Leeks and Onion Quiche ( great starter recipe for vegetarians)

Join my online French cooking classes 👨‍🍳: learn.thefrenchcookingacademy... in this video we look at how to make a French quiche from scratch, step by step. today we are making a leek and onion quiche as well as a mini quiche lorraine. its easy versatile and delicious.
Ingredients:
250 grams of homemade shortcrust pastry see video below
kzbin.info?video_id...
For the filling:
2 whole eggs
2 egg yolks
250 ml of full cream milk (whole milk)
250ml of pure cream at least 45 % fat content (heavy cream)
seasoning: a pinch of salt,cayenne pepper and nutmeg.
the filling is the same for any type of quiche, only the garnish changes so feel free to experiment. ( be careful not to use ingredients containing too much water)
For the garnish:
Leek and onion quiche
1 leek
2 brown onions (sweet onions)
2 teaspoon of unsalted butter to cook the onions and leek.
Quiche Lorraine:
250 grams of pan fried smoked pork belly or pancetta finely sliced
200 of gruyere cheese or swiss cheese or cheddar (last resort)
a bit of oil to fry the bacon

[@jameshelms5510]

The book is La Cuisine de Reference and the English version will be available on Amazon in September 2020.

[@msr1567]

Getting it.

[@Justme77400]

This is such a great recipe because it’s so adaptable. I just made one with sautéed onions, chopped ham, chopped salami and a lot of finely chopped leftover broccoli florets with a white cheddar cheese. It came out delicious but while making it I thought I messed up because it looked like I put too much stuff in it so when I put in the egg/milk mixture it didn’t look like enough liquid. However, once it was in the oven for a few minutes, the liquid expanded and it looked like yours did here. It came out soooo good. I can’t wait to make it again.

[@axiomist1076]

Once again, you made me hungry. I love Lorraine, but the leek and onion looks deliscious.

[@volkers407]

This Quiche is very tasty. Thanks for this recipe, Stephane.

[@KaiTenSatsuma]

Quiche is one of those things that once you make it, it's demystified forever and you realize that it's an easy dumpster recipe for leftovers 😄

[@cres334]

Looks good!

[@somtochi8472]

Thanks, I'll be making this at school!

[@cristinalattuada5322]

I always look out for your channel as my first preference for any recipe. Thank you. 😊 More vegetarian dishes please 🙏🏼

[@redjones8010]

Great video. I'm going to try and make this.

[@jonsil001]

C'est parfait ça! Merci pour vos vidéos

[@FrenchCookingAcademy]

J.J. Wolfe avec plaisir et merci de regarder les vidéos 😀

[@mariog2842]

Made it today.I serve it with some cottage cheese and mix salad. It was great! Thank you.

[@FrenchCookingAcademy]

glad you liked it 🙂🙂👨🏻‍🍳

[@MRPURPLEHAIZE]

In school we used stainless steel ring and let the quiche crust bake by itself for a bit and then added the inside fillings and finished it in the oven again. Also to make the cheese not burn we would have to make sure to submerge the cheese in the quiche mix, cheers love the videos they are helping me with my level 1 course:-)

[@TheDelamoir]

In school, would you fully blind-bake the pastry? I tried to make this quiche as per the video, and having seen your comment, I first blind-baked the pastry for 10 minutes. But still, the pasty stayed wet and soggy on the bottom, and the filling didn't set properly. I think the filling was too wet, but I am curious to know if fully blind-baking the pastry might have made the difference.

[@WastrelWay]

To keep the cheese from burning, don't bake the little quiche for the same time as the big one :-)

[@sarab6415]

That bacon is amazing! Love your channel:)

[@aminazacharya6751]

thanks so much😇

[@jackiemartinez-kaufman846]

My daughter makes quiche on holidays and brunches wish I knew what pan your using to make the quiche 😊

[@bookmouse770]

This looks incredible! Yum. I was wondering why you choose to use a red onion versis a yellow onion? I thought red onions were for salads and the yellow ones were for baking (?) Did you chose it cause it looked pretty next to the green leek? fascinating.

[@talkin2ya]

I live in New Zealand an I'm going to make one for my French friends

[@FrenchCookingAcademy]

Hi terry . oh yes the quiche lorraine is the one dish I would recommend when starting making french food. its easy and really fool proof which makes its the perfect sunday picnic dish. you can improvise as well with the filling using the same base. you can use vegetables only if you like see food, other type of hams and anything you like really. please let us know how you went if you make a quiche.

[@claudiawhite9772]

Absolutely love the fact that I have found your video’s, Thank You !! I use to live a Toulon/ France and learned a lot of recipes But Forgot most of them! I make a lot of quiches but Can you Please show us tart au pomme French style & Tartatin ?! Am Not sure if you’re still on this site?👏👏👍👍

[@FrenchCookingAcademy]

all of the above are on the channel a bit older video but you may be interested in my brand new french dessert course that has all of that in 🙂👍learn.thefrenchcookingacademy.com/p/french-dessert-essentials

[@1La2La3La4La]

Hello you beautiful man, a very nice recipe, Thank you for sharing. Love french food, love French Blue-Mould-cheese. Greets from Germany!

