Professional Baker Teaches You How To Make QUICHE!

Quiche is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour - it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
 
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.
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#OhYum #Quiche #PieCrust

[@samanthafox3124]

I love how Chef Anna goes straight to the point with no babbling or lengthy introductions. Also no annoying music. Great!!

[@benjames8302]

Anna chefs vegan cake recipe temperature room butter no milk no eggs no butter no

[@benjames8302]

Anna pan vegan butter no cheese no eggs no cooking vegan

[@benjames8302]

Quiche repce vegan butter no milk no eggs no

[@mkivy]

I just have to watch u again and again. U have lifted my baking to new heights. Now my cheesecake is to die for. Thank you so much...oh and I love the recipe for “shortbreads”....ur the best ....

[@shrutimeena2005]

Hi Anna, my mom and I have baked a lot of recipes u taught and they are so delicious. . We love all your baking and cooking. Thank you so much Anna, you are amazing.

[@yvettemiller-samuel5038]

You’re one of the best; very detailed and the professionalism you exude is admirable.

[@leebannister636]

A real natural baker to watch, so confident.

[@irene16no23]

Everything you bake looks sensational. Yum, yum yum! You make it all look so easy. Your kitchen is to die for. I have 4 gorgeous children that I love baking for. Very lucky kiddies 💖💖💖💖

[@iammarcnixon]

I’ve made this recipe SEVERAL times and it’s still the best!!! Thank you!

[@mumtazrafiq3594]

HI Anna, thank you so much for the recipe, I made it for my kids about 2 weeks ago and it was beautiful !!! The pastry was so easy to make, normally I'm scared about my pastry as it never turns out as it should, but following your recipe was so easy and quick and absolutely delicious, I'm making it again next week for my grand son !! 💝🌼

[@jmolvera8337]

Mrs. Olson, my father and I enjoyed your televised programs here in Houston, Texas.

[@royscube6025]

You are treat to eyes.. the effort you put on your work is marvellous as well you explain technical details for the ingredients..

[@DiannaAtherton]

I enjoyed your videos tremendously and always learn something new.

[@ohyum]

That's a wonderful compliment, thank you!

[@bahjat62]

Loved the step by step explanation saw and tried multiple recipes before I arrived at the conclusion that base needs to be baked and brushed before filling. Excellent step by step for newbies like me at pie crust.Can you please do a step by step for pizza base tooo. Plssss

[@Tania-fu5xp]

It’s AMASING!! Even my daugther (who is very anti quiche one) ate 1/4 of it😜👌 By the way I used some goat cheese as well. Great dish! Thank you, chef!!!

[@xiaotuzi.fnb1]

Even your technique is so elegant and organized ... i love what you do 👍🏻🌶

[@tourayaelhammoumi302]

The best cooking channel. Thank you

[@sharminikamaragoda2976]

You are excellent. Love your style so graceful and elegant

[@mddell58]

Beautiful crust! ALL crusts 🥧 should be done this way. 👍🏻

[@carmellacummings8021]

I love how you did this, I always love quiche

[@ritaramrathan839]

I love the way you made this

[@HeyWatchMeGo]

** Easy Hint: Use Anna's regular online pie crust recipe, but use1/2 lb LARD instead of butter, (and use 1 tsp salt): 2 1/2 c. flour 1/2 lb Lard 1 TB sugar 1 tsp salt... Buzz briefly in food processor... then add 1/4 c cold water+2 TB white vinegar, mix by hand into rough dough. Make into 2 discs and refrigerate for minimum 30 minutes. No need for blind baking/and makes an EXCELLENT crust. PS for quiche filling: Sauté your leeks with mushrooms and bacon or ham in butter (then cool) before adding your egg/whipping cream mixture/then put into crust immediately and bake.

[@KarleneA380]

Ooo, I love the flavour of leeks. That looks yummy. I didn't know that a quiche crust was different to a pie crust. More savoury recipes please. 🙂

[@ohyum]

We have a few more up our sleeves!

[@aryarathne2479]

oh my hod. love your channel. This was soo helpfull. love u soo much. biggest fan of you and your treats.

[@ohyum]

Thank you!

[@munirahaman6577]

Hi. Took ur recipe for my quiche with mushroom filling. And yeah.. Now im selling quiche at my kids school. It taste great!

[@crushtoph]

What does "Enough for one 2-crust pie" mean? is it one or two? You have a wonderful simple way of explaining things without telling too much stuff. Plain and simple, right to the core. Greatings from Germany

[@mkivy]

I love leeks and of course Gruyère cheese I also love to make a quiche....thank u Anna. Love watching u...I’ve learned so much from u and now my techniques and recipes have been fine tuned.

[@NehaAshok]

Ann, I just love love LOVE your channel. I’ve tried two of your recipes and it was loved by all! Can’t thank you enough as you helped me become a better baker. You’re the best💜💜

[@christineyap7004]

Beautiful Anna❤ So love your all baking and cooking👍😋looking so oh yum❤👏

[@ohyum]

Hi Christine! Thank you for stopping by!

