How To make Classic Quiche
CRUST:
1/2 c Rolled oats
1/2 c Whole wheat flour
1/4 c Unbleached white flour
1/4 ts Salt
1/8 ts Baking powder
1/4 c To 1/2 c canola oil
2 tb Lemon juice
1 1/2 ts Honey or maple syrup
2 To 3 T cold water
1 To 2 t. sesame seeds
FILLING:
1 t Water or olive oil
1 c Diced onion
1 t Minced garlic
3 c Small broccoli florets
1 To 2 T water
18 oz Soft silken tofu
1 tb Prepared mustard
1 t Dried basil or rosemary
1/4 ts Ground nutmeg
1/4 ts Salt
1/4 ts White pepper
1 To 2 T. nutritional yeast
Flakes Red pepper strips or sliced Black olives for garnish
Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle 1/4 cup canola oil over flour mixture and mix lightly;
add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 T water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees. Filling: Heat 1 teaspoon water or oil in a skillet over medium heat. Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30 seconds. Add
broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over
vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_
How To make Classic Quiche's Videos
Easy Classic Quiche. Cheese, bacon & leek quiche recipe :)
Hey guys, I hope you’re all having a wonderful Easter :) welcome back to what’s for tea, and I hope I find you all very well :)
Today I made a lovely quiche! Such an easy recipe…and incredibly tasty too. Perfect as a light lunch or served with a few chips and salad for a more substantial meal.
I’ve listed everything I used down below incase you want to give it a go for yourself. Thanks for stopping by x
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Serves 6-8
I used:
(For the shortcrust pastry)
200g Plain/all purpose flour
100g Cold butter
4-5 Tablespoons ice cold water (or just enough to bring it to a stiff dough)
1/4 Teaspoon salt
The white of one of your eggs
(For the filling)
3 whole eggs and an extra yolk
60g Gruyere or Emmental cheese (grated)
200g Bacon lardons or pancetta
1 Small leek (washed & finely sliced)
300ml Cream
Salt & pepper to taste
***salad or greens to serve***
Thanks for popping over x
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Classic Quiche Lorraine
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Classic Spinach Quiche Recipe
It wouldn't be brunch without a quiche, and thanks to this classic spinach quiche recipe, you can easily incorporate the staple into your next brunch or breakfast meal!
#recipe #quiche #spinach
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EB Recipes: Classic Quiche Lorraine
How to make: Eggland's Best Classic Quiche Lorraine
Classic Quiche Lorraine | Retro recipe :)
Hello folks!
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Hi everyone! :) Tonight for tea I made this classic quiche Lorraine! Very popular in the 70’s and 80’s but it’s kind of fell out of fashion how…but still loved by so many people. Very simple ingredients but surprisingly tasty with fantastic textures…it just works! Have a go and hope you enjoy,
-Cheryl x
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Serves 6-7 people (I used a 23 x 2.5cm loose bottomed tin)
* 375g (around 13 oz) shortcrust pastry
* 250g (around 9 oz) bacon lardons (I used smoked)
* 200g (around 7 oz) gruyère cheese
* 200ml (around 7 oz) crème fraîche
* 200ml (around 7 oz) double cream
* 5 Medium eggs - 4 for the filling and 1 for sealing the pastry
* A good pinch of ground nutmeg, salt & pepper
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Classic Quiche Recipe (Halal with Jammy Dodgers)
Classic French Quiche is normally cooked with bits of bacon in it, but there are alternatives you can use to make a really tasty halal version of a classic quiche. Not only that, but you get free Jammy Dodgers when you make a quiche... Recipe at FACEBOOK:
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