Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
Quiche Lorraine and Salmon and Broccoli quiche made at home
Quiche Lorraine and Salmon and Broccoli quiche made at home step by step simple instructions. Also instructions on how to make a light buttery pastry.
Chicken and creamy mushroom pie
How to make cheddar cheese at home
Opening a new cheddar cheese
How to make butter at home
Ingredients Pastry
300g / 10½oz Plain or all purpose flour
100g / 3½oz Cold water
150g / 5¼oz Cold butter
1tsp / 6g Table salt or 1½tsp / 6g kosher salt
Ingredients for the egg mixture for both quiches
8 Large eggs
300g or mls / 10½oz Single cream
100g or mls / 3½oz Milk full or half fat
½tsp Salt
½tsp Ground black pepper
Ingredients for the quiche Lorraine
60g / 2oz Mature grated cheddar or gruyere cheese
120g / 4oz or 8 Rashers of smoked or unsmoked streaky bacon
100g / 3½oz of diced boiled ham
Half the egg mixture I made earlier
Ingredients for the Salmon and Broccoli quiche
175g / 6oz Tinned or fresh skinless and boneless salmon
100g / 3½oz Broccoli florets
60g / 2oz Mature cheddar cheese
Half the egg mixture I made earlier
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Blue creek trail By Dan Lebowitz
Lazy afternoon By Dan Lebowitz
Merry go round By Dan Lebowitz
Birds in flight By Dan Lebowitz
Lazy river rag By Dan Lebowitz
Mysteries By Dan Lebowitz
Room for two By Dan Lebowitz
Speedy Quiche | Jamie Oliver | UK | AD
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Traybake Smoky Beans | Jamie Oliver | UK | AD
Cannellini Bean & Pasta Soup | Jamie Oliver | UK | AD
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The Easiest Classic Quiche Recipe | Comfort Food Favourites
This classic quiche recipe makes it so easy to impress! The quiche has a flaky crust and creamy custard packed with customizable fillings. With Mother's Day coming soon, this classic quiche will make the perfect addition to your delicious meal!
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Crust Ingredients
2¼ cups All-Purpose Flour
1 teaspoon Salt
3/4 cup Unsalted Butter, Cold and Cubed
8-10 tablespoons Water, Ice Cold
Custard Filling Ingredients
1 Shallot
1 Garlic Clove
6 Mushrooms, Medium Size
2 handfuls Fresh Baby Spinach
8 slices Ham
1 tablespoon Unsalted Butter
Salt to taste
4 Eggs
1 ½ cups Heavy Cream
Salt to taste
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
½ cup Gruyere Cheese, Grated
½ cup Aged Cheddar Cheese, Grated
½ cup Parmesan Cheese, Grated
¼ teaspoon Chilli Flakes
¼ teaspoon Dried Parsley
Method
1. In a bowl add flour, salt, and cold cubed butter. Give it stir with a fork so that the salt gets well distributed and the butter cubes get a light coat of the flour.
2. Using a pastry cutter/fork or your fingers cut the butter until crumbs are formed. Now with the palm of your hand very lightly flatten the small butter lumps.
3. Add cold water and very lightly using a fork to form into a dough. When it begins to come together, do not kneed just press it together.
4. Now Transfer the dough to a work surface, flatten it into a disk and wrap it in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, to make the filling, chop the shallot and the garlic clove very finely.
6. In a large skillet, melt the butter and add the chopped shallot and garlic and sauté till the shallot turns translucent and the garlic cooks.
7. Now add the and spinach and mushrooms and cook until the spinach has wilted, and the mushrooms have just cooked. Do not overcook the mushrooms. If the spinach and mushrooms release any juices drain it in a sieve before adding to the pie dish.
8. In a bowl beat eggs, heavy cream, salt, pepper, nutmeg and set aside.
9. Roll out the dough on a lightly floured surface. Roll until the dough is about 1/8 inch thick. Transfer the dough to either a 9” or 11” loose bottom pie pan. Using a small piece of the dough press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan using a knife. Gently pierce the bottom of the crust with a fork. Cover with plastic wrap and refrigerate one more time for 30 minutes.
10. Preheat the oven to 350F (175C). Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return the crust to the oven for another 5-10 minutes or until the crust is slightly golden.
11. To build the quiche, distribute the spinach, mushroom, and ham on the baked pie crust, sprinkle shredded gruyere and cheddar cheese. Spoon the custard and garnish with some parmesan cheese, chili flakes, and dried parsley.
