Hot Dog Quiche - Andy Bates
Andy creates another street food gem. His Hot Dog Quiche is served in a toasted loaf with cheese and shallots.
Watch Andy Bates' Brazilian Street Feasts every weeknight at 8pm on Food Network Sky 262, Freeview 41, Freesat 403 and Virgin 287.
Click here to subscribe for weekly videos:
Find the full recipe here:
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
_________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Mini Tart Tins
French Rolling Pin
Food Processor
Boos Board
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
_________________________________________________________________________
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
_________________________________________________________________________
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!
Hot dog quiche: a romantic and easy idea!
Ingredients:
250 g puff pastry
4 hot dogs
100 g ham, chopped
100 g shredded mozzarela cheese
Egg mixture
4 eggs
1 cup sour creme
1 tbsp chopped parsley
salt and pepper to taste
Directions:
Put rolled out puff pastry in a round pan. Make hearts out of hot dog as in the video and put all four on the pastry. Now make egg mixture by combining all of the ingredients from the list and pour it between the hot dogs. Fill in the hearts with mozzarella cheese. Bake at 180 degrees for 20 minutes. Enjoy.
Smoked Salmon Quiche
This Smoked Salmon Quiche with Leeks, Dill, Gruyère Cheese and a homemade Quiche Pastry is a deliciously flavourful dish that is perfect as an appetiser for your next party, served for brunch, lunch or dinner.
Read the full recipe here:
Ingredients
For the pastry:
- 200 gr Plain / All-Purpose Flour
- 1 teaspoon Fine Table Salt
- 100 gr Unsalted Butter - very cold
- 65 ml Water - very cold
For the quiche filling:
- 1/2 large Leek, thinly chopped
- 1 tablespoon Olive Oil (to cook the leeks)
- 200 gr Smoked Salmon, cut in small pieces
- 4 Eggs
- 300 ml Heavy / Thickened Cream
- 1 1/2 teaspoon Fine Table Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 2 tablespoon Fresh Dill - finely chopped
- 20 gr Gruyère Cheese, grated
Find more Recipes on my blog
Find me on Social Media
IG: @a.baking.journey
FB: @abakingjourney
Tiktok: @abakingjourney
Quiche | Basics with Babish
This episode is sponsored by The Botanist Islay Dry Gin. Get $5 off your Drizly order with code BOTANISTBABISH (new customers only):
Recipe:
Theme song: “Stay Tuned” by Wuh Oh
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine
Listen on Spotify:
My playlist of preferred cooking tunes, Bangers with Babish!
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter: