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:
Spinach Mushroom Quiche
Spinach mushroom quiche is a savory dish that has a stable, yet creamy filling featuring cooked vegetables and gruyere cheese on a partially baked pie crust.
FULL RECIPE -
How to Make a Caramelized Onion Quiche
Made with eggs, gruyere, and jammy sweet onions, this Caramelized Onion Quiche is a rich and flavorful savory pie perfect for any meal of the day, and any day of the week.
Recipe:
Bacon, Mushroom & Onion Quiche
Ingredients for pastry:
1 cup Strong Cheddar
Cheese (grated)
120g Butter
1 cup Cake Flour
Ingredients for filling:
2 Onions
250g Bacon
250g Mushrooms
1 cup grated cheese
1 cup milk
2 eggs
1 teaspoon salt
lemon pepper
The Easiest Classic Quiche Recipe | Comfort Food Favourites
This classic quiche recipe makes it so easy to impress! The quiche has a flaky crust and creamy custard packed with customizable fillings. With Mother's Day coming soon, this classic quiche will make the perfect addition to your delicious meal!
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Crust Ingredients
2¼ cups All-Purpose Flour
1 teaspoon Salt
3/4 cup Unsalted Butter, Cold and Cubed
8-10 tablespoons Water, Ice Cold
Custard Filling Ingredients
1 Shallot
1 Garlic Clove
6 Mushrooms, Medium Size
2 handfuls Fresh Baby Spinach
8 slices Ham
1 tablespoon Unsalted Butter
Salt to taste
4 Eggs
1 ½ cups Heavy Cream
Salt to taste
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
½ cup Gruyere Cheese, Grated
½ cup Aged Cheddar Cheese, Grated
½ cup Parmesan Cheese, Grated
¼ teaspoon Chilli Flakes
¼ teaspoon Dried Parsley
Method
1. In a bowl add flour, salt, and cold cubed butter. Give it stir with a fork so that the salt gets well distributed and the butter cubes get a light coat of the flour.
2. Using a pastry cutter/fork or your fingers cut the butter until crumbs are formed. Now with the palm of your hand very lightly flatten the small butter lumps.
3. Add cold water and very lightly using a fork to form into a dough. When it begins to come together, do not kneed just press it together.
4. Now Transfer the dough to a work surface, flatten it into a disk and wrap it in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, to make the filling, chop the shallot and the garlic clove very finely.
6. In a large skillet, melt the butter and add the chopped shallot and garlic and sauté till the shallot turns translucent and the garlic cooks.
7. Now add the and spinach and mushrooms and cook until the spinach has wilted, and the mushrooms have just cooked. Do not overcook the mushrooms. If the spinach and mushrooms release any juices drain it in a sieve before adding to the pie dish.
8. In a bowl beat eggs, heavy cream, salt, pepper, nutmeg and set aside.
9. Roll out the dough on a lightly floured surface. Roll until the dough is about 1/8 inch thick. Transfer the dough to either a 9” or 11” loose bottom pie pan. Using a small piece of the dough press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan using a knife. Gently pierce the bottom of the crust with a fork. Cover with plastic wrap and refrigerate one more time for 30 minutes.
10. Preheat the oven to 350F (175C). Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return the crust to the oven for another 5-10 minutes or until the crust is slightly golden.
11. To build the quiche, distribute the spinach, mushroom, and ham on the baked pie crust, sprinkle shredded gruyere and cheddar cheese. Spoon the custard and garnish with some parmesan cheese, chili flakes, and dried parsley.
12. Place the pie pan into another baking sheet and place into the oven and bake for 35-40 minutes or until the quiche has set and the top has turned golden brown
13. Allow the quiche to cool for 10-15 minutes so that the quiche sets before cutting.
Enjoy!
Chicken And Mushroom Quiche Recipe | How To Make A Quiche
Mushroom and Chicken Quiche Recipe. #cheesy #chicken #quiche
Ingredients:
- 200g flour
- 1/4 tsp salt
- 100g butter
- 2 tbsp cold water
- 1 onion
- 5 to 7 mushrooms
- half a kg of chicken breast
- one cube of chicken stock
- Black pepper
- salt
- garlic oyster sauce
- chilli flakes
- 310g cream
- 3 eggs
- mozzarella cheese
- herbs
- chilli flakes
Method :
1. First, let's start by making the dough. Add in 200 g of flour and mix it with a 1/4 tsp of salt. Then cut 100g of butter ( cold butter) in small cubes and add them in the flour little by little. Once the butter is mixed in, add in 2 tbsp of cold water. Make the dough and store it in the fridge for half an hour.
2.. In a pan, add in 50 g of butter and saute one chopped onions and a handful of mushrooms on low heat. Then, add in half a kg of chopped chicken breast. Mix in salt, black pepper, chilli flakes and garlic oyster sauce according to your taste. For the cream filling, add in 310g of cream in an empty bowl and mix it with 3 eggs.
3. Once you have rolled out the dough and placed it on a baking container, place an aluminum foil on the surface. Add in rice and bake it for 10 to 15 minutes, and then 15 minutes without the rice until the crust is golden brown.
At last, assemble everything together. Add in your mushroom and chicken filling and then the cream mixture. Top it off with mozzarella cheese, parsley and chilli flakes. And back in the oven it goes until it turns golden brown.
Music :
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