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  • Hey guys, so with all the Spring holidays approaching,

  • I thought it was time that we tackle

  • one of my favorite party foods, Quiche.

  • Quiche is one of those things

  • that you really want to have

  • a foolproof recipe at your disposal

  • because when it goes wrong, it can really go wrong

  • and we have all seen those effects.

  • The crumbly crust,

  • the fillings that have no structure

  • and turn into a bit of a wobbly mess,

  • the add-ons that are sort of half cooked.

  • Yeah, we've all seen it.

  • It's not pretty, but not to worry

  • because I am going to arm you with a fantastic recipe

  • that'll have you making a great tasting quiche

  • every single time.

  • The best part is, it can all be made the day before,

  • my kind of meal.

  • Before we begin, tip number one has to do

  • with choosing the right pan.

  • I'm a big fan of these removable bottom tart pans

  • because you can make a quiche or a tart

  • and then when it's fully baked, all you have to do

  • is remove the ring

  • and you are left with a beautiful presentation.

  • If you want to know where to get one of these pans,

  • I put a link in the description for where you can get one

  • for just under $20.

  • If you don't have a tart pan

  • or you don't have a food processor, that's okay.

  • Here's how you can make another great looking quiche.

  • Go and buy one of those store-bought pie crusts,

  • typically the ones that are deep dish will work the best.

  • Here's a little cheat that I learned

  • when I worked in a bakery when I was 16,

  • it was my first job,

  • and my job was pie duty.

  • One of the things that they taught me how to do,

  • which is a great little cheat,

  • is to take the store bought pie crust,

  • crimp it all around the edges so that you're creating

  • sort of a nice, flat surface

  • then go in and start pinching the side,

  • just creating nice little triangles

  • all around the edges.

  • When you're done, it'll look like you actually

  • rolled out that dough and formed it yourself.

  • It really looks great with this recipe, as well.

  • The first thing we're going to do

  • to make our homemade crust, is we're going to take

  • a cup and a quarter of flour,

  • add it to our food processor

  • with a teaspoon of salt.

  • Give that a light pulse.

  • Then you're gonna add one half cup of butter

  • and you want to make sure that that butter

  • is in little cubes.

  • Go ahead and just add it as you're pulsing the machine.

  • You'll know when it's done when the flour resembles

  • a coarse meal.

  • Here is my second tip when it comes to preventing

  • those crumbly crusts.

  • You really want to make sure that you put some egg

  • in your dough

  • because the egg is really gonna help

  • the flour and the butter bind together

  • and prevent your crust from turning into a crumbly mess.

  • So I'm a big fan of adding egg and water

  • to pie crust dough.

  • You're gonna give your egg a nice light whisk,

  • you're gonna add that egg mixture to your flour mixture

  • just pulsing all the while

  • until a nice dough develops, and you can stop.

  • This point, I know we're supposed to take that dough,

  • wrap it up, put it in the fridge for 30 minutes

  • but I have found that I cheat a little bit

  • and it always tends to work for me

  • so I'm going to share with you my little technique.

  • I know this is very unconventional

  • and there could be pastry chefs out there

  • that are rolling your eyes at me.

  • I know, but this is what I do.

  • I take the dough, I roll it out really quickly,

  • just reminding myself

  • that I know I'm not supposed to do this

  • but I'm doing it anyway.

  • Seems to sort of help move things along.

  • Then I take the dough, I plop it into my tin,

  • work it in all around the sides

  • making sure that it's nice and fit

  • and then I do what I call little fist bumps.

  • I take my fist and I go all along the side

  • just making sure that the sides of the pan are all fitted.

  • Sometimes when you do that, the dough will rise up

  • to the tart pan, that's okay, that's what you want

  • because we're gonna take a little paring knife

  • and we're going to trim all along the side of the dough.

  • What we're gonna do now is we're gonna take our tin

  • and we're gonna pop it in the freezer

  • for at least 20 minutes.

  • That's okay, we have other things to do

  • while our dough is getting nice and hard.

  • This stage, we're gonna work on our filling.

  • You're gonna take out a large saute pan.

  • To that, you're gonna add a tablespoon of butter.

  • Once it's nice and melted,

  • you're gonna add a half a cup of diced white onion.

  • Then you're gonna season, just to taste,

  • with some salt and pepper.

  • Then once it's nice and sauteed

  • and those onions are translucent,

  • you can go ahead and add the spinach.

  • If you have never cooked with spinach before,

  • not to worry.

  • It looks like a ton of spinach,

  • and I'm using six ounces here,

  • but this is going to cook down to about a cup.

  • Just keep your eye on it and give it a saute

  • till it's nice and wilted.

  • Once it reaches that stage, you can go ahead

  • and turn off your flame and let the filling cool.

  • Meanwhile, we are going to work on our egg batter.

  • In a large bowl, you're going to add 10 eggs,

  • give those a good whisk,

  • then we are going to add a cup of heavy cream.

