Broccolini and Ricotta Cheese Quiche EASY QUICHE RECIPE
Ingredients
Pie Crust
1 1/2 cup flour
2 tspn sugar
1 tspn salt
1/2 cold buter
2 tbspn cold milk
* mix all ingredients to form a dough
* keep in the fridge for 30 mins
* use rolling pin to make a dough
* transfer into baking pan
* pinch your finger form a design on
the side rim
* preheat oven 10 mins
* bake pie crust 150C for about
15 minutes
Filling
4 large cage free eggs
1 medium red onion sliced
2 cloves garlic chopped
1/2 cup water
150 grams broccolini
1/2 cup ricotta cheese
1/4 cup crumbled feta cheese
1 tbspn olive oil
Salt and pepper to taste
* wash and discard the bottom inch
roughly chopped the broccolini
* sliced red onion and chopped garlic
* in medium pan heat olive oil until hot
sauté red onion and garlic followed
the broccolini
* add water and seasoned with salt
and pepper let it boil until soften
* leave for about 6-8 minutes or until
fully cook
* prepared eggs,whisked , seasoned
with salt and pepper then add
ricotta cheese whisk again using
fork and add the broccolini to egg
and cheese mixture, mix it well
* pour mixture into bake pie crust
* bake into preheated oven 150 C
for about 30 minutes or until
slightly golden brown.
* keep cool and ready to serve
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See you for the next recipe..
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PUFF PASTRY with Spinach and Ricotta | Vegetarian Pie Recipe | Vegetarian Meal Prep
This savoury vegetarian pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!
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RICOTTA AND SPINACH PIE
INGREDIENTS:
2 sheets of puff pastry (thawed out or fresh)
500g fresh ricotta
120g baby spinach (chopped)
2 x eggs
Pecorino cheese
Salt & Pepper
Nutmeg
Oil spray (Or baking paper to line the baking dish)
UTENSILS:
Round pie dish
1 x sharp knife
1 x fork
Spatula
Large mixing bowl
Pastry brush
METHOD:
1. Preheat your oven to 180 degrees.
2. Put the ricotta into the bowl and begin to break it down using a fork.
3. Add chopped baby spinach and a generous handful of grated pecorino cheese.
4. Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
5. Add an egg and mix together once again.
6. Once the ingredients are mixed and the filling looks much creamier, it is ready.
7. Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
8. Fill it using the ricotta mixture and even it out as much as you can using a spatula.
9. Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
10. Create a crust by gently folding down the edges and joining the two layers together.
11. Press down around the edges using the teeth of a fork.
12. Beat an egg lightly in a small cup and add a drop of water.
13. Brush the egg mix over the top of the pie using a pastry brush.
14. Cook in the oven at 180 degrees celcius for 40 minutes or until golden.
HOW TO SERVE
1. Let the pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board
E ora si mangia, Vincenzo’s Plate…Enjoy!
Tuscan Ricotta Cheese and Broccoli Pie | Cooking Italian with Joe
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Simple Vegetable Quiche | How To Make Winter Vegetable Quiche | Easy Recipe
#quiche#vegetable#crust
Welcome to our channel, today we will be showing you how to make the classic quiche tart recipe.
Filled with green winter vegetables. The homemade crust is very crunchy and buttery. And it paired so nicely with the creamy filling.
ENJOY
For this recipe, you will need a 28 cm loose-bottom tart tin and some baking rice or beans.
For the Pastry
250 gr Flour
150 gr Cold Unsalted Butter
1/2 tsp Salt
3 tbsp Cold Water
Bake for 15 mins with baking rice
Bake for 10 mins more without baking rice
For the Filling,
Leek
Asparagus
Broccoli
Zucchini
4 Eggs
250 ml Heavy Cream
Grated Mozzarella
Salt and Black Pepper
Bake for 30 mins at 170C
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Salmon and Broccoli Quiche Recipe
Salmon and broccoli quiche – there is nothing better than homemade quiche. In this recipe it is not regular quiche but super rich and delicious quiche with salmon and broccoli. Perfect recipe for holidays, birthdays and parties.
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 filling:
5oz (140g) salmon fillet, boneless and skinless (or leftover cooked salmon)
2oz (60g) broccoli, cut into small chunks
2oz (60g) Mozzarella
3 eggs
1 cup (240 ml) heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
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: in a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside. Cut the salmon into small cubes, season with salt and pepper, fry in olive oil until fully cooked, transfer to a paper towel to drain. Blanch the broccoli in boiling water for 4-5 minutes. Drain and set aside.
4. 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.
5. Preheat oven to 350F (175C).
6. 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 10 minutes or until crust is slightly golden. Remove from oven.
7. Spread cubed salmon and broccoli. Sprinkle mozzarella cheese. Pour the eggs and cream mixture.
8. Bake until golden brown and set, about 30 minutes. Allow to cool before serving.
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