Beth's Mini Quiche Recipe
Learn how to makes an assortment of mini quiche for an Easter Brunch or Mother's Day Party. Make one quiche batter and then switch up the toppings! In this video I'll show you how to make a Swiss and Crispy Leek Quiche, Spinach and Feta Quiche, Smoked Salmon, Goat Cheese, and Dill Quiche (my personal favorite!) and a Mozzarella, Pesto and Tomato Quiche.
CHAPTERS:
00:17 How to Make a Quiche Crust
00:03:06 How to Make Quiche Base
04:37 Different Fillings for Quiche
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PRODUCTS SEEN IN THIS VIDEO:
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Mini Tart Tins
French Rolling Pin
Food Processor
Boos Board
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BETH'S MINI QUICHE RECIPE
Makes 8
4-Mini Quiche (Print recipe here:
For Crust:
2 ½ cups (300g) flour
½ tsp (2.5ml) salt
1 cup (240g) of butter, diced
2 egg yolks
¼ cup (60ml) ice water
For Egg Custard:
8 eggs
1 cup (240ml) heavy cream
Salt and pepper to taste
1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
For Fillings:
Leek and Swiss (makes 2)
1 tbsp (15 ml) olive oil
1 leek, sliced into thin circles
2 tablespoons (30ml) Swiss Cheese
Salmon, Goat Cheese Dill (Makes 2)
2 tablespoons (30ml) crumbled goat cheese
2 tablespoons (30ml) shredded smoked salmon
2 tablespoons (30ml) fresh dill, minced
Spinach and Feta (Makes 2)
2 tablespoons (30ml) feta cheese
2 tablespoons (30ml) thawed frozen spinach
2 tsp (10ml) fresh Italian parsley
Tomato, Pesto Mozzarella (Makes 2)
2 tablespoons (30 ml) mozzarella cheese
2 cherry tomatoes, sliced into 4-5 wheels each
1 tsp (10 ml) pesto
METHOD:
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into the tin, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
#entertainingwithbeth #CookingChannel #Quiche
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Cheese and Onion Quiche (with Caramelized Onions) | Cravings Journal
I love quiche! It’s one of those meals I enjoy immensely. This cheese and onion quiche with caramelized onion is excellent because it’s creamy and packs a lot of flavour. It’s actually mine and my husband’s favourite quiche flavour and I’m stuck making this flavour over and over. We enjoy it too much!
RECIPE:
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How to Make a 3 Layer Quiche (Spinach, Onion, Blue Cheese) - Quick, Healthy and Fancy recipe!
Tired of easy, but unhealthy, meal ideas? Want something a little more fancy? Then this easy quiche is for you! In just 30 minutes, you can have a delicious and nutritious quiche that you can enjoy with your family and friends.
This quiche is made of three delicious layers: steamed spinach, caramelized red onions and blue cheese, all topped with a creamy egg mixture. It's perfect for a dinner with friends or family that will leave you feeling satisfied and energized. Watch the video to see how to make it!
Recipe:
For the shortcrust pastry:
200 gr all purpose white flour
100 gr very cold butter
1 egg
pinch of salt
Caramelized onion filling:
30 gr butter
1 big red onion chopped
1 teaspoon sugar
⅓ cup red wine
300 gr spinach, washed and stems removed (can be substituted with ~200 gr of frozen thawed spinach)
100 gr blue cheese, like Roquefort or Stilton
Custard:
2 eggs
100 ml whole milk
100 ml cream
Nutmeg, pepper and salt to taste
Make the pastry:
Cube the butter and combine with the flour.
Use short pulses in a food processor or quickly work them together with your fingertips.
Add a pinch of salt and a whipped egg and combine.
Pastry should be still crumbly.
Add water very slowly (add too much and it will shrink while baking)
Keep pulsing until just combined.
Put on a baking sheet and chill in the fridge for 15-30 minutes.
