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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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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✅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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EASY BROCCOLI QUICHE RECIPE
How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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MUSIC:
Melodeyes -
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!
Quiche | Basics with Babish
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Recipe:
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Music by Chillhop:
Blue Wednesday - Sweet Berry Wine
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