[@teresajenkins9056]

I made this its great

[@FrenchCookingAcademy]

🙂thanks for trying the recipe

[@mindrules1566]

Love your recipes 😍

[@FrenchCookingAcademy]

thanks

[@buer0663]

Can you tell us the info of the book so we can find it? thanks

[@teresajenkins9056]

Here in the States we make onion pie...but this looks wonderful and I am going to try this

[@patriciasmith7074]

Teresa Jenkins Oh quiche is so good, I have never had onion pie I will look that up. Thanks.

[@fredericagullo208]

Hello Or should I say “Bon jour” Any chance you can tell me the name of the cook book you were referring to? I’d like to order it and expand my knowledge. I can speak and read French although my written grammar leaves a lot to be desired for, hence this request written in English. I love your tutorials and feel like I am progressing a lot. Thank you. Best regards Frederic

[@mariaschwartz447]

I cooked yesterday . Vegan so substitute egg and cream. What I didn’t know is that quiche remains loose until it cools so I kept cooking waiting for it to firm up. I have refrigerated until Sunday. I hope it came out well . May have been first experiment so I will try again

[@pbp6741]

I wish it was breakfast time now. Guess I'll make pastry dough before bed tonight.

[@FrenchCookingAcademy]

+Paul Bryan Platt Actually making the dough a day before works really well and that way it's even less work making the quiche the next day.

[@kangnashrm]

Merci beacoup messiur

[@martynaczekalska5582]

How to make this dough for the quiche?:)

[@guk11k76]

Can you do a Beouf Bourguignon? Love the videos btw!!

[@FrenchCookingAcademy]

+Guk11 K Thanks heaps for your interest in the channel and videos. I am into the cooking techniques at moment but we should get cooking soon because some of you guys start requesting some recipes. i need to get more organized :O)

[@patriciasmith7074]

Oh yes please make Beouf Bourguignon! My spell check keeps messing up this name.

[@roblah9597]

I've tried such recipe, it didn't bake well. Yours looks great although usually they say pastry needs prebaking. I started using bought puff pastry and do it with no milk, yet it still needs double baking time. Good though.

[@thetinkercook5430]

I'm not sure why, but I find I get creamier quiches, when I add a bit of salt to the eggs and mix them slightly before adding the remaining ingredients. I also cook the quiche on a preheated, inverted cast iron pan to insure a cooked bottom crust. Pax tecum

[@mruepp]

Thanks for your channel, very good! I wanted to make Quiche for Christmas, fun coincidence :-) The link to the shortcrust pastry is wrong. Its your edit link

[@FrenchCookingAcademy]

thanks for letting me know

[@jesseharper9622]

Looks fantastic. I enjoy making quiches. Although, should you not blind bake the pastry a little before putting in the filling?

[@salimalavallee523]

I do

[@harumdalu]

❤️❤️❤️

[@jcarlovitch]

French food is one part cooking, one part chemistry and five parts inspiration from God.

[@david-rl2xx]

Larousse Gastronomique by Paul Hamlyn is very good

[@woolfythegermanshepherd2732]

Which book is it please????

[@minhming8687]

Don't you have to pre-baked the crust?

[@patriciasmith7074]

I don’t think we can find bacon like that in America. I love French food and your presentation is amazing.

[@amroces3518]

Can I prepare the pastry and use it the following day?

[@aidanclarke6106]

Yes you can. Take it out of the fridge half an hour before using it.

[@RB-yn8hq]

I made a crustless version of this following the recipe exactly. Tasted sublime however ended up very watery and looked curdled. What went wrong? Same ingredients, temperature, cooking time etc.

[@FrenchCookingAcademy]

could be the temperature to high or the quality of the ingredients some bad quality bacon is filled with water

[@dexterthompson1809]

sliced tomatoes on top b4 baking makes it more presenting and tastier. (just my opinion). btw wish i spoke French as well as you speak English.

[@patriciasmith7074]

Dexter Thompson I think he sounds divine, I can’t stand to listen to most English people speak but the sound of a Frenchman speaking English sounds so nice. I can’t understand one word of a Scotsman and I don’t particularly like the sound of an Aussie but the French are so soothing. My husband’s mother was full Canadian French and his grandparents couldn’t speak any English, only French. I don’t know enough about it to know if they spoke a different sounding French or with a different accent. Just like I speak American mid-western English and I sound completely different than a Aussie, a Brit or a Scott or a New Yorker.

[@MrChefgiannis]

Nice Stefan! The next time pre cook the tart cause as you see it's uncooked!

[@Justme77400]

If you use a glass pie pan there is no need to blind bake it. Mine came out perfectly.

[@nitro1535]

Το ίδιο σκέφτηκα κι εγώ

[@gerardjones7881]

Bakers don't blind bake unless making a tart. I'm retired after working 50 yrs as French trained pastry chef. The better bakers don't use short dough. We use flaky puff dough. Cooks are more likely to use short dough.

