Chili Quiche Squares - #BisquickBash Collab! Cooking the Books
This video is part of the #BisquickBash collaboration! I'm preparing one of Bisquick's simple hot appetizer recipes - Chili Quiche Squares.
I'm happy to share my love of mid century cooking and old recipe books with others. Follow along as I prepare a recipe from one of my many vintage cookbooks and even share a vintage cookbook haul every now and then. Will the results be delicious, or disastrous? There's only one way to find out. Thanks for checking out my vintage cookbook YouTube channel.
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CHILI QUICHE SQUARES
1 - 4oz chipped green chilis, drained
2c shredded cheddar or monterey jack cheese
1c Bisquick
4 eggs
1/8t hot pepper sauce
Heat oven to 375. Grease 9x9 square pan. Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth. Pour into pan. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 10 minutes before cutting.
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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!
Recipe Green Chile Spinach Quiche
Recipe - Green Chile Spinach Quiche
INGREDIENTS:
-1/2 cup all-purpose flour
●1 teaspoon baking powder
●1 teaspoon salt
●12 eggs
●1 (8 ounce) package shredded Colby-Monterey Jack cheese
●2 cups small curd cottage cheese
●1 (10 ounce) package frozen chopped spinach, thawed and drained
●2 (4 ounce) cans chopped green chilies
●1/2 cup melted butter
●2 (9 inch) unbaked pie crusts
Chile Quiche
Chile Quiche
Recipe by Shirley Opstrup
1/2 cup butter (melted in oblong dish)
10 eggs
1/2 cup flour
1 tsp. baking powder
8 oz chopped green chiles
1 pint small curd cottage cheese
1 lb. grated jack cheese
1 tsp. salt
Directions:
Mix all together. Put in greased baking dish.
Bake at 400° for 15 minutes. Then reduce heat to 350° and bake for 40 more minutes. Let cool 5 minutes before serving.