Beth's Mini Quiche Recipe
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- 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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BETH'S MINI QUICHE RECIPE
Makes 8
4"-Mini Quiche (Print recipe here: entertainingwi...
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! bit.ly/BethsEnt....
PRINT RECIPE HERE: entertainingwithbeth.com/mini-quiche-recipe/
Hi guys. This is the last video I had shot before the quarantine started. Which is why I appear a little clueless to current events! Who knew what was coming :( Anyway, I hope everyone has a lovely Easter in any way possible. Luckily this recipe uses a lot of basic staples and really the fillings can be whatever you have on hand :) I'm not sure when I'll be able to upload again (since I have a crew come in to my house to shoot my videos) and right now all of California is on lockdown until mid-May. But do know I'm thinking of you all and missing you, and hoping everyone is staying safe and healthy during these strange days! But in the meantime, I put together a little playlist of recipes that would be fun to try during the lockdown. Easy dinners with basic ingredients, some that take more time and will help pass the hours, or baking projects to help hone your skills. I hope to be back with you all very soon! Keep safe! xoxo Here's the playlist! PS: If you try one recipe from this playlist make it the No-Knead Raisin Bread! So easy and SO good! th-cam.com/play/PLA8NZSto-k4O30rG9HrfqPGyL1w2JEsN9.html
It's okay Beth! People should have an understanding that TH-cam videos are already recorded ahead of time. I'm definitely trying this recipe but a Gluten free one! I've been watching you since you started and I love the way you explain things.. I'm a chef and I'm always trying new things and I love detail So I appreciate that. Please continue to make great videos 💜
Aww thanks Kimberly! That's so nice to hear. Thanks for the kind words :) and most importantly for all your support over the years! It really means so much and helps me to keep going!
Hi Beth, please stay safe and healthy! Thank You for this recipe and the quarantaine-playlists!!Happy Easter to You and your family! Love & Hugz, Desiree (the Netherlands)
Entertaining With Beth thank you for your recipes I made feed me fast chicken yesterday and my daughter said “this is yummy what’s in it ....I sAid Beth helped me it has a variety of condiments 😂.....you could make some videos via your phone you always come to the rescue ....stay safe and this too will pass from Australia 🇦🇺🥰😇😷🙏
Your videos have brought so much in the way of calm, serenity, and kindness into my life. I’ve been a subscriber and serious fan for several years now, watching you on Kin and the Inspired Home as well as your Gardening Channel and EWB. Please know the good you do really comforts and benefits so many..
What a fabulous mini quiches! I'm running low on some ingredients and this would be a great idea, might do, sautéed mushrooms and bacon with cheese 😄 Thanks, Beth. Happy Easter!
Oh yes Mushroom and cheese would be great too! And if you have it, add a little fresh or dried Thyme too! That would also be great! Hope you enjoy! :)
Beth, I can take to an office for lunch brunch. How do keep them to serve warm
These would need to stay refrigerated (in a cooler, or thermos bag?) until ready to reheat and serve. Best to reheat in an oven to keep the pastry crisp, or a toaster oven would work too:)
This is a really super idea! I love quiche, especially mini ones! Thank you so much Beth! You’re a great cook with practical ideas and delicious recipes. Stay safe!
I'm so glad you enjoy the recipes! Thanks so much for the support! I hope you are staying safe as well! :)
And Happy Easter🐣 everyone love all the way from Australia 🇦🇺🇦🇺😷🥰😇🐣we are all in this together
Chef Beth you’re the best
Awe you're too kind. So glad you enjoyed it! :)
Gracias 💋
Hello Beth and thank you for this wonderful treat! Never made quiche before. Made several bite sized for a party and they were a hit!!! Will be making an freezing for my treats. I was never a quiche fan but these were the best. That putting the topping last helped identify without wasting.
You never let us down. Always a joy to see a video from you. Thank you!
Aww thank you :) so glad you enjoyed it! :)
These look perfect for a Sunday brunch. Can they be made ahead and frozen? I am a huge fan of everything you do ❤️.
Love your recipes! So glad you posted this. Stay well & hope to see you soon.
Thanks Victoria! I'm so glad you do! :)
Wow that was amazing! You’re going to make me look like a Pro with not a lot of effort & no fancy techniques that will discourage me! I’m always looking for recipes that ensure my success. Thank you Thank you Thank you!
