Comments on: Quiche Lorraine Mother’s Day Recipe – Creamy Bacon Leek Cheese Quiche

By: ginga2122

ginga2122 — Sat, 18 Jan 2014 14:24:32 +0000

I made this recipe today and it tasted heavenly;initially I began cooking
the dish with mixed feeling ,since I’ve never made any kind of pastery dish
before. To my surprise the shortcrust pastry was significantly more
straightforward and overall easier to make with comparison to my initally
thoughts. Once again you sir are one of a kind. PS:UNTIL NEXT TIME BE GOOD!

By: Steve's Kitchen

Steve's Kitchen — Sat, 18 Jan 2014 13:32:47 +0000

Wow! What a great Comment, Thanks Smiling from ear to ear to hear that
you made this and it went so well. Hats off to you for going for it and I
am glad you are pleased with the results. I hope you have a life long love
of making these simple pastry. Have a great week. If you have a Facebook or
Twitter account I would appreciate you sharing the video out to friends.
Have a great Day Steve

By: Steve's Kitchen

Steve's Kitchen — Sat, 18 Jan 2014 12:38:54 +0000

Me to Quiche is a real tasty Treat. I love your rice idea. The fantastic
thing on you tube is the great tips I get from Subscribers. Have a great
Day. Steve

By: Steve's Kitchen

Steve's Kitchen — Sat, 18 Jan 2014 12:10:41 +0000

Thank you Fitange, and I haven’t forgotten about the Custard Tarts either.
It’s going to be a great food month for me, what with Easter treats and Pod
Icecream and today I even made a Fat Free Healthy Icecream that was to die
for mmmmm. Problem is getting it all edited LOL Take care Steve

By: Neko Tengu

Neko Tengu — Sat, 18 Jan 2014 11:23:38 +0000

I love quiche. I make it without the crust (just pour the egg mixture
directly into the pie pan). A couple of times I just pressed white rice on
the bottom and used that as the crust. I’ll have to make one tomorrow.

By: FitAnge S

FitAnge S — Sat, 18 Jan 2014 11:00:05 +0000

Yummo looks fabulous and delicious! I normally make a crustless quiche. I
looked up quiche Lorraine and robert peters answer is correct… Oh by the
way I got your message about that recipe can’t wait yay!!!!

By: Steve's Kitchen

Steve's Kitchen — Sat, 18 Jan 2014 10:50:49 +0000

Nice Work Robert Thank you for that. I know that area of France well, I
should have known. It’s a fascinating story, I love the history of food as
you will see from time to time in my cooking. Have a great Day Steve

By: Jewlz Moreno

Jewlz Moreno — Sat, 18 Jan 2014 10:06:41 +0000

Mmmmm looks great. I was wondering can u use different meats like shreded
beef if ur not a big fan of pork. I eat pork but I want variety. thnks for
sharing

By: kellytrieu

kellytrieu — Sat, 18 Jan 2014 09:27:37 +0000

I am actually drooling… Not good to watch before bed :’(

By: Gloria Togstad

Gloria Togstad — Sat, 18 Jan 2014 09:23:34 +0000

what type of cheese did he use?