Cheese, Tomato and Onion Quiche
A lovely savoury tart, so easy to make.
Delicious Quiche Lorraine Recipe
A flaky, buttery crust filled with bacon, onions, eggs, heavy cream, and cheese, this classic Quiche Lorraine recipe is perfect for any occasion. It’s extremely easy to make and is always a crowd-pleaser. Perfect for any meal of the day but especially brunch, you’ll fall in love after your first bite.
RECIPE:
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How to Make a 3 Layer Quiche (Spinach, Onion, Blue Cheese) - Quick, Healthy and Fancy recipe!
Tired of easy, but unhealthy, meal ideas? Want something a little more fancy? Then this easy quiche is for you! In just 30 minutes, you can have a delicious and nutritious quiche that you can enjoy with your family and friends.
This quiche is made of three delicious layers: steamed spinach, caramelized red onions and blue cheese, all topped with a creamy egg mixture. It's perfect for a dinner with friends or family that will leave you feeling satisfied and energized. Watch the video to see how to make it!
Recipe:
For the shortcrust pastry:
200 gr all purpose white flour
100 gr very cold butter
1 egg
pinch of salt
Caramelized onion filling:
30 gr butter
1 big red onion chopped
1 teaspoon sugar
⅓ cup red wine
300 gr spinach, washed and stems removed (can be substituted with ~200 gr of frozen thawed spinach)
100 gr blue cheese, like Roquefort or Stilton
Custard:
2 eggs
100 ml whole milk
100 ml cream
Nutmeg, pepper and salt to taste
Make the pastry:
Cube the butter and combine with the flour.
Use short pulses in a food processor or quickly work them together with your fingertips.
Add a pinch of salt and a whipped egg and combine.
Pastry should be still crumbly.
Add water very slowly (add too much and it will shrink while baking)
Keep pulsing until just combined.
Put on a baking sheet and chill in the fridge for 15-30 minutes.
Caramelized onion filling:
Melt the butter and saute the onions until translucent for about 3-4 minutes
Sprinkle the sugar and let it caramelize for 2-3 minutes
Pour the wine, mix and let it cook until the wine evaporates.
Set aside to cool.
Spinach filling:
Steam the spinach, if using fresh leaves and set aside to cool.
Squeeze as much liquid as possible from the spinach (to prevent excessive moisture)
Chop to pieces and set aside.
Custard:
Whisk all ingredients together and set aside.
Assembly:
Preheat an oven to 180C 350F
Roll out the shortcrust pastry and line a pie dish (I used a 9” tart tin with a removable bottom)
Let the pastry rest in the freezer for 15-30 minutes
Cover with a baking sheet and add pie weights (I used beans)
Blind bake covered for 10 minutes and then let it bake uncovered for 5-10 minutes more until the pastry is dry.
Spread the caramelized onions at the bottom, top with the spinach and then crumble the blue cheese on top.
Pour in the custard (make sure it doesn’t overflow)
Bake for 40-50 minutes until puffy and golden.
Video and editing by Denis Pekerman
CHEESE AND ONION QUICHE WITH SHORT CRUST PASTRY/QUICHE RECIPE
Learn how to make quiche at home with short crust pastry.easy and delicious recipe to make quiche filling .good for special occasions.
#quiche
#vegetable
#cookwithsila
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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Melodeyes -
How to bake Onion Quiche
How to make an onion quiche, made with sweet onions. It uses Gruyère cheese, cream, etc., like other quiches, and contains prosciutto. Look for Vidalia onions, Oso Sweets, Texas Sweets, or other sweet onions.
See the full recipe on my web site at:
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And some people tell me my voice has a natural ASMR quality.