How To Make The Best Quiche With Claire Saffitz | Dessert Person

How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.

#ClaireSaffitz​​ #Baking​​ #Quiche

All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)

Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature

Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[CSaffitz]

When was the last time you made a quiche?

[PabloEmanuel]

Claire: "I don't have the patience to mince garlic"
Also Claire: makes Croissants from scratch

[rhea]

I adapted this recipe from your book with an onion mushroom and Gruyère filling. It was my first ever quiche and I was so proud of it! all the tips and tricks to seal the crust and ensure the filling was cooked really worked like a charm. The crust was buttery and kept its structure. You really made the process fool proof

[SharlaRN]

The first time I made quiche was with my boyfriend's mom. My boyfriend has celiac so we made a gf crust. I'm excited to get your book. It should be delivered tomorrow! Today I'm making your Chocolate Wave cake☺️

[valarya]

The Jazz playing in the same tempo as the Thwacking, and turning it up during said Thwacking, was absolutely *chefs kiss*😘

[tati.l.]

15:11 - love that tip for patching up cracks, I always use it when making crusts now.

[deidrecalabro]

Dear Lord Clair! I was a pastry chef for 15 years and have never seen that brilliant tip for putting dough in spring form pan! ❤️❤️❤️🤯

[endsgamer]

The "Verdict: MMM" makes me giggle every time. Great ep as always

[janehowe]

I love how she makes small edits to her own recipes along the way (e.g. slotted spoon). It really makes the recipe more realistic and makes her seem more human. Queen Claire <3 U!

[minipott]

I made this quiche yesterday! It was my first time ever making my own pie dough. In the pas I always just end up getting store bought dough because I was too intimidated to make my own. But this time I couldn't find any and decided it was finally time to try making my own. I have to say it was so much easier than I thought it would be, I don't know what kept me all these years! Thank you Claire for this beautiful recipe, the quiche is so delicious, definitely one of the best things I've ever made! All the onions work so well with the richness of the eggs and creme. Divine!!

[csl]

Feeling inspired! The way Claire clearly describes each technique, the reasoning behind it, and other applications/variations really makes you feel like you’re learning while you’re just chilling on the couch ☺️

[WhoaAmazingg]

I know I won't make this, but I still just love watching Claire cook and describe everything and her tips and tricks!

[francescocolona]

Hi Claire, I've been using your rough puff for quiche for a while and never a problem. That recipe is great and works for me!

[katyhudson]

omg I'm on day 7 of covid isolation and this is *exactly* the content I needed. love you Claire!

[trinketsmusings]

Watching Claire repeatedly try to convince me that cheese is not necessary and knowing that technically...she's right...but also remaining fully aware that the dominant part of my brain says "absolutely not."

[elmadouf]

I make quiche with leeks, onions, and some pieces of goat cheese on top, once a week at least. It's easy to slice and pack as a lunch. You can eat it warm or cold. I usually pack some salad with a vinaigrette and some beer yeast to sprinkle on the whole thing. It's my favourite lunch and it's very inexpensive. I like to add a tiny bit on honey to the leeks and onions when they cook so they caramelize and it pairs so well with the goat cheese.

[sidmac]

Quiche is a favorite in my house, even my husband and son love quiche. I usually use a mix of Swiss and Guyere, ham, onions, etc-

[danbev]

This looks fabulous! I haven’t made a quiche in ages. I love the decorative onion petals, and using the straight-sided pan. Elevates it to a wonderful main course for company! I’ll pass on the meat & perhaps add Parmesan or Gruyère…or maybe just extra onion…
UPDATE: I’ve made this twice - it is excellent! First, I made her version exactly. 2nd time, I had some leftover Alaska salmon (the best kind), also delicious!

[Oanjoexterminador]

That quiche looks absolutely stunning. Think I'm gonna make a vegetarian version, just substitute the pancetta for some sharp cheese.

[dmariapaz]

If you are a @lisaeldrige fan; this smearing is equivalent to the pinpoint concealing trick. The secret to flawless makeup and pie baking crust. Love the parallels! No wonder I love these two ladies!