Green spinach and Quinoa Breakfast Small Quiche Recipe

Written by Kenneth Lee 2020-09-19

Table of Contents:

Best Ever Vegan Quiche Recipe (Spinach, Artichoke & Pumpkin) Egg & Dairy Free!!!

This easy recipe shows you how to make the best potato crusted vegan quiche in the world! Or at least I think so:-) It has an egg texture and delicious creamy mouth feel..
It’s simple to customize and add whatever fillings you like eg. steamed broccoli, mushrooms, fried onions etc.
Personally I love the combination of spinach, artichokes and pumpkin in this eggless quiche recipe. The flavors combine so well and taste amazing!
You can print the recipe at: http://www.cookingwithplants.com/recipe/potato-crusted-vegan-quiche/.
Ingredients:
Potato Crust.
2 clean organic potatoes sliced into 1mm slices.
Vegan Quiche Filling.
1 tbs nutritional yeast.
1/3 cup chick pea flour (Besan flour).
1/4 cup cashews.
1/2 cup oats.
1 cup dairy free milk (soy, almond, oat, rice etc).
3 tbs lemon juice.
2 4 garlic cloves.
1 tsp celtic sea salt + 1/2 tsp black Himalayan salt (if you don’t have this, then just use another 1/2 tsp of celtic sea salt).
1 tsp Dijon mustard.
……………………………….
Then pulse through:
280 drained artichokes (Marinated in salt brine).
2 cups of baby spinach leaves.
2 cups steamed pumpkin (or filling of your choice eg. mushrooms, onions, broccoli, sweet potato etc).
Sprinkle with nutmeg and freshly ground black pepper.
Enjoy xx.
CHECK OUT MY COOKBOOKS AT: http://bit.ly/mycookbooks.
FOLLOW ME ON:
YOUTUBE SUBSCRIBE HERE: http://bit.ly/CookingWithPlants.
BLOG: http://www.cookingwithplants.com.
FACEBOOK: http://www.facebook.com/Cookingwithplants.
PINTEREST: https://www.pinterest.com/cookingplants/vegan-recipes/.
INSTAGRAM: @cookingwithplants.
I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt

Green spinach and Quinoa Breakfast Small Quiche Recipe

Watch this video on YouTube

Video taken from the channel: CookingWithPlants

Healthy & Easy BreakfastMini Quiche (with Rye Biscuits)

Show Description

Easy & Tasty! Eat some veggies with your breakfast!
I love that you can prep these ahead of time and then have quick meals for a week!
↓↓↓↓↓↓ CLICK TO SEE MORE ↓↓↓↓↓↓↓↓.
Supplies List:
Eggs (11-12).
Meat of choice (I used ground turkey).
Seasonings of choice (I used garlic, onion salt, chili powder, and seasoning salt).
Veggies of choice (I used bell pepper, mushrooms, and spinach).
Cheese of choice (I used mozzarella).
Silicone Muffin Pan: http://amzn.to/2akwezN.
Rye Biscuit Recipe: http://www.tasteofhome.com/recipes/rye-drop-biscuits.
*I get a lot of my supplies online at Amazon.com and they usually ship free with Amazon Prime. If you don’t have Amazon Prime, you can sign up for a 30 day free trial here: http://goo.gl/qOg7MS.
PLAYLISTS OF INTEREST (From my Vlog Channel):
Cooking with the Judkins: https://www.youtube.com/playlist?list=PLADf7-Li9yM7GvAqoAp5LRjejSR9ZUowd.
Craft Tutorials: https://www.youtube.com/playlist?list=PLADf7-Li9yM6q7e86LwW0w3n9mWpxXuxX.
ART! https://www.youtube.com/playlist?list=PLADf7-Li9yM6xViTIBBQWxmDcj0CfbujN.
Party Ideas Videos: https://www.youtube.com/playlist?list=PLADf7-Li9yM5nn0wO0oRiIgxXbLhCYnuc.
Beauty Vlogs: https://www.youtube.com/playlist?list=PLADf7-Li9yM6BnV2qGV2QkJh16hNf_COH.
Sales and Couponing: https://www.youtube.com/playlist?list=PLADf7-Li9yM47IvjDY_RG5ps4xQ4I1lLD.
Disclaimer:
I sometimes will include items that I received free or discounted to test and share my honest opinion. This video however is not a paid video or sponsored in any way..
Links are often affiliate links, that means I will receive a small kickback from Amazon if you order from the link. The price will be the same for you either way. Thanks for supporting my channel!
And if you got this far down on reading my description, that means you’re already subscribed right? And if you’re still reading, comment below with an animal that starts with the letter D..
Music Credits:
“Whiskey on the Mississippi” Kevin MacLeod (incompetech.com).
Licensed under Creative Commons: By Attribution 3.0.
http://creativecommons.org/licenses/by/3.0/

