How to Make a Quiche | Get Cookin’ | Allrecipes.com
Making an indulgent and crowd pleasing dish for breakfast, lunch, or dinner is easier than you’d think. In this video, Nicole shows you how to make a quiche using ham, cheese, and green onion. Making a quiche requires three main components: Crust, egg custard, and fillings. Using a pre-baked crust, a hand-whipped egg custard, and the fillings of your choosing, make a savory and delicious main course that will be a hit, no matter what meal you serve it with.
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0:00 Intro
0:08 Crust
1:53 Egg Custard
2:50 Fillings
4:04 How to Cook
4:30 The Perfect Bite
5:13 Outtakes
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How to Make a Quiche | Get Cookin’ | Allrecipes.com
Homemade Quiche Crust Recipe - Best Crust for Quiche Recipes
Homemade quiche crust is simple and easy to make from scratch. With just 4 ingredients, which are pantry staples, this takes 10 minutes to combine and 20 minutes to chill.
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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.
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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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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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Easy Crustless Spinach Quiche
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces mushrooms, sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
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Crustless Quiche - Quick & Easy
A quiche without a crust is such an quick and easy way to make a simply delicious meal. Ready to eat within an hour the quiche is perfect for a quick meal. It can use up all those ingredients that might otherwise go to waste. This version has ham, red peppers, spring onions and chives as well as egg, cheese and cream.
Chapters/Time Codes:
0:00 Introduction
0:57 Preheat the oven
1:09 Ingredients
3:30 Combine filling ingredient
4:34 Mix egg, cream seasoning
5:39 Mix everything and fill pan
7:14 Bake the crustless quiche
7:50 Result and taste test
Recipe:
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How to make classic quiche Lorraine
Do you remember eating quiche Lorraine as a child? (RECIPE BELOW) Flaky, buttery pastry filled with a creamy bacon mixture… it was a classic that was begging to be revived. Enjoy it on a picnic, for dinner or easy entertaining.
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CLASSIC QUICHE LORRAINE
Serves 6 Prep 15 mins (+ 45 mins resting time) Cooking 50 mins
20g butter
1 brown onion, finely chopped
4 bacon rashers, excess fat trimmed, finely chopped
4 Coles Australian Free Range Eggs, lightly whisked
¾ cup (185ml) thickened cream
¹⁄³ cup (80ml) milk
½ cup (60g) finely grated gruyère
Shortcrust pastry
1½ cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water
1. To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
2. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
3. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
4. Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
5. Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.
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