12. Place the pie pan into another baking sheet and place into the oven and bake for 35-40 minutes or until the quiche has set and the top has turned golden brown
13. Allow the quiche to cool for 10-15 minutes so that the quiche sets before cutting.
Enjoy!
How To Make Cheddar Cheese Crust Apple Pie
Looking for a delicious apple pie recipe? imperialsugar.com. New Englanders know that a good, sharp cheddar cheese really brings out the flavors of baked apple. This iconic combination has been a staple in the East and Midwest since colonial times (and for good reason!) Chef Eddy studded this pie crust with sharp cheddar cheese and packed the pie with two different kinds of apples (Golden Delicious and Granny Smith) for a sweet, tart and savory combo that's sure to please any apple pie fan. Serve this dessert recipe for your Thanksgiving or Christmas holiday dinner. This is the perfect homemade, yummy sweet treat for any Fall season party or family gathering. #imperialsugar #dessert #recipe #applepie #pie #cheddarcheese
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Anna Olson Makes a Delectable Leek & Cheese Quiche! | Baking Wisdom
Recipe below - follow along! Enjoy this savoury dish, combining a creamy, cheesy filling with the delightful aroma of soft leaks, all in a buttery pie pastry made from scratch!
This Baking Wisdom video is sponsored by LG Canada. #ad
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• Recipe Information •
Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 30 minutes
Cook Time: 70 minutes
The quiche can also be baked a day ahead and chilled, then rewarmed for 20 minutes in a 350°F (180°C) oven.
• Ingredients •
Pie Dough (makes enough for one 9-inch (23 cm) double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1 egg white, for brushing the baked quiche shell
Quiche Filling:
3 large leeks
3 Tbsp (45 g) butter
½ cup (125 mL) dry white wine
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
2 large eggs
½ cup (125 mL) whipping cream
⅓ cup (80 mL) half-&-half cream
1 ½ cup (165 g) coarsely grated Gruyere cheese
• Directions •
1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.
Some baking wisdom! Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling. You will need only one disc of dough for the quiche.
4. Roll out the pie dough on a lightly floured surface into a circle just under ¼ inch (6 mm) thick. Trim away any large pieces of dough from the edge and tuck and pinch the edges in a pattern. Alternatively, trim the pastry to the outside edge of the pie plate and press in place. Cut out shapes from the excess pastry, moisten with water and press gently along the top edge of the pastry. Dock the bottom of the pie shell with a fork. Chill the pastry shell for at least 30 minutes (up to a day).
5. Preheat the oven to 375°F (190°C).
6. Weight the pie shell. Place two sheets of aluminum foil over the pie shell, gently covering the outside trim. Use pie weights, dried rice or dried beans (about 2 cups/500 mL) and pour these on top of the foil, spreading them out to the edges.
7. Bake the pie for 20 minutes. Carefully remove the foil together with the pie weights (this is why you double up on the foil). Return the pan to the oven to bake for 10 minutes more, until the edges of the pastry are light brown and the bottom of the pastry appears dry but still pale.
8. Brush the pie shell, hot from the oven, with lightly whisked egg white. Cool the pie shell in its pan on a rack before filling.
9. Prepare the leeks. Trim away the ends and dark green parts of the leeks. Cut each leek in half lengthwise, then cut into ¼-inch (6 mm) slices. Place in a colander and rinse and drain well.
10. Cook the leek filling. Melt the butter in a large sauté pan over medium heat and add the leeks. Cook, stirring often, until softened completely, about 15 minutes. Add the white wine and continue to cook until all liquid has evaporated. Remove the pan from the heat and stir in the salt, pepper and nutmeg. Let the mixture cool for 15 minutes.
11. Preheat the oven to 400°F (200°C) and place a 9-inch (23 cm) your baked pie shell on a baking tray
12. Whisk the eggs well and then whisk in the whipping and half-&-half creams.
13. Assemble the quiche. Line a baking tray with parchment paper and place the partially blind-baked pastry shell on top. Sprinkle the cooled leeks over the bottom of the pie shell, then sprinkle with the cheese. Carefully pour the eggs into the pastry, giving them time to cascade and fill in between the leeks and cheese. The quiche will not be filled to the top of the pan, but the eggs will expand as the quiche bakes.
14. Bake the quiche for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue to bake for about 20 minutes more, until the quiche is set and golden brown.
15. Cool the quiche in its pan on a rack for at least 15 minutes before slicing to serve warm.
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