For Mother’s Day, Clinton Kelly is making a classic quiche Lorraine inspired by the kind of brunch dish his mom used to make. With a buttery crust, sliced onions, bacon, Gruyère, nutmeg, and a rich but delicate custard, this is the kind of recipe that feels old school in the best way. Along the way, the crew talks about moms, brunch, masculinity, why quiche deserves a comeback, and what makes a really good one: a tender filling, the right amount of jiggle, and no overcooked eggs. Special Thanks to Our Sponsors: Frontgate → Premium home, kitchen, and entertaining essentials — including Michael Symon’s collection featured on the show. https://frontgate.com FreshDirect → Fresh groceries delivered straight to your door. https://www.freshdirect.com Produced by Simple Alien → https://www.simplealien.com/ Camera, Audio and Crew provided by TV Boy → https://tvboynyc.com/ About Chewed Up: Three lifestyle icons reunite with zero filter, strong opinions, and even stronger flavors. Clinton Kelly, Carla Hall, and Michael Symon are back in the kitchen with comedy, comfort food, and unfiltered conversation — served loud. Episodes drop 3x a week: * Monday – Appetizers * Wednesday – Mains * Friday – Desserts Subscribe and turn on notifications so you don’t miss a bite. Want to Watch? This week’s Giveaway: “Fan of the day” message giveaways Want in?