How to Make Crustless Spinach Quiche | Allrecipes.com
Check out the recipe @
Watch how to make a classic brunch dish that's as delicious as it is quick-and-easy to make. This 5-star recipe combines frozen chopped spinach, eggs, and shredded Muenster cheese—and leaves the crust behind for pie baking! Best of all, this one's ready in an hour.
Facebook
Twitter
@Allrecipesvideo
Pinterest
How I Make Quiche Lorraine | #SolennCooking
I love recipes that are super easy to do, but look like it took a lot of effort. Lol. Watch how I make this traditional French dish! Recipe IN MY BLOG:
Instagram:
Facebook:
Twitter:
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!
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Facebook Page -
Follow me on Instagram -
_____________________________________________
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!
Mini Quiche Lorraine Bites | Easy Recipe | Filo Pastry Cups with Goats Cheese
Delicious bite size quiche Lorraine style recipe with an alternative light and crispy filo pastry topped with goats cheese a perfect appetiser, Filo Pie or finger food for almost any party enjoy :)
Filling ingredients include:
4 Eggs, spring onion, mushroom, semi dried tomatoes, cream cheese topped with red onion, goats cheese and touch of parsley to finish.
Quiche Lorraine | Betty Crocker Recipe
It’s no surprise quiche Lorraine has been wowing crowds since the 1950s. It’s just as delicious served hot out of the oven as it is chilled from the refrigerator and it makes an egg-cellent breakfast, lunch or breakfast-for-dinner dinner.