Anna Olson Makes a Delectable Leek & Cheese Quiche! | Baking Wisdom
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- čas přidán 24. 07. 2023
- Recipe below - follow along! Enjoy this savoury dish, combining a creamy, cheesy filling with the delightful aroma of soft leaks, all in a buttery pie pastry made from scratch!
This Baking Wisdom video is sponsored by LG Canada. #ad
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• Recipe Information •
Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 30 minutes
Cook Time: 70 minutes
The quiche can also be baked a day ahead and chilled, then rewarmed for 20 minutes in a 350°F (180°C) oven.
• Ingredients •
Pie Dough (makes enough for one 9-inch (23 cm) double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1 egg white, for brushing the baked quiche shell
Quiche Filling:
3 large leeks
3 Tbsp (45 g) butter
½ cup (125 mL) dry white wine
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
2 large eggs
½ cup (125 mL) whipping cream
⅓ cup (80 mL) half-&-half cream
1 ½ cup (165 g) coarsely grated Gruyere cheese
• Directions •
1. Combine the dry ingredients by stirring 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.
Some baking wisdom! Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Add the liquids. 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. 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. You will need only one disc of dough for the quiche.
4. Roll out the pie dough on a lightly floured surface into a circle just under ¼ inch (6 mm) thick. Trim away any large pieces of dough from the edge and tuck and pinch the edges in a pattern. Alternatively, trim the pastry to the outside edge of the pie plate and press in place. Cut out shapes from the excess pastry, moisten with water and press gently along the top edge of the pastry. Dock the bottom of the pie shell with a fork. Chill the pastry shell for at least 30 minutes (up to a day).
5. Preheat the oven to 375°F (190°C).
6. Weight the pie shell. Place two sheets of aluminum foil over the pie shell, gently covering the outside trim. Use pie weights, dried rice or dried beans (about 2 cups/500 mL) and pour these on top of the foil, spreading them out to the edges.
7. Bake the pie for 20 minutes. Carefully remove the foil together with the pie weights (this is why you double up on the foil). Return the pan to the oven to bake for 10 minutes more, until the edges of the pastry are light brown and the bottom of the pastry appears dry but still pale.
8. Brush the pie shell, hot from the oven, with lightly whisked egg white. Cool the pie shell in its pan on a rack before filling.
9. Prepare the leeks. Trim away the ends and dark green parts of the leeks. Cut each leek in half lengthwise, then cut into ¼-inch (6 mm) slices. Place in a colander and rinse and drain well.
10. Cook the leek filling. Melt the butter in a large sauté pan over medium heat and add the leeks. Cook, stirring often, until softened completely, about 15 minutes. Add the white wine and continue to cook until all liquid has evaporated. Remove the pan from the heat and stir in the salt, pepper and nutmeg. Let the mixture cool for 15 minutes.
11. Preheat the oven to 400°F (200°C) and place a 9-inch (23 cm) your baked pie shell on a baking tray
12. Whisk the eggs well and then whisk in the whipping and half-&-half creams.
13. Assemble the quiche. Line a baking tray with parchment paper and place the partially blind-baked pastry shell on top. Sprinkle the cooled leeks over the bottom of the pie shell, then sprinkle with the cheese. Carefully pour the eggs into the pastry, giving them time to cascade and fill in between the leeks and cheese. The quiche will not be filled to the top of the pan, but the eggs will expand as the quiche bakes.
14. Bake the quiche for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue to bake for about 20 minutes more, until the quiche is set and golden brown.
15. Cool the quiche in its pan on a rack for at least 15 minutes before slicing to serve warm.
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#AnnaOlson #OhYum #BakingWisdom - Jak na to + styl
Anna is one of the very few professional chefs these days that doesn't feel the need to act like an idiot, or outrageous, isn't covered in ink or bling, doesn't try to be funny or come up with silly punch lines. She teaches us how to cook and she is very good at it. Too bad the Food Network doesn't understand that these days.
Thanks for this great recipe, I'm usually not very pleased with my quiche crusts but I followed this to a tee, and it was excellent
You are a pro when it comes to baking. I I've watching you baked.
Your pastry recipe is a keeper for me. It makes it all so easy!
I especially like the 'rationales' provided for each step, telling us not only what to do, but WHY it's done.