Watch this video on YouTube

Video taken from the channel: Jenn’s Creativity Corner

MINI VEGETARIAN QUICHES (How to)

Show Description

Bite sized snacks packed full of flavour. Delicious both warm and cold..
Ingredients: (makes 40 mini quiches).
1 cup of milk.
1/2 cup of cream.
1/4 cup of cornflour.
2 small/medium zucchinis.
1 cup of mushrooms.
1/2 red onion.
1/2 a 120g bag of baby spinach.
3 eggs + 2 egg yolks.
1 teaspoon of garlic.
1/2 cup of cheese (I used a mix of gruyere and parmesan).
salt and pepper

Watch this video on YouTube

Video taken from the channel: CookingwithKarma

Simple quiche recipes How to make mini quiches

Show Description

http://www.howdini.com/howdini-video-8603503.html..
These individual-sized quiches are just the thing to perk up a brunch table. They taste great, they’re easy to make, and they’re darned cute. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it’s done…
.
Quiche recipe How to make mini quiches.
1. Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with cooking spray…
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup…
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill)…
4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown…
5. Remove mini quiches from the pan and serve warm…
Pillsbury’s mini quiche recipe makes 16 servings.

Watch this video on YouTube

Video taken from the channel: Howdini

Quinoa Spinach Egg Mini Cups

Show Description

Mini egg cups filled with yummy ingredients like baby spinach, bacon, green onions, and quinoa will have you looking forward to breakfast. To save yourself time in the morning, make ahead of time and enjoy all week.

Watch this video on YouTube

Video taken from the channel: Taylor Farms

EAT | Kale & Quinoa Crustless Quiche: Healthy Recipe

Show Description

♥ See more ways to be healthy & fit! http://bit.ly/SarahFitYT.
Gingerbread Pancakes? Eggs Bene Strata? Homemade Granola? Watch more breakfast recipe videos as part of the Christmas Morning Breakfast Playlist & Subscribe below..
SarahFit TV: http://www.youtube.com/subscription_center?add_user=sarahsfabchannel.
EntertainingWithBeth:
http://www.youtube.com/subscription_center?add_user=EntertainingWithBeth.
Laura Vitale’s Kitchen:
http://www.youtube.com/subscription_center?add_user=lauravitaleskitchen.
Hungry: http://www.youtube.com/subscription_center?add_user=theofficialhungry.
Weelicious: http://www.youtube.com/subscription_center?add_user=jgswife.
Food Wishes: http://www.youtube.com/subscription_center?add_user=FoodWishes.
AllRecipes: http://www.youtube.com/subscription_center?add_user=AllRecipes.
Eat Like Me http://bit.ly/TIU_SarahFit.
BLOG http://sarahfit.com.
FACEBOOK http://Facebook.com/SarahFitFan.
TWITTER http://twitter.com/SarahDussault.
INSTAGRAM http://instagram.com/sarahfit.
Nutrition:
Nutrition:
Calories: 113.8.
Total Fat: 3.7 g.
Sat Fat: 1.2g.
Poly Fat:5g.
Mono Fat:9g.
Cholesterol: 64.7 mg.
Sodium: 235.5 mg.
Potassium: 163.8 mg.
Total Carbs: 10.9g.
Fiber: 1.8 g.
Sugars: 4 g.
Protein 8.1 g.
Recipe: Crustless Kale & Quinoa Quiche (Makes 6 servings).
Prep Time: 20 minutes.
Total Time: 55 minutes.
Ingredients.
2 eggs.
4 egg whites.
1 cup of Silk Pure Almond Unsweetened Original.
4 Laughing Cow Mozzarella, Sun Dried-Tomato & Basil Wedges.
1 cup cooked/chopped kale.
1 chopped clove of garlic.
1 small onion diced and sautéed.
1/4 cup of quinoa.
1 tsp salt.
1/2 tsp pepper.
dash of cayenne.
Cook quinoa according to package. Chop onion and saute with a little spray of extra virgin olive oil. Preheat oven to 400F. Remove stems from kale leaves. Add chopped garlic and kale to sauteed onions. Cook for an additional 3-5 minutes or until kale is wilted. Place quinoa in the bottom of a pie dish. Combine the eggs, egg whites, milk, wedges, salt, pepper and cayenne. Blend well or until cheese is broken up or consistent throughout. Add in the sauteed veggies. Stir. Pour on top of quinoa. Bake in the center of your oven at 400 for 15 minutes then turn down to 350 for an additional 25 minutes.

