How To make Basic Quiche Recipe
2 Tbsp. flour
1/2 C. mayonnaise
1/2 C. milk
2 eggs -- beaten
8 Oz. sharp Cheddar cheese
grated
Note: Swiss cheese may also be used, or a combination of Swiss and Cheddar cheese. Combine all ingredients well; a wire whip works best. Add whatever vegetables you desire (broccoli, spinach, onion, peppers, mushrooms, etc.) and/or whatever meats you desire (bacon, ham, cold cuts, shrimp, etc.). All meats should be cooked and cut up or chopped, as should your vegetables, although they'll cook slightly during cooking of quiche. Pour entire mixture into a ready to bake pastry-lined pie pan and bake at 350 degrees for 45 to 50 minutes. Cooking times will vary, depending upon amounts and types of ingredients added. Quiche is done when top is browning and center has firmed up. Cool slightly before slicing, to allow quiche to firm up. Use your imagination to design your own special quiche.
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How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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Speedy Quiche | Jamie Oliver | UK | AD
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How to Make a Basic Quiche
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4 Freestyle Points • 174 Calories
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