Hey Beth, great video and recipe as always. Can you tell me where I can find the tart tins? Thanks so much.
Oh sure I get them on Amazon. They are the BEST! Here's the link: amzn.to/3edH9Nh And you can make a lot of my other recipes with them too here are a few other ones you can try with that size. th-cam.com/video/WNS6Ko1B518/w-d-xo.html th-cam.com/video/TP4n_6mOoP8/w-d-xo.html th-cam.com/video/P71RXG9uhqs/w-d-xo.html
Como siempre, a super facil y deliciosa receta, reciba todo mi agradecimiento y un afectuoso saludo desde el Ajusco México
Hi Beth! These look divine🤤🙏🏽 Thank you!!
Can't wait to try these they look delicious!! Thank you I love your channel 😊❤️
Looking forward to your next video. Fingers crossed that it will be soon! Thank you. 🙏🏼💕
I know me too! We'll have to celebrate with something fabulous! Hmmmm...lets see!
I miss your videos so much, Beth... can't wait for them to be back :) big kiss from Spain!
So festive and fancy. Love it as always 😍
Stay healthy Beth !
💕😊Excellent! 💕Thank you! Yummy!🙂😄😄😄💕
Thanks for sharing, Beth !!!!!!!!!!! These mini quiches are super fancy !!!!!!!!!!!!!!!
Hi Beth! Love love love your recipes! Can you do a Super moist dark fruit cake video please? 🙏🏻🙏🏻🙏🏻
Hi how can I adjust to only make for 2 people please. Just for the filling as I have ready made crust
Delicious quiches filled with Love yummo. Thanks for sharing.
I already make your quiche recipe which is absolutely delicious. These little tarts look so fun that I will buy these mini tart pans. BTW all your recipes are great.
The tip for using the turkey baster is ingenious. Thanks for sharing this recipe. Happy Easter.
These look absolutely beautiful, you’re an amazing teacher the way you explain things
i made this just now and the quiche turned out really good.. thank you! 🥰🥰🙂
just made this, they look good, but the amount of butter and cream is crazy.
I love these! Great flavor combinations 👍
So glad you like them! :) Hope you enjoy!
My mouth is watering when i was watching this looks good and beautiful i will try it now Great cooking.....
Hope you enjoy it! :)
@@EntertainingWithBeth
Top and super 👍 delicious watch my other videos and stay connected
Nice recipe stay conected thanks for sharing
These look amazing. Can we use ramekins in place if the tins?
wooow really a great idea for this coming mother's day. thank you again Ms.Beth for sharing with us your recipes!
stay safe and God bless!
So glad you enjoyed it! Same to you and your family stay safe and healthy! :) 🙏
Tempting recipe. Thank you for sharing.
Can flour or wheat starch coat bottom of crust instead?
Nice video! What days do you upload videos? I just started baking on TH-cam and I kind of need a idea of a schedule
Oh sure I typically upload every Saturday, but now with the confinement I'm not sure when I'll be able to start uploading again. Hopefully by July!! 🙏
Entertaining With Beth I really hope you start uploading soon!
These are absolutely gorgeous Beth. Hi from Australia. I am making 30 for my husband's ED night duty nurses tonight. Brilliant instructions and who would have thought using a baster! Genius.👏👏👏💞
Oh wow! 30!! Bravo you are super woman! I hope they are a big hit! And yes that baster is so handy ha! :)
Actually made 36 in total! Roasted veg and also caramelized red onion jam and beetroot with fetta.
600g flour to 300g butter. My hubby said they inhaled them😂
Thanks again 💞
Maybe the unbaked shells could be brushed with oil, instead of the cornstarch, to act as "waterproofing" . Since turkey basters are (I think) such a peculiarly American kitchen tool, any plastic squeeze bottle can sub for it. I have a squeezable pancake batter dispenser bottle with an opening big enough for the eggy liquid and its little spout top is reclosable too.
Your quiche are gorgeous and delish! I enjoy your channel and your pretty smile so much....MARY McASKILE
What about without egg, what should be the substitute
Looks very professional
Do you use baking powder ?
Hi ! I’m taking a cooking class and I wanted to make these quiches from your recipe. Do you know if it’s okay to swap the pie pastry out for puff pastry ? I don’t know if the temperature changes if I do that. Please help
I've just found this channel n fall in love😍 thanks for the recipe..luv from Jakarta Indonesia
I learned a trick from Chef Michael Smith to freeze butter then shred it on the large holes of a box grater. This way, the butter is cut into small.pieces and needs only minimal effort to fully incorporate into the flour.
Beth I so appreciate your website. I have used countless recipes from your site...more than any other site. You keep it simple, doable and it is always elegant looking. Your eye for beauty is special. I have long admired your 2 pedastal white glass holders that you use in multiple ways on your table. They were probably a wedding gift, but was wondering if those are still available? I have purchased off of your Amazon shop, but don't see them there. Thanks again for your beautiful website, videos and thanks for your warm and friendly approach to making delicious and beautiful meals and menus for all of us. Just love you!!
Hello! Hope h and your family are safe! Just wanted to ask, Do u have any keto recipe’s??? Tc stay safe 😷😉
We need to use 8 eggs for this recipe??
Hi Beth - thanks for sharing this quiche recipe. I plan to make this tomorrow however i only have a cake pan that measures 8" in diameter. will this method work with parchment paper?
Traducir en español
What adorable little quiches, Beth, and you yourself are so adorable. Have you considered making chocolate cherry cake? I'm looking forward to my 31st birthday next Sunday.
Aww HAPPY BIRTHDAY BYRON!! Hope you have a great day! Chocolate Cherry cake sounds great! Maybe once cherries come in to season!
This is super lovely! Must try it! Thanks! And subscribed! 🙂
Fabulous as always Beth. Great description and easy to follow recipes. As someone who is totally blind, I’m going to feel confident making these. Have a wonderful Easter. Take care and keep safe and well. X.
Oh I'm so glad to know that! Hope you enjoy Siobhan!!
Can I use puff pastry sheet?
Chef Sam deniro dubai and California sandeig we love your chanel ❤
Aww thanks Chef! So glad you enjoy it! :)
I like your enthusisams cooking with your lovely recipies .
Hmmm, it looks so good! 😋 Im gonna try the corn starch tip, thank you!
Oh yeah.. all about the cornstarch works great! :) Hope you enjoy!
@@EntertainingWithBeth can you taste it tho
A success! And very good. Thank you.
Yay! Im so glad it was a hit!
@@EntertainingWithBeth A hit indeed. The three of us finished it right there. It melted in the mouth.
How do you freeze these?
Hi Beth I really love these little quiches they are super cute. My family love quiche but I’ve always made the crust less quiches, thinnest that form their own base and they love them but they will really love these. Thank you and happy Easter 🐣
I hope you enjoy it and that you all are staying safe down there! :) 😘🙏
Good job test really yamy
Definitely gotta make this. Thank you for sharing.
Hi Beth, could you teach us how to make banoffee pie!! :)
Why my dough too sticky? Pls someone explain
Next time you can just add more flour in 1/4 cup increments and you will be OK :)
U should try the foldeat lunch box for the leftovers thing
A quiche is the easiest thing to make.....with or without gadgets
Oh these are super cute. They look perfect for brunch. I made your banana muffins they were fantastic.
Yay! Aren't those delicious?! Ha! Love those muffins! So glad you enjoyed them too!
Great recipe! Thank you for sharing.
Wonderful ❤✌
Nice upload
I love love your blouse
Fabulous!!! Thanks again Beth.
In the UK we don’t have all purpose flour (I think).. we have plain flour and self-raising.. Which one?? Thanks for the recipe xxx
Oh sure go with the plain flour (not self rising) hope you enjoy! :)
As ever you make it look super easy Beth.... I’ll make this once the current nightmare ends & we can invite family & friends over 🙏🏻
👋🏻 🇬🇧
Yes! A great one to celebrate with when this has passed!
After they've cooled down enough for me to remove from the pans, can I serve them immediately without the additional 15 mins baking time to warm them up? Or would the eggs be not completely set yet after the first bake?
Oh yes of course! You can serve them immediately and they will be ready to go! :). Hope you enjoy!
Hi Beth! I loved today's recipe! I have never made a quiche 😥
I don't have the little quiche tins and unfortunately can't go to the store and get some (yeah, Brazil is also under total lockdown... ) maybe I can try some online shopping and get them in time for mother's day 😄
Hope you and your family are doing well!
Oh sure you could try them for Mother's Day! I hope you and your family is staying healthy and safe! And hoping this will all pass soon!
