My Favorite Quiche (using the New Tart Pan from Pampered Chef)
Recipe: The new Spring Summer products are out from #PamperedChef and I am wasting no time in jumping into some of my favorite recipes! This is everything you'll ever want in a quiche and more! And in this tart pan, it's perfect with my favorite quiche!
Quiche
(makes two quiche)
Ingredients for Crust
1 large egg
2 ½ tablespoons of water
1 ½ cups of flour
½ teaspoon sea salt
10 tablespoons of unsalted butter sliced into cubes
Ingredients for filling
10 eggs
1 Tablespoon flour
¼ tsp baking powder
½ cup melted butter
1 ½ cup cottage cheese
2 cups shredded cheese
1 can (6oz) diced green chilies
1 cup of sausage
½ - 1 tsp salt
¼ - ½ tsp pepper
Directions
For the crust: In the bowl of your food processor, add flour and salt and give a quick pulse. Add in the egg and pulse several times before adding the butter pulsing after each block addition. Only pulse until the mixture looks like sand. Add in the water and pulse until the dough pulls together on one side of the food processor.
Turn out onto a well floured surface and split the dough in two. Knead into a ball and roll out into the size of your vessel.
Press your crust into your pan and freeze 20-30 minutes before blind baking.
Place parchment into your crust and fill with pie weights.
Blind bake at 400°F for 15 minutes then remove the parchment and weights and continue baking for 5 minutes. Allow the crust to cool slightly before filling.
Drop the temperature of the oven to 350°F.
For the filling: Mix together all ingredients and pour into the prepared crust.
Bake at 350°F for 20-30 minutes or until the center of the quiche is set.
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Edited by Kevin Bloomquist - Editing@Bloomquist.com
How To Make The Best Quiche With Claire Saffitz | Dessert Person
How To Make The Best Quiche With Claire Saffitz | Dessert Person
A quiche is simple in concept, yes, but this recipe has quite a technical process. Claire Saffitz demonstrates how to make the best quiche by parbaking the crust to prevent sogginess and ensure the structural integrity of the tall sides. Claire walks you through step by step on how to parbake and how to protect against any leaks by diligently patching the crust and setting it with a bit of egg wash before adding the crust. Follow along and give this Quiche Recipe a try - perfect for breakfast, lunch or dinner.
#ClaireSaffitz #Baking #Quiche
All Allium Deep-Dish Quiche
Special Equipment:
9-inch springform pan, pie weights or 4 cups dried beans or rice (for parbaking), standard or handheld blender (optional)
Ingredients:
Flaky All-Butter Pie Dough (page 333)
All-purpose flour, for rolling out and making a bit of paste for patching
4 large eggs (7 oz / 200g), at room temperature
1 medium yellow onion (8 oz / 227g), peeled and halved
Neutral oil, such as vegetable or grapeseed, for brushing
2 tablespoons unsalted butter (1 oz / 28g)
4 ounces (113g) pancetta or bacon, chopped
4 garlic cloves, smashed and peeled
5 scallions, chopped
1 large shallot (2 oz / 57g), coarsely chopped
1 medium leek (10 oz / 283g) dark green tops discarded, white and light green stalk split lengthwise, rinsed, and chopped
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Freshly ground black pepper
2 teaspoons white wine vinegar
2 cups half-and-half (17 oz / 482g), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make The Best Quiche
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Professional Baker Teaches You How To Make Quiche LIVE!
Professional Baker Teaches You How To Make Quiche LIVE!
Thank you to our sponsor Rolling Meadow for making this livestream possible! Check them out at the links below!
Quiche makes such a delicious brunch item, and of course you can change the fillings to suit your tastes, but the combination of sautéed leeks and Gruyere cheese is divine.
Yield: 1 9-inch (23 cm) fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
½ recipe classic pie dough (recipe follows)
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 cup (250 mL) whipping cream
2/3 cup (160 mL) half-&-half cream
pinch grated nutmeg
pinch salt & pepper
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 °F (200 °C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 °F (180 °C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the two creams, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 °F (140 °C) oven for 30 minutes before serving.
Classic Pie Dough
This is my staple pie dough recipe for fruit pies, cream pies, savoury pies . . . pretty much any recipe that calls for a flaky, buttery pastry shell. Use the full recipe if you’re making a double-crust pie, or just half if you want either a pie shell or a top but not both.
Makes enough for one 9-inch (23 cm) double-crust pie
Prep Time: 10 minutes, plus chilling
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil (see note)
1 cup (225 g) cool unsalted butter, cut in pieces (does not have to be ice-cold; see note)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1. Combine the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
4. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
#OhYum #Quiche #Live
Vegan Quiche Recipe Step-by-Step! (With a FAST and easy crust and a tofu meat crumble how-to.)
I hope all of you adore this recipe! It's my Better Than I Thought They'd Be Breakfast Bites turned into a quiche. Enjoy!
Double Batch Quiche Recipe:
3 cups chickpea flour
1 cup almond flour
2/3 cup nutritional yeast
2 tsp kala namak or black salt (regular salt should be fine)
2 tsp basil
2 cups unsweetened plant milk
2 cups water
3-4 cups veggies (measured before cooking)
Whisk the dry ingredients (chickpea flour to basil) well before adding liquids. Whisk everything together. Add veggies and other add-ins (potatoes, tofu crumble). Bake in two 9 inch pie pans at 375 for 30-40 minutes. It should look completely dry and a little cracked on top when done.
Tofu Crumble:
1 16 oz block firm or extra firm tofu
1 tbsp liquid aminos
1/4 cup nutritional yeast
Crumble tofu onto a baking sheet lined with parchment, aiming for a ground meat texture. Mix with liquid aminos and nutritional yeast. Bake at 425, stirring every 20 minutes until the crumble looks mostly dry. About one hour total.
Better Than I Thought They'd Be Breakfast Bites:
King Arthur No Roll Pie Crust Recipe:
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0:00 - Intro
0:38 - Tofu Crumble
4:54 - Quiche Veggies pt. 1
6:36 - Mushroom Stem Shredded Meat Tip
8:01 - Quiche Veggies pt. 2
9:09 - Crust How-To
17:09 - Quiche Recipe
27:41 - Finished Product and Taste Test
Quiche | Basics with Babish
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They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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