When I was a kid I called this quickie. I went to school at six years old in the second grade and said I had a quickie last night. Needless to say the teacher corrected me and tried to figure out what I was talking about. LOL
I showed it to my french grandma and she said: "No no no the inside of the quiche is too white and there is too much vegetable, but he is really handsome so I pardon his american behaviour" I though you would like to be informed that my 95 years old grandma is attracted to you
Lol, you mean Babish himself? I think he still edits all his own videos. He used to blur out logos for a living, so I'm sure he's practiced at it by now
Wait...........you’ve never had a quiche-just make it at home Buy a frozen pie crust and fill it with eggs, veggies, cheese, butter, etc and bake till brown-super simple
As excited as I am by toasted sugar, the number of times he's mentioned it in the last few episodes makes me wonder just how much of it he has around the kitchen now.
I mean I think the basics series has always been "First let's make a very *basic* version of the recipe and then have the second half of the video be more advanced remixes, because if every basics episode was just the first recipe then every episode would be 3 minutes long"
"You can just cut [asparagus], it's fine." Well then, what job do you give the grandchildren? We've already got one husking the corn and another polishing the silver.
My recommendation to this recipe is to keep your fillings (leeks, mushrooms, asparagus, whatever have you) really small cut. Not only to more evenly disperse throughout the quiche, but also so you don’t wind up with unwanted tunnels made by fillings that fall out while slicing. I made frittatas (basically gluten-free quiche) every single week for two years.
Frittatas are so versatile It literally doesn't even matter what culture you're in -- if you've got eggs, a dish, and an oven, you can find some meat or veggies to go with it.
You can always buy a pie crust from the shop and put less things in your quiche Babish is showing the whole process for those that want to do it all, but you don't need to do that every time you make a quiche!
@@whey-enthusiast I think I would have preferred a real basic video. Cooking asparagus, mushrooms, spinach, leek seperately is insane and not feasible for busy people during the week, like quiche is supposed to be. Not to mention the ice bath. Otherwise, just call the video another babish video except not from a movie.
It's not so much "the bare minimum to do things" as it is "outlining every step of this instead of vaguely describing what's happening" Believe me I thought the same thing when I started watching these XD but other than the pie crust it doesn't seem hard?
@@Clem000 it's not for weekdays. We make our quiches on Sundays and eat them throughout the week. You can find boring recipes on the internet. Stop criticizing his creativity you boring soul
the first quiches i ever saw/tried were mini quiches we made in my year 8 food tech class and now every time i see fully sized quiches they look absolutely massive
Funny you called it pizza, you can take your favorite pizza toppings and cheese put them in the quiche, minus the pizza sauce. Also works the other way around too, fancy pizza toppings and unusual cheese, put them in a quiche.
If Andrew does not make it on to and episode or two of the rebooted "Frasier", I am going to come unglued!!! Could totally see him as the "personal chef".
HEY! It only took you a couple of years to finally show people how we made the Quiche on our Being With Babish episode. Nice. Miss you, brother. Hope to visit the super secret BNB, some day.
This is probably the fourth time or so, but please Babish, make Sweet Bread a la Gusteau from Ratatouille for your next; I'd love to see how it turns out!!
I have a strange aversion to quiche. When I was younger (10-12, maybe even younger) my parents made quiche one night and we went to a local carnival after. Went on an intense ride and vomited for like 20 minutes. I was convinced it was the quiche-not the ride. To this day I have a hard time eating quiche, even though I know there’s nothing wrong with it. Thanks for coming to me TEDTalk.
"Please, Comrade, I just want to chop him up for the stew!" "And that's another thing! I want to put him in a crust and bake a light fluffy quiche!" "QUICHE!? What kind of food is that for a monster to eat!?"
As much as I liked to do other quiches as an easy way for "on the go" lunch, I think the classic quiche lorraine is still the most heartwarming, homely dish ever
I like to separate some of the egg whites and whisk them into stiff peaks before folding them back into the "custard." I find it adds lightness to the quiche and stops it from being a bit like a bad rubbery omelette in pastry, which can happen. Also, personally I'd be putting an egg yolk into the pastry but who knows. Thanks for the vid as always Andy.