Caramelized onion filling:
Melt the butter and saute the onions until translucent for about 3-4 minutes
Sprinkle the sugar and let it caramelize for 2-3 minutes
Pour the wine, mix and let it cook until the wine evaporates.
Set aside to cool.
Spinach filling:
Steam the spinach, if using fresh leaves and set aside to cool.
Squeeze as much liquid as possible from the spinach (to prevent excessive moisture)
Chop to pieces and set aside.
Custard:
Whisk all ingredients together and set aside.
Assembly:
Preheat an oven to 180C 350F
Roll out the shortcrust pastry and line a pie dish (I used a 9” tart tin with a removable bottom)
Let the pastry rest in the freezer for 15-30 minutes
Cover with a baking sheet and add pie weights (I used beans)
Blind bake covered for 10 minutes and then let it bake uncovered for 5-10 minutes more until the pastry is dry.
Spread the caramelized onions at the bottom, top with the spinach and then crumble the blue cheese on top.
Pour in the custard (make sure it doesn’t overflow)
Bake for 40-50 minutes until puffy and golden.
Video and editing by Denis Pekerman
Cheese & Onion Quiche for Beginners
Here's the recipe:
You'll need Ready Made Shortcrust Pastry 500g
For the Filling for 9 inch Quiche dish
150ml of Milk
4 Medium Eggs
Salt and Pepper to season
3oz /85g of Mature Cheese or alternatively your favourite hard cheese
1 Medium Onion (diced)
Place in pre heated oven 190c or 170c if fan assisted - thats 374f or gas mark 5 - For around 30 minutes give or take. This quiche is perfect served at room temperature - but is equally as good hot or cold - Enjoy xx
Here's some links of my other tasty tutorials:
Homemade Sausage Rolls:
How to make a Traditional British Christmas Cake:
#cheeseandonion #cheeseandonionquiche #quiche
Quiche | Creamy Cheese & Onion Quiche
Super creamy cheese and onion quiche. Enjoy hot or cold!
#CheeseandOnionQuiche #ASMR #PrepCookEat
Ingredients:
300g plain flour plus extra for dusting
140g cold butter (salted tastes better but can use unsalted)
2 large onions (500g)
2 tbsp oil
3 eggs
300ml double cream
140g cheddar cheese
Salt to taste
Method:
1) Pour 300g plain flour into a mixing bowl. Add 140g cold butter to the flour and mix using only your fingers and not your palm. This will help prevent the butter from melting. Mix until the mixture resembles a breadcrumb like texture.
2) Add approximately 6 to 8 tbsp of cold water to the flour butter mixture. Mix again, you can use your whole hand this time, until mixture starts to come together.
3) Roll the dough out onto the worktop and knead for a minute. Roll into a ball and put in the fridge for 20 minutes to harden.
4) Remove the dough from the fridge and roll out on a floured surface so that the pastry is wider than the dish you will cook it in.
5) Place the rolled out pastry into an ovenproof dish, making sure that there is excess pastry hanging over the edge as the pastry will shrink when in the oven. Press the bottom of the pastry with a fork to prevent it rising too much.
6) Put in the the oven for 20 minutes at 180 degrees fan. This is the blind bake. Once done, remove and allow to cool
7) Cut 2 onions into thin slices
8) Fry the onions over a medium low heat in a pan until they start softening. Add salt at this stage.
9) Remove the onions from the heat and allow to cool for 10 minutes otherwise it will scramble the eggs when you make the quiche filling.
10) Add 3 eggs into a mixing bowl and whisk
11) Pour 300ml double cream into the eggs and mix
12) Now bring the onions into the cream egg mixture
13) Add half the cheese (70g) into the filling and mix
14) Pour filling into the partially cooked pastry dish. Add the remaining cheese on top
15) Bake for 30 minutes at 180 degrees fan until the filling becomes set and golden. Remove any excess pastry around the edge once cooked.
16) Quiche is ready to eat hot or allow to cool and can be eaten cold
Enjoy!
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