Easy Egg Muffin Recipe | Mini Vegetable Quiches Without The Crust
Easy Egg Muffin Recipe | Mini Vegetable Quiches Without The Crust
Quiche is a baked savory open flan/tart usually consisting of pastry crust filled with eggs, cheese, cream/milk and vegetables, meat or seafood. They can be made using any of your favorite vegetables, meats, and cheeses and you can make them for breakfast, lunch or dinner. Quiche is the ultimate crowd-pleasing menu item and it can be served hot or cold. To make quiches at home you can use premade pie crust or you can just make one on your own. But in this recipe, I've shared a very easy one that doesn't require you to make a crust also you don't have to cook any vegetables before baking, so it saves up a lot of time and make the recipe a lot easier. The best part about this recipe is they can be made in advance. As you don't need a lot of preparation to make these full of flavor tasty quiches you can make them anytime you want. You can make and store them in a bunch and you got breakfast already done for the entire weeks. They are also great to take it to your tiffin.
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Ingredients & Full Recipe????????????
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High tea Recipe | Mini Chicken Quiche Recipe By Chef Hafsa | Hafsas Kitchen
Today you'll learn how to make High tea Recipe | Mini Chicken Quiche Recipe By Chef Hafsa | Hafsas Kitchen
yeh buhat hi tasty aur mazedar si mini quiche aap shaam ki chae aur high tea wagera k liye bana sakte hain :)
flour200g
butter100g
1/2 tsp salt
1 egg yolk
1/8 cup water
chicken boneless 1 cup
1/2 tsp black pepper powder
1/2 tsp crushed red chilli
1/2 fajita spice mix
1/2 tsp salt
1/2 tsp oregano
1 egg
2tbsp cream
salt and black pepper
mozzarella cheese as req
agar aap ko recipe pasand aae to please subscribe for more:)
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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French Rolling Pin
Food Processor
Boos Board
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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!
Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe: