LEARN TO MAKE FRENCH QUICHES

[@donhawryluk3308]

Stephen, your book arrived yesterday. It looks great. Many classics that any level home cook can use so they can tell their friends that they are “ French” cooks. Escoffier is smiling. Congratulations.

[@FrenchCookingAcademy]

glad you like it 🙂👍

[@hiromikami]

That's a great idea to add the bleu after cooking the quiche first for a while. I love making quiches, but that idea has never crossed my mind. Thanks for the inspiration!

[@kantemirovskaya1lightninga30]

we tried this last evening with soft Gorgonzola, Comte and Fontina- it was AMAZING simple and VERY taste Stephane... thank you for that!!

[@Itsadarknight]

Love quiche and this is the best recipe ever. I’ve made it twice this week. 1st was Parmesan, maasdam and Gorgonzola the next was Parmesan, Brie and Gorgonzola. Thanks Stephane, I’ve always wanted a fantastic reliable quiche recipe and now I’ve got one

[@russ9921]

The best cooking video lessons on the net. Can’t wait to receive your book.

[@pamelab7235]

I just got your cookbook and couldnt be happier with it. I've watched you now from your very first lessons to now and am so proud of you, even though we are total strangers. Continued good luck and success and I cant wait to try even more of your recipes!❤

[@FrenchCookingAcademy]

thanks you for me all the support , just the positive vibes i needed 😋🙂🙂 keep on cooking

[@elizabethflagler-ec9fo]

I have cooked for over60 years and I love cooking , including volunteering in an Italian restaurant so that I could learn even more. BUT you have elevated my cooking experience to a unbelievable high. Your ability to communicate so that what you say and what you teach goes to my soul. I was fortunate to have an incredible cook in my Mother who taught me from knee high how to love the cooking process and you have taken that a step further. In summary, I thank you, my husband and family thank you and a lot of friends who show up at dinner time, thank you.

[@myriammoquin2684]

Votre approche est vraiment très pédagogique. Merci! Tout le monde s'est régalé et ont demandé une seconde part!

[@Schaefman2009]

Stephane - thanks for all you do. I have made this quiche and the simple custard today. So simple and so good.

[@JamesStalnaker-z2p]

This quiche is the best quiche I've ever eaten ... well, the multiple cheese quiche I made following this process (even bought the pan from Sur la Table). Now I have a great base for exploring other ingredients. Bought your cookbook so I have its quiche recipe as reference.

[@onerainiday]

Thank you for telling and showing which rack should be used. Most helpful and appreciated.

[@FrenchCookingAcademy]

important details 🙂🙂👨🏻‍🍳

[@iahorvath]

I received your book this week!! It is beautiful, easy to read and follow. I can’t wait to try my first recipe. Congratulations to you and Kate.

[@Schaefman2009]

Your book arrived today! Spectacular pictures. The size of the book is also quite nice. Well done.

[@paolamolinari364]

Thanks so much for sharing this recipe. I’m definitely sharing it.

[@Itsadarknight]

I made this for dinner last night - absolutely delicious. I did add a good sprinkle of olives in there (sorry 😅) it was so good.

[@petercartledge5088]

Hi Stephane, book arrived yesterday, looks really good, well laid out; looking forward to trying out the recipes.

[@kantemirovskaya1lightninga30]

crust is to die for... so easy to roll out and use and I pushed it-family was whining it was too late-went 30 minutes and still rolled it right out

[@frankyjr888]

Super tasty combination, I also like to use puff pastry, ready from the refrigerated shelf. But I wonder whether these dishes are still in time, dough, cream, 4 eggs and then lots of cheese. Wow, that's a lot of calories and carbs, even with just one piece. How about leaf spinach, a little sheep's cheese, garlic and previously roasted onions, for example, and we're a little more on the light side.

[@300rivers4]

That's going to be on the table for sure Christmas morning! Wow! I need that cookbook!

[@debralynnpaxton5238]

Looks absolutely Delicious ❤

[@stephaniemiller1886]

Looks Delicious and your presentation is Beautiful ❤️

[@scrane5500]

Looks great--love quiche! I make mine plant-based and meatless as I have a family history of Cancer so I need to avoid the estrogen and possible BLV in dairy & the pesticides and igf-1 in eggs and meat. Thank you for sharing

[@byrnedenis]

Stephen, the book arrived a few days ago, it is extremely useful. I make my own stock (veal bones are hard for home cooks to get in S/E Pennsylvania) so your short cut methods save a lot of time. You obviously have spent a lot of time on the layout of the recipes because I can prop the book open & the whole recipe is on one page. Good work.

[@andystone6777]

T.O.P. ! ! ! 👍🥰👍 thanks for inspiration & recipe 😎

[@ninayanenko3087]

Delicious! Thank you!

