Up Next
Back to Show
ChefSteps
Quiche Lorraine
Season 2014
Episode 8
This recipe yields a classic, firm-yet-tender custard with a touch of nutmeg for a delicious rich and savory flavor. We start with a versatile quiche base and add bacon, leeks, and Gruyère. Make your own Pâte Brisée from scratch, or start with a store-bought crust.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
1:51
Serve perfect, shell-free oysters with this easy, safe method for shucking.
3:34
I scream, you scream, we all scream for soft serve.
2:25
Juicier meat, crispier skin—we've got a whole new way to truss a chicken.
1:22
A simple sushi-chef secret for brighter, firmer, tastier fish.
1:30
One simple, foolproof technique for super-crunchy, perfect candied nuts.
2:05
These pancakes are soft and pillowy, with a mouth-watering malty flavor.
2:16
Crispy-outside, fluffy-inside, flavor-packed waffles, made from scratch.
3:21
A squishy slider bun to rival your favorite fast-food versions. (Admit it, you love 'em.)
1:21
A quick, easy, and remarkably tasty mole—in just 30 minutes.
2:01
The dreamiest, chewiest, chocolatey-chippiest, mouthwateringest cookies you ever had.
1:49
Give the most misunderstood tool in your kitchen a second chance.
1:08
Corned Beef from scratch: shockingly easy, super impressive. Try it once, never look back.