Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
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Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Asparagus, Bacon and Spring Onion Quiche
Since spring veggies are abundant right now, we sauté up asparagus and spring onion with thick-cut crispy bacon chunks. This mixed with a creamy, custardy quiche base goes into a soon-to-be flaky piecrust. Just to gild the lily, we top the whole thing with shredded Gruyère. Get the full recipe at: tastingtable.com/quiche
Speedy Quiche | Jamie Oliver | UK | AD
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VEGAN Cheese and Asparagus QUICHE
Hey everyone! It's spring season and that means asparagus. I hope you enjoy this beautiful springtime VEGAN cheese and asparagus quiche. Hugs!! xoxo
Ingredients:
1 red onion diced
4 minced garlic cloves
2 cups chopped mushrooms (any kind)
1 bunch of asparagus (5-6 spears reserved for topping, optional)
2 tsps black pepper
1.5 tsps dried thyme
2 tbsp Worcestershire sauce
1 block of frozen spinach de-frosted (or 3 cups fresh spinach)
1/4 cup aquafaba
1/2 cup vegan parmesan and mozzarella mixture
500 g chickpea flour
2 tsps ground turmeric
1/4 cup nutritional yeast
1 cup soymilk
1.5 cups veggie broth
additional water or veggie broth to thin the mixture if it's too thick.
Olive oil (optional for topping)
065 Asparagus Quiche
Nonno Giorgio and Rory Cooking Italian for Weight Loss
Asparagus Quiche
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This channel, called Nonno Giorgio and Rory cooking Italian for weight loss, is not about weight loss per se but about cooking tasty healthy meals that can also help you lose weight or maintain weight. The intro video number 001 will help you better understand what the channel’s all about and be an introduction to who we are, where we live and how we cook. The rest of the videos will be either recipes that you can follow and make and enjoy or information such as fasting health and so on.
Intro video:
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Recipe: Asparagus Quiche
Quiche is a comfort food. This quiche is cheesy and delicious. You can make it with any vegetable, meat or fish. We also make it with lox. The combination of salty lox with the cheese and cream is amazing.
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Ingredients
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1 8 “ or 9 “ pie crust, either pre-made, frozen or refrigerated, or homemade
6 eggs, lightly beaten
3/4 cup heavy cream
12 thin asparagus spears, coarsely chopped
1/2 Gouda cheese, shredded
1/2 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
2 scallions or 1/2 a small, sweet onion, minced
Salt and pepper to taste
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Directions
Mix eggs, cream, salt and pepper in a bowl.
Put half the cheeses half, the scallions and half the asparagus pieces into the pie crust.
Pour in the egg mixture.
Sprinkle the remaining cheese, onions and asparagus on top.
Bake in an oven preheated to 3750F for 40 minutes. If after 30 minutes the crust edges are getting too brown, cover with foil for the remaining 10 minutes.
Cool at least 15 minutes before slicing and serving.
You can serve the quiche warm, or cold for a picnic, or freeze for future use.
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Contact information
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FACEBOOK GROUP:
INSTAGRAM: georgefebish
EMAIL: georgefebish@yahoo.com
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Music
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Italian Morning by Twin Musicom is licensed under a Creative
Commons Attribution license ()
Artist: Morning Stroll - Free
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Camera & Computer Equipment Used
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iPhone 12 Pro Max Running IOS 14
Mac Book Pro running Catalina 11.0.1
iMovie Video Editing Software 10.2.1
Zhiyun Smooth 4 Gimbal to stabilize my videos
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George Febish & Aurora Donnelly
Disclaimer: All the Photos & Videos in this VLOG were taken by George.