[@alexandermethven]

ive been reading your book with a great interest .many thanks.👍😉

[@debralynnpaxton5238]

Gorgeous crust ! ❤

[@FrenchCookingAcademy]

that’s one of my favorite this one 🙂

[@subliminalphish]

I love a good quiche. Nice ! It looks and sounds yummy. I use gruyere for my quiches but I love a good Camembert. ❤

[@FrenchCookingAcademy]

plenty of cheese option

[@judithsmith9319]

Mmmm. This looks great.. will be trying soon!

[@rbettsx]

You can use a little lump of excess dough dipped in excess flour to press the base gently and evenly into the dish. .. even if your fingers are warm 😊

[@fayeliu2601]

All those cheeses are some of my favorites, a baguette and good bottle of wine… forget about the quiche!😋🍷😂

[@gregsavchuk3239]

Stephane! Wow! I would have been tempted to add a bit of fresh chopped spinach & sauted mushrooms.? .That's OK...

[@FrenchCookingAcademy]

why not

[@chrishewitt4220]

That looks fantastic, Stephane! Next morning tea at school, I will have to give this a go... wow my colleagues!

[@FrenchCookingAcademy]

it’s a great one 🙂

[@cherylcalac8485]

Looks delicious ❣️

[@MrAcuta73]

That looks awesome. Unfortunately I have never met a blue I like, but could experiment a bit to find an alternative.

[@campster5280]

. Have you tried "Stilton" (strong) or "Provolone" (milder) instead of blue. .

[@blortmeister]

C'est magnifique!

[@paolamolinari364]

Looks fabulous!! 😋

[@FrenchCookingAcademy]

it’s really good too 🙂🙂

[@Daniel-rz8vy]

I can't understand why my short crust (made by fca recipe) did not blind baked in 15 min at 200 C (it was still soft) . I used "top down" heating, without fan. should I go for another setting?

[@anastasiarene6617]

Thank you! Not just for this wonderful recipe, but also for answering a question that I've had about quiche for a very long time! Most of the time when I see quiche videos, the shell is only filled about half way. I might be obsessive compulsive but this has always annoyed me. Very little filling and more naked crust on the sides!

[@Lani-Grace]

Just a quick question do you think you would ever dice up beats and prepare them to be baked in a quiche just asking

[@jaredlash5002]

Looking forward to learning how to make gluten-free crust.

[@palaceofwisdom9448]

Can this quiche be made in advance and reheated later? I am seriously thinking of making this to bring for Christmas, but want to be sure that the cheese would not take on a bad texture if cooled and melted a second time.

[@FrenchCookingAcademy]

you can do that definetly but when warming it up just heat it a little bit quiches are better serve at room temperature

[@rome0610]

I do love to make a good quiche (mostly some sort of quiche lorraine), but I have to admit, I skip to blind bake the crust. Never have a complain... 😜

[@FrenchCookingAcademy]

blind baking is only optional indeed

[@antiowarr9467]

never tried all those cheese you used there. So was wondering when they are baked in a Quiche do they hold their own flavor or do they mix or do the flavors heighten or go more mild??? Thx Cheers

[@rosezingleman5007]

Stephan, what is the diameter of your dish? I am looking at classic quiche dishes but they vary in size from 9 - 11 inches.

[@sonjamiller8266]

Can this quiche be re-warmed??

[@chirpchirp8011]

Looks yummy. Is this recipe in your book?

[@FrenchCookingAcademy]

there is quiche recipe but a different one that is one of the many quiches from our upcoming quiche masterclass

[@nehakhot4813]

Julia Child aime aussi cette recette

[@campster5280]

I would LOVE ❤ to use 'COMTE' cheese (but can't afford another mortgage) - It's extremely hard to find, and the price is ludicrous. (C'es la vie) So (for years) I've been using a mixture of 'affordable' cheeses. .

[@UncleHoCM]

😊

[@MDeLorien]

Yummmmy, va falloir que je réalise cette recette. J'adore le fromage 😂🤤

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[@camembertdalembert6323]

oui la bonne bouffe française, on devrait enseigner ça dans nos écoles

[@mrgunn2726]

Quoi, tu n'adore pas la quiche? Mon Dieu monsieur, la gendarmerie will be arriving shortly so can surrender you Frenchmen's credentials. LOL Great video!

[@Getpojke]

I know it was said, "tongue in cheek", but unfortunately some men took Bruce Feirstein's comment; "Real men don't eat quiche" to heart. Sad really as it can be a wonderful way to either make a statement dish or to use up leftovers.

[@pandoraeeris7860]

I think the issue with most quiches is they don't come sauced. I'd love to try one with hollandaise.

[@plotdot32]

Don’t let your dreams be dreams. (Although that sounds like overkill to me)

[@rosezingleman5007]

Hollandaise should be a beverage or at least a dip for exquisite asparagus tips.

[@HS22181]

No, you lost me in the first 50 seconds. Moving on.

[@doubled334]

You’re goofy af

[@PomazeBog1389]

Bye, Felicia.