[@silette7300]

What a good kish yesterday I tried it. it was successful tasty and lovely Thank you Anna love from Algeria

[@50hellkat2]

I made this with all purpose flour and it was pretty darned good.I wonder if cake and pastry could make it any better than it was.😊

[@AussieAngeS]

Hi Anna I really love that dough you made it’s simply 😍 and what a wonderful looking quiche

[@ohyum]

Thank you Angie!

[@bahjat62]

Anna just a question why the tray under the baking dishes when putting in oven won't the base not get full heat this way?

[@manimegalaiprabhu1438]

It's just wow.. mouth watering

[@ohyum]

Thank you!

[@aurelsheremetaj4183]

Savory crust + savory filling = this is for me for the weekend

[@ohyum]

Wonderful! Please let us know how it turns out! Have a great weekend!

[@ardemisaguirre8088]

😋😋😋 I was very glade to watch you on live it was very interesting thanks , and happy Mother’s Day 💐

[@mineiscen9938]

Looks delicious wonderful Lady 🌸🌸🌸

[@ohyum]

Thank you so much!

[@noreply65]

You're a genius. Thank you. I am going to make it.

[@ohyum]

Thank you so much!

[@tolgatamer5584]

the color of kitchen aid is phenomenal 😋 pistachioooo

[@ohyum]

It's quite nice!

[@royallclark6331]

Hi, Anna.... I don't know if this video is monitored any more, but in the video, you say to chill the dough for 2 hours. In the printed instructions, it says you can roll the dough out once it has been made into 2 disks. I'm making this now, but did put the dough into the fridge as I have plenty of time to do so. For this pie dough, which method is correct?

[@HouseofCrunch]

Your all recipes fantastic Anna❤❤🤤🤤

[@FAHSEagle]

Question - With the crust do you mean we should use equal portions each of cake and pastry flour, or will simply using something like Swan Down do?

[@50hellkat2]

What should the internal temp of the quiche be? 170 celsius with probe in middle of quiche? Should the middle be a little wiggly? The reason I am asking is because if you wait til it rises fully....the quiche can get overcooked and scrambled eggy looking instead of custard looking. Or is it possible that 3 eggs would suffice?

[@user-kf4pp6br5h]

Thank you

[@alina5390]

Anna is the best 💕

[@uzmabutt4219]

Very simple easy and in short time u tell all the recepie until end

[@sarwatali8384]

Your kitchen looks like it's straight out of a doll house ❤

[@aditichadha12]

This quiche recipe is amazing

[@gapollelibeth5300]

Wow you are the best anna thank u for yummy recipe🔝🔝🔝

[@ohyum]

Thank you!

[@gapollelibeth5300]

@@ohyum it's my pleasure 😊💖💖💖

[@kaustubhagrawal1580]

Looking Yummy 💖😘👍😋

[@ohyum]

Thank you!

[@ukghconst]

If you're making pasties you don't blind bake them, same pastry. Makes sense to make and fill bake in one go.

[@jessicasplie]

Hi Anna, in this recipe you are using "cake and pastry flour". Is it the same as " all-purpose flour"? Thank you😊

[@mariet.2673]

Would like to make this. What else could I serve along side with it?

[@YouthfulGlowBeautyRecipes]

I will definitely try this recipe.

[@ohyum]

Great! And please let us know how it turns out!

[@seangallo8332]

What a fabulous quiche!! Looks great and plenty low in calories and no sugar 😱🤗

[@CookingWithAmnaab]

Pie is amazing ANNA my friend Hope you have a great day!!! Stay safe my friend!

[@beenee99]

Can you please explain the difference between cake flour n pastry flour

[@Malgosia44]

I've just come from a French Cooking Academy video about quiche, where blind baking was not required. Now I'm torn.

[@melanienewberry2805]

I’m a long time baker. I always found if your putting a very wet filling, I prefer blind baking before hand. Otherwise, the crust gets soggy on the bottom.

[@steemdup]

Looks delicious

[@WilliamsKitchenEN]

Wonderful quiche recipe Anna, love the savory pie crust especially! 😍🤗

[@qayfa]

What is the ratio of cake and pastry flour to use? 4 cups = 1 cup of cake n 3 cups of p. Flour?

[@gwendolinecarrie3214]

I usually add canned tuna and wholegrain mustard to my leek and cheese pie... So good :)

[@chattiali142]

,merci Chef magnifique recette

[@sandalsandalf7696]

Hello Anna!Today I try pretzels.They turn out very good but not as same as yours.I feel very happy.Thanx for the recipie.

[@ohyum]

You are welcome 😊

[@dorazarate6559]

México: yo probe esta receta y es fantastica, senti que estaba en Paris otra vez

[@benz9422]

this is heavenly.oh yummmm

[@sandy-mr5gj]

would the quiche crust work for pies which don't require blind baking?

[@leenaballoo4994]

You said bake at 350f how much is that in Celsius and do you leave it in the same amount of time?

[@moazsharfuddin2697]

What did you do with the other half of dough?