That way, I'm understanding the steps and can generalise to other pastry dishes (eg WHY she's advising not to put the pastry in the 'fridge).
I'm still a beginning cook so this helps my overall cooking skills in making pie pastries overall.
Thanks, ms Olson . 🙏
Anna, your quiche is just absolutely gorgeous. You are a very sweet and positive cook.
This quiche looks mouthwatering,I will add crispy bacon when I make this !!!!!!!!!!!!!!
Yes! More savory! Can you also make almond cake! Almond tart! Almond cookies !!! Almond flavor!!!! It is so delicious that almond extract and almond paste flavor!!!
Wow! Anna, this recipe is mouth-water-licious!! Can't wait to make it.
So great to find you here on CZcams. I used to record your shows on TV.
I made the quiche today. AMAZING ❤. The crust super super flaky. Thank you!!!!!!
Saw you and Michael at the Soho House on Mother's Day many years ago. It was a pleasure to have met Michael!
Looks so delicious ! Thank you for the recipe.
❤ Thank you for this recipe! Can’t wait to make this.
Looks delicious. Can’t wait to give it a try.
Ok, this pie crust beats all others!! Flaky, and DELICIOUS, I'm going to use it for my butter tarts! made a blueberry pie and its outstanding!!
I just don’t like using oil, otherwise, I would try this recipe.
@@joannecortese7341if you look for her actual butter tart recipe you’ll find a pastry without oil and meant for butter tarts. It’s just a bit different from a classic pastry recipe.
Thanks Anna, great tips. Love it
Oh my..this looks tasty!! Cant wait to try this recipe. Mmmmmm
This looks delicious-a nice variation. All I’ve ever made was Quiche Lorraine. Can’t wait to try this one. Thank you!
Absolutely delicious and unique recipe ❤️🥰
Looks delicious!😋
Awesome-looks delicious❣️
That does look easy, definitely going to make that sometime. 👍
Hi Anna, I have tried about 50% of all your recipes & love them. How about some KETO pie crust recipes? Thank you.
Looks delicious 💕💕
I always buy my dough because
I always find it long and complicated to make...but yours makes me want to try...and your quiche OMG I want to try 🤗
I make with white flour and
kamut mixte wheat flour
I do just half recipe toi try 😊
thank you 🌹
i came back with the results😊
Le résultat est fabuleux...ma croûte moitié blanche/ kamut
miammmm😋😋
J'ai mis un poireau..jambon
et extraaaa fromage
Vraiment bon !!!
Hi Anna I am always delighted when I watch your videos they're so good
Its mouthwatering 😊🥧🧀
Well come back Anna always good thank you so much God bless you nd your family
❤❤like the way you make your bake tart and the biscuits you have made are day ❤
thank you so much I'm going to try this
Love it ❤
❤❤❤❤❤hello Anna thanks sharing your recipe.Its Awesome!!keepsafe sending love and support from Philippines.😍😍😍🤗❤❤❤
I love a good, simple quiche.
Looks good ❤
Your hair looks really nice and the show over all beautiful
I look at your cooking a lot😍😍
mmmm so good lov it
Love it
Oh, you answered my question regarding food processor. Wonderful. Thank you. I hope to treat myself to your cookbook in 2024.
Yummy ❤
Thank you!!!!!
We don’t use the nutmeg on the leeks but add some brown scrimp. That makes it also suiteble as an appitiser when you cut it up in small bite size pieces. Its nice cold warm or lukewarm. We always work with emmenthal cheese.
Anna🇨🇦 i have been following you for a long long time
From Australia 🇦🇺
I am requesting if you could make your ytube recipes printable ❤
Thankyou from Australia 🇦🇺
Hello I love all your recipes please can you make giant Costco chocolate chip muffins and blueberries muffins and bananas muffins and pumpkin muffins with streusel on top🙏
I love ur recipes. can u make Newyork cookies(levian cookies)
😋😋😋
I love leeks in about anything. Looks like one of those dishes that will be gone quick.
PLEASE!!! Subtitulos en Español !!! Gracias... saludos desde Argentina. 🙋 💖💜💖💜💖
Can you make video for sugar cookies?
I want to ma(e individual quiches in a jumbo muffin pan- any tips?
