NO EGGS needed for this quiche: eggplant and red lentils #cookwithdenisa
Today we will be cooking a delicious eggplant-red lentils Quiche with store bought crust. We don't need eggs for it. You will love it ! This is a vegan recipe but you can change it if you like by adding eggs.
Please check the video for the ingredients and preparation!
Music: Videoleap (Epidemic Sounds)
#veganeggplantquiche
#eggplantrecipe
#quiche
#quicherecipe
#veganrecipes
#cookwithdenisa
Eggplant Quiche
#nfccooking
#eggplantquiche
#homemadeshortcrustandquiche
I am using 23X6cm - 9 x 2.36inch quiche baking tin
Shortcrust Pastry:
230g all purpose flour (sieved)
2g salt
3g sugar
160 cubed unsalted butter (chill in the freezer for 30minute)
1/3cup-90g cold milk
Note: there butter and the milk have to be icy- cold. Chill the pastry in the fridge for 1-2 hours or freezer 30minutes.
Note: blind baking need to add some weight on top of the pastry, rice, beans or beads. Bake for 15 to 20 minutes then remove the weight and bake further 15 minutes. Cool it for a while then brush with little egg white, this will help to prevent the leakage of filling. Add some grated cheese on the bottom also helps to prevent the leaks.
Eggplant Filling Ingredients:
2tbsp grape seed oil
150g cubed eggplant
100g cubed sweet potato
70g red onion, chopped
140g leek, chopped
80g celery, chopped
1.5tbsp-18g unsalted butter
2-70g mushroom
.5tsp-3g salt
black pepper to taste
15g parsley, chopped
120g grated cheddar cheese (use any cheese with less liquid content)
12-15 cherry tomato, halved
40g grated mozzarella cheese
Note: add a tablespoon salt into cubed eggplant and marinate for 30minutes or until the liquid has released. Squeeze of the liquid as much as you can this method will prevent the sogginess of the pastry.
Egg Custard Mixture:
1.5cup-330g heavy cream
.5cup-140g milk
3 -52g egg (no shell)
.2tsp-3g salt
.5tsp-2g cayenne pepper
1/4tsp-1.5g nutmeg powder
1/4tsp -1.5g turmeric powder
1/4tsp-1.5g black pepper
Simple Vegetable Quiche | How To Make Winter Vegetable Quiche | Easy Recipe
#quiche#vegetable#crust
Welcome to our channel, today we will be showing you how to make the classic quiche tart recipe.
Filled with green winter vegetables. The homemade crust is very crunchy and buttery. And it paired so nicely with the creamy filling.
ENJOY
For this recipe, you will need a 28 cm loose-bottom tart tin and some baking rice or beans.
For the Pastry
250 gr Flour
150 gr Cold Unsalted Butter
1/2 tsp Salt
3 tbsp Cold Water
Bake for 15 mins with baking rice
Bake for 10 mins more without baking rice
For the Filling,
Leek
Asparagus
Broccoli
Zucchini
4 Eggs
250 ml Heavy Cream
Grated Mozzarella
Salt and Black Pepper
Bake for 30 mins at 170C
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Summer Bliss: Rosemary Crusted Tomato & Eggplant Quiche ???? Fresh flavors from garden to table! ????????✨
Weight Watchers Recipe - 1 P+ Crustless Mini Quiches
My version of a Weight Watchers recipe.
Crustless Mini Quiches
16 oz Egg Beaters Garden vegetable, refrigerated egg substitute
16 oz Friendship 1% Milkfat Lowfat Cottage Cheese
2 item(s) egg
1/4 cup(s) whole wheat flour
1/4 cup(s) all-purpose flour
1 cup(s) cooked onions
1 cup(s) low-fat shredded cheddar cheese
1 cup(s) tomato(es)
1 cup(s) mushroom(s)
1/2 cup(s) parsley
1/2 cup(s) fat-free skim milk
1 tsp baking powder
1/2 tsp table salt
1 spray(s) cooking spray
1 cup(s) cooked broccoli
Preheat oven to 400
Beat egg substitute and eggs in a large bowl. Add 3/4 cup cheese, milk, flour, baking powder, salt and cottage cheese.
Heat large nonstick skillet over medium-heat. Coat pan with nonfat cooking spray. Add chopped broccoli, mushrooms, tomatoes and onions (any veggies you like- chopped spinach is great also). Add cooked veggies and parsley to egg mixture. Spray muffin tin with nonfat cooking spray. Pour mixture into 12 muffin tin (makes 2 batches). Top mini quiches with remaining shredded cheese and cherry tomatoe slices for garnish. Bake at 400 for 10 minutes then reduce to 350 for another 15 minutes until lightly browned and toothpick comes out clean. Enjoy eggy, custardy mini quiches that are only 1 PP each!
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:
More Delicious Recipes:
Salmon and Broccoli Quiche:
Pizza Quiche:
Greek Moussaka:
Crispy Fried Eggplant:
Garlic Parmesan Dinner Rolls:
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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:
Cake stand:
Food Processor:
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