Hi Mrs Beth!! I found that quarantine has caused all the puff pastry to be constantly out of stock! Except the crescent roll dough 🤔 do you have easy pastry recipes for those??
Oh wow I bet! OK so as far as making puff pastry, I don't have a recipe for that. Personally, I've found it's not worth the effort to make from scratch. It might just be the one thing that would say that about! Ha! It never comes out as good and it's a real hassle! But this pastry crust is absolutely delicious and WAY easier! You should try it! :)
You are simply amazing! You should have a show on Foodnetwork TV . I learn so much fro you. Thank you, sweet Beth . 👍👏💕
Aww you are too kind :) I'm so glad you have learned things from the videos! That's always the best compliment! :)
Hi Beth, you always have the best recipes. I do have a question though. I always use the frozen spinach but my dad doesn't care too much for the frozen, so this time I bought the spinach that comes in a bag. Can you please tell me the best way to do it? Does it have to be cooked first, do I just put it on the bottom of the pie crust, not too sure what is the best way?
Ah yes, no need to cook it (the oven will take care of that!) Just chopp it up a bit and then line the bottom of the crust as you saw me do with the frozen. No prob at all! Hope you enjoy!! :)
Thanks Beth, lovely ideas and tips. Great for patisserie students. Awesome. Bon appetit de l'Australie!
So glad they were helpful! :)
Great playlist Beth, quick question do you always cook with your wedding ring on? I can't do that, being that I focus more on keeping it clean or worrying it might fall in...
You know, I do ha! It's a 100-year old family ring that I've never taken off since my husband put it on my finger. My Mom wears an old family ring too and told me the secret to keep these pieces in the family and not loosing them is just to never take them off! So I follow that advice :)
Hi beth, for the leek and swiss cheese recipe, can I add bacon bits as a topping as well? Do you think the flavors would incorporate well together?
Oh sure that would be great too! :) Hope you enjoy!
Looks so Yammy !!) darling. I will try to make this soon. I'll let you know sweet heart. Thank you and lot of Love from Australia.
Hope you enjoy!! :)
Thanku Beth,I'm always looking for easier ways to make it easier for me,U make it looks easy,Thanku ,Janet
You are so welcome! I hope you enjoy them! :)
Excellent!!!
Very nice ❤
Greetings , Excellent recipe with all the ingredients , Have a nice day , Tom ( Canada )
So glad you enjoyed it! :)
@@EntertainingWithBeth I cook , Thank you
Love these diverse but easy options ! Going to veganize a few and try. Thank you!!!!
You are so welcome! I hope you enjoy them! :)
This is amazing. Loved making these
These are awesome! Thank you for sharing!
Smart add on with the cornstarch
This looks super good right now
Yummy
Good explanation excellent love it
Looks great! If we wanted to get the crust premade do you have any recs? Stay safe!
Oh sure great question! I'd use the dough that already comes in the pie shell (Mrs Smiths is a good brand) because the roll out Pie dough always tastes so sweet for my taste for quiche. Or if you really want a roll out dough to put into Quiches I would try the Wewalka brand. I LOVE their puff pastry dough, I haven't tried their pie dough but I would trust that it's good.
Very nice recipe 😋 yummy 😋 hi friend 🙋🙋🤗🤗💕🙏
So glad you enjoyed it! :)
Beth, Good to see you are doing well and keep going with the channel. Questions here - I am trying to use puff pastry for quiche shell, from your experience, do you think I need to blind bake first or just go straight to it. Second, all recipes call for heavy cream, is it possible to cut down to Whole milk or half and half, just a little less heavy? Thank you for all the great recipes and best for this coming Holidays!
Ha Katalina, I haven't had the best luck with puff pastry as a shell for quiche, mainly because the quiche batter is so liquidy it prevents the pastry from rising up. It also doesn't work work to re-bake it first as the liquid will deflate it unfortunately. For puff pastry shells I find It's better to use a filling that is more solid, like these Goat Cheese Tarts :) th-cam.com/video/G2CkcVS8fWE/w-d-xo.html as for the milk vs cream, milk unfortunately makes a quiche less stable, and creates a more wobbly texture, you could maybe use half and half? But you do need some cream in order to give it structure. Hope that helps!
Thank you Beth for taking time to answer in detail. Sure appreciate your word of wisdom! Very best wishes to you n family n stay safe n healthy.
M
Awesome video, delicious delicious