HOW TO MAKE THE EASIEST QUICHE PEPPERONI AND FRESH HERBS
Learn how to make the easiest Quiche at home now! Good for special occasions birthdays, parties, Meryenda and more!!
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3 1/2 cups flour
1/2 cup shortening
1/2 cup unsalted butter
1 teaspoon salt
Cold water
1 cup whipping cream
5 eggs
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Pepper
Rosemary
Basils
Parsley
Cherry tomato
Pepperoni
Mozzarella Cheese
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QUICK Crustless Quiche Recipe! | Olympic Year Food Diary Series
Cook this quick Crustless Quiche Recipe with me!
Here's what you'll need to make this yourself
About 3 Cups of Egg Whites ( or regular Eggs)
A handful of Spinach
Milk
Sharp Cheddar Cheese ( optional Parmesan)
Salt/ Pepper/ Minced Garlic
Summer Sausage ( or any meat you prefer)
a Baking Tray
Combine Ingredients and bake in convection oven for 25 minutes at 350F (175C)
Let me know if you want to see more recipes from me! With it being an Olympic Year, I will share the different foods that I am eating to stay lean and make my 3rd Olympic Team!
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MKM REZEPTE | QUICHE MIT RÄUCHERLACHS ????????????
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Hier kommst du direkt zum Rezept:
Die MKM QUICHE MIT RÄUCHERLACHS ersetzt nach EU-Vorgaben eine vollständige Mahlzeit zum Gewichtverlieren oder -halten. Du kannst den Nudelsalat Caprese auch im Rahmen der Abnehm Kur (ab der Abnehm-Phase) essen, dieser ersetzt dann eine vollwertige Mahlzeit.
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Breakfast Quiche Lorraine with Roasted Tomatoes and Pancetta | Cooking with Kurt
Breakfast Quiche Lorraine with Roasted Tomatoes and Pancetta Tutorial
Crust Ingredients:
2 cups all-purpose flour
pinch smoked paprika
1 tsp fresh thyme leaves
1 four-oz stick unsalted butter, chilled and cut into cubes
3 tbsp refrigerated vegetable shortening
1 egg, beaten to glaze
Filling Ingredients:
3 large plum tomatoes, cut into quarters
1/4 lbs pancetta, cut into lardons
1 tbsp olive oil
¼ lbs Gruyère cheese, grated
5 eggs - 3 whole and 2 egg yolks
250ml whole milk
250ml heavy cream
Note: Cooking time for filling may vary depending on oven - can be 1.5 to 2.5 hours
Easy Homemade Versatile Quiche Recipe
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This is a quick, simple easy to throw together dinner or brunch option. I got this recipe years ago from my best friend Bonny. It is still my go to when I want something easy yet filling.
Please Click Show More for the recipe.
Here is the recipe:
Ingredients:
12 slices bacon - cooked and cut up
1/4 c chopped onion
1 c grated cheese (your choice what kind)
2 c milk
1 c Bisquick mix
4 eggs
1/4 tsp salt & 1/8 tsp pepper
Preheat oven to 400 degrees F
Serves 4 or if you are really hungry it serves 2 LOL ;-)
In a greased 8 x 8 baking pan place the bacon, cheese, onion and any other veggies you choose to put in. With a hand mixer blend all remaining ingredients until well combined and uniform. Pour over bacon and veggies and bake for 35 minutes or until tip of knife inserted in the middle comes out clean.
NOTE: You can change this up however you like - substitute chicken or ham for the bacon, change the cheese flavor, add different veggies. ...ENJOY! =)
Please let me know in the comments below if you tried this and how it worked out for you...did you substitute anything?
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Quiche Lorraine | Emeril Lagasse
A French classic, Quiche Lorraine, is a delicious combination of buttery, flaky crust and tender egg custard with bacon, caramelized onions, and cheese. Whether you serve it for breakfast, brunch, or as dinner with a side salad, this is a recipe you’re going to fall in love with. And even better is its versatility. Omit the bacon, add veggies or change the cheese to your favorite variety. Make it your own!
QUICHE LORRAINE
MAKES ONE 9 TO 10-INCH QUICHE
SAVORY PIE CRUST
1 1/4 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
QUICHE FILLING
6 slices bacon, cooked until crisp and chopped, reserving bacon fat
1 cup grated Gruyere cheese (4 ounces)
1 large onion, thinly sliced
1/2 teaspoon coarse salt
1 teaspoon fresh thyme leaves
3 large eggs
1 ¼ cups heavy cream
Freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
Savory pie crust: In the bowl of a food processor, place flour, salt, pepper, and pulse to combine. Add butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to just form a ball.
Transfer dough to a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.)
On a lightly floured surface, roll out dough into a round, about 1/8-inch thick. Carefully drape dough over a 9 or 10-inch tart pan with a removable bottom, easing in the sides. Trim dough even with the top of the tart pan, discarding scraps, and chill for at least 30 minutes.
Preheat oven to 400 degrees F with rack placed in the middle third of oven. Line tart shell with parchment paper, and fill crust with pie weights or dried beans. Bake until crust is nearly set, 15 to 20 minutes. Remove parchment and weights, and continue to bake until crust is golden, 10 to 15 minutes. Let cool on a wire rack.
Quiche filling: Preheat oven to 325 degrees F. Transfer tart pan to a rimmed baking sheet. Sprinkle the bottom of the crust evenly with cooked bacon.
Heat reserved bacon fat in a large skillet over medium heat. Add onions and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are caramelized. Transfer onions to crust and spread in an even layer and top with cheese.
In a medium bowl, whisk eggs together with heavy cream. Season with remaining ¼ teaspoon salt, pepper, and nutmeg, and whisk to combine. Pour egg mixture into tart pan to evenly fill. Bake quiche until filling is set and top has lightly browned in spots, 40 to 50 minutes. Remove from the oven and cool briefly before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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