Julia Child's Quiche Lorraine & Co. | Jamie & Julia

[@karenhall3453]

Helpful hint! Do not trim your pastry until after you prebake it. Bake, then trim with rolling pin. You will have a perfect edge every time. 😇 P.S. I use marbles as pie weights. They work great. Loved your idea using the pan as a weight. Very creative!!!

[@antichef]

I need to patent that pan pie weight idea... it works wonders!

[@mellie4174]

Ooooh great idea about the marbles! I'm stealing that!

[@erntaku]

Glass marbles are a risky choice. Unless glass is tempered, it's best to keep it out of the oven. The stress from rapid cooling causes micro fractures that eventually lead to shattering. Safer to just use beans or invest in ceramic or steel pie weights.

[@blueeyedbehr]

i use foil and a handful of coins. i keep the coins in a sherbet dish in the cabinet specifically for pie weights.

[@Far1988]

@@mellie4174 if you going to buy marbles, you can just buy baking peas. They're basically small marbles made of clay or something like that designed as baking weights.

[@ammelois]

As a fellow Canadian living in France, you were pronouncing Lorraine correctly at first. Then you switched to 'Laurent' (French for Lawrence... as in that big river in Canada...). I love your show and admire you for the challenge you've taken on and your perseverance. Hang in there!

[@johnr797]

Yeah I was wondering where he got the idea he was pronouncing it wrong.

[@lapis_lazuli578]

It's pronounced like Lauren (with the emphasis on the 'ren') for anyone wondering edit - i mean like how americans would say Lauren, in Ralph Lauren for example (but with the french 'r' of course)

[@katiestott1449]

Yep. First pronunciation was a lot closer, not sure why he changed it. As a fluent French speaker, I can say it's pronounced more like "lohr-En" and the way he said it at the end was more like Laurent. I appreciate his effort with French, though. It's not an easy language to pronounce for an English speaker.

[@simrank.oberoi1301]

I'm just gonna leave this here. I've been struggling a lot and stressing a lot about college and not being able to get anything done no matter how many hours I've been stayimg up trying to get something, ANYTHING done and all that stress went away as I finally allowed myself to get in bed and watch this. So, thank you :)

[@joshuag.4873]

Stay strong!! You’ll get through it :-)

[@simrank.oberoi1301]

@@joshuag.4873 :)

[@lwk4229]

I would take those two “failed” crusts and make a tart: custard, fresh macerated fruit, sounds like heaven.

[@dtulip1]

bakewell or treacle also :D

[@desloof]

I hope he didn't throw them away 🤨

[@gerardacronin334]

Real men DO eat quiche! This was a great episode. Your problem solving skills have blossomed so much since those early days in Toronto!

[@sofiesusi]

I remember making my first Quiche. No rolling pin, no pie weights, no idea what we were doing just two friends and a dream best meal I've ever made :)

[@joehutter4816]

Your skills in the kitchen have developed way beyond where they were at the beginning of this KZbin adventure. I would never have imagined you’d be making recipes that turn out as well as this one...congrats and keep it up!!!

[@e735star]

I really just like watching your videos to relax, I don't know if I'll ever make any of them, but it's fun to watch people cook.

[@Leeeeyes]

Me too... seeing him struggling making me relax...that says a lot knowing that im an engineering student 🥲

[@williambell729]

I could watch Jamie cook, sleep, pee, watch tv, anything. He is fun

[@HowToCuisine]

The BEST quiche ever, until you tried with goat cheese, salmon and spinach. ❤️ Little tip for the crust: place the dough in your mold and let it rest overnight in the fridge to set. The dough shouldn't retract 👍

[@antichef]

ah that's good to know!

[@aimeewynhausen9924]

@@antichef or freeze it for 30 minutes before you bake - that helps too.

[@helend6774]

When I make something new, Julia is my go to girl. Her recipe's never fail as they are so well tested. My husband has been eating his mother's pea soup his entire life. When I make Julia's recipe with homemade ham stock, he tells me it's better than his moms. Highest praise he can give. He even has seconds.