I'd just like to point out an easier way to get rid of the overhang: take a rolling pin to the dish you're baking in and just roll. Works on both raw and cooked dough, doesn't mess up the inside of the dish thanks to the edges.
Annoyed that now that the recipe is behind a paywall this video is totally redundant. Like at least have the option for us cheapies to take the extra time to make our own notes and follow the video if we can't afford to buy the recipes!!
Im sorry but a quiche is supposed to be simple, you cooked leeks, asparagus, mushrooms, spinach, used an ice bath and a bag of sugar to weigh down your dough. This is great videography and exposition but not great basics. Too much washing up after also. This is kind of the same process as your movie food which is very thoughtful and looks super tasty but it's anything but basic.
How about burritos next when you record your next batch of episodes? Pretty much every tex-mex classic has been done already, but a burrito episode is still nowhere to be found.
I keep it simple. Here's the best way to make Quiche: One frozen deep dish pie crust (they come in pairs). Mix five whole eggs with one cup of heavy cream. Then.......add whatever ingredients you like (shredded cheese, shrimp, bacon, ham, black olives, onions, frozen spinach, mushrooms, etc). But remember two things; make sure the ingredients have been squeezed of all excess moisture......and try and keep the list of fillings to four or less. Mix with the custard, pour in the pie crust......and bake at 375 for 30-45 minutes....or until a toothpick comes out clean. Allow to cool for 20-30 minutes.....cut and serve! ---- You're welcome.
Great video! One thing that is typically par for the course when adding herbs as a garnish to a cocktail is to gently press the leaves to release aromatic oils. This works for thyme, mint, basil, rosemary, and pretty much any other green leafy herb.
My mom makes onion and tomato quiche totally from scratch. She doesn't use any pie weights. She lets the crust bake for ten minutes, put in the eggy filling, and puts back in the oven. She never gets soggy or uneven crust
I’m 0:40 in and I paused to acknowledge new opening credits. Love them. There was something about the old ones that made me feel like I was biting into loosely scrunched up aluminium foil.... perhaps the old shot of the pasta going through the roller. I think I need a therapist. I love your work Andrew. Thank you
1/4 cup salt? Seriously!? That single slice of deep quiche exceeded your recommended daily intake of sodium. That's got to be about the only meal with more sodium than Arby's.
@@alexandreracine8348 honestly, babish should be aware of this. It's been snowing well into the spring in the Northeast US. We had our first mildly warm day yesterday where i live.
tbh what he did isnt really what a french person would think of when earing the word ''quiche", it looks delicious and probably is but it's way more sophisticated and exotic (?) than the basic "quiche lorraine" that most people would think of.
How'd you get that from this video? Sure, if a cake is an omelet too... omelets are just eggs and on a stovetop, not a full baked custard with several other ingredients like this surrounded by pie crust.
@@egyptiansushi I was a kid when I called it that. Naturally its definitely not a deep dish omelette. But seeing my mom make a deep dish pizza and an omelette before a quiche, I just put the two things together
@@WiredNerderino haha I took your comment as this video confirming your suspicions, when I was like... if anything it should have steered you away! But now I get it
You TOTALLY forgot to tell everyone that the leaks HAVE to be cleaned 1st. Leaks store sand and dirt in their layers as they grow. Failing to clean them can result in a bad meal....
The chewing part broke me, i couldn't stop laughing with my Dad for a solid 30 minutes because I was gonna try and show him an easy way of making his own homemade quiche and we weren't ready for that.
I love quiche, especially vegetarian quiche. And since I’m also having an anxiety/over stimulation episode, this seriously helped me return closer to a baseline
Babish in this episode: "I like using sugar as a pie weight because it turns into toasted sugar after 25 minutes." Babish last episode: "Okay, so we're gonna toast this sugar in the oven for 2-3 hours..."
