Mini Quiche 4 Ways
Skip the coffee shop sous vide egg bites and make your own #MiniQuiche instead.
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POTATO CRUSTED QUICHE! Delicious✅ Simple✅ Healthy✅ Gluten Free✅ Vegetarian✅
Try this POTATO CRUSTED QUICHE! Thinly sliced potatoes offer a creative alternative to the traditional pie crust. Bake this quiche in a metal pan to brown the potatoes. Have fun ????
9 round pan
Olive Oil
Onion 1/2
Yellow Squash 6 oz
Broccoli 6 oz
Gold Potato (thinly sliced) 1-2, large
Salt 3/4 tsp, divided
Ground Black Pepper 1/4 tsp, divided
Nutmeg 1/4 tsp
Eggs 5
Stock 1 cup
Preheat 375 F.
1. Cut the yellow squash to batons, broccoli to bite size, and slice the onion.
2. Heat oil in the pan over medium heat, saute the onion until half translucent. Add broccoli; you can add 1 Tbsp water to speed up the cooking process, make sure the water cooks off. Add yellow squash, 1/4 tsp salt and 1/8 tsp ground black pepper, stir occasionally, cook until softened. Set aside.
3. Thinly slice the potato, 1/16 thickness.
4. Oil the bottom and the side of the pan or the skillet. Line the pan with potato slices from the center of the pan to the side. Place the sautéed vegetables on the potatoes.
5. Mix the eggs, stock, 1/2 tsp salt, 1/8 tsp ground black pepper and nutmeg. Pour the egg mixture in the pan. Spread the vegetables evenly as needed.
6. Bake for 45 min in the oven. Insert a toothpick in the center, it is cooked if it comes out clean. Let cool before slicing. Enjoy✨
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Jacques Pépin Makes Quiche Lorraine | American Masters: At Home with Jacques Pépin | PBS
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Pépin's recipe for quiche Lorraine, which is from the northeast part of France, is inspired by his mother. He also has a method for making dough that doesn't need to rest. It's just the way my mother used to do, the quiche Lorraine in the style of Lyon.
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Super Easy Crustless Quiche Recipe
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Easy Mini Quiche with Crescent Roll Crust
Crescent roll dough is a versatile ingredient that can be used for more than just baking crescent rolls. One creative way to use it is to make egg cups! These easy and delicious breakfast bites are made by baking crescent roll dough in a muffin tin with your favorite fillings. The crescent rolls will be soft and slightly chewy, unlike the flaky pie crust used for quiche, giving your egg cups a unique texture and flavor. Experiment with different fillings to create your own delicious breakfast masterpiece!
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INGREDIENTS (8 cups):
For the egg custard:
4 eggs
½ cup half-and-half (or heavy cream)
¼ cup grated parmesan
¼ tsp salt (or little more)
Freshly ground pepper
For the filling:
1 cup frozen spinach (½ cup when thawed)
Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor)
For assembly:
1 canned crescent roll dough
Unsalted butter
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How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
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All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
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