[@Timmerjax]

You are an inspiration. My father just moved to Assisted Living, and I'm going to copy you (and Julia) and bring him these wonderful dishes.

[@BareAllTrueCrimePodcast]

The issue with your pie dough in the first round is you trimmed the dges before pushing your dough into the tin so there was air between the tin and pastry thus when you put in your weight it sunk down making a small crust

[@antichef]

that makes a lot of sense!! I'll remember that!

[@peglamphier4745]

The thing about those tart pans is you'll use them. I use mine all the time. And if you're ever taking some baked good to a party.... tart pans automatically impress people. Which is dumb, but I don't make the rules. So enjoy! And thank you for the delightful videos. I learned to cook by reading and reading these two books, back in the 80s. She's complicated, but you always learn something.

[@bobcarn]

I've somehow got addicted to watching you conquer Julia's recipes. So much so that I'm going to order that cookbook and try some myself! Especially these quiches! Oh, and I think it's pronounced "roke-fert" (a long "o"). :) I do love the rock-a--fort though!

[@Allikattoo]

I was laughing every time he said it.

[@carolflower8015]

Never heard it pronounced Rokefort

[@PinkHusky433]

@@carolflower8015 It depends on the region that you are from. Where I live, we don't really pronounce the "e" in Roquefort, it would be more like "Rock-for". As for Lorainne, he said it quite close the first times... it would sound like "Low-rain-ne".

[@boogiedaddy3434]

Agree, I've always heard roke-fert in any region I've lived in.

[@kueress]

@@boogiedaddy3434 Never heard it pronounced 'fer', always 'rock for'. Where did you hear that prononciation from?

[@visionofawallflower]

I just found your channel and now currently my favorite cooking channel 👍 I love no afraid to try, mess up, show us that messed up, and try again. Not many people can pull that off and be as entertaining while doing it. Good job, sir.

[@shirleycastle5170]

Both look amazing I'm sure Julia Child would enjoy your cooking.

[@huggledemon32]

I’ve been enjoying watching the Julia child episode then coming here and watching how easy or hard it ACTUALLY is lol

[@2112splunge]

13:20 "I don't know if that's gonna make a difference or not but it's worth a goddamn try." They should put that slogan on our money.

[@camerachica73]

For shortcrust pastry I recommend using 1/2 butter and 1/2 lard - that will keep the pastry really easy to handle providing you chill it long enough before rolling out.

[@monsieurfoxxx]

Great effort! Looks pretty well. The only tip I would want to give is, bake the shell 5 to 10 minutes after blind baking without the foil and weight to give it a more even golden colour because the bottom does look a bit grey-ish and shiny instead of dry flaky and golden. It can also help to use the fan mode plus extra heat from underneath and placing the pie with filling after blind baking a level lower than the middle of the oven so the bottom gets more heat. Looking forward to seeing the next video (and you of course.. you’re a hunk so also gay fans ;) )

[@msnobody5558]

I think I finally found someone who is messier than me in the kitchen! YAY 🥰

[@lindadonaldson7568]

No my husband is!

[@shanellarabess6160]

"...but now I just wasted an entire day" Welcome to a baker's life my friend! 🤣🤣

[@iminco9844]

I love quiche so this episode made me super happy. Good job, Jamie!

[@antichef]

Love it!!!

[@knitterscheidt]

they're beautiful! your pie dough was perfect, it's always a challenge with quiche for the pastry not to get soggy

[@lisa-m-jennings]

I always appreciate seeing someone who wants to learn to cook better. Being able to feed yourself is such a good skill. Being able to feed yourself amazing, delicious and varied food is invaluable. I have been cooking since I was 8 so I am pretty good. It is really cool to be able to cook food you would get in a restaurant in your own home for yourself, friends and family. I save so much money now. One thing I learned early on is if you don't go all the way, don't go at all. The dishes you prepare when you have the right tools are easier to master than trying to Macgyver what you need. Buy the pie weights. They are made to do what you need so they will give you a great result every time. I am excited to watch your other videos now. You are doing great. Those quiches looked delicious! :)

[@broadbent2001]

Totally charming, especially rocka-fort!!

