Try the standard trick for all "very wet" pie fillings: Pierce the crust with a fork a dozen places or so and pre cook the crust for 5 to 10 minutes before adding the filling. This helps it withstand rhe wet ingredients very well. Even better if you ressrve some mixed eggs and lightly cover the crust before pre cooking. Works every time, from quiche to lemon meringue!
I"m from srilanka ....but...i"m workung in qatar under european family ...they like so much of this quiche recipe . I admired of like this recipe who introduced to public peoples .
I use a wire screened or meshed sifter (can’t remember the name of it) to put the spinach in to drain the majority of water out, and then use paper towels to fine tune the moister out. It’s shaped like a spider strainer that you use for deep frying, but it has wire screen instead I hope that helps. I looked it up on Google. It’s called a wire mesh strainer! Duh! Yes, I’m a idiot! I have a three set thing has large, medium, and small ones. I put the spinach in the large one and squash it with the medium one. Then use paper towel to get the rest of the water out. Use a toothpick to check for doneness just like for a cake. Remember it will still cook after removing it from the oven.
Yours WAS the easiest and the simplest to make. The other recipes were showing the crust and why make a crust when you can buy one. I guess that's an option. And the other recipes didn't have the spinach and ham like you showed and also they were using Gorgonzola cheese and Jarlsberg cheese but even though you can pick what you want still I like yours. And I noticed some recipes called for half & half which is what I like to see cuz it's a little heavier. But I am going to try this and I hope it comes out as good as yours.👍😊
I’m going to make this for my wife tonight, and hopefully impress her! Thanks! Hopefully if things go like in my mind. Er and I will have some very special time at bedtime! 😈😈 Try cutting out one of the whole eggs and use two egg yolks instead. Makes it creamer. Use less milk and add cream will make it creamer too. I’ll try 3/4 milk and 3/4 cream. Thanks again. You know the path through the stomach to the heart doesn’t only apply to men right? I retired 3 years ago. After a few weeks I was getting pretty bored. I’ve taken up baking, and cooking since. Something’s great and sometimes not so great. Our dog loves me doing all the cooking too. Lol the little fatty!
I really like your videos, they are insightful. I will definitely try this recipe out next weekend with my friends. Is it possible to make a request? I really want to learn how to make an awesome beef wellington.
Hi, so I really love your recipe but I do have a couple of questions. I bought the pie shells in the frozen section of the super market, how long do you think the pie should be defrosted until you start adding ingredients? Next question is should you poke any holes in the shell with a fork? I know that some people do that but I'm not so sure. Last question. You used cooked ham but the ham I bought was from the deli part of the market. Do I need to cook it or microwave it before adding it into the shell? Sorry for all the questions. I'm going to do this either tonight or in the morning so I sure hope I hear from you. Thanks a lot and thanks for the recipe♥
I’m trying to make this as we speak lol questions though can we use half and half if so how much of it and can I substitute the wet spinach for fresh dry damped spinach ?
Try the standard trick for all "very wet" pie fillings:
Pierce the crust with a fork a dozen places or so and pre cook the crust for 5 to 10 minutes before adding the filling. This helps it withstand rhe wet ingredients very well. Even better if you ressrve some mixed eggs and lightly cover the crust before pre cooking. Works every time, from quiche to lemon meringue!
I"m from srilanka ....but...i"m workung in qatar under european family ...they like so much of this quiche recipe . I admired of like this recipe who introduced to public peoples .
Nice video! I'm going to try this just with green onions and bacon added
This will be my first quiche.
I love your simplicity.
I'll let you know.
I make crust less Quiche and it’s delicious.
Quiches are alwys wonder for me and you solves this mistry in a easy way thank you
Got one in the oven now, used this recipe. Only tweek, I made my own crust, but followed everything else. Thanks for sharing.
Omg. you changed my life with all these recipes. Idk what else to do with my life
Thanks easy gonna add mushrooms ❤️
that looks delicious.😋❤ I can't wait to try this. thank you🤗
great and easy to follow recipe and nice video, I shall try this as soon as i can . Thank you
I tried it fir dinner and came out great!! Thank you so much 🙏😊
Wow this is absolutely divine. My house guests will love it if I made this for weekend brunch! Thank you a bunch!!
Thank you. I'll be doing this tomorrow as a mother's day treat to me. Seems sooo easy. Let you know the result.
I use a wire screened or meshed sifter (can’t remember the name of it) to put the spinach in to drain the majority of water out, and then use paper towels to fine tune the moister out. It’s shaped like a spider strainer that you use for deep frying, but it has wire screen instead I hope that helps. I looked it up on Google. It’s called a wire mesh strainer! Duh! Yes, I’m a idiot! I have a three set thing has large, medium, and small ones. I put the spinach in the large one and squash it with the medium one. Then use paper towel to get the rest of the water out. Use a toothpick to check for doneness just like for a cake. Remember it will still cook after removing it from the oven.
Looks great!
This looks delicious! Thanks for sharing, friend. Let's stay connected.
Made this tonight and it was delicious. Thank you.
ocean4view glad to hear :) enjoy!
Yours WAS the easiest and the simplest to make. The other recipes were showing the crust and why make a crust when you can buy one. I guess that's an option. And the other recipes didn't have the spinach and ham like you showed and also they were using Gorgonzola cheese and Jarlsberg cheese but even though you can pick what you want still I like yours. And I noticed some recipes called for half & half which is what I like to see cuz it's a little heavier. But I am going to try this and I hope it comes out as good as yours.👍😊
Omg that looks sooooo good :)
I’m going to make this for my wife tonight, and hopefully impress her! Thanks! Hopefully if things go like in my mind. Er and I will have some very special time at bedtime! 😈😈 Try cutting out one of the whole eggs and use two egg yolks instead. Makes it creamer. Use less milk and add cream will make it creamer too. I’ll try 3/4 milk and 3/4 cream. Thanks again. You know the path through the stomach to the heart doesn’t only apply to men right? I retired 3 years ago. After a few weeks I was getting pretty bored. I’ve taken up baking, and cooking since. Something’s great and sometimes not so great. Our dog loves me doing all the cooking too. Lol the little fatty!
Looks Yummy!
gigharbourite thank you!!!
I really like your videos, they are insightful. I will definitely try this recipe out next weekend with my friends. Is it possible to make a request? I really want to learn how to make an awesome beef wellington.
+Jason Lo Thanks for the recommendation! I'll keep beef wellington in mind :)
Very good video I use a jug for the eggs it pours much better 😒
Hi, so I really love your recipe but I do have a couple of questions. I bought the pie shells in the frozen section of the super market, how long do you think the pie should be defrosted until you start adding ingredients? Next question is should you poke any holes in the shell with a fork? I know that some people do that but I'm not so sure. Last question. You used cooked ham but the ham I bought was from the deli part of the market. Do I need to cook it or microwave it before adding it into the shell? Sorry for all the questions. I'm going to do this either tonight or in the morning so I sure hope I hear from you. Thanks a lot and thanks for the recipe♥
Yes poke holes in the pre‐made pie shell...
how would you incorporate fresh spinach instead of frozen?
I’m trying to make this as we speak lol questions though can we use half and half if so how much of it and can I substitute the wet spinach for fresh dry damped spinach ?
Fresh is fine! Make sure its super dry. You can use 70ml of of half and half and 150ml of water to dilute it or less if you want a richer quiche
I think u forgot to cook the pie crust first!! It's going to b soggy..
You dont have to blind bake the shell for this, poked it with holes yes, but shes fine with no blind bake.
Can I use black pepper?
How long do you defrost the spinach before putting it in the microwave? Thank you :)
What is a recipe for quiche dough? Maybe you don't want store bought, thanks.
So easy than u
Music a big distraction
Your voice is super soothing. Narrate more shiz.
+Katie T Thanks! Stay tuned because I'll be filming an eggs benny video :)
nice job Im a muslim I ate this and converted to the rat god
Oh hell no ! Orr bake the pie crust