Watch this video on YouTube

Video taken from the channel: Sarah Fit

Beth’s Mini Quiche Recipe

Show Description

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..
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining.
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden.
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite.
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 https://amzn.to/2XoytOd.
French Rolling Pin https://amzn.to/3ceBAwl.
Food Processor https://amzn.to/2Xs2PPN.
Boos Board https://amzn.to/3bdcvlr.
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (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 https://bit.ly/2NTPD08.
BETH’S MINI QUICHE RECIPE.
Makes 8.
4″-Mini Quiche.
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! http://bit.ly/BethsEntertaining.

Read: This Is of Om and How It's Utilized in Yoga

Watch this video on YouTube

Video taken from the channel: Entertaining With Beth

Ingredients 1/3 cup quinoa (uncooked) 2/3 cup water 4 ounces spinach (frozen, chopped, about 1 cup) 6 large eggs ¼ teaspoon thyme leaves (dried) 2 pinches sage (ground) ¼.Preheat the oven to 375 degrees F. Grease a mini muffin tin with non-stick cooking spray. Beat together the eggs in a mixing bowl, until frothy.

Whisk in spinach and artichokes. Season with salt and pepper.1cupwater 1/2cupquinoa 2tablespoonsolive oil 1onion, thinly sliced 4cupsfresh spinach leaves 2garlic cloves, minced salt and fresh ground pepper, to taste 1cupcrumbled feta cheese 1cupshredded cheddar cheese 1/4cupflat leaf parsley 4large eggs, lightly beaten.INSTRUCTIONS.

Blanch spinach over high heat to remove water. Saute onions. Combine beaten eggs with other ingredients, reserving some cheese to sprinkle on top. Pour into piecrust.

Bake at 3750 about 35-40 minutes—until knife.The Skinny on Spinach Feta Quiche with Quinoa Crust. The quinoa crust – while packed with protein and fiber – adds a nice and unexpected “crunch” to this quiche. Each generous serving of this spinach feta quiche (1/4th) has about 282 calories and 7*.

Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.

Step 3.Add spinach, quinoa and cream cheese to bowl with onion mixture, stirring until ingredients are well distributed. In separate medium bowl, using fork, whisk together eggs, cheddar cheese and Adobo.

Pour egg mixture over quinoa mixture.Preheat your oven to 350° F. Line muffin tray with silicone baking cups or spray with cooking spray. 2. Add butter to large frying pan, then saute mushrooms, onions and spinach until the mushrooms are soft and the spinach is wilted. 3.

Cute mini-quiches contain spinach, imitation crab, and 3 different cheeses. Serve them warm topped with sour cream and salsa or just grab a couple for an easy, portable breakfast.Combine your quinoa and spinach mixture and mix in your ricotta, egg whites/eggs, garlic salt and parmesan and pour into baking dish (es).

Place quiche into the oven and bake until cooked through and golden on top (about 45 minutes). Allow to cool slightly before slicing and/or serving.Place a small handful of spinach leaves into each wrap and sprinkle each with bacon and cheese. Pour ½ cup of the egg mixture over the top. Sprinkle with a little more cheese and chopped chives.

Turn on the pie maker, close the lid and cook until the quiches are golden and puffed, approximately 15 minutes. Carefully remove the hot mini quiches.Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed. In a separate medium bowl whisk the eggs, cheddar cheese and Adobo. Pour egg mixture over quinoa mixture and stir well.

