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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Mini Quiche - 4 ways!!
Mini Quiche are the perfect finger food for passing around at parties. Easy to make, can be made ahead, economical, customisable and they look as great as they taste!!
Choose from 4 Mini Quiche recipes - Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.
So don't pay a fortune for bland frozen mini quiche…make them at home!
Easy Quiche Recipe | Rice Crust Quiche Recipe By SooperChef
Easy Quiche Recipe indeed an exciting innovation prepared with rice. Give try to this palatable Quiche Recipe a try at home and let us know how do you feel about this recipe.
#Quiche #EasyRecipes #SooperChef
Rice Crusted Quiche Recipe in English:
Ingredients for rice:
3 cups Rice (boiled)
1/2 cup Mozzarella cheese
1 egg
Salt to taste
1 tsp Black pepper
1 tsp Onion powder
1 tsp Garlic powder
Ingredients for mushroom chicken:
2-3 tbsp Butter
1 tbsp Oil
1 tbsp. Garlic (chopped)
1/2 cup Onion (chopped)
350g Chicken (boneless cubes)
1/2 cup Carrots (chopped)
1 cup Mushroom (sliced)
Salt to taste
1 tsp Black pepper
1/2 tsp Red chili flakes
Ingredients for milk mixture:
1 cup Milk
4 Eggs
1/2 cup Cream
Salt to taste
1/2 tsp Black pepper
Directions:
In a large bowl add boiled rice, egg, cheese, salt, black pepper, garlic powder, onion powder and mix all these ingredients until well combined.
Light grease the baking pan with oil. Now press the rice firmly into the base and sides of the dishes.
Bake for 10 to 15 minutes at 180 degree until base is crusty and golden.
In a pan melt butter, saute garlic, add onion and stir until translucent.
Now add chicken and cook for 3 to 4 minutes. Then add carrots, mushroom and stir for 5 to 6 minutes.
Add salt, black pepper, red chili flakes and mix it well.
In a bowl mix milk, cream, eggs, salt, pepper, whisk well and set aside.
Spread cooked chicken over the base, pour mixture on top.
Sprinkle some green onion, cheese and fresh basil leaves.
Bake for 30 to 40 minutes until quiche is firm and cheese is golden brown.
Serve hot or cold according to your preference.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serving: 8
رائس کرسٹڈ قیش ریسپی
رائس کے اجزاء:
ابلے چاول 3کپ
موزریلا چیز آدھا کپ
نڈہ 1عدد
نمک حسبِ ذائقہ
کالی مرچ پاؤڈر 1چائے کا چمچ
پیاز پاؤڈر 1چائے کا چمچ
لہسن پاؤڈر 1چائے کا چمچ
مشروم چکن کے اجزاء:
مکھن 2-3کھانے کے چمچ
کھانے کا تیل 1کھانے کا چمچ
چوپڈ لہسن 1کھانے کا چمچ
چوپڈ پیاز آدھا کپ
چکن بون لیس 1اور آدھا کپ
چوپڈ گاجریں آدھا کپ
مشروم 1کپ
نمک حسبِ ذائقہ
کالی مرچ 1چائے کا چمچ
کٹی کالی مرچ آدھا چائے کا چمچ
ملک مکسچر کے اجزاء:
دودھ 1کپ
انڈے 4عدد
کریم آدھا کپ
نمک حسبِ ذائقہ
کالی مرچ آدھا چائے کا چمچ
ترکیب:
ایک باؤل میں ابلے ہوئے چاول، انڈے، نمک، کالی مرچ، لہسن پاؤڈراور پیاز پاؤڈر ڈال کر تمام اجزا اچھی طرح مکس کریں۔
اب پین کو آئل سے گریس کر کے اس میں چاول ڈا ل دیں اور چاولوں کو اچھے سے بیس میں دبا کر ایک سانچہ بنا لیں۔
پھر 180کے ٹمپریچر پر دس سے پندرہ منٹ کے لئے بیک کر لیں۔
اب ایک پین میں مکھن پگھلا کر اس میں لہسن اور پیاز ڈٖال کر تھوڑا سا پکا لیں۔
پھر اس میں چکن ڈال کر تین سے چار منٹ کے لئے پکائیں۔
پھر اس میں گاجریں اور مشروم ڈا ل کر پانچ سے چھ منٹ کے لئے مکس کریں۔
اب اس میں نمک، کالی مرچ اور کٹی لا ل مرچیں ڈال اچھی طرح مکس کرلیں۔
پھر ایک باؤل میں دودھ، کریم، انڈے، نمک اور مرچ ڈال کر اچھی طرح مکس کرکے سائیڈ پر رکھ دیں۔
اب اس کی بیس پر پکا ہوا چکن ڈالیں اور اس پر مکسچر ڈال دیں۔
پھر اس پرسبز پیاز، چیز اور بیزل کے پتے چھڑک دیں۔
اب قیش کو تیس سے چالیس منٹ کے لئے بیک کر کے سرو کریں۔
تیار ی کا وقت: 15منٹ
پکانے کا وقت: 45منٹ
افراد: 8
Speedy Quiche | Jamie Oliver | UK | AD
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Mini egg quiches in the dash mini pie maker
Mini Salmon & Asparagus Quiches
For a perfect portable bite, whip up our Mini Salmon & Asparagus Quiches (RECIPE BELOW). They’re great for picnics and packed lunches.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Salmon & asparagus mini quiches
Makes 12 Prep 20 mins (+ cooling &
45 mins resting time) Cooking 35 mins
2 cups (300g) plain flour
185g butter, chilled
2 Coles Australian Free Range Egg yolks
2 tsp chilled water
½ bunch asparagus, woody ends trimmed, cut into 1cm pieces
½ cup (60g) frozen peas
90g Coles Tasmanian Hot Smoked Salmon Fillets Plain, coarsely flaked
¼ cup (30g) finely grated cheddar
6 Coles Australian Free Range Eggs
½ cup (125ml) pouring (pure) cream
1 tbs finely chopped dill
1 Place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water and process until dough just comes together, adding more water if needed. Turn the dough onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
2 Preheat oven to 200°C. Divide the dough into 12 even portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Grease a 12-hole, ½-cup (125ml) muffin pan. Line holes with the pastry discs. Use an 8cm round fluted pastry cutter to trim the edges. Place in the fridge for 15 mins to rest.
3 Line each case with a disc of baking paper. Fill with pastry weights or rice. Bake for 8 mins. Remove paper and weights or rice. Bake for 5 mins or until light golden. Reduce oven to 150°C.
Place asparagus and peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 30 secs. Refresh under cold water. Drain.
4 Divide asparagus mixture, salmon and cheddar among pastry cases. Whisk eggs, cream and dill in a jug. Season. Pour the egg mixture around salmon mixture in pastry cases. Bake for 20 mins or until filling is just set. Set aside to cool.
Serve warm or at room temperature.
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