Broccoli and Potato Mini Quiches
{New Recipe}
.
BROCCOLI AND POTATO MINI QUICHES
Recipe by @audreylnrd
.
Without living your home, you are invited to join the Flavors of South of France with this delicious Broccoli and Potato Quiche.
.
????Recipe |
.
☑️SAVE this recipe to make later.
☑️SHARE it with a friend who needs to try this today.
☑️FOLLOW @bakingwithnessa for daily Inspiration & Recipes on Instagram, Facebook and Pinterest.
.
????Equipment |
Fluted Tray
Medium Perforated Baking Sheet
.
⏩
⏩
.
????Send me a DM, I would Love to guide you through our bonCOOK products.
.
????Shop | bakingwithnessa.bonCOOK.com
.⠀
✈️Need more info? International Shipping? Contact Me!⠀
.
????Use @bakingwithnessa or #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them!
.
Happy Baking????????????
.
.
.
.
.
#bestquicherecipe #broccoliquicherecipe #broccolirecipes #brunchquiche #potatoquicherecipe #potatoesrecipes #frenchpastry #pastryinspiration #inthekitchen #bestfoodfeel #cookingclasses #lovetocook #lovetobake #foodvideo #foodblogging #howto #foodblogger #pastrylife #easyfood #easyrecipe #eathealthy #balanceeating #foodie #instafood #instagood #foodphotography #pinterestinspired #boncook #guydemarle #bakingwithnessa #moab #utah
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
#ClaireSaffitz #Baking #Quiche
All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
The Most Flavorful and Creamy Quiche Lorraine
Quiche Lorraine combines savory egg custard with crisp, flaky pie crust. My recipe is made with bacon, onions, and cheese for the BEST flavor! Feel free to customize with your favorite add-ins.
Recipe:
Ingredients
1 pie crust, unbaked:
4 pieces bacon
½ cup finely chopped yellow onion
1 teaspoon minced garlic
4 large eggs
1 ½ cup heavy cream (see note) (354ml)
½ teaspoon table salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
3-5 drops Tabasco sauce
4 oz shredded cheese – I do mostly gruyere with a bit of parmesan (113g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” quiche pan (see note) (Affiliate Link):
Pie weights (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Blind-bake the crust
00:19 Form pie dough into quiche pan. Flute the edges. Place pan in freezer and preheat oven to 400F (200C). Allow crust to chill while oven preheats.
02:18 Once oven is preheated, remove quiche pan from freezer, line with parchment paper, and fill with pie weights. Transfer to center rack of oven and bake for 15 minutes.
02:53 Remove from oven, carefully remove pie weights, then return quiche pan and continue to bake another 8-10 minutes longer or until bottom is beginning to lightly brown. Remove from oven and reduce heat to 375F (190C). Allow crust to cool while you prepare filling.
Filling
03:36 Place bacon in a medium-sized skillet over medium heat and cook until crisp and deep golden brown. Remove to a paper towel lined plate.
04:13 Drain all but 1 Tbsp of the grease from the pan. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove from heat.
05:40 In a large measuring cup, whisk together eggs, heavy cream, salt, pepper, and Tabasco sauce.
07:23 Crumble bacon evenly over the quiche crust and scatter cheese, onions, and garlic evenly overtop. Pour egg mixture evenly over the crust. Place on a foil-lined baking sheet (in case of spills) and transfer to center rack of 375F (190C) oven. Bake for 35 minutes or until edges are set but the center still slightly jiggles. A sharp knife inserted in the center of the quiche should come out clean.
09:44 Allow to cool about 15 minutes before slicing and serving.
Notes
Quiche pan
A quiche pan is deeper than a tart pan. Not all of the filling will fit if you opt to use a tart pan. If you don’t have a quiche pan, you could instead use a 9 or 9 ½” pie plate, instead.
Heavy cream/milk
You may substitute ½ cup of the heavy cream with whole milk, if desired. This will make the tart a bit less creamy.
Cheese
Gruyere is a classic choice, I like to use mostly gruyere with a bit of parmesan. Sharp cheddar would also work. For best results, buy a block of cheese and shred it yourself.
Tabasco
May omit or substitute a dash of cayenne pepper instead.
Storing
Allow quiche to cool after baking then cover tightly with plastic wrap and refrigerate for up to 4 days.
Freezing
Wrap quiche in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator. After thawing, reheat in a 350F oven for 15-20 minutes, until heated through.