Heat remaining oil in skillet over medium heat.Easy ideas for egg quiche, bacon quiche, ham quiche, and more. Find the perfect recipe for breakfast quiche. Tomato and Basil Quiche, Summer Garden Crustless Quiche, Belle and Chron’s Spinach and Mushroom Quiche, Basic Quiche by Shelly, Sausage Mushroom Quiche.Cook the quinoa in boiling water until little spirals pop open, 15-20 minutes.

2. Heat the oil in a skillet over medium high. Add the shallots and cook 1 minute. Toss.Enjoy these delicious mini French delicacies consisting of pastry crust filled with savory stuffing Cheese, Olives, Onions ad Capsicum.

These mini Cheese Olive Quiches.

List of related literature:

Perfect for quiche (like the Spinach & Artichoke Quiche on here) and not-too-sweet fruity desserts, this savory pie crust recipe is incredibly easy to make.
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health by Ivy Larson, Andy Larson Victory Belt Publishing, 2019
Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Here was another opportunity to add spinach by adding it to the ricotta and eggs mixture.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.
from Around My French Table: More than 300 Recipes from My Home to Yours by Alan Richardson, Dorie Greenspan HMH Books, 2010
SPINACH AND FETA In 2-quart saucepan, melt 2 tablespoons margarine or butter over medium heat; stir in 2 tablespoons all-purpose flour.
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques by Susan Westmoreland Hearst Books, 2008
Over a bed of spinach or kale, add two or three steamed or poached, pastured, organic eggs, one to two tablespoons olive oil, one sliced tomato, a half to a whole sliced avocado, a dollop of organic yogurt or kefir from grass-fed cows (if you tolerate it), and sea salt and pepper to taste.
from Beyond Training: Mastering Endurance, Health & Life by Ben Greenfield Victory Belt Publishing, 2017
boiled, drained, squeezed and roughly chopped 350g 3 Parmesan, grated 50g Spread the spinach over the bottom of the prepared flan and sprinkle with the cheese.
from Practical Professional Cookery by H. L. Cracknell, R. J. Kaufmann Cengage Learning, 1999
Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.
from The Good Housekeeping Cookbook by Susan Westmoreland Hearst Books, 2004
Stuffing each serving of this mini quiche with a big helping of green vegetables will likely have you going bonkers for this recipe as well.
from Little Foodie: Recipes for Babies and Toddlers with Taste by Michele Olivier, Sara Peternell Arcas Publishing, 2014
Another good choice: Grind up almost any vegetable casserole leftovers in the blender or food processor, re-season, and press the mixture into a quiche pan.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Save Your Valuable Smile Having A Sports Mouthguard

99 comments

Sternblade 2020-09-19 - 18:09

Glad that you gave them a whirl and that they were a hit! Thanks for watching!:)

Ragewood 2020-09-20 - 03:12

Wonder if egg substitute will work? Is corn flour the same as corn starch?

Jolar 2020-09-20 - 06:27

would these be good at room temperature? looking for things to take for my boyfriend and I on the train

Cordalace 2020-09-20 - 16:53

I love your channel! The last time I watched bit was when I was in hs 4years ago

Siralore 2020-09-21 - 08:41

These look perfect for a Sunday brunch. Can they be made ahead and frozen? I am a huge fan of everything you do ❤️.

Modi 2020-09-21 - 13:32

Your quiche are gorgeous and delish! I enjoy your channel and your pretty smile so much….MARY McASKILE

Nilamath 2020-09-22 - 01:26

Hi… I would like to know which kind of cheese usually are used if I would like to make ham &cheese?

Dawnfang 2020-09-22 - 09:57

Making these this weekend for a saturday afternoon brunch with acouple of my girlfirends. Will keep you all posted on how there turn out.

Stoneseeker 2020-09-22 - 18:07

If I want to make this without the laughing cow cheese (my husband bought me a huge box of assorted cheeses), what alternatives would you recommend?

Shakus 2020-09-23 - 02:27

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.

Mofyn 2020-09-23 - 13:37

Could you include the oven temperature and baking time in the written recipe in the description?

Painhammer 2020-09-23 - 22:13

3 eggs, 200 g cream cheese, 100 g shredded cheese, 230 g spinach

Nanrad 2020-09-24 - 06:35

In the refrigerated section along with the pop open biscuits and cinnamon rolls.