[@Dexy83]

I love quiche, totally didn't know how easy they are to make! If Julia's recipe is easy then I can definitely make them myself!

[@mariannesouza8326]

You did a great job with the crusts - actually with the whole thing. I use a 10" Pryex deep-dish glass pie dish. Roquefort, sounds 👂 like folk-fort

[@jenniferk9242]

I grate frozen butter on a cheese grater then give it a couple minutes in the refrigerator before adding to the flour. Really cuts down on the amount of time warm fingers are in contact with the dough, keeping it cold yet properly blended. And I use parchment and dry white beans for weighting pie crusts. I've used uncooked white rice in a pinch and it wasn't perfect but it did help a lot.

[@brentm7278]

You have such charisma. Very enjoyable to watch.

[@saramarques7986]

Made your oreo cake and it's MERVEILLEUX ! Thank you Jamie! Gratin dauphinois i used to make it without milk but with cream and parmesan Instead, it was how my mother's friend taught me how to make her "secret" recipe. Quiche lorraine my mom used to make it with a mix of Raclette cheese and Emmental and mushrooms 😊 You're making all my childhood favorite dishes. Thank you and greetings from Portugal! ppk.pt

[@antichef]

You mom has some pretty tasty recipes... adding some parmesan and cream instead of the milk in the Gratin sounds like a game changer! Greetings from UK!

[@Gorillaspawn414]

These Julia videos make me happy! Thank you for another great video

[@guystevens5429]

As much as these videos and your cooking style infuriates me to no end - I'm addicted to this.

[@fordkoleski7913]

I just made a quiche Lorraine this afternoon and it is delicious! I did Uncured Ham, Swiss, & Gruyere.

[@elizabethingram9784]

Yes, her quiche blew my mind.

[@2010stoof]

I cheat. I use Cuisinart food processor for pie/pastry dough. Perfectly cuts in the butter. Done in 30 seconds. If you make alot of pies, Julia recommended that you find a marble company and have them cut you a sheet that fits in your fridge to work the dough on so the butter stays cold.

[@brigittavesei4796]

I freeze a stick of butter and then grate it in using a cheese grater. (I don't have space for a food processor, or the money fir one, either.)

[@eleanorroberts1886]

I use a Pastry Cutter, great results & no mess, no heat from your hands. And use dried beans for pie weights, they are cheap & can be reused endless times

[@oddbirdMusic]

Yeah! This is the method for rolling out dough I was talking about. You got it!

[@patsoady7104]

Another success! Really enjoy watching you recreate Julia’s famous dishes.

[@billyethridge1558]

You taught me the correct pronunciation of roquefort cheese. I never questioned my pronucation of it. Thanks bunches.

[@tdepreacher]

You should invest in the book "larousse gastronomique". Its the tech manual of french cooking.

[@cherylsmith3002]

Julia's quiche recipes are the best! Thanks for being so entertaining!

[@ramimarif9374]

love ur dedication towards everything. keep doing it one day u will reach the heights.

[@antichef]

Thank you Ramin!!

[@ramimarif9374]

@@antichef 😁😁❤️

[@sharikomar7925]

Great episode. Our family has a different recipe for quiche Lorraine. pastry shell is the same but after it’s blind baked we cover the bottom with the bacon and top with shredded Swiss bake until melted. That holds bacon in place for even distribution. The egg mixture we do the night before and add dried minced onion. Nutmeg on top. So good! Also great with asparagus & chicken version. You’re so funny & relatable much like Julia!Thanks for the channel

[@artSFCA]

I made this from her cookbook. I made one pie with whipping cream and one pie with half and half. The pie with whipping cream was all gone!

[@nancyschaillee7656]

A cold grater works well to reduce the butter to oatmeal-sized pieces

[@marchelematherly1980]

I made baby quiches today!! I'm so jazzed they turned out fantastic!! Thanks for the inspiration 😊 4 1/2 in tart pans. 😍 The recipe makes 8 perfect for a small dinner party as an appetizer

[@cathy91225]

So glad I found your channel! I love it!