  • This is my other tip for you

  • if you wanna get a foolproof quiche.

  • Quiche, at the end of the day,

  • is not diet food, unfortunately.

  • It tastes too good to be diet food.

  • It's really party food

  • and if you want to make a fantastic tasting quiche,

  • you've gotta go with the full cream.

  • A lot of you know this as double-pouring cream.

  • In France, when I buy it, it's called creme liquide,

  • so, really, it's just a heavy, pourable cream

  • that you can use to really give your quiche

  • a lot of structure.

  • If you end up using milk or half and half,

  • your quiche is probably not gonna have

  • that kind of structure, it'll be kind of wobbly

  • because you really need that full fat

  • to give it that structure.

  • So, word to the wise, use the heavy cream.

  • Whisk that together

  • and then we're gonna add our seasonings.

  • We're going to add a teaspoon of salt,

  • some freshly cracked pepper

  • and an eighth of a teaspoon of cayenne pepper.

  • I love a little kick in a quiche

  • in the form of some cayenne pepper

  • but if you're not a fan of spice,

  • you could either leave it out

  • or another traditional thing to do to add to a quiche

  • is some nutmeg,

  • so you could add an eighth of a teaspoon of ground nutmeg.

  • Give that a whisk and there you have it,

  • your egg mixture is done.

  • This is a great recipe that you could really put

  • any filling into this.

  • I like the spinach and the onion because

  • I think it's really great for Spring time

  • but you could use cheese and ham,

  • you could use mushroom, ratatouille,

  • really any filling you like you can add to this batter

  • so really get creative, the choice is up to you.

  • At this point, our spinach and onion mixture

  • is probably cooled

  • so you can go ahead and just pour it out

  • onto a cutting board.

  • You'll want to give that spinach a nice, rough chop.

  • Go ahead and place it into your bowl,

  • give it a whisk

  • and then we are going to add a half a cup

  • of grated Gruyere cheese.

  • It's really the best kind of cheese

  • to use for a quiche like this.

  • So, now, here is another tip for you.

  • A lot of times, quiche recipes will call for

  • blind baking the crust ahead of time,

  • which essentially just means taking your crust,

  • putting some parchment paper down with some beans

  • and baking the crust.

  • I have found that this is where you can really trip up

  • because a lot of times, that crust will not hold its shape.

  • It'll start to sort of sink down

  • and then you end up with a sort of misshapen crust.

  • Yeah, I hate the blind baking,

  • I am really not a fan of it.

  • I think it does more damage than good, in my opinion.

  • What I do, and this is why we froze it,

  • we wanted to make sure that that crust

  • was nice and hard when it hits a hot oven,

  • we are just gonna go ahead and work quickly

  • and we are gonna pour our batter right into our crust

  • and we are gonna pop it in a 350 degree oven

  • for about 45 to 50 minutes.

  • You want to keep your eye on it.

  • You want to make sure that the crust

  • and that the quiche, is nice and golden brown

  • but that the quiche is not wobbly.

  • If it starts to wiggle or jiggle,

  • your quiche is not done

  • and it probably needs another five to ten minutes.

  • If your quiche is getting too brown on top,

  • you can just go ahead and cover it

  • with some aluminum foil

  • and that way, the quiche will cook inside

  • but your crust and your quiche will not burn on the outside.

  • When your quiche is done, you can go ahead

  • and pull it out of the oven and let it cool.

  • If you're serving it right away,

  • you can go ahead and just slice it in half

  • and then slice it into quarters or eighths.

  • I also love to serve this dish

  • with a beautiful tossed salad

  • and if you missed last week's recipes,

  • you can actually click on the annotation here

  • and you will see some of my

  • favorite salad dressing recipes

  • that would be perfect for this quiche.

  • If you wanted to make this ahead of time for a party,

  • that is a great thing to do.

  • In fact, this is what I'm going to be doing

  • for Easter this year.

  • You can go ahead and make your quiches,

  • let them cool completely,

  • then wrap them in aluminum foil,

  • pop it in the fridge overnight

  • and then when you want to serve them,

  • go ahead and put them in a 300 degree oven,

  • still covered, for at least 20 minutes.

  • Then remove the foil and allow them to bake

  • without the foil for about five minutes.

  • You'll see, all you have to do the day of the party

  • is toss your salad and warm up your quiche

  • and you're good to go.

  • I love this recipe because quiche is such an elegant thing

  • to serve at a party.

  • It's great lap food, too, so you can slice a piece,

  • if you've got a big crowd

  • people can kind of eat it on their laps.

  • They're having something elegant that isn't too messy.

  • People will be so blown away

  • when they heard that you made

  • your own quiche, crust and all.

  • I hope you guys give this one a try

  • and let me know whatcha think

  • and I will see you back here next week

  • when we're gonna have a really fun collaboration

  • all around Easter dessert so you won't wanna miss that.