Nikogis 2020-09-24 - 14:03

thank you for showing it, love it:)
Just that i will do Vegan version, more peace full for me..:)
God Bless You

Bak 2020-09-24 - 18:50

This is one of my favourite things to make and to eat! Thank you!

Morlullador 2020-09-25 - 02:26

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

Gakora 2020-09-25 - 21:52

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??

Gojora 2020-09-26 - 08:51

I’m incredibly inspired by your recipes. Thanks so much for what you do and for sharing your knowledge with us. I began my Vegan journey about 2 months ago after struggling for years with chronic inflammation in my body, leaky gut, chronic pain, and and being 50lbs overweight despite eating no grains or sugars…but still eating dairy and meat. 2 months in and my body has drastically changed. I have TONS more energy firstly and I don’t have the urge to eat constantly like I did before. I eat three plentiful whole foods plant based meals until I’m full and I feel great. I’m so excited for the next year as I hope to lose the 50lbs I gained in my early 30’s and am excited to see what my 39th year feels like with this new lifestyle. Thanks to all the Vegan youtubers out there, I’m never at a loss for what to cook up and I’m having a blast in the kitchen.

Mavezar 2020-09-26 - 18:22

Did you use uncooked kale and sauteed kale? Because you said you sauteed it, until it was wilted and then you said this is uncooked kale?

Kazigrel 2020-09-26 - 23:16

Wondering if you could do a dessert version of this one. I was thinking with a date/walnut crust…filling of dates and nuts blended, add fruit on top, make a coconut cream topping.

Tygom 2020-09-27 - 07:56

What do you mean by vulgar? the only thing vulgar is this channel clearly being unprofessional, and the attitude of the woman in the video. If you haven’t noticed she is clearly rude and arrogant to her guests especially that woman from pillsbury she is so immature and disrespectful.

Zulusida 2020-09-27 - 18:44

Looks delicious! I am very excited by the options for foods that are animal free

Pemand 2020-09-28 - 10:11

I like to watch you until you eat.You verry sensual and im gonna try this recipe for sure.Sorry if my english…Im french.

Mekasa 2020-09-28 - 16:55

What could I use instead of chickpea flower? I’m super allergic to chickpeas
🙁

Gagra 2020-09-29 - 00:43

Thanks for sharing the recipe, potatoes make going vegan so easy. I’m looking forward to trying this!

Mujind 2020-09-29 - 07:20

Please tell me what kind of blender you use. Great recipe, thanks!

Bramuro 2020-09-29 - 09:37

Yum! We usually have frittata, so it will be fun to try with the quinoa crust.

Gravelseeker 2020-09-29 - 17:04

actually the yolks are the good fats. it has all the micro nutrients where all the vitamins, minerals and antioxidants are stored.

Thunderterror 2020-09-30 - 09:35

a good egg yolk trick is to put all the eggs into a bowl then get a plastic bottle.. and it hold it over your egg yolk.then squeeze the bottle. it will suck it right up and it won’t break:)

Bloodkiller 2020-09-30 - 20:43

Hi Ladies since Howdini hasn’t been very helpful I found the recipe on pillbury’s website with all the ingredient amounts

http://www.pillsbury.com/recipes/breakfast-quiches-to-go/2360eb0a-6cd3-48e9-af48-56a0f4aa8718

Bludfury 2020-10-01 - 10:55

Eww i don’t like her talking about but if it does look perfect you don’t have to punish me, clearly she/you was struggling! Ijs

Ariuwyn 2020-10-01 - 20:12

Parmesan isn’t vegetarian:) I’m sure they’ll still be delicious though if I make them with normal cheddar.

Shalinius 2020-10-02 - 04:17

excuse me I believe she was disrespectful to her guest I’m a mom too we treat each other with respect!

Lightmoon 2020-10-02 - 11:01

I love the older videos simple recipes and you look relaxed.

Fem 2020-10-02 - 15:25

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.

