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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How to Make a Quiche - Simple Recipe
One frozen pie crust
4 eggs, beaten
2/3 cup of milk
1/4 stick of cheese
Filling (chopped broccoli and 4 bacon strips in this case)
Cook at 350f for 30-40 mins until middle is firm. Serve!
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 -
Quiche Lorraine Recipe in 60 Seconds
Quiche Lorraine Recipe
#shorts #recipe #thepastaqueen
EASY BROCCOLI QUICHE RECIPE
This CRUSTLESS QUICHE is my favorite make-ahead breakfast
Crustless Quiche
Today I'm going to show you how to make crustless quiche.
This healthy quiche recipe will fill you up and give you the energy to get through your morning.
This crustless quiche is super versatile, you can use any leftover vegetables, meats or cheeses you have in the fridge.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy French Toast:
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✅Healthy Oatmeal Carrot Cake:
This is why you'll love this gluten free crustless quiche:
This is a perfect make ahead breakfast or dinner!
It's so filling and nutritious!
It's really moist, tender and so delicious!
It's great for using many leftover ingredients you have on hand!
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
CRUSTLESS QUICHE RECIPE
(makes 8 slices)
Ingredients:
1/2 cup red bell pepper, finely chopped (75g)
1/2 cup green onions, finely chopped (50g)
1/2 cup sweet potato, grated (75g)
1 cup cheddar cheese, grated, or any other melting cheese (100g)
5 eggs
1 cup cottage cheese (225g)
1/2 cup milk (120ml)
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
158 calories, fat 8.6g, carb 7.9g, protein 12.3g
Preparation:
In a greased pan pan (I use 8-inch or 20cm cast iron skillet) layer down all the veggies and sprinkle with grated cheddar cheese.
In a blender add 5 eggs, cottage cheese, milk, mustard, salt, black pepper, ground nutmeg and ground oats. Blend until really smooth.
Pour the mixture over the veggies and move around with a fork to evenly distrubute the filling.
Bake in a preheated oven at 350F (180C) for 35 minutes.
Let it cool for 20 minutes, then slice into 8 equal pieces.
Serve and enjoy!