on baked and unbaked crusts, and it's great for fruit fillings as well. But - only use it with pies/tarts that have fillings that need to be baked (salmonella).

[@valeriepetty2725]

Wow u made ths so easy and simple...thx SOOooooooo much😉

[@xFailage]

would you be able to do a Banana Bread conundrum?

[@sophierobillard5456]

Hello I would like to bake a Boston Cream Pie using the chiffon cake recipe but bake them in 2 pans - Could this work ...If yes, Can you tell me at which oven temperature and time please. For the filling I wanted to use your pastry cream recipe - I guess it's okay.

[@donnacampbell8176]

You are amazing. Thank you.

[@emilyhf3]

Has anyone tried the egg white to "seal" the bottom tip? I wonder if it really works!

[@lanxu4914]

What should I use if I do not want to use heavy cream?

[@Hunnie_B]

An absolutely beautiful looking quiche, thank you for taking us through all the steps Thomas :)

[@jeffward1106]

Cool trick with egg white on the crust.

[@Justme77400]

This guy knows what he's doing.

[@michaelg3074]

Thanks for sharing this.

[@livics610]

I love how you expline really really gooooddd thank youuu! ❤

[@katsolo605]

Also I seen some other recipes and I seen they recommend to add rice or beans on top of the Crust for it not to shrink is that true?

[@lujain345]

That's what he means by blind baking

[@ameliapham990]

please give instructions on different beef/pork cuts

[@yosifon11]

Everyday Food Hi Thomas, can you pls show us how to make balsamic vinegar pearls? Thanks!!!

[@diegoterneus2250]

I'm confused! You say to bake at 325 degrees, but the recipe at www.marthastewart.com/edf says to set at 375 degrees. Which is it? Thanks

[@hannahweber7585]

Yessss been waiting for a Thomas video 😍

[@katsolo605]

Can you add the whole recipe

[@ryanlewishopkinsmusic2171]

Looks delicious

[@lithrawri]

Quick! Call Ben Ebbrell!

[@umbrellapear]

Why?? Is that boy obsessed w/ quiche recipes or something??

[@notime7574]

Lol, I was thinking the same thing 🙂

[@g-manisawesome2342]

+Clementine yes, actually, Quiches are his favorite lol

[@True-trini]

I saw quiche, I immediately thought of Ben.

[@John-fp6cd]

I've heard of adding cream of tartar

[@BriNguyen]

i read the title as " foolproof quickie" clearly too tired from work

[@sandramendez-cornford5886]

BriNguyen oh I could use one of those though!

[@jalajasricette7845]

Yummy😋good recipe thanks dear 😍

[@SamaraTrollero]

did he mention how long it bakes and the temperature?

[@knifeforkandaspoon]

At 6:09, he says 325* F for 40 minutes.

[@SamaraTrollero]

+knifeforkandaspoon thanks mate

[@mariocomeq1961]

.𝗖𝗼𝗻𝗴𝗿𝗮𝘁𝘂𝗹𝗮𝘁𝗶𝗼𝗻𝘀. Very clear and good explained.

[@L.Spencer]

Can a quiche be made without a crust?

[@aeon9311]

Yeah, it’s called a frittata.

[@opicaskoricaaa]

You can try to replace it with potatoes I guess. thinly sliced and pre-baked (like blind baked) It wouldnt be just the same but I think it would be grat too, if you can't eat flour...

[@carmelcole8817]

ENJOY

[@thecritz7282]

Awe man, you didn't take a bite on camera! It looks fantastic by the way :)

[@Levi.Candelaria]

Can we use whole milk instead of heavy cream?

[@finsterthecat]

Levi Candelaria I did not have heavy cream used sour cream still good.

[@AlvinLee007]

Why you no let me see Thomas eat his quiche? How am I to enjoy? ='(

[@damianrhea8875]

That would've been food porn -- not not Thomas is erotic enough, even to straight women... :)

[@sherryd3299]

I find that any time I add sauteed onion to my quiche it still leaches water from them and makes my quiche watery.