[@DanielCastillo-oc3dd]

Anna, Love everything you share; Have a special request way ahead of next winter holidays... Will you please be so kind as to do a walk-through for a Tarte Normandy - French Apple Tart with Custard

[@carolinehollisallrightsres9214]

Can I use oat milk it does thicken the cream is a non fire I also want to use spelt flour what do you think

[@kitty6720]

Hi, Anna. 2 eggs with 125 ml of water made the dough kind of wet. I will have to add more flour to make it gather. At this point it just sticks to my hands.

[@frozengirlgracie9529]

Your so helpful!

[@ohyum]

Thank you so much! That's what we aim for!

[@anilrakhra8175]

I really like your recipe can help us for substitute ingredients egg we are vegetarian

[@claudiazahnd-prezioso7523]

Yumm! When you get a chance, try it with onions instead of the leek.... typical Swiss dinner dish. ( Wähe)

[@temzenith]

So delicious 😋💞

[@ohyum]

Yes it is!

[@CVenza]

Please somebody explain what "cake and pastry flour" is? is it a blend? because I can only find it as a cake flour or pastry flour. Please forgive my ignorance.

[@misscndnwoman2177]

Great question 🙋🌹🙏

[@KristinCena]

C. Venza sorta I buy a cake and pastry flour in grocery store. It is stored in a box and labeled for cake ad pastry. Some are labeled biscuits and pizza or bread and pizza.

[@mizuumiyuki127]

In the other part of the world, they labeled as low protein flour, or weak flour as opossite of strong flour for bread. Its contains less protein than all-purpose flour.

[@janicewong4172]

Hi. We dont have leek here in the Philippines. Can you recommend other vegetable substitution?

[@gwendolinecarrie3214]

I recommend grated courgettes but make sure you get as much of its moisture out first or, my personal favourite is green asparagus cuts in chunks instead of leeks

[@mizuumiyuki127]

You can try with green onion and onion, cooked until caramelized. Carrot (gratted or diced) also do wonder for quiche. Im SEAn btw, we have a lot type spring onion/green onion that really similar to leeks but they aren't same.

[@loonylinda]

great presentation..i dont like different cheeses only cheddar..i tried to make one without cream, just milk (as my mum used to) but it came out upside down!..lol...still tasted good!...i didnt let the pastry cool.

[@thebest41or2]

Really really oh yummy 😋

[@800elbrujo]

We made this today. Great flavor, beautiful quiche. However, the amount of batter is enough for two quiches, even though the recipe says that that is just for one. I have tried another quiche dough recipes starting with the butter cold. They are way faster than this recipe that requires the butter to be at room temperature to start with and then the dough needs to go for two hours in the fridge. Too much work and time that are not reflected in the video. The results were great, I think the recipe needs adjustments though. Thanks for sharing!

[@annnguyen6036]

What if I don’t have paddle attachment mixer?? Can I use a food processor??

[@sharonzabala1941]

Oh yummy..😘

[@ohyum]

Thank you so much!

[@chattiali142]

,Love you Anna

[@joanbeeldens6131]

What happened to the other piece of dough

[@punyamendis4901]

Can’t we use white sauce instead of cream because cream is very expensive here in Srilanka ❤.

[@dmitry3290]

Lime colored mixer gives me Julia Child vibes 💆🏻‍♂️👍🏿

[@shesunboxing847]

Miss Anna will you kindly tell me what kind of oven you have setup and tell me the name of the company

[@barryl8857]

Where do you get your milk and cream from in the glass bottles?

[@ohyum]

Those ingredients are poured into the glass bottles from regular cartons. It's for the sake of presentation. :)

[@CP-fe6jr]

I'd take issue with the choice of beans over ceramic pie weights. The latter are heavier and therefore better able to hold the pastry down.

[@venusreena2532]

This i must make ... again.. only better

[@foodwardrobe7281]

Hi Lovely and delicious. Very very tasty.

[@ohyum]

Thank you!

[@helenwong1214]

This pie crust quiche is super fancy !!!! Thanks for sharing, Anna !!!!

[@maryvatsaloo8045]

Anna, why do you prefer using dried beans rather than pie weights? Thanks.

[@judithburke1539]

Possibly because you get the same result with something easier to find and less expensive. It would be a good idea to mark the bean container For Baking Only, because once they are baked, it changes their character and they won't cook well.

[@matijesus1362]

Savoury Pie 😍😍😍😍😍😍😍😍

[@MariasGreekFood]

🎁 Very beautiful recipe

[@sarahm4046]

Dear future self, Don’t do it. Don’t start this recipe at 9 pm at night thinking you can whip up a quiche for breakfast tomorrow for the kiddos. It takes way longer than you expect! Make the crust the day before or something. Prep as much as possible. -Your Still-Awake-at-1-in-the-Morning Past Self

[@ManayBicolana]

Hi, Anna, I love your cooking channel and you beautiful

[@ohyum]

Thank you!

[@litoboy5]

cool

[@geminil2415]

Why is the measure of anything not liquid in tbls. Butter is a solid it should be weighed.

[@starmett]

What would be a good substitute for Gruyere cheese?

[@priceandpride]

Nothing Gruyere is the best

[@GMO--ge4ir]

Wha'd'ya do wit da beans afterwards❓🤔 Chuck 'em⁉️