Chef Frank Makes Quiche

Quiche is a dish that brings back memories from my childhood. My parents are food lovers an made it often. It isn't hard to make but the crust takes some technique. Practice the crust and have fun with the fillings.

Special thanks to Kaserei Champignon for sponsoring this video
You can find Cambozola @

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Crust (makes 2 quiche crusts)

2 1/2 cup/125 g all purpose flour
pinch of salt
pinch of sugar
1/2 #unsalted/226 g butter, cold
2 egg yolks
ice water as needed

Filling

3/4 cup/177 ml heavy cream
1/4 cup/59 ml milk
4 eggs
7 oz/198 g Cambozola cheese
1 cup/177 g fried onions
Salt
Black pepper

[charlesjohnson]

I love all of your instructional videos. You really are a masterful teacher. Thanks!

[jeemoon]

This is so funny, because I was just nerding out about how the restaurant I work at needs a good egg dish on our menu. Thanks Chef.

[charlesjohnson]

Every year for Christmas we would have zucchini and sausage quiche. It’s great stuff!

[mayita]

I am so happy i found this channel! Genious

[Puuppanalle]

*Feels hungry now* :D Thanks for great video with clear instructions and good humor :)
When blind baking the crust I always feel it's easier to make the parchment paper fit into the pie dish if you first kinda squeeze it in your hands to make it wrinkly.. then it bends easier in every nook and cranny :)
Take care Frank!! :)

[ahmadcahyo]

Really love and like your content chef, when I saw Quiche Cuisine I remembered what anime I was watching at that time, the name of the anime was Shokugeki no Souma. You must watch to create content making Dishes from anime cuisine from Pro Chef must be amazing.

[jilliemc]

I made a quiche the other day. And I like it cold too!

[andreadelcortona]

Love watching you cooking and explaining the chemistry behind the dish. Thanks Chef!

[maylien]

Loved your Channel for awhile now. I thought I was already subscribed but turned out I wasn’t !
Am now though.
Admire your style.

[jeremymaccarthy]

I've made lots of quiches over many, many years, but mine have always been crustless. I love that you can put whatever you want in it and it can be eaten at any meal at any temp.

[shvat]

In your introduction, you mentioned Gourmet Magazine as an influence on the making of quiches in American cooking. I think an additional influence came from Julia Child, some of whose cookbooks and early tv series were both appearing and popular then.

[RonJDuncan]

You and Chefsteps did quiche videos today. A couple of different techniques, but both are great to learn from.

[koroslav]

Thanks chef for helping with my pie crusts

[limalicious]

I started making a "quiche" with a crust made from hash browns.

[bernhardlangers]

I make mine with leeks, homemade Bacon und Gouda. A heart attack in a form, but just so good.

[Drachi_OwO]

Funny how you do a quiche video. Quiche is actually the main course for my cooking exam :D

[OurKitchenClassroom]

I was slow to see the notification for this video, but we must've been on the same wavelength because I made quiche the same day!!! 🤣🤣🤣 Ours was very green for spring, filled with gouda, mozzarella, spinach, and zucchini. My mother also made this frequently when I was growing up, so it's definitely a nostalgic dish! How long would you recommend storing this dough in the freezer, Chef?

[BabyMakR]

Friday nights were always Zucchini slice night when I was growing up. Mum would make 2 of them to have for lunches through the next week Only ever used Cheddar and Mozzarella though. I have never considered using a soft cheese. We don't get that brand here but I will definitely be trying something like this myself.

[jcran]

You could make it with green eggs and ham

[majoroldladyakamom]

Yum. Sorry, Chef Frank, but I always make my Quiche with pre-made crusts. 👍

Spinach, sweated onions, sautéed garlic mushrooms, slightly blackened bell peppers.

I've even made fresh-fruit Quiche topped with scr and topped with finely-diced green onions.

Luckiest woman on the Planet? Michelle Proto, of course.

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