How to make quiche recipes in a very easy and perfect way.

How to make quiche recipes in a very easy and perfect way. If we make this recipe without bake, let's see how it is made.

 hi I'm nkdhiman of joy baking

calm today we're going to make a quiche

a spinach and bacon quiche so

the first thing you need to do is

pre-heat your oven to 375 degrees

Fahrenheit which is 190 degrees Celsius

and what you will need is one 9-inch

that's 23-centimeter pre-baked pie crust

now I do have a recipe on the site as

long as well as a video that shows you

how to do that and once it's baked you

could even make it the day before and

then just cover and store it in room

temperature so once you have that done a

quiche filling is a custard a

savory custard and what we're going to

add to the custard is some spinach some

bacon some shallots and some grated

cheese so the first thing we're going to

do is to cook our spinach I like to

steam I'm using fresh spinach 7

ounces which are 200 grams of fresh

spinach and make sure it's washed and I

like to steam it now you could just fry

it in a frying pan with a little oil

until it's wilted but I prefer to steam

so what you need is a large pot and I

don't have a steamer basket so what I'm

just going to use is a stainless steel

strainer and what you want is just

enough boiling water that just comes up

to the bottom of the steamer and you

will want that water boiling and then we

just put as you know when you use fresh

spinach looks like a lot but once it

wilts it's you don't get very much from

a large amount so that's why it may look

like a lot but when we're finished it

won't be so just put your spinach in

there and then just and then you let it

steam just until it's wilted that will

take depending on those

your water temperature in that between

two and four minutes and check it every

once in a while and toss it so that it

wilts evenly

okay so spinach is wilted as you can see

so so what I'm going to do now is to

preserve that lovely you know dark green

the color I'm just going to go over to the

sink run it under some cold water and

then because there's so much water in

the spinach I'm just with my hands I'm

going to gently squeeze the spinach to

get all that excess water out of it

okay so now here's our spinach I did

squeeze out try to squeeze a lot of the

water but what I also like to do is put

it on some paper towel and then just

blot it to make sure we get it all out

it's pretty dry as you can see what we

started with and what we end with is

it's quite a difference now if you

didn't want to use fresh spinach and you

want to choose just the frozen you could

do that just thought and squeeze

the dry you will need roughly a cup of 240

milliliters of the frozen spinach and

then what I like to do is just kind of

roughly cut it up you can see running it

under the cold water preserves

that lovely bright green color which is

nice and the quiche okay and then

just put that aside and then now we need

bacon you will need both four strips of

bacon whatever your favorite type is

sometimes if you want to cut down on the

the fat content of this quiche you could use

turkey bacon which I often do at home

other choices would be you could use ham

you can maybe use sausage you can

just whatever you want and I'm just

going to fry the bacon until crisp you

know kind of however you like your bacon

Oh

okay there's our bacon so what I like to

do is put my bacon on some paper towel

and then just blot to get readily rid of

any of the extra fat there and then what

we're going to do is cut that into

bite-sized pieces I am going to cut off

but fat although some people say that's

the best part so you leave it if you

want

okay so that's our bacon so next, I'm

gonna you want maybe just a little I

just have a little bacon fat in the

bottom of my pan you only need that

the most maybe a tablespoon so you could

use the bacon fat or you could just put

some oil and what I'm going to do is

saute a quarter of a cup 60 milliliters

now I have shallots I like shallots and

I'm just better diced if you don't want

to use shallots you could just use about

a quarter of a cup of onion and one

small garlic clove minced if you would

prefer that I'm just going to season

that with a little salt and pepper so

what we're going to do is just saute it

over medium-high heat just until it's

softened because a custard filling does

not need a long baking time that is why

we're pre-cooking our vegetables ahead

as otherwise they just won't cook enough

I smell that shallots

mmm that looks good I'm gonna turn that

off and then I'm just going to add my

bacon and my spinach to that doesn't

that looks lovely

okay that's good

so now for our custard very simple we

have two large eggs and one large egg

yolk and I'm just going to use a wire

whisk to break that up and then to that

I'm going to add half a cup that's 120

milliliters of heavy cream and that is

cream with a 35 to 40 percent butterfat

content along with two-thirds of a cup

that's 160 milliliters of milk you can

use whole or reduced-fat actually

depending on how rich you want your

quiche to do you can change the ratios

there you want a little richer

tasting and put more of the heavy cream

to the milk and vice versa you want it a

little less rich then you could add more

milk and less cream and I'm just going

to a little salt little pepper, you can

use other spices I'm my family

likes a little bit of heat so I'm going

to add just a pinch of the cayenne

pepper you could use some hot sauce as

well time would be nice in here and

that's our custard base I mean pretty

simple so then you take your pastry

crust and then we're just going to now

you want to make sure that your eggs and

milk and cream are at room temperature

if they're cold that will mean that your

quiche is going to take a little longer

to bake so at least have your milk and

cream at room temperature some people

like to even gently heat it to lukewarm

because that will speed up the baking

time of your tea

so there we have that look lovely and

then I like to add about half a cup of

grated cheese which is 120 milliliters

I'm just using a parmesan here again you

could add more or less cheese you could

leave it out its kind of like

you have your custard base which you can

kind of play with like I said the how

rich it tastes and then you could add

maybe anyone spinach you could add

zucchini I mean some red pepper really

adjust it have some fun with it and then

all we're going to do is take our

custard and pour it over the top isn't

that wonderful

this makes a nice I mean brunch lunch

even supper with a green salad so now

we're going to bake it maybe around 2025

minutes for what you're looking for it

will get nice and nicely browned on top

maybe a little puffed and the custard

will be set if you kind of shake the pan

it'll be set and then just take a sharp

knife and insert it about an inch 2 and

1/2 centimeters from the edge of the

crust and if you put it in take out your

the knife should come out clean

okay our quiche is now done you can see

nicely browned on top and if I just

gently shake it you can see that the

custard is set and if I take a knife and

vote an inch in does come out clean so

now it's we want the custard filling

to cool down a bit in two sets so I'm

going to let it cool for me be about

fifteen minutes and then I'll show you a piece

so now we'll cut our quiche so you need

a sharp knife

yeah it's bigger as small as you want it

there you have it very nice with a green

the salad you can cover and store leftovers

in the refrigerator too and then if

you'd like to gently reheat it so until

next time I'm Stephanie Jaworski of joy

baking calm

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