Crust less Potato & Leek Quiche
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Professional Baker Teaches You How To Make Quiche LIVE!
Professional Baker Teaches You How To Make Quiche LIVE!
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Quiche makes such a delicious brunch item, and of course you can change the fillings to suit your tastes, but the combination of sautéed leeks and Gruyere cheese is divine.
Yield: 1 9-inch (23 cm) fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
½ recipe classic pie dough (recipe follows)
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 cup (250 mL) whipping cream
2/3 cup (160 mL) half-&-half cream
pinch grated nutmeg
pinch salt & pepper
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 two creams, 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.
Classic Pie Dough
This is my staple pie dough recipe for fruit pies, cream pies, savoury pies . . . pretty much any recipe that calls for a flaky, buttery pastry shell. Use the full recipe if you’re making a double-crust pie, or just half if you want either a pie shell or a top but not both.
Makes enough for one 9-inch (23 cm) double-crust pie
Prep Time: 10 minutes, plus chilling
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil (see note)
1 cup (225 g) cool unsalted butter, cut in pieces (does not have to be ice-cold; see note)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1. Combine the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
4. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
#OhYum #Quiche #Live
Flaky and Custardy DEEP DISH Quiche Lorraine
I think that the most delicious, flaky, custardy deep dish quiche lorraine can be made by you at home with this recipe. Click here to get AG1 by Athletic Greens plus Vitamin D3K2 drops and 5 free Travel packs: .
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-- RECIPE --
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
Pulse flour, salt, and sugar in a food processor to combine. Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size. Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
Flour dough and work surface then pound out dough with a rolling pin until it’s about 1”/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16”/40cm in diameter.
Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9” wide by 3” deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it. Be sure to leave at least 2” of dough around the edge. Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
Place parchment into crust and add in about 3lbs/1.5kg of beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes. Remove from oven and remove beans and parchment. Poke the bottom of the crust several times with a fork then return to oven to continue baking for 15-20min.
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QUICHE CUSTARD
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
Cook cut bacon over medium-low heat for 5-10 minutes to render and crisp. Remove from heat and transfer bacon pieces to a paper towel to drain.
Keep some of the bacon fat in the pan and add chopped and washed leeks and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
Mix cream, milk, eggs, salt, pepper, and cornstarch with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs). Stir bacon, leeks, and shredded gruyere into custard.
Gently pour custard into par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven. Return to a 325F/160C oven to bake for 75-90 minutes.
Internal temp of custard should read 170F/75C+ when done. Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
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CHAPTERS:
0:00 Intro & pastry crust
4:16 AG1 (ad)
5:19 Finishing the blind bake
5:44 Making the quiche custard
8:15 Baking the custard
9:58 Let’s eat this thing
#quiche #deepdishquiche #quichelorraine
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Butternut Squash, Bacon (Lardons) and Leeks Quiche Recipe
The great thing about Quiche is that you can use up all those leftover ingredients that are already in your fridge, and this recipe for Butternut Squash, Bacon (Lardons) and Leeks Quiche covers all four food groups, including Dairy!
00:00 Introduction
00:41 Ingredients
03:34 Preparing the Crust
07:18 Blind baking the Crust
08:04 Break down the Squash
11:42 Rendering the Bacon
12:24 Eggwashing the Crust
14:51 Sauteing the Squash and Vegetables
17:40 Mixing Wet Ingredients, Combining everything
19:14 Filling the Crust
20:49 Baking the Quiche
23:30 Plating/Taste Test
Ingredients
1 Unbaked 9-10 Pie Crust
1 Tbsp Extra Virgin Olive Oil
2 Cups Squash, diced
2 Leeks, white parts, diced (use the slightly green, still tender, parts, cut into strips, for topping the quiche)
200g Lardons, or thick Bacon cut crossways into 1/4 thick strips
2 Garlic cloves, minced
1 tsp Fresh Rosemary, minced
1 tsp Fresh Sage, minced
5 Large Eggs
1 Egg Yolk, whisked
250 ml/1 Cup Whole Milk
250ml/1 Cup Heavy Cream
125-150g/4-6 0z Crumbled Goats Cheese, or other Grated Cheese
1/2 tsp Freshly Grated Nutmeg
½ tsp Esplette, or Cayenne Pepper
Fine Sea Salt to taste
Freshly Ground Black Pepper to taste
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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Broccoli Quiche with Leeks, Rutabaga
A hearty broccoli quiche recipe with seared rutabaga and leeks in a buttery homemade crust. Plus how to store broccoli, leeks, and flour.
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Pie Crust
1 cup flour
1 stick unsalted butter
1 teaspoon sea salt
¼ cup ice cold water
Broccoli Quiche with Leeks, Rutabaga
1 tablespoon olive oil
½ cup diced rutabaga
1 cup sliced leeks
1 cup chopped broccoli
6 eggs
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 cup milk
1 cup shredded cheddar cheese
???? INSTRUCTIONS ????
Pie Crust
Add 1 cup flour and 1 teaspoon salt to a mixing bowl.
How to Store Flour: stored in an airtight container in a cool dry place, opened flour will last 1 year past the Best By date, 2 years if you place it in the fridge or freezer.
Cut 1 stick of butter into cubes and add it to the flour. Cut in the butter using a pastry cutter or 2 knives, careful to not overwork the dough. It will look like cornmeal when finished.
Slowly add in just enough of the ¼ cup of water to bring the dough together into a ball.
Shape the dough into a disc and wrap it in plastic. Place in the refrigerator for at least an hour.
Roll the dough out on a lightly floured surface. Transfer dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim off the edges and press with tines of a fork.
Refrigerate the dough-lined pie plate for at least 2 hours.
Broccoli Quiche with Leeks, Rutabaga
Preheat the oven to 350 degrees F.
Add 1 tablespoons of olive oil to a sauté pan and warm it over medium heat.
Add in ½ cup diced rutabaga and saute for 5 minutes until tender and browned. Add in 1 cup leeks and saute for another minute. Add in 1 cup broccoli and cook for 2 more minutes until florets brighten.
How to Store Leeks: leeks can make other foods smell like leeks. Best not to cut or trim them before storing. Wrap them fully in plastic wrap and place in the vegetable bin. They can keep for up to a few weeks this way.
How to Store Broccoli: trim the end of the broccoli stalk and store them just like cut flowers in the fridge. Broccoli will keep for a few weeks.
Set veggies aside to cool.
Whisk together 6 eggs, ¼ teaspoon salt, ⅛ teaspoon pepper, and 1 cup of milk.
Fill the pie plate by layering between the veggies and 1 cup shredded cheese. Add in the egg mixture.
I got this pie plate from my mom. This Town & Country pie plate pattern was produced from 1974 to 1978.
Wrap the edges of the pie plate with aluminum foil or crust shields and bake the quiche for 45 minutes, or until the center is firm but jiggles a bit.
Let cool slightly before serving but this quiche is great warm or cold. Enjoy!
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Crustless Quiche, ham and cheese, low carb
How to make a crustless low carb, ham and cheese quiche at home, easy step by step instructions from start to finish.
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