Facebook:
Instagram:
Pinterest:
Email List:
My Favorite Quiche (using the New Tart Pan from Pampered Chef)
Recipe: The new Spring Summer products are out from #PamperedChef and I am wasting no time in jumping into some of my favorite recipes! This is everything you'll ever want in a quiche and more! And in this tart pan, it's perfect with my favorite quiche!
Quiche
(makes two quiche)
Ingredients for Crust
1 large egg
2 ½ tablespoons of water
1 ½ cups of flour
½ teaspoon sea salt
10 tablespoons of unsalted butter sliced into cubes
Ingredients for filling
10 eggs
1 Tablespoon flour
¼ tsp baking powder
½ cup melted butter
1 ½ cup cottage cheese
2 cups shredded cheese
1 can (6oz) diced green chilies
1 cup of sausage
½ - 1 tsp salt
¼ - ½ tsp pepper
Directions
For the crust: In the bowl of your food processor, add flour and salt and give a quick pulse. Add in the egg and pulse several times before adding the butter pulsing after each block addition. Only pulse until the mixture looks like sand. Add in the water and pulse until the dough pulls together on one side of the food processor.
Turn out onto a well floured surface and split the dough in two. Knead into a ball and roll out into the size of your vessel.
Press your crust into your pan and freeze 20-30 minutes before blind baking.
Place parchment into your crust and fill with pie weights.
Blind bake at 400°F for 15 minutes then remove the parchment and weights and continue baking for 5 minutes. Allow the crust to cool slightly before filling.
Drop the temperature of the oven to 350°F.
For the filling: Mix together all ingredients and pour into the prepared crust.
Bake at 350°F for 20-30 minutes or until the center of the quiche is set.
#eggrecipes #adventuresineverydaycooking #pamperedchef
****Links to my favorite things****
????Oven gloves I use (affiliate link):
???? My MERCH is here:
???? Visit my website at
????My Patreon
????My Pampered Chef website
????️Find me on Facebook at
????Follow me on Twitter at
????Follow me on Instagram at @AdventuresinEverydayCooking
Edited by Kevin Bloomquist - Editing@Bloomquist.com
Vegan Quiche Recipe Step-by-Step! (With a FAST and easy crust and a tofu meat crumble how-to.)
I hope all of you adore this recipe! It's my Better Than I Thought They'd Be Breakfast Bites turned into a quiche. Enjoy!
Double Batch Quiche Recipe:
3 cups chickpea flour
1 cup almond flour
2/3 cup nutritional yeast
2 tsp kala namak or black salt (regular salt should be fine)
2 tsp basil
2 cups unsweetened plant milk
2 cups water
3-4 cups veggies (measured before cooking)
Whisk the dry ingredients (chickpea flour to basil) well before adding liquids. Whisk everything together. Add veggies and other add-ins (potatoes, tofu crumble). Bake in two 9 inch pie pans at 375 for 30-40 minutes. It should look completely dry and a little cracked on top when done.
Tofu Crumble:
1 16 oz block firm or extra firm tofu
1 tbsp liquid aminos
1/4 cup nutritional yeast
Crumble tofu onto a baking sheet lined with parchment, aiming for a ground meat texture. Mix with liquid aminos and nutritional yeast. Bake at 425, stirring every 20 minutes until the crumble looks mostly dry. About one hour total.
Better Than I Thought They'd Be Breakfast Bites:
King Arthur No Roll Pie Crust Recipe:
Kitchen Scale (for weighing ingredients):
Measuring Beakers for small amounts of liquid:
(These are so great for pre-measuring your tsp and tbsp liquid amounts.)
To directly support our channel (thank you so much!), please check out our affiliate links:
As an Amazon Associate I earn from qualifying purchases.
Azure Standard
Get high-quality bulk food at great prices:
Earth Chimp Protein Powder
Nutrimill Harvest Grain Mill:
All American Sun Oven
Get a Free Cover with Purchase:
Sign up for a free instructional webinar which includes a generous package (free cookbook and cover, valued at $118) just for our subscribers if you purchase through the webinar page:
If you feel like sending us a letter the old fashioned way, here's an address where you can do that:
Kathy Canuel
PO Box 42004
Mesa, AZ 85274
As always, we hope the rest of your day is good and your life stays wonderful!
0:00 - Intro
0:38 - Tofu Crumble
4:54 - Quiche Veggies pt. 1
6:36 - Mushroom Stem Shredded Meat Tip
8:01 - Quiche Veggies pt. 2
9:09 - Crust How-To
17:09 - Quiche Recipe
27:41 - Finished Product and Taste Test