[@thegirlwhospeaks236]

Looks like you have done well to afford a NEW Kitchen! Never say your not an expert at this… yes you Are our expert at this. Your subconscious hears you when you debunk yourself. It tells your inner self your not quite good enough. And that just isn’t true… you shine, you are doing a great job! Get that!

[@david-rl2xx]

I use MA Cuisine by Escoffier

[@josef96816]

the book name is' la cuisine de référence' mr Michel maincent moral face on the back cover

[@dokwonsuh]

Is it possible that the book only exists in french though? I checked Amazon in various countries for "Michel Maincent", didnt find an english version- or any other language.

[@lukasostar3008]

this, would love to get it in english

[@TheDelamoir]

Merci à vous

[@artboxfashion4042]

Is it wrong to bake the crust first, then add the filling?

[@Moerp100]

It's actually the proper way of doing it. Don't know why Stephane left it out

[@woolfythegermanshepherd2732]

No it's called "bake blind" and is necessary if you don't want the crust to be damp

[@irawati.gaultier]

@@Moerp100 Stephan is right. Blind bake only for making tart.

[@interdave999]

Did you say cinnamon @ about 8:40?

[@TheDelamoir]

He did, but I think he meant nutmeg.

[@karenbrower9952]

Stephen, to help you with your English the word stir rhymes with fur. Your pronunciation is what we do to make the car go where we want. Steer. Hope this helps!

[@padgepadgham3238]

Yes nice, thank you. The Italians were making them in the 13th century & the English in the 14th century, but even nicer using fresh clean English produce & unbeatable English cheese.

[@patriciasmith7074]

I just looked up that cookbook on amazon and you can pre-order this cookbook for $125.

[@brucemorris1028]

what is the book?

[@FrenchCookingAcademy]

+Bruce Morris Sorry bruce I have been asked that before but I can't divulge that for copyright issues.

[@gustavakesson2758]

+The French Cooking Academy Wot thats really sneaky!!! i want to buy the book, i will try to google for it :) maybe you can give some clue ? :)

[@FrenchCookingAcademy]

+gustav åkesson Well not really sneaky. Even though it is youtube and you can have your own channel, trust me you cannot do what you want. big brother is always watching!! you can find similar books online I am sure but first you need to know that they do not exist in English but only French and they are quite hard to source outside of europe. just look for French culinary school books.

[@gustavakesson2758]

+The French Cooking Academy I fully understand my dear friend. I think about buying a french cookbook, i think its going to be " La Cuisine " by Raymond Oliver!

[@laktris99]

+gustav åkesson I've heard(meaning heard over conversations of chef friends) that "Escoffier - Le Guide Culinaire" is one of the best books if you really want to get authentic french cooking.

[@thegirlwhospeaks236]

My favorite baby boy!

[@pietrodelbuono3245]

The dough of the cooked quiche appears to be rather underdone. I would have blin-baked it before pouring in the egg-cream mix.

[@questionmark5463]

I was thinking the same. Pastry looks on the raw side.

[@cdb88]

It was tasty but I felt it maybe had a bit too much onion!

[@gerardjones7881]

Quiche should not be baked in a tart mold. The mold is Nicole plated and rust when washed. Quiche doesn't need to be blind baked. When cooks try to bake the results are not good. As you see.

[@PlayaSinNombre]

The book, it is coffee, eh?

[@teresajenkins9056]

i did want to say at 180 c for 25 min is not long enough...

[@FrenchCookingAcademy]

how long did it take you ? it dependances on the type of oven too.

[@teresajenkins9056]

45 min...which now that I think about it I think thats what you said not 25 min.

[@marcob1729]

25 minutes was also way too short for me as well

[@marcgroulx1]

Shouldnt you have blind baked your crust first? You probably have a soggy bottom.

[@kitbrady7361]

OK. I know what you all look like...

[@conradpaine7332]

Made this today the base was raw Unless you have a pizza stone in your oven you will need to blind bake the base

[@fckbigtech6779]

i wish i would have seen your comment before baking my quiche, i had the same result. super annoying that this so called french chef doesn´t address the issue

[@allenbrown8158]

the bottom of your pastry isnt cooked.

[@timothygeorge2530]

Jaime e la uisine Fran aise mails he suis anadiene et premier e t anglais mails la uisine France a is set la meilleiure

[@brettowen7174]

I find the most difficult part making the right type of pastry. Disappointed he used ready made.

[@kitbrady7361]

I drink vinegar water everyday.

[@ronschlorff7089]

as Mr. Spock would say: "Fascinating" :)

[@pattilley4123]

Sorry but the bases need to be blind baked before putting any liquid into them, otherwise the bottoms will go soggy, no good.

[@jocaingles8464]

It doesnt go soggy since therr is very little humidity on the ingredients. Eggs and cream are liquids that coagulate with heat.

[@fckbigtech6779]

@@jocaingles8464 well mine got soggy

[@whosivan3469]

This call vegetarian quiche? What bout the egg n meat?

[@nautilusshell7837]

Egg is vegetarian, but not vegan. You don't have to use meat if you don't want to.

[@globalnewsnetworkgnnnews1328]

You talk too much