[@ilunga146]

This is how my mother learned to cook, in 1968, when she started watching Julia on PBS, and bought the cookbook that went with it, The French Chef Cookbook.

[@glennrotton7129]

Those both look great! But I don't think you were supposed to add sugar to the crust since they were used for something savory. You add the sugar when the crust is used for something sweet like a tart or pie. But as long as it tasted good.

[@kenziehurlock]

My brother made Quiche Lorraine and the recipe he used had some fancy cheese in it. I don't remember which cheese, but it was expensive. It was amazing.

[@harlandted]

You are awesome and chill

[@cinemasenses]

Quiche! Oh so satisfying, a creamy indulgence, savory & delicious. Best part is, any thing goes, darn near impossible to screw up, countless variations, the sky’s the limit. Use lump crab meat and swiss cheese to make a mouthwatering seafood quiche that will knock your socks off!

[@kayarbeculinary9701]

Can't wait! Your stuff always looks great! I am going to try some of your recipes soon!

[@antichef]

🙌🏼👏🏻👊🏻

[@CarolineWolterHall]

Your mistakes are _all_ for our benefit! I love, love, love you! 😋🇨🇦🙏❤️

[@renesagahon4477]

Beautifully done

[@noneofyourbusiness9436]

I use dried penne pasta for pie weights and you can reuse the same ones every time you do a pie crust

[@jackeenester2807]

Love it, you always make me chuckle!

[@kaarlimakela3413]

I'm thinking of getting a marble pastry surface. They are colder than many other common surfaces. Important when rolling out crusts and working dough. In lieu of that, I'm going to try setting a pan of ice in the space until it's time to roll. My kitchen always gets hot.

[@NurseVickyVic]

Please do more of these

[@danielealmeidaceccarelli7199]

Muito bom! E com uma saladinha, fica ótimo! Parabéns! 👏🏻👏🏻👏🏻

[@cheyennelawrence2942]

I’m here from a future episode and the kitchen evolution is wild

[@richardcortez2269]

I can watch you all day! Love these educational videos! Could you make a video how to make cookies, especially Christmas cookies?

[@UrsoL7bbyidc]

Nicely done, Jamie!!

[@Anna-fl3sv]

This looked wonderful.

[@ChipsAplentyBand]

'ROKE-fort' rather than 'ROCK-uh-fort.' GREAT VIDEO, Jamie!

[@givemelove71]

This made me want to make crust again instead of buying pre-made pie shells. Watching you cook through "French Cooking" keeps me going back to my copy and challenging myself!

[@tereasia]

I made mine with coconut cream instead of cow cream, and it turned out fantastic. It was gobbled up so fast!

[@janethutter3022]

Inspiration to make a quiche again soon!

[@richardd9349]

My mother keeps these pie crusts precooked in her freezer, wrapped in saran. Works great, only takes a few minutes to make a pie or quishe and into the oven.

[@antinancy]

So many cooks make food porn. You bring it down to earth, including mistakes.

[@katschaccc]

Just a cute guy cooking and getting messy sometimes. There is nothing more to ask for. 😍🤤😁

[@victoriakaterina5279]

I love my false bottom tart pans. I’m sure you will love yours too.

[@passiveagressive4983]

Alternatively cut the pastry around the edges after it has been cooked?🤔😍

[@desloof]

I like the way you try ;-) to redo Julia's recipes but I was born in Lorraine (a county in the east of France) and I make quiches since my cradle : I put the raw dough in the mold, I put the raw bacon bits on it and add the mixture of eggs and cream (plus nutmeg) that's it ! 45mn to 1h in the oven for a puffy and golden result (and not too floaty)

[@johnmcglynn4102]

Thank you, very enjoyable.

[@robint192]

Oh boy! This looks delish!

[@DannyCoombs709]

I LOVE your premieres! 6 minutes to go!

[@antichef]

Love hearing that! 👏🏻🙌🏼

[@forlandm]

To avoid warming up your ingredients while mixing them you can also use a pastry cutter.

[@cartoonhead9222]

The blind baking beads are in almost every supermarket here in the UK if you need to do this recipe.

