Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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Professional Baker Teaches You How To Make QUICHE!
Quiche is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
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 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
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 cream, 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.
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Recipe Antipasto quiche
Recipe - Antipasto quiche
INGREDIENTS:
●Ingredients (serves 4)
●1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
●300g btl Woolworths Select Chargrilled Vegetables Antipasto, coarsely chopped
●85g (3/4 cup) grated pizza cheese
●3 eggs, lightly whisked
●185ml (3/4 cup) thickened cream
My 5 favorite savory tartelettes or tart shells | All recipes & techniques
Hey guys! Today we’re going to make my 5 favorite savory tartelettes or tarts. It's a parmesan cheese one, a carrot glass tartelette, a plain one, a deep fried one and a spring roll one. All great recipes, so enjoy guys!
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How to Make Pie Crust From Scratch
Learn how to make pie crust from scratch. I'm sharing tips for making pie crust and my favorite recipe too.
Find the recipes over at my blog,
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Ingredients Needed...
1 1/4 cups Flour
1/2 teaspoon Salt
2-4 tablespoons Water
1/3 cup Fat Shortening or Butter
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How to make quiche Lorraine recipe FOR BEGINNERS || Craig Claiborne’s famous quiche recipe
How to make quiche Lorraine recipe for beginners. Inspired by Craig Claiborne's famous quiche Lorraine recipe on the cooking.nytimes.com.
This recipe is simple but delicious and affordable.
#quichelorraine #quiche #howtomakequichelorraine
For the full recipe instructions, please visit
Timecodes
0:00 Introduction
0:05 What is quiche Lorraine
0:18 What are the ingredients for quiche Lorraine
0:53 How to make quiche Lorraine with frozen store-bought crust
03:12 Quiche Lorraine recipe from nytimes.com
03:26 How to cook the ingredients for quiche Lorraine
04:49 How to brush a pie crust with an egg white
05:50 How to make the egg mixture for quiche Lorraine
09:06 Why quiche Lorraine recipe is the best
09:36 Swiss cheese
10:00 Things that go well with quiche Lorraine
10:35 Step by step guides for making quiche Lorraine
12:41 How long to cook quiche Lorraine
13:35 How do you know if quiche is done
13:57 Quiche Lorraine testing
14: 39 Thank you for watching
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