L8 Dish 7 Quiche Lorraine

Bonjour, welcome to Ludo à la Maison. Today I have my good friend Mika, who is with me. Thank you Mika for coming today. Today we're going to do a Quiche Lorraine. Quiche Lorraine is very French. Have you been to France? Yes. You have a Quiche Lorraine in Paris? Yes. Okay, so you know what a Quiche Lorraine is good. It was made with a pie crust, bacon, onions, but also a good custard too. That's a classic pie from Lorraine. So flour here, butter, salt, sugar. We'll mix slowly. We're going to wait a bit for the butter to get a little bit flaky. A typical Quiche Lorraine is really with bacon and onions. But if you want to do it vegetarian, you can use spinach or broccoli or mushroom, you know. Oh my God, I think something's burning. Sorry. Grace! Oh great. Oh yes! That's so funny. Voila, that's the life of Chef Ludo and Grace. Oh no! Oh yes, Grace! The burner is on. No, it's not on. Oh la vache! Look at this, guys. Holy s***! That's the behind the scenes in Chef Ludo La Maison. Now I don't know how we're going to do that, guys. We'll burn one. So now it takes one hour to bake. Grace, I told you to not forget about that! I forgot the quiche in the oven. Voila. Like we say, when it's black, it's cooked. Sad. Bon. Anyway, Mika, let's go continue our dough. Put the water slowly. Don't put too much ice, okay? So that's a little trick, you know, about the pie crust, you know, to make them flaky. It's really to add ice water. You flatten it out because it gets colder faster? Yeah, yeah, yeah. Voila. So we're going to put it in the fridge, okay Mika, for like one hour. Bon. The magic of Ludo House. Voila. It's hard now. You can see the butter. Yeah. Like that. All the women do in France, like that, they just imagine that's the face of their husband. That's the way the French women love their husband. So, you know, when you roll, you don't put pressure here, okay? You put in the middle. Yeah. Voila, Mika. I love when people do the work for me. Bien, Mika, bien. You went to cooking school, huh? You baked before, huh? Yeah. You put the dough here. So you know how to do it? Do I fold it? Yeah, so you can fold it, like you see, or you can take like that. Oh, roll it on the pan. Yeah, yeah. See, you go like that. Much better. Voila. Americans are good for baking. It's true. Better than the French. What? No. Oh, yeah, guys. In America, the pie, they are doing pretty amazing. We don't do good pie like that in France. Bien, Mika. Much better than Grace. Good job. Some people really go fancy, like more like take the border like that. Put it after you pinch. Good. Amazing. Voila. So we want to pre-cook the dough, so we're going to put aluminum foil, and we're going to put some weight so the dough keeps the same shape. And we're going to bake it at 375 for 20 minutes, okay? Keep in mind, you know, we don't want to cook it too much, because we're going to cook it again. Right. Because we're going to cook it again after with the flan, you know? Okay, Mika. So you're going to take the bacon, just slice it. Oh, you left them? Yeah. Wow. It's not bad. Don't get me wrong. We're going to peel the onion. Do you have any secrets for cutting an onion? Am I crying? Yeah. No. I cry. I cook for... A couple years? 33 years. I'm cooking now, and I always cry. When you are very strong, you cry. Yeah. Put over there. We're going to sweat everything. Voilà. We're going to use a little bit of bay leaf. Bon. After, Mika, we're going to put a little bit of thyme here, okay? Okay. So now, for the flan, we need whole eggs. Okay. Half and half. Cayenne pepper. Nutmeg. Where's the nutmeg? Grace. Nutmeg. Where's the nutmeg? You cannot do a quiche without nutmeg. I mean, a quiche needs to have nutmeg. You forgot nutmeg? Yeah, I forgot nutmeg. I mean, not me. Grace. Okay? I mean, you know. So I'm going to get some nutmeg, and I'll come back. Okay. That's good, okay? You're in charge. Bye. Okay. I'll go quick. Well... Et voilà. Hop, et voilà. Oh, good. Nutmeg. Ça va? You good, Mika? Yeah? You good? I'm good. Perfect. So we call that a big sabotage in my country. Perfect. You did not burn it. Thank you, Mika. One nutmeg. One. Just one. You just went and got one nutmeg? Hey, no waste. Okay. Whole eggs. What's your favorite thing to cook, Mika? I like to bake. I bake a lot. You like to bake, yeah? Merci. Tiens. You have a towel? Dorian. That's my friend. Dorian. Voilà. So beat the eggs, Mika. Put the pan a little bit here. To the side. Thank you, Mika. Two things. Two hands. Good catch, Mika. Good catch. I was checking on you to make sure you were. And now, I'm going to add the half and half. Quiche saboteuse. You put some nutmeg, okay? I love nutmeg. We use a lot of nutmeg in French cooking. A lot. Un peu de sel. White pepper. Still have a little piece of the cayenne pepper. Don't mix very well. So I'm going to just mix it. That's it. I'm stuck. I'm stuck, Celestine. I'm stuck. Not my day today, Celestine. Ah. Voilà. It's mixed very well. And now, we're going to put the garnish inside. Okay, Mika? Oh, yeah. Wow. Attends. I'm going to help Mika. Voilà. Now pour our custard, Mika, here. Okay? Liquid gold. Liquid gold, yeah. Oh. Normally, we use a gruyere. So we're going to use cheddar. Okay. Cheddar. That's all I'll say from now on. Cheddar. It's much prettier. Okay. On y va? On va au four? No? On cover? We cover? No, we don't cover. No, no. We don't cover. No, no. We want to be black on top. It's very important to get the crust. Celestine, okay? Okay. So we're going to cook it at 325 for one hour. Voilà. Good job. Merci. Okay. Oh, beautiful. Look at this. Oh. Oh, we did a good job. Ça va? Bien. You can see it's cooked. But the best way also, you can put a knife here like that. If you have no liquids coming, it means it's cooked. Oh. If it's not cooked, it will be a release of liquid. The quiche is cooked. Good job. So keep in mind, sometimes it's very difficult. to cut a quiche. And she's French, so she's very delicate. Oh, let's go. We did a good job. You know? What? Careful. It's hot, Mika. Sabotage. That's hot. It's delicious. It's delicious, but it's a little hot. It's good, though. It's good. See? Wow. I don't know why. It's hot. It's delicious. This is a quiche Lorraine I made with my friend Mika. I want to thank you so much for coming. I know you're very busy, but thank you so much. And good job. Thank you for having me. Merci. Good job.