Beth's Mini Quiche Recipe
Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.
CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
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BETH'S MINI QUICHE RECIPE
Makes 8
4-Mini Quiche (Print recipe here:
For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water
For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese
Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced
Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley
Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto
METHOD:
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
#entertainingwithbeth #CookingChannel #Quiche
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Classic Quiche Lorraine Recipe - Bacon and Swiss Cheese Quiche Recipe - EatSimpleFood.com
Recipe:
Quiche recipes are perfect for the holidays or to make ahead for Sunday brunch, potluck, or get togethers. Quiche Lorraine is filled with bacon and melty Swiss cheese.
Serve this Quiche Lorraine recipe with a fresh salad and wash it down with a mimosa!
Tips For Baking Quiche Lorraine
Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.
Turn on the broiler for a couple minutes at the end of cooking (watching carefully) if the top of the Quiche Lorraine is not browning.
Time Saving Tips For Making Bacon and Swiss Quiche:
Buy pre-cooked bacon and pre-shredded swiss cheese to make this quiche recipe even easier.
Some grocery stores sell cooked bacon in their buffet. Grab some cooked bacon from the salad or breakfast buffet or buy it already cooked in a package if trying to save time in the kitchen.
Buy a frozen pre-made pie crust bottom and save yourself a ton of time. Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook.
Again, don't defrost the crust! Take pre-made pie crust out of the freezer, fill it with the swiss and bacon quiche ingredients, and pop it in the oven.
Serving Sizes: 6 Pieces
Ingredients:
-1 pre-made frozen pie crust
-4 medium eggs, beaten
-1 ¼ cup half and half
-8 slices (~8 ounces) bacon, cooked & sliced
-¼ cup shallots or onions, finely diced
-4 ounces (1 cup) Swiss cheese, grated
-½ teaspoon salt
-½ teaspoon black pepper
-¼ teaspoon ground nutmeg
Instructions:
Cook bacon:
-Preheat oven to 375F.
-Line a baking sheet with aluminum foil (makes pans easier to clean).
-Lay bacon on the sheet, careful to not overcrowd. Cook bacon directly on the sheet and not on a rack (it cooks faster and stays moister this way).
-Cook ~13-20 minutes (no need to turn) depending on thickness or until desired doneness.
-Lay bacon on rack or on paper towel lined plate. Cool and slice.
Make Quiche Lorraine:
-In a bowl whisk together: eggs, salt, pepper, and nutmeg. Mix in half and half slowly.
-Layer the shallots, bacon, and cheese in the frozen pie crust.
-Pour egg mixture over the top (you may have a little extra if your eggs were large).
-Bake for 45-50 minutes or until a knife in the center comes out clean and the top is turning a slight brown. Cover your pie crust with a pie shield or aluminum foil if it's browning too fast. Same for the middle - cover with aluminum foil if it's browning on the top but not cooked in the middle.
-Let sit ~ 15 minutes before slicing.
Happy Eating!
Beckie
Notes:
-Cover your pie crust with aluminum foil if it starts to get to dark on the edges but the middle is still not done. Or get fancy with an adjustable pie crust shield.
-Turn on the broiler for a couple minutes (watching carefully) if the top is not browning.
-Buy pre-cooked bacon and pre-shredded swiss cheese to make this recipe even easier.
-Keep the pie crust frozen. Pull it directly out of the freezer to layer in the ingredients and cook. Don't defrost it!
Jimmy Dean Sausage Quiche Recipe!
Jimmy Dean Sausage Quiche Recipe
Ingredients:
16 oz pkg Jimmy Dean Regular Premium Port Sausage, Cooked, crumbled, and drained
4 green onions, sliced
1 cup shredded cheddar cheese
4 eggs
2 cups half-and-half or milk
1 cup all-purpose baking mix (bisquick)
Directions:
Preheat oven to 400 F.
Cook and crumble sausage. Once done cooking, remove to a paper towel lined plate to help drain the grease. Top with green onions and cheese.
Beat eggs, half and half and baking mix with a wire whisk until well blended. Pour over cheese.
Bake 45-50 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
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Martha Stewart's Fresh Herbs Quiche | Martha Bakes Recipes
Fresh herbs can make a dull winter day feel bright, and most people love a slice of quiche, so there's no reason not to make this delectable meal in your own kitchen. Martha Stewart has all of the helpful instruction that you need to make it happen at your next brunch.
#MarthaStewart #Quiche #Herbs #Recipes #Breakfast #Eggs
Get the recipe at:
00:00 Introduction
00:12 Making the Dough
2:09 Rolling the Dough
5:19 Making the Filling
6:40 Baking
7:12 Side Salad/Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Fresh Herbs Quiche | Martha Bakes Recipes
Steve cooks 2 tasty mini quiche recipes CHRISTMAS RECIPE
Steve gets in the festive spirit by cooking 2 classic quiche recipes.
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Music Composed & Performed by Steven Dolby
Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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