Quiche With Spinach & Gruyere Cheese : Gourmet Quiche Recipes
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Quiche with spinach and Gruyere cheese is very simple and is easy to make with ingredients like three eggs. Make quiche with spinach and Gruyere cheese with help from experienced culinary professionals in this free video clip.
Expert: Sophia Khan
Filmmaker: Diego Vergara
Series Description: Making a quiche doesn't have to be difficult, and it most certainly doesn't have to break the proverbial bank. Learn about affordable, gourmet quiche recipes with help from experienced culinary professionals in this free video series.
Easy Egg Muffin Recipe | Mini Vegetable Quiches Without The Crust
Easy Egg Muffin Recipe | Mini Vegetable Quiches Without The Crust
Quiche is a baked savory open flan/tart usually consisting of pastry crust filled with eggs, cheese, cream/milk and vegetables, meat or seafood. They can be made using any of your favorite vegetables, meats, and cheeses and you can make them for breakfast, lunch or dinner. Quiche is the ultimate crowd-pleasing menu item and it can be served hot or cold. To make quiches at home you can use premade pie crust or you can just make one on your own. But in this recipe, I've shared a very easy one that doesn't require you to make a crust also you don't have to cook any vegetables before baking, so it saves up a lot of time and make the recipe a lot easier. The best part about this recipe is they can be made in advance. As you don't need a lot of preparation to make these full of flavor tasty quiches you can make them anytime you want. You can make and store them in a bunch and you got breakfast already done for the entire weeks. They are also great to take it to your tiffin.
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QUICHE LORRAINE recipe - French cuisine classic!
#weekendatthecottage #easydeliciousrecipes #quichelorraine
For the full recipe: weekendatthecottage.com/quiche-lorraine/
This QUICHE LORRAINE RECIPE is the quintessential custard-filled, open-faced savoury pie.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things that will help with preparation:
BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine, and couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust - it truly is the classic quiche recipe.
TASTY PASTRY
There’s no trick to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. One suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight before using it. This gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*
EGGS & CHEESE
Extra-large organic eggs are called for in this recipe, and I suggest having them at room temperature before you begin. This will give the quiche filling that desirable, light, silky texture.
While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. We’re adding grated Parmesan in with the sautéed onions, and cubes of Gruyère that impart such memorable flavour to this wondrous dish. Truly magnifique!
TIN WIN!
I’ll be the first to admit that I’ve made this quiche recipe, and others, using a tin tart pan. They work perfectly and the finished quiche looks especially appetizing.
Truth be told, we find the results so much more pleasing when you make the recipe using a pie plate. I’ve added links at the bottom of the story if you’re interested in purchasing a stoneware pie plate like the one I used for this story. I'll also include a link for a traditional tart tin too.
We suggest serving this quiche with simple side dishes and accompaniments. We love it presented with our SIMPLE SALAD, a side of this HEALTHY FRUIT SALAD, our GRILLED ASPARAGUS and if time allows make this HOLLANDAISE SAUCE to accompany it. Trust us, a superior meal awaits.
This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!
INGREDIENTS
1 disc of pie dough
4 extra-large eggs, room temperature
1 cup of 35% cream
1 cup of whole milk
dash of grated nutmeg
pinch of salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup of Gruyère cheese, cubed
¼ cup of parmesan cheese, grated
INSTRUCTIONS
1) Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
2) Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
3) Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights. Return to oven and bake for an additional 10 minutes. Transfer pie plate to a wire rack and cool completely. Reduce oven temperature to 375°F.
4) Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
5) In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel-lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
6) Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
7) Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
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THANKS FOR WATCHING!
Quiche Florentine
Hey Guys, back with another classic French recipe that is sure to get your mouth watering. This is a perfect recipe for a Saturday brunch or breakfast anytime! You have to try this out!
Pro Tip: If at anytime your crust looks too brown in the oven, cover just the crust with some aluminum foil. This will ensure that your crust is not burned and you will end up with a nice flaky crust, all while keeping the center cooking.
Seafood Quiche
This seafood quiche is perfect for any time of day, and can be made with the freshest ingredients for a delectable dish.
-1 refrigerated pie crust (or frozen deep-dish pie crust)
-1 1/2 cups chopped cooked, peeled shrimp
-1 cup shredded sharp Cheddar cheese
-1 cup (2-3 inch pieces) asparagus
-1/2 cup crabmeat, picked over
-1 1/2 cups half-and-half
-3 extra-large eggs, lightly beaten
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon dried dill weed
Instructions:
1. Preheat the oven to 350° F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven. Remove the beans or rice and paper, and set aside.
2. Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat.
3. In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until quiche is set. Serve warm or at room temperature.
THE BEACH HOUSE COOKBOOK. Copyright © 2017 by Whodunnit, Inc. Reprinted by permission of St. Martin's Press.
A Very Tall Quiche | Home Movies With Alison Roman
It’s quiche day! We’re making a Very Tall Quiche with Zucchini and Greens. Because what else are you going to do with all that zucchini you bought? Whether you make this whole-wheat version of The Only Pie Crust, or go classic (recipe also below), I recommend making this quiche the night before. That way, it’s all baked and ready to be sliced during what are peak quiche-consuming hours, the Quiche Hour, 11am-12pm, sometimes also known as “brunch.”
This recipe is from Sweet Enough, now available wherever books are sold!
Thank you to Oscar Mayer for sponsoring today’s episode! Biggest thank you to their 100% all beef franks, which frankly, are delicious. Find out how to get your own hot dogs here:
#alisonroman #quiche #zucchini
Purchase Sweet Enough HERE
Purchase Nothing Fancy and Dining In HERE
Purchase Sweet Enough (AUS & UK) HERE
RECIPE URL:
THE ONLY PIE CRUST RECIPE URL:
CHAPTERS
00:00 A Very Tall Quiche with Zucchini and Greens
01:01 I will eat quiche, but only during The Quiche Hour
03:48 How to: whole wheat crust
12:28 Let’s get quicheing
15:16 Squeeze, fill, bake, slice, eat
17:00 1.75 cups zucchini juice!
20:25 This is why quiche is the ideal make-ahead dish
20:42 Quiche time!
CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen (@alec_cohen)
Culinary: Rebecca Firkser (@rebeccafirkser)
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