Easy Leek and Cheddar Quiche Recipe - puff pastry or shortcrust
Welcome to Guillaume’s Cuisine. I’d like to share with you some very easy recipes.
Facebook:
Twitter:
Instagram:
Ingredients:
For a 20cm [8in] round pie dish
Around 300g [10oz] puff pastry or shortcrust
Around 450g [16oz] trimmed leeks
Around 100g [1 cup] grated cheddar or emmental or gruyere
3 eggs
3 tablespoons double cream (‘heavy cream’ in the US) or crème fraiche
1 pinch ground nutmeg
Salt and pepper
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
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
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
Easy Mini Quiche with Crescent Roll Crust
Crescent roll dough is a versatile ingredient that can be used for more than just baking crescent rolls. One creative way to use it is to make egg cups! These easy and delicious breakfast bites are made by baking crescent roll dough in a muffin tin with your favorite fillings. The crescent rolls will be soft and slightly chewy, unlike the flaky pie crust used for quiche, giving your egg cups a unique texture and flavor. Experiment with different fillings to create your own delicious breakfast masterpiece!
Shop the items in this video:
Visit our website:
INGREDIENTS (8 cups):
For the egg custard:
4 eggs
½ cup half-and-half (or heavy cream)
¼ cup grated parmesan
¼ tsp salt (or little more)
Freshly ground pepper
For the filling:
1 cup frozen spinach (½ cup when thawed)
Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor)
For assembly:
1 canned crescent roll dough
Unsalted butter
---------------
quiche muffins, quiche cups, quiche crescent cups, spinach mini quiche, crescent roll quiche, quiche in a muffin tin, crescent roll breakfast, crescent roll recipes, canned crescent dough recipes, crescent roll ideas
계란머핀, 에그머핀, 달걀머핀
Flaky and Custardy DEEP DISH Quiche Lorraine
I think that the most delicious, flaky, custardy deep dish quiche lorraine can be made by you at home with this recipe. Click here to get AG1 by Athletic Greens plus Vitamin D3K2 drops and 5 free Travel packs: .
☕Like this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
ROLLING PIN:
SPRING FORM PAN:
6.75qt LE CREUSET DUTCH OVEN:
12 CAST IRON SKILLET:
8qt CONTAINER:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE --
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
Pulse flour, salt, and sugar in a food processor to combine. Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size. Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
Flour dough and work surface then pound out dough with a rolling pin until it’s about 1”/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16”/40cm in diameter.
Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9” wide by 3” deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it. Be sure to leave at least 2” of dough around the edge. Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
Place parchment into crust and add in about 3lbs/1.5kg of beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes. Remove from oven and remove beans and parchment. Poke the bottom of the crust several times with a fork then return to oven to continue baking for 15-20min.
--
QUICHE CUSTARD
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
Cook cut bacon over medium-low heat for 5-10 minutes to render and crisp. Remove from heat and transfer bacon pieces to a paper towel to drain.
Keep some of the bacon fat in the pan and add chopped and washed leeks and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
Mix cream, milk, eggs, salt, pepper, and cornstarch with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs). Stir bacon, leeks, and shredded gruyere into custard.
Gently pour custard into par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven. Return to a 325F/160C oven to bake for 75-90 minutes.
Internal temp of custard should read 170F/75C+ when done. Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
--
CHAPTERS:
0:00 Intro & pastry crust
4:16 AG1 (ad)
5:19 Finishing the blind bake
5:44 Making the quiche custard
8:15 Baking the custard
9:58 Let’s eat this thing
#quiche #deepdishquiche #quichelorraine
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Mini Quiche - Video Recipe
The wife also knows how to cook :) Please show her your support with a thumbs up and a comment.
Follow me on:
Ingredients:
five eggs
onion
ham
corn
enough to fill the cups puff pastry,
sprinkle of cheese
Mini Ham and Cheese Quiche Recipe | Exclusively Food
Mini ham and cheese quiches are great to have on hand for snacks or finger food for parties. So easy to make and can be frozen ahead of when required.
Recipe available at
Instagram:
Pinterest: