0:01
Something happened for the first time.
0:04
I've never had it happen to me,
0:06
but I was, I had opened a refrigerated pie crust
0:10
and it was like they didn't put enough flour
0:13
on it when they rolled it up
0:16
So I just warmed it in my hands and into a ball,
0:26
So like I said, I've never had that happen before.
0:33
And I tried to roll it a little bit bigger
0:38
because I like to turn
0:43
the leftover crust under
0:47
to give the crust part more body.
0:53
So I'm just gonna tuck all that in,
1:02
Yeah, never, never had that happen before.
1:06
But you know, once in a while you can get maybe a dud,
1:15
that didn't quite get all it was due. (laughs)
1:21
You might say. (laughs)
1:24
So I just pinch mine.
1:29
There's several ways you can do this but
1:33
I do mine the easy way.
1:43
Just pinch, pinch, pinch.
1:52
And that looks fine, doesn't it?
2:00
- [Theresa] You'd have never known.
2:01
- [Paula] Uh uh. Never known. (laughs)
2:06
- [Theresa] We said that was the hardest part
2:07
of this recipe. (dishes clanging)
2:08
- And you were correct. (laughs)
2:10
That was the hardest part.
2:12
Do we have a medium size bowl over there, Theresa?
2:14
I don't think I need...
2:16
- [Theresa] How about this?
2:18
- Yeah, perfect, perfect, perfect.
2:26
In case you hadn't figured it out, y'all,
2:28
we're doing a spinach and bacon quiche.
2:33
For some reason people really like a spinach quiche.
2:37
- So we're gonna start with 2, 4, 6 eggs,
2:42
and I'm going to beat 'em till they cry. (laughs)
2:45
Or either I cry, (laughs)
2:48
one of us is gonna cry.
2:49
(whisk beating) (whisk tapping)
2:53
And I've got one and a half cups of heavy cream.
2:59
Is that heavy cream, Theresa? - Yes, ma'am.
3:01
- Okay, I thought it - And that's Swiss cheese.
3:02
- Looked thicker. Yeah.
3:03
I thought it looked thicker than,
3:13
than like a half and half.
3:16
'Cause it really does make a difference.
3:21
I've got Swiss cheese here,
3:22
which I love Swiss cheese in a quiche.
3:35
- I was hoarding it. - (laughs) All right.
3:42
but I don't cook it all the way like crisp, crisp.
3:46
Because when you do that, you don't get the flavor.
3:53
You just don't get the flavor
3:57
that you would get when you don't overcook it.
4:11
this looks like this could make two quiches to me.
4:15
- [Eddie] So you might need that bigger pan back.
4:34
This looks yummy, doesn't it?
4:37
- Mm hm. - So creamy,
4:38
and that's because we're using that heavy cream, y'all,
4:43
instead of half and half.
4:45
- [Eddie] Hmm, well, decent enough for me.
4:49
(Paula laughs) - [Theresa] Eddie thinks so.
4:57
- I think it's gonna work.
4:59
- [Theresa] I thought you were gonna have too much.
5:01
- I thought I was too.
5:05
Now how long are we gonna bake this for?
5:07
- [Theresa] I think it says 35 to 45 minutes.
5:09
- Yeah. And my oven just cooks extremely fast, y'all,
5:14
so you'll have to adapt how long you cook it
5:18
according to your oven.
5:20
All right, yes, I'm gonna put some bacon on the top.
5:24
(laughs) You know it.
5:29
- [Theresa] I don't think anyone is surprised.
5:36
They're looking for the butter.
5:39
- I don't believe there's any butter in this.
5:40
- [Theresa] There's not.
5:41
Nor does there need to be.
5:43
- No, this is plenty rich enough.
5:50
- [Theresa] I do not.
5:52
Unlike Eddie, I love quiche.
5:59
- I can take it or leave it, y'all. (laughs)
6:04
All right, 350, 30 to 35 minutes.
6:10
- [Theresa] I'd say 35.
6:15
- I'm the best in town. - I'm telling ya.
6:20
and hire a better taster than you, Michael.
6:22
- [Michael] I guarantee you.
6:25
- [Paula] Oh mm, look at the cheese.
6:30
- [Paula] Look at the bacon.
6:33
- [Theresa] That's a pretty quiche.
6:34
- That is a pretty, pretty quiche.
6:40
- I might like this one.
6:41
I'm not real big into quiche,
6:43
but this one looks like it's-
6:44
- Well they say real men don't eat quiche,
6:45
but real men do eat quiche, y'all. (laughs)
6:49
- Or they least test.
6:52
- [Theresa] What don't you like about a quiche? Egg?
6:54
Cream? - Oh no, he loves eggs.
6:57
- No, no, usually they're real thin and dry
7:00
and don't have a whole lot of stuff in them.
7:05
- [Theresa] We don't make that kind of stuff around here.
7:07
- But this one is, looks like it's a pretty hearty one.
7:10
- It is. - You want a bite?
7:13
- No, I'm enjoying watching you.
7:17
How do you like the cheese that's in it?
7:23
- You know what would only make it even better?
7:27
Some, no thank you, portobello mushrooms.
7:31
I adore portobello mushrooms, y'all.
7:33
- [Theresa] I think he just turned his nose up to you.
7:35
- I think he did too.
7:36
And he loves mushrooms.
7:39
- Those aren't my favorite though.
7:40
I don't know why you- - The portobellos are not-
7:42
- Yeah. - Ooh, they eat
7:44
I mean you have to use a knife and cut 'em,
7:46
and they chew like meat.
7:51
- (laughs) So is that a thumbs up on the quiche?
7:55
- Yay.(laughs) - Yeah.
7:57
- I trust his tongue, y'all.
8:02
As long as using it to eat - So that myth,
8:03
- with and not talk. (laughs) - that myth has been broken.
8:05
Real men do eat quiche.
8:09
I'm here to tell you that real men eat quiche.
8:14
Love and best dishes, y'all. (bell dings)
8:18
Hey, y'all, it's Paula Deen.
8:20
Now, if you enjoyed this video, be sure to like it
8:24
and click the subscribe button as well as the notification
8:28
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8:31
Love and Best Dishes Y'all.
