Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is in the MUNCHIES Test Kitchen making …
Check on YouTube
Make Quiche Lorraine, A French Egg Custard Tart
Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is in the MUNCHIES Test Kitchen making …
Check on YouTube
Well.
I stopped watching this video when she told about cheese.
I'm french, living in France. All I can say about this recipie is that IS NOT a quiche lorraine recipie.
There is no cheese in the Quiche Lorraine.
Call it a egg cheesy pie with bacon if you want, but please don't call it a Quiche Lorraine.
your life would bore a turtle to the point of suicide
That's a great looking quiche! My mom used to add some gruyère on top and brown it at the end to give it some nice crispiness
As a french I can confirm that everything is wrong from the dough to all the other ingredients …
Girl, you are totally AMAZING! I heart quiche and I LOVE quiche Lorraine. Great easy method. Takes a little time. But worth it. 👍🎧🐻
Awesome recipe, well done! Just one insignificant comment…salt is salt..koshering salt is not less “salty” than table salt because all salt is Sodium Chloride. The difference in koshering salt is that it doesn’t pack as tightly as table salt so if you’re measuring out by volume (and not weight), you will use a significant more amount of table salt than you will koshering salt.
I really don't get the irony.
I wish Tracy had a bakery in LV-NV….just loved how she made her style of quiche❤️
Your quiche Lorraine looks so goooooood sensational delicious 😋 yaaaaaasssss gurl I want some okay
No cheese in the Real Quiche Lorraine!!!
As a german speaker I cringed a little when she said „Kuchen“ 😂
☑️🔥
Definitely gonna try this , I love quiche, yum yum yum 😋 thank you Tracy
Crisco? Are you on drugs?
Why the cake flour over regular AP flour?
If she not a lesbian im going to be upset lol
Inside looks too compact/solid to be a proper Quiche Lorraine. Should be a bit more "crumbly" and moister
Fantastic bakery in the Rockaways.
What is the shortening for ?
I'll give this one a try. Normally I just make a spinach, bacon & cheese quiche.
I wonder what would be a good replacement instead of a plastic sheet, because you know … mother earth.
And while we are at it, how about not using aluminium for a freakin pie/lasagne but for example a reusable glass or ceramic pie/lasagne form.
Just a week ago i saw the statistics on polution and the US on a per citizen break down is just the worst, you waste ressources like there is no tommorrow and well due to that waste there just may be none.
I understand why I pay $5 per slice for this now
Would be nice to stop misleading your audience…not only you, but also the hundreds of other video posters pretending to show European cuisine (mostly French & Italian) recipes. In this case call it Queens pie and you won't get my attention, but quiche lorraine, seriously ? Have someone offer you a classic reliable book (not Jamie Oliver) : no cheese in quiche Lorraine, your bacon bits are huge (actually inedible), your pastry is thick and horrendous, and you forgot the cream which resulted into that stuffy very firm filling…what a sad prank ! Hope your cookies, brownies and other donut are better than that…
wow nice
If I don't have baking beans, can I use baked beans?
Ayyy my hometown! Much love!
I could have sworn that was a cute little man in the thumbnail 😅