Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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Beth's Foolproof Spinach Quiche Recipe
#cookingchannel #QuicheRecipes
Learn how to make an easy spinach quiche recipe that is delicious and beautiful. It's perfect for any springtime brunch or for Mother's Day or Easter too!
PRINT RECIPE HERE!:
Fits a Quiche Pan 8 in x 1 ¾ (20,3 cm x 4,5 cm) removable bottom is best. I like this one (This link goes to Amazon where I am an affiliate partner)
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The Easiest Classic Quiche Recipe | Comfort Food Favourites
This classic quiche recipe makes it so easy to impress! The quiche has a flaky crust and creamy custard packed with customizable fillings. With Mother's Day coming soon, this classic quiche will make the perfect addition to your delicious meal!
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Crust Ingredients
2¼ cups All-Purpose Flour
1 teaspoon Salt
3/4 cup Unsalted Butter, Cold and Cubed
8-10 tablespoons Water, Ice Cold
Custard Filling Ingredients
1 Shallot
1 Garlic Clove
6 Mushrooms, Medium Size
2 handfuls Fresh Baby Spinach
8 slices Ham
1 tablespoon Unsalted Butter
Salt to taste
4 Eggs
1 ½ cups Heavy Cream
Salt to taste
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
½ cup Gruyere Cheese, Grated
½ cup Aged Cheddar Cheese, Grated
½ cup Parmesan Cheese, Grated
¼ teaspoon Chilli Flakes
¼ teaspoon Dried Parsley
Method
1. In a bowl add flour, salt, and cold cubed butter. Give it stir with a fork so that the salt gets well distributed and the butter cubes get a light coat of the flour.
2. Using a pastry cutter/fork or your fingers cut the butter until crumbs are formed. Now with the palm of your hand very lightly flatten the small butter lumps.
3. Add cold water and very lightly using a fork to form into a dough. When it begins to come together, do not kneed just press it together.
4. Now Transfer the dough to a work surface, flatten it into a disk and wrap it in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, to make the filling, chop the shallot and the garlic clove very finely.
6. In a large skillet, melt the butter and add the chopped shallot and garlic and sauté till the shallot turns translucent and the garlic cooks.
7. Now add the and spinach and mushrooms and cook until the spinach has wilted, and the mushrooms have just cooked. Do not overcook the mushrooms. If the spinach and mushrooms release any juices drain it in a sieve before adding to the pie dish.
8. In a bowl beat eggs, heavy cream, salt, pepper, nutmeg and set aside.
9. Roll out the dough on a lightly floured surface. Roll until the dough is about 1/8 inch thick. Transfer the dough to either a 9” or 11” loose bottom pie pan. Using a small piece of the dough press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan using a knife. Gently pierce the bottom of the crust with a fork. Cover with plastic wrap and refrigerate one more time for 30 minutes.
10. Preheat the oven to 350F (175C). Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return the crust to the oven for another 5-10 minutes or until the crust is slightly golden.
11. To build the quiche, distribute the spinach, mushroom, and ham on the baked pie crust, sprinkle shredded gruyere and cheddar cheese. Spoon the custard and garnish with some parmesan cheese, chili flakes, and dried parsley.
12. Place the pie pan into another baking sheet and place into the oven and bake for 35-40 minutes or until the quiche has set and the top has turned golden brown
13. Allow the quiche to cool for 10-15 minutes so that the quiche sets before cutting.
Enjoy!
Chicken Mushroom Quiche ~ Superlicious!
Home Bake Chicken Mushroom Quiche ~ Superlicious!
(How to make a great flavour buttery pie crust quiche)
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Ingredients
(8 inches removable base quiche pan / tart pan)
(A) Crust:-
1. 125g ( 1 cup ) All purpose flour
2. 1/4 tsp Salt
3. 85g ( 1/3 cup + 2 tbsps ) Butter cubes ( from fridge )
4. 1 tbsp Iced cold water
5. 2 cups rices ( for pressing crust while baking, avoid bulging due to heat )
Bake for 1st time in a preheated 150°C ~ 160°C oven for 15 minutes, & continue 2nd time baking for another 15 ~ 20 minutes till slightly golden brown crust.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
(B) Fillings:-
1. 5 pcs Fresh button mushrooms ( sliced )
2. 1 clove Garlic ( finely chopped )
3. 1/2 Onion ( diced )
4. 20g Carrot ( diced )
5. 110g Chicken meat ( 1/2 chicken leg/skinless ~ diced )
6. 15g ( 1 1/2 tbsp ) Butter ( for stir frying )
7. 1/4 tsp Salt
8. A pinch of Sugar
9. Sprinkles of black pepper
10. 2 tbsps Green peas
11. 100ml Double cream
12. 1 Egg
13. 2 slices Cheddar cheese ( cutted into small pieces )
14. A few pieces of basil leaves ( optional )
Bake in a preheated 150°C ~ 160°C oven for 30 ~ 35 minutes or till golden brown on top.
Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.
Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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