Quiche Lorraine Recipe in 60 Seconds
Quiche Lorraine Recipe
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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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Crunchy Mini Florentine Tart | Tanpa Tepung Forentine | Eggless | Biskut Raya 2022
Salah satu biskut raya moden dengan gabungan florentine yang terdiri dari kekacang, bijian, bijan hitam, cornflakes, ceri dan sultana bersama kulit tart yang rangup dengan sedikit rasa lemak badam. Resepi ini telah saya ubahsuai berdasarkan resepi tart florentine yang pernah saya kongsikan sebelum ini dan hasilnya lebih rangup dan tidak terlalu manis.
Selamat mencuba!
Jumlah Hidangan : Anggaran 71 keping tart mini
❤️KULIT TART :
125 gram Buttercup/ mentega bergaram (lembut) | 1/2 cawan
40 gram gula pasir kisar halus | 1/4 cawan (ATAU 6 sudu besar metrik gula icing)
1 sudu teh esen vanila
15 gram serbuk badam | 2 sudu besar
65 gram tepung Redrose/ tepung cookies | 1/2 cawan (ATAU 1/4 cawan (28 gram) tepung jagung + 1/4 cawan & 1/2 sudu besar (37 gram) tepung gandum)
103 gram tepung gandum | 3/4 cawan & 1 sudu besar
❤️INTI :
40 gram mini cornflakes/ cornflakes ramas kasar | 3/4 cawan
50 gram kepingan badam | 1/2 cawan
30 gram biji labu | 3 sudu besar
20 gram biji bunga matahari | 2 sudu besar
75 gram sultana/kismis | 1/2 cawan
40 gram ceri merah cincang | 3 sudu besar
20 gram bijan hitam | 2 sudu besar
❤️KARAMEL :
50 gram gula pasir halus/kastor | 1/4 cawan
55 gram krim putar tenusu | 1/4 cawan
35 gram sirap glucose | 2 sudu besar
30 gram mentega bergaram | 2 sudu besar
ACUAN TART : 3.5 CM
SUHU MEMBAKAR KULIT TART : 170℃ | 335℉ selama 25 minit pada rak kedua bawah/tengah, api atas bawah. Ketuhar dipanaskan selama 15 minit.
SUHU MEMBAKAR FLORENTINE : 160℃ | 320℉ selama 30 minit pada rak kedua bawah/tengah, api atas bawah. Ketuhar dipanaskan selama 15 minit.
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[ENGLISH]
Rich, buttery, crunchy, nutty, sweet and tangy Florentine tart - a modern cookies with rich filling made of sliced almonds, seeds, cherries, sesame seeds, cornflakes and sultanas and crunchy and eggless with a hint of nutty almond flavor tart shells. This recipe is modified from my previous Florentine Tart recipe. These tarts are bite sized and of moderate sweetness.
Happy baking!
Yield : About 71 pcs
❤️TART SHELLS :
125 grams Buttercup/softened salted butter | 1/2 cup
40 grams finely ground sugar | 1/4 cup (OR 6 tbsp (metric) powdered sugar)
1 tsp vanilla essence
15 grams almond ground | 2 tbsp
65 grams Redrose / cookies flour | 1/2 cup (OR 1/4 cup (28 grams) corn flour + 1/4 cup & 1/2 tbsp (37 grams) all purpose flour)
103 grams all purpose flour | 3/4 cup & 1 tbsp
❤️FILLING :
40 grams mini cornflakes/ coarsely crushed cornflakes | 3/4 cup
50 grams almond slices | 1/2 cup
30 grams pumpkin seeds | 3 tbsp
20 grams sunflower seeds | 2 tbsp
75 grams sultanas/raisins | 1/2 cup
20 grams black sesame | 2 tbsp
40 grams chopped red cherries | 3 tbsp
❤️CARAMEL :
50 grams caster/ fine granulated sugar | 1/4 cup
35 grams glucose syrup | 2 tbsp
55 grams dairy whipping cream | 2 tbsp
30 grams salted butter | 2 tbsp
TART MOLD : 3.5 CM
BAKING TEMPERATURE (TART SHELL) : 170℃ | 335℉ for 25 minutes at middle/second bottom rack, top & bottom heat mode. Oven preheated for 15 minutes.
BAKING TEMPERATURE (FLORENTINE) : 160℃ | 320℉ for 30 minutes at middle/second bottom rack, top & bottom heat mode. Oven preheated for 15 minutes.
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#biskutraya2022
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How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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MUSIC:
Melodeyes -
Simple & Tasty Spinach Quiche Recipe
Enjoy this tasty spinach quiche for breakfast, lunch or dinner. It is surprisingly easy and speedy to make with just 5 ingredients before putting into the oven. Wonderful if served when freshly baked at home but also great to take away for a picnic.
Find the full recipe at :
Cheese Pineapple Tart 芝士凤梨挞 Chinese New Year Cookie 新年饼干
Ingredients:
125g Butter
30g Cheese Powder
170g Flour
1 Egg Yolk
37g Sugar