Bread Quiche in Tamil | Bread Quiche with Mushroom filling | French Cuisine | The Menu
Learn how to make Bread Quiche!
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Bread 6 pieces
Egg 2
Salt 1/4 tsp
Parsley 1 tbsp
Milk 2 tbsp
Oil 1 tbsp
Onion (chopped) - 1 medium size
Mushroom (sliced) - 1 cup
Pepper powder 1/2 tsp
Salt 1/4 tsp
Tomato (chopped) – 1
Cheese (shredded)
Discover the Art of Quiche Mastery: Indulge With Our Gourmet Triple Cheese Quiche
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Shortcrust by hand ⬇️
Shortcrust with a food processor⬇️
Triple cheese quiche:
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Easy Quiche Recipe | Delicious and SO Versatile!
This is the best Quiche recipe you will ever make! Made with a delicious buttery and flakey pie crust filled with creamy custard, this quiche is the perfect easy breakfast, brunch, or dinner. Even better, it can be prepared ahead of time and frozen for a stress-free meal.
RECIPE:
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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.
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✅Healthy French Toast:
✅1-minute Brownie in a Mug:
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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!
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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!
Cheese and Bacon Strata Cake (Breakfast Casserole!)
A Breakfast Casserole - in cake form! All the morning essentials present - bacon, eggs, milk, bread and cheese - it's a breakfast strata that tastes like a cross between quiche, omelette and a breakfast casserole.
Make it now or leave it overnight, then just pop it in the oven the next day!
PRINT RECIPE:
Bread Crust Quiche
Kitchen hack: You can use bread as an alternative to a traditional quiche crust ????
Ingredients:
5 - 6 slices of Sasko Premium White Bread Slices
¼ cup butter, melted
1 tsp dried basil
1 tsp dried oregano
6 Eggs
1 cup cream
1 cup diced bacon
1 small chopped onion
3 cups baby spinach
1 ½ cups button mushrooms, chopped
1 ½ cups cheddar cheese, grated
2 tbsp fresh parsley, chopped
Salt and Pepper to taste
Method:
1. Preheat oven to 180°C.
2. Use a rolling pin, flatten the bread slices.
3. Line the bottom and sides of a greased springform cake tin with the slices of bread. Be sure to press the slices together and make sure they overlap well
4. Combine the melted butter with the dried herbs.
5. Brush the herbed butter over the bread slices in the cake tin and bake for 10 minutes.
6. Heat oil in a large pan over high heat. Add bacon and cook until soft. Add mushroom and chopped onion and fry, stirring occasionally, until the mushrooms have reduced in size and the onions have softened (about 5 minutes) and season with salt and pepper. Add spinach, let wilt and remove from the heat.
7. In a mixing bowl - whisk the eggs until combined and add the cream, cheese and parsley. Season to taste.
8. Remove the bread crust from the oven and allow to cool.
9. Spoon the filing mixture onto the bread base.
10. Pour the egg mixture gently over the layer of filling - making sure to spread the mixture evenly.
11. Season with salt and pepper to taste.
12. Bake for 35 - 40 minutes or until a knife inserted near the centre comes out clean.
13. Let rest for 5 minutes, garnish with diced parsley, slice, serve and ENJOY!