Go to the Recipe: Quiche Lorraine
How does yours brown so well on the top? Do you add more cheese on top of the base when you bake it?
No, its just how it's shown in the video. The quiche in this case is baked on a low fan convection. Also, the more frothy the base when you mix, the more developed a flakey brown top will develop when baked.
- originally posted by Grant Lee Crilly
I have 8 cups of turkey broth...I would like to get the broth:roux ration correct the 1st time Please tell me how much roux to make for gravy.
For a traditional roux, a common ratio is 10 parts stock to 1 part roux. The roux is usually 3 parts flour to 2 parts fat (butter).
I'd like to have some nutritional information, i.e., number of calories, fat content, etc. Is that available, or could you make it available for all your recipe postings? I'm hoping this will be a well-received suggestion.
- originally posted by Pamela
Several years ago Molly Katzen taught me to ALWAYS put the cheese in first! If I remember correctly, the melted cheese creates a barrier between the filling and the crust so that the crust NEVER gets soggy from the egg/cream mixture. Also, one of my favorite restaurants in Orlando serves Quiche Lorraine that has the leek (or onion) bacon mixed into the egg/milk mixture before it's poured over the cheese and it is delicious! Whenever I make Quiche, I always put the cheese in first!
- originally posted by Arlene
I wish the amounts were in english weights .
- originally posted by jam
You can click on the quantity at the top of the recipe blocks, to switch the weights from grams to pounds and ounces.
Tip: If you halve the ingredients, you get a quiche lorraine that fits perfectly in a 0.9L Alu-box:
Fantastic recipe, best quiche I've ever tried, particularly the Pâte Brisée. Used a 28cm form, and had to increase the dough recipe with about 10% to get sufficient cover. My quiche filling was also not enough to fill it to the top, missing at least 30%. Is our Norwegian baking forms of a different size of the ones you use in the video? How tall is it?
Hello there. Very nice recipe guys but I thing what the pate brisee at the bottom need little more bake.
You can bake the pate brisee as much or as little as you like. The best option is to treat it like NY style pizza and do a double bake when you reheat.
Hey, sounds interesting. will definitely try that!
Chicago deep dish pizzas usually made the same way - put slices of cheese on top of the crust before all the wet ingredients to protect crust from the wets.
Fantastic, especially the Pâté Brisée
Thanks a lot.
I've used this recipe several times and it's fantastic.
The ingredients list calls for 900 g of the quiche base, while step 4 calls for 700 g. Which is correct? I've always used 700 g.
Thanks!
Worked well for me. Thanks for the recipe!
Today I baked my very first quiche Lorraine.
I followed the pate brisee recipe using bread flour, and the result is very buttery and sinful. I blind baked for 20 mins using rice as weights, then took off the weights to brown the bottom (another 20 mins to brown). However the bottom puffed up, and resulted in a big air pocket. What went wrong? Should I have baked the dough with the weights longer? Should I have poke holes in the dough before baking?
I also has a few cracks which I tried patching wih leftover dough. But the egg filling leaked anyway. Any tips to bake a better crust?
Excellent recipe! Just made it, and it turned out exactly as in the video. I used a Canadian flour, Robin Hood All-Purpose, which I believe is essentially the same as a bread flour in the US, but it required a bit more water. Maybe 65g in total. It worked beautifully, and this will be my go-to pie crust from now on.
I'll be making this one again!
Simple tip, if vegetarians arrive at your table (not vegans though) - remove the bacon, up the leeks and cheese, and add a bit more spices - and you have the pie to die for (us meateaters included)
I have serves this several times - and its a HIT (and a small site-serving of salad refreshes the meal).
weight of eggs with or without shell
Yes! But only when the tide is in after 6:45.
That looks really delicious but It's NOT A QUICHE LORRAINE. It's a bacon, leek and cheese tart. A quiche LORRAINE has no leeks or cheese. It's just lardons, cream and eggs in the pastry base. It's an insult to the people of LORRAINE to appropriate a dish and do with it what you like.
stop being a hoe
It's food. Unless you're using your windmill to power your computer so you can complain, you should appreciate progression.
get over yourself
Make 900g and fill to you're hearts desire. Better to have too much than too little.
I had trouble with leaking until I bought a leak proof spring form pan. Now, even if the crust does not hold up during baking, the entire quiche is set upon removal from the oven because of a small rise on the outer edges of the base.
What size (height) is the spring from pan?
How did you get your top brown? Was cheese on top or bottom ? I put the cheese on bottom to keep the crust dry but did not get a brown top.
My filling of the moment is a combination of caramelized onions and gruyere. I caramelize it for 20 minutes on low heat. It’s in oven now =P
If you don't have a springform pan how would you do this recipe. Type of pan, baking modifications?
I'm not sure what happened with mine but it kind of soufleed and wasn't as smooth.
The soufflé action will only happen if it gets too hot, did you monitor the internal temp? Core temp should not get over 172 °F / 78 °C.
The bottom of this quiche (and every other one we make) has that denser layer of what almost looks like gelatinized dough, while the edges are perfect and flaky. Presumably that's because of the liquid coming into contact with the flour from the outset. Is there a way to get a bottom that's as flaky (or at least flakier) as the edges?
I line the bottom of a 3inch tall cake pan with greased parchment paper instead of using a springform pan. Obviously, removing whole quiche from pan can be tricky, but it is doable if your quiche has been chilled after cooking. Also, I use a rice crust instead of a traditional pastry crust. Add 1/4 cup grated parm cheese and 1 egg white to 2 cups cooked rice. Mix well and spread into pan. Cook in 350 degree oven anywhere from 5 mins up to 15 or 20 mins, depending upon if you want a tender crust or a crispy crust...for crispy crust bake until rice has turned light brown.
Another amazing dish!!!!
Made it , a total absolute winner.
You have clearly never had Thomas Kellers quiche, a thing of joy and beauty!!
Where’s the recipe? Is it just the video?
https://www.chefsteps.com/activities/ultimate-quiche