[@Teshala56]

Sherry D Sauté them to remove excess moisture.

[@greeneking77]

It just has to cool down and set 2 or 3 hours, anyway it's even tastier when it's rested and the flavors mingle. I never it right away when it's hot

[@deb8911]

I ❤️ Thomas Joseph

[@confusedindy]

D.A. Ragland check out Stjepan Hauser from 2Cellos, they look alike

[@NalaShore]

I'm drooling!! I had been doing some things wrong, still good but wrong :D thank you for this 101 ^_^

[@flyhome786]

how to make that pie curst?

[@sophie3]

You can find it on the martha stewart website :)

[@flyhome786]

thanks

[@VCMK1]

I tried making vanilla pudding and it wouldn't thicken. Can you enlighten me?

[@alaina244]

what thickening agents did u use

[@VCMK1]

Cornstarch

[@alaina244]

ok two things could be the problem. either the corn starch is old or your not cooking it long enough. cornstarch or any starch for that matter activates at high heat

[@helpfulnatural]

I agree. Any mixture that contains cornstarch needs to come to a boil or it won't thicken.

[@journeytothinify]

Looks fantastic!!

[@scdobserver835]

great tips!

[@craigdemko6064]

Needs bulb of garlic sauteed with the onions and mushrooms

[@melissawatson1626]

Yes

[@johnpaulbdeluna]

This is so lovely!!! ❤️❤️❤️

[@thefaridsheikh]

Hi I just wanted to know how can I stop the bottom of my Pastry getting soggy when I cook a quiche.

[@nicholassharifi4900]

Help me with a hollandaise! I’m dying just thinking about it.

[@birjisaslam218]

I noticed that more eggs taste is not as good as one whole egg and one egg yolk .

[@barbara3977]

I know I can let it out , but why put onions in the quiche?

[@fishflavoredicecream]

QUICHE!!!! love eating 'em, hate making 'em.

[@lifelearner45lloyd97]

💕 Love It

[@АлександрТищенко-я4л]

Рецепт чувствуется вкусный, если еще был перевод на русский.

[@BeeCoolCat]

Is quiche a french food?

[@JayGfeller]

It's actually a German food. The word "Quiche" comes from the German word "kuchen", meaning cake.

[@Touguimok]

But... But quiche is not a cake.

[@omarocastl]

+Touguimok and hot dogs are not actually dogs.

[@lynnjepson8218]

+Touguimok and Boston cream pie is not actually a pie but a cake. embrace the irony, lol.

[@altaybayr]

How ml is a cup?

[@AndDiracisHisProphet]

236.588ml

[@cindysoowho]

In Canada a cup is 250 ml

[@AndDiracisHisProphet]

Cindy Soo well, in germany a pound is exactly 500g. still, when i watch (us)-american videos i assume they mean 453g when they say pound.

[@cindysoowho]

+AndDiracisHisProphet yep, it gets very confusing over here. It really should be an across the board measurement. So much easier if we were all metric 😊

[@AndDiracisHisProphet]

Cindy Soo yea, it would :/ also, I don't understand why they often measure by volume where measurement by weight would be much more suitable.

[@PegsGarden]

Yum!! It looks really good!!! TFS!! :)

[@IvankaSmirnoff]

Such a yum! Need this in my life now!

[@romyv6532]

This quiche was not even remotely done after 40 minutes at 325. Looking at other quiche recipes they all call for higher oven temps. I had to raise the temperature to 375 in the end.

[@priceandpride]

Why do you need to blind bake

[@britneyfan45]

Quiche is basically like a savory pie

[@dddsss6999]

Hello from France. Dear Thomas: absolutely no onions and no cheese in the quiche. No way. Never. Just eggs, crème fraiche, milk, pepper, eggnut. And this is it! And no need to pre-bake the crust if the oven is really hot. It is super easy to do!

[@eve36368]

I'm new here. where did they ever say this was supposed to be "French" flavored? PS, that does sound simple & I'll be looking it up

[@neesargon3497]

I made this today. It is the best quiche ever. The onion makes all the difference. F A B U L O U S!