Speedy Quiche | Jamie Oliver | UK | AD
Another veg packed recipe from Me & Tesco for you guys! This is a paid ad by Tesco. (AVAILABLE IN UK ONLY)
Thanks for subscribing! :
Links from the video:
Traybake Smoky Beans | Jamie Oliver | UK | AD
Cannellini Bean & Pasta Soup | Jamie Oliver | UK | AD
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
The Easiest Classic Quiche Recipe | Comfort Food Favourites
This classic quiche recipe makes it so easy to impress! The quiche has a flaky crust and creamy custard packed with customizable fillings. With Mother's Day coming soon, this classic quiche will make the perfect addition to your delicious meal!
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Facebook Page -
Follow me on Instagram -
_____________________________________________
Crust Ingredients
2¼ cups All-Purpose Flour
1 teaspoon Salt
3/4 cup Unsalted Butter, Cold and Cubed
8-10 tablespoons Water, Ice Cold
Custard Filling Ingredients
1 Shallot
1 Garlic Clove
6 Mushrooms, Medium Size
2 handfuls Fresh Baby Spinach
8 slices Ham
1 tablespoon Unsalted Butter
Salt to taste
4 Eggs
1 ½ cups Heavy Cream
Salt to taste
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
½ cup Gruyere Cheese, Grated
½ cup Aged Cheddar Cheese, Grated
½ cup Parmesan Cheese, Grated
¼ teaspoon Chilli Flakes
¼ teaspoon Dried Parsley
Method
1. In a bowl add flour, salt, and cold cubed butter. Give it stir with a fork so that the salt gets well distributed and the butter cubes get a light coat of the flour.
2. Using a pastry cutter/fork or your fingers cut the butter until crumbs are formed. Now with the palm of your hand very lightly flatten the small butter lumps.
3. Add cold water and very lightly using a fork to form into a dough. When it begins to come together, do not kneed just press it together.
4. Now Transfer the dough to a work surface, flatten it into a disk and wrap it in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, to make the filling, chop the shallot and the garlic clove very finely.
6. In a large skillet, melt the butter and add the chopped shallot and garlic and sauté till the shallot turns translucent and the garlic cooks.
7. Now add the and spinach and mushrooms and cook until the spinach has wilted, and the mushrooms have just cooked. Do not overcook the mushrooms. If the spinach and mushrooms release any juices drain it in a sieve before adding to the pie dish.
8. In a bowl beat eggs, heavy cream, salt, pepper, nutmeg and set aside.
9. Roll out the dough on a lightly floured surface. Roll until the dough is about 1/8 inch thick. Transfer the dough to either a 9” or 11” loose bottom pie pan. Using a small piece of the dough press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan using a knife. Gently pierce the bottom of the crust with a fork. Cover with plastic wrap and refrigerate one more time for 30 minutes.
10. Preheat the oven to 350F (175C). Line a parchment paper over the dough. Fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove the weights and the parchment paper. Return the crust to the oven for another 5-10 minutes or until the crust is slightly golden.
11. To build the quiche, distribute the spinach, mushroom, and ham on the baked pie crust, sprinkle shredded gruyere and cheddar cheese. Spoon the custard and garnish with some parmesan cheese, chili flakes, and dried parsley.
12. Place the pie pan into another baking sheet and place into the oven and bake for 35-40 minutes or until the quiche has set and the top has turned golden brown
13. Allow the quiche to cool for 10-15 minutes so that the quiche sets before cutting.
Enjoy!
Jacques Pépin Makes Quiche Lorraine | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pépin's recipe for quiche Lorraine, which is from the northeast part of France, is inspired by his mother. He also has a method for making dough that doesn't need to rest. It's just the way my mother used to do, the quiche Lorraine in the style of Lyon.
Subscribe to the American Masters channel for more clips:
Enjoy full episodes of your favorite American Masters films:
FOLLOW AMERICAN MASTERS:
Facebook:
Twitter: #AmericanMastersPBS
Instagram: #AmericanMastersPBS
FOLLOW PBS:
Facebook:
Twitter:
Instagram:
Shop:
___________________________________
Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
How to make classic quiche Lorraine
Do you remember eating quiche Lorraine as a child? (RECIPE BELOW) Flaky, buttery pastry filled with a creamy bacon mixture… it was a classic that was begging to be revived. Enjoy it on a picnic, for dinner or easy entertaining.
SUBSCRIBE
Get 2-3 brand new videos every week (TUE & THU), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
CLASSIC QUICHE LORRAINE
Serves 6 Prep 15 mins (+ 45 mins resting time) Cooking 50 mins
20g butter
1 brown onion, finely chopped
4 bacon rashers, excess fat trimmed, finely chopped
4 Coles Australian Free Range Eggs, lightly whisked
¾ cup (185ml) thickened cream
¹⁄³ cup (80ml) milk
½ cup (60g) finely grated gruyère
Shortcrust pastry
1½ cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water
1. To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
2. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
3. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
4. Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
5. Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.
WATCH MORE
Want more entertaining recipes? Check out the Easy Entertaining playlist: which includes:
How to put together a fancy cheese platter with Curtis Stone
How to make thyme and walnut baked brie
Super simple spring lamb and haloumi skewers
How to make veggie rolls
How to make the new spinach cob
More AT HOME WITH COLES videos |
Shop online with Coles |
More recipes on Facebook |
Follow us on Twitter |
More great recipes |
Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
Subscribe to HowToCook.Recipes @
Connect with HowToCook.Recipes:
Like us on Facebook:
Follow us on Instagram:
Follow us on Pinterest:
Check out our website:
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: