How To make Mushroom & Sweet Pepper Quiche (Veg Times)

this quiche took me 6 hours ????

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full recipe on my instagram! ➭ @itsrachelau ????

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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 -

Leeks and Onion Quiche ( great starter recipe for vegetarians)

Join my online French cooking classes ????‍????: in this video we look at how to make a French quiche from scratch, step by step. today we are making a leek and onion quiche as well as a mini quiche lorraine. its easy versatile and delicious.

Ingredients:

250 grams of homemade shortcrust pastry see video below


For the filling:
2 whole eggs
2 egg yolks
250 ml of full cream milk (whole milk)
250ml of pure cream at least 45 % fat content (heavy cream)
seasoning: a pinch of salt,cayenne pepper and nutmeg.

the filling is the same for any type of quiche, only the garnish changes so feel free to experiment. ( be careful not to use ingredients containing too much water)

For the garnish:

Leek and onion quiche
1 leek
2 brown onions (sweet onions)
2 teaspoon of unsalted butter to cook the onions and leek.

Quiche Lorraine:
250 grams of pan fried smoked pork belly or pancetta finely sliced
200 of gruyere cheese or swiss cheese or cheddar (last resort)
a bit of oil to fry the bacon

Ultimate Quiche and Savory Stirfried Veggies!

How to cook the ULTIMATE LOADED QUICHE & SAVORY STIRFRIED VEGGIES! The Quiche is loaded with 3 kinds of sausage lots of sauteed Veggies and 3 Cheeses, while the Broccli, Spinach, Asparagus Carrots, Sweet Red Peppers and Vidalia onions were perfectly seasoned and lightly stirfried in Butter!

Easy Ham, Spinach & Cheddar Cheese Quiche

A simple quiche that's great for a weekend brunch!

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Music Credits:
Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0


Ingredients:
300g of Frozen Chopped Spinach
4 large eggs
1 tsp salt
1/4 tsp white pepper
1 cooked ham
9 inch 23cm frozen pie crust
1 and 1/2 cups of milk

GARDEN VEGETABLE CRUSTLESS VEGAN QUICHE ❤️ Rich & hearty recipe to warm your belly

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As the weather gets colder we tend to look for recipes that are warm and inviting with rich flavors that check all the comfort food boxes. This crustless vegan quiche does the trick and will be an instant family favorite. Baked to a golden brown and loaded with nutrient dense vegetables you just can't go wrong. As with all our recipes this quiche is fully whole food plant based, gluten-free, oil-free, easy to make, and absolutely delicious!

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