Crab & Cheese Soufflés Recipe
▼Ingredients
Serves 3 or 4
80ml sour cream or heavy cream
100ml milk
30g butter
15g all-purpose flour
15g cornstarch
50g cheese
1/4tsp salt
3 egg yolks
50g crab meat
3 egg whites
pinch of salt
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Emojoie Cuisine Recipe Book(In Japanese)
Quiche Recipe: How to Make Basic Quiche
Quiche is a crowd-pleasing menu item & it can be made with vegetables, meats, & cheeses. See which ingredients to use and what steps to take!
Ingredients:
1 prebaked 9-inch (23 cm) deep-dish pie shell
Filling ingredients (see Variations)
4 eggs
1 1/2 cups (375 mL) evaporated milk or light cream (5%) or half-and-half (10%)
Variations:
Corn Quiche:
Combine 1 cup (250 mL) fresh, canned (drained) or frozen (thawed) corn, 3/4 cup (175 mL) shredded Cheddar cheese, 1/4 cup (50 mL) finely chopped onion, and 2 tbsp (30 mL) chopped fresh parsley.
Quiche Lorraine:
Combine 6 slices crumbled crisp bacon, 1 cup (250 mL) shredded Swiss cheese, 1/4 cup (60 mL) minced green onion, 1/4 cup (60 mL) each green and red pepper strips, 1/4 tsp (1 mL) ground nutmeg, and 1/4 tsp (1 mL) dry mustard.
Mushroom Quiche:
Combine 1 cup (250 mL) sautéed sliced mushrooms, 1/2 cup (125 mL) shredded Cheddar cheese, and 1 tsp (5 mL) dried thyme.
Shrimp or Crab Quiche:
Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded Swiss or Gruyere cheese, 1/4 cup (60 mL) chopped onion, 1/4 cup (60 mL) chopped green pepper, and 1 tsp (5 mL) dried tarragon.
Ham and Cheese Quiche:
Omit pie shell. Spray pie or quiche pan with cooking spray. Line with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham, 1/4 cup (60 mL) chopped red or green bell pepper, and 2 tsp (10 mL) finely chopped fresh chives.
Quiche Squares:
Omit pie shell. Spray a 9-inch (23 cm) square pan with cooking spray. Combine 1 pkg (350 g) frozen chopped broccoli (thawed and well drained), 1-1/2 cups (375 mL) shredded Swiss cheese and 2 tbsp (30 mL) Dijon mustard.
Mini-Quiches:
Prepare quiche in 3 x 7/8-inch (8 x 2 cm) tart shells. Or use slices of whole wheat bread as shells. Trim crusts from bread, then spread bread lightly with butter. Place buttered side down into muffin cups, pressing firmly. Bake in preheated 325°F (160°C) oven for 10 minutes. Remove and spoon filling ingredients. Then pour egg and milk mixture carefully over top allowing it to be partially absorbed, then adding more. Bake until puffed and golden, 16 to 18 minutes. (If edges brown before quiche is set, cover with aluminum foil.) Makes about 24 mini quiches.
Tips:
To prebake pie shell, line the unbaked shell with 12-inch (30 cm) square of aluminum foil.
Fill with raw rice or dried beans or peas. This will help to minimize shrinkage.
Cover rim of shell with edges of foil.
Bake in preheated 450°F (230°C) oven until lightly browned at edges, about 10 minutes.
Lift out foil and rice. Cool on wire rack.
Cooked quiche may be refrigerated for up to 3 days or frozen for one month, if suitably packaged.
Any leftover egg mixture can be poured into custard cups and baked to make mini quiches.
Basic Quiche Recipe:
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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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!
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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
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계란머핀, 에그머핀, 달걀머핀