[@jimbob-robob]

I often wonder what chefs did before fridges and bowls of ice were readily available to keep everything so cold in recipes. Does it really matter so long as the mix is good and you work quickly?

[@glasgowbeck]

Hi Jamie, bon appetit indeed. You could give yourself more credit, I bet she took more than one go to get everything right and probably had lots of help, as well as professional training in France. Keep going, I hope you're having fun, enjoy the adventure, they looked delicious. I for one would love to have tried the Roquefort version. OK both 😂

[@antichef]

Thanks for watching... and having my back, Rebecca!

[@tomsmith01SF]

Beans work as pie weights.

[@jakewastaken]

The googling of “do quiches deflate?” has me dead. Relatable content here

[@alannahollander6772]

Leftover pie crust - you probably already know but just in case - Roll out leftover pie crust, sprinkle with sugar & cinnamon, bake & eat. Yum! If you want, you can lightly brush the crust with melted butter, but it's totally not necessary.

[@Tmanaz480]

Don't feel bad about having to buy those pans. You'll get a lot of use out of them.

[@cydkriletich6538]

Congratulations on the flakey crust! 👍🏼

[@etienne8110]

For a fluffier quiche you can do half creme fraiche (beware it isn't the american cream, not the same amount of fat) and half milk. Also lard is better than bacon (in lorraine we use lardons) it gives more to chew on.

[@joseeroux2067]

The first way you said quiche Lorraine was the good prononciation.

[@loredanabertoli8957]

Love this channel

[@SerpentLight213]

8:32 not sure what you do with the first two batches of crust, but I would hope that you might save them and make, I think their called apple tarts (I'm sure theres a fancy French name for them). I think its usually made with puff pastry though, but the things where you layer apple slices around the inside of the crust and probably topping it with some kind of light syrup etc. Maybe honey even. Maybe put a cherry in the middle or a pineapple with a cherry in the middle. Could sprig it up with some interwoven blueberries and strawberry slices with the occasional mango ball... makeing a nice design with it. I don't know, maybe I just went off the rails big time here.

[@chaddaifouche536]

We call them "Tarte à la pomme" which is pretty much "Apple pie" so… Of course we have other variants we may call by fancier names but slightly caramelized apple slices on a flaky crust are a well shared world delicacy.

[@Master_Blackthorne]

Quiche is very practical. It's not gourmet; just a clever way to use leftovers.

[@cherylstraub5970]

One way to make pie crust is to substitute half of the water for vodka. The gluten won't react to the alcohol in the vodka. It makes making pie crust easier. For pie weights, I use coins.

[@joysgirl]

Tip: grate your very cold butter into the flour, toss, incorporate. You can always put your dough in the fridge if necessary. Better yet, buy puff pastry, roll, line the pan and fold any excess over or under around the edges. You won't want to bother with pie crust once you've tried that.

[@erikahope13]

Your content is really fun! New sub!

[@amandac7270]

Very nice chef keep it up

[@cindymac3718]

Thank you. I enjoy your videos a lot! :0)

[@lady_bexy]

I was always taught that the Lorraine required bacon and cheese, and it has to be Gruyere cheese. It was only when I went through a Julia Child's marathon after finding her here on KZbin a year ago, that I saw she didn't add the cheese! This would have been a huge sin in the eyes of the chef I trained under for my short (6 month) stint as a chef apprentice! You add around 80 to 100 grams of very well shredded Gruyere to the egg custard mix right before pouring over the bacon. I never trim the dough until the first half of the blind baking is done. So when you remove the weights, then trim as it won't shrink but is still soft enough to give a clean edge to the trim. Just a tip, if you haven't heard it already.

[@MW-rq5uc]

Wow! Looks delicious. You are looking more confident... that makes me happy for you. Vids are so enjoyable. Only better thing would if you had 2 cats “helping” you ... turn your back for 30 seconds and when you turn around there would be a cat in each pie shell purring and content in their new warm beds. Think about it...you could start with one kitten.

[@legalisefreedom]

Quiche Lorraine! One of the best songs by the B52s!