Hi, thanks for the recipe. What does half and half cream means?
I have regular cream available in my area, so does that make any difference to the quiche?
Half and half is pretty much as it sounds. Half heavy cream and half whole milk. Use the cream/milk 1:1 ratio in place of the full amount called for in the recipe. I hope this helps and makes sense
Thank you for the clarification 😊
In Canada half and half, as Anna states in this video, is 10%MF (milk fat) cream.
Thanks you, it makes sense 👍🏼
❤😊
What kinda of candy thermometer do you use
👏
steamed torch ginger flower
Is it doable in a food processor?
Use sugar as pie weights!
Good morning Anna Olson
👍❤💗
Where has she been? I was getting worried about her absence
Confused about baking the crust. You put it in covered in foil with weights, but got it out w/o those things. Is there a step missing?
I also thought the pastry case looked like it had shrunk quite a bit too Jennifer 🤔
So the base went into the oven with foil and sugar. It came out naked. Where did the foil and sugar go?
would you please show how to make a shepherd PIE
Like ✝️👍🇱🇰
Banana bread
I miss seeing use her use her drawer to measure out ingredients so much!
I always wanted those drawers!
There is a TV channel that translates your videos and sell them on satellite
Pastry has shrunk too low to contain the filling. Best to trim it AFTER blind baking
It shrunk a LOT didn’t it
Don’t like all the advertisements.
Why did the sides shrink down so much???
I was wondering same thing
I am wondering the same 🇬🇧
No explanation yet? Shame as it would be helpful
I will not trim the sides till baked…. Might help!
She put the shell into the oven with foil and sugar, but bought it out without it. Not the same tart shell perhaps as in “here’s one I cooked before? “
@ jslezak57 If you look closely, you will see that she didn’t put enough sugar in the foiled tart pan and it didn’t come all the way to the top of the tart pan, so the pastry fell/shrunk down that much. You have to put enough pie weights and all the way to the top, so they really hold and press the pastry to the sides of the pan. Also, I would rather use some lentils, beans or rice.
Another way is, as somebody already commented, you can leave the pastry to hang over the sides, bake it the same way as above and after it is blind baked, trim the left over pastry that hanged over the rim of the tart pan.
As to the question why she put in the oven tart pan with the foil and sugar, then took the baked tart out without them....first you bake the pastry with the foil (or parchment if you use that) and weights, then take them out and bake the tart pastry some more without the weights, so you bake the bottom too (because it’s is still a bit raw when you take the pie/tart weights out).
Hope this helps.
Hi friend nice video yummy recipe very good food nice ❤❤please like me thanks you so much ❤
Love the cooking hate the background music playing all the time so aggravating
Можно было и на русском языке написать рецепт
Субтитры сделайте , здесь у неё только так можно , её переводят и озвучивают только по телевизору и всё
I put foreign recipes into Translate Google, section by section. Takes a while but it's better than nothing
the sides of your quiche have shrunk -
И ещё так долго объясняете 😠😠😠
TIP...To buy ready made pastry by fa better! And tstier!
What utter crap. As a retired chef and baker, I can assure you that you don't put all the crap in the pastry mix. And for a so called professional chef the sides of the case shrank therefore meaning there was hardly any filling. Perhaps better go to catering school 😂 I was not impressed with all the sponsorship
I have unsubcribed, too many adverts and a very dubious method and recipe. irritating muzak too.
Perhaps ordering one of Anna's many wonderful cookbooks would suit your needs better? But you'd have to actually pay for that content.
@@culinarycaravan Doubtful, fan-boy. I tried some of her earlier recipes with, to put it mildly, mixed results. I am a trained chef.
Sponsors want to see their wares being promoted otherwise they'll pull out.
So baking just wasn't getting people to watch. She was always labeling herself as a "Professional pastry" others have been only one kind of "cooking or style " and it gets tiresome to some people that watch them. Well good luck with your next style Ann
Your comment makes zero sense
No sense whatsoever. If you can’t say anything nice, don’t say it
@@willettej7988 stop kissing her off. Your like the ones that kiss off the rea Drummond woman.
@@aldenboon2399 your a kiss off.. your no different than those that kiss off the pioneer woman.
form an intelligent sentence