Stoneterror 2020-10-02 - 23:34

Just an fyi. if a yolk falls in the bowl but doesnt break u can get it out by taking an empty water bottle, squeeze it slightly, put it on the yolk and unsqueeze. It will suck the yolk out

Kelefym 2020-10-03 - 10:16

hey can you make hot fries or hot cheetos please you can choose

Fenrizuru 2020-10-04 - 01:20

lol “would you like one to go? ” sounded more like “now get the bleep out of my kitchen! ” aside from their obviously poor social skills… the crust looks way too doughy for my liking… ick

Barus 2020-10-04 - 13:18

What do you think about cus-cus (done in 2-3 minutes) instead of quinoa?

Miralv 2020-10-04 - 20:39

what is the actual recipe or could you send me the link because you guys don’t show the amounts for each ingredient.

Kazitaxe 2020-10-05 - 03:09

Great recipe and totally delicious! Are all Americans taught from birth to say “GO AHEAD”?

Goltibar 2020-10-05 - 07:07

Doesn’t the potato “crust” fall apart when you serve a piece?

Mnelhala 2020-10-06 - 00:51

Hi Beth! Love love love your recipes! Can you do a Super moist dark fruit cake video please? ��

Gavinrarad 2020-10-06 - 09:41

Thanks for sharing, Beth!!!!!!!!!!! These mini quiches are super fancy!!!!!!!!!!!!!!!

Sirathis 2020-10-07 - 00:39

I love it but can u make it vegan? No milk? I wounder what else you can substitute?

Swordstone 2020-10-07 - 07:41

I love mini quiche! These looks yummy and perfect for a quick breakfast or even afternoon snack. Thank you.

Nigore 2020-10-07 - 15:12

what a great idea with the potato base, I will definetly give that one a try

Zusar 2020-10-07 - 23:03

La vache qui rit? LOL never seen sb use THAT in a recipe. Awesome

Kelabar 2020-10-08 - 09:22

Can this be made w/o cheese? any thing else i can use to replace cheese?

Samuktilar 2020-10-08 - 13:20

it’s all good but only for people living in your country. in France I can’t get that nutritional yeast or the chickpeas flower. what could I replace them with? (to stay vegan of course )

Whitesmasher 2020-10-09 - 03:34

wow!! I need to try this!! Can you replace the chickpea flour with quinoa flour?

Kecage 2020-10-09 - 11:22

I made this and its soooooooooooooooooooooooo good. I did not have the chickpea flour so I used a good quality vegan egg replacer and it turned out wonderful. Boy oh boy the 2nd day I served this it was much yummier. This is a keeper for sure!!!Thank you!!!

Goshakar 2020-10-09 - 21:52

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!

Kedor 2020-10-10 - 12:39

Genius! I have made this twice with an already made vegan crust. Soooooo good. Making it again 2nite bute I’ll try your crust next time. Kudos!

Rainflame 2020-10-10 - 21:03

I miss your videos so much, Beth… can’t wait for them to be back:) big kiss from Spain!

Jo 2020-10-11 - 01:58

for all the people arguing over “are Eggs Vegetarian”; yes, they are. Dairy and Eggs are vegetarian because no animal is killed to acquire these foods.

Zugor 2020-10-11 - 07:11

I’m still discovering your videos. I have to try this. I’ve been imagining a dish with a potato crust…and here it is. This looks awesome. I can’t have oats so, I’m going to try buckwheat. Should work. Thanks for posting.

Cesius 2020-10-11 - 18:51

She was making a joke, bud. Please remove the stick from you-know-where:)

Thorgann 2020-10-12 - 00:22

Vegetarian means no EGGS As simple as that!! Whether in India or anywhere in the world

Shaligelv 2020-10-12 - 15:40

awesome recipe:) do you have a suggestions for a replacement for the oats? I love this recipe and cant wait to make it for my thanxliving (allvegan) dinner. #turkeysareourfriendsnotfood #vegansarerad

Dianathis 2020-10-13 - 01:15

This is a terrible video, one of you sounds very condescending. The other one sounds Clueless.

When you showed us how to put the triangle into the muffin tin, was terrible, it’s like you have never done that before. The muffin tin walls were not covered.

Blackbreaker 2020-10-13 - 10:52

“Mash up some of the cheeses”
O.o mash up some of the cheese?

Shamand 2020-10-14 - 02:19

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!

Gozragore 2020-10-14 - 08:47

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!

Yoshura 2020-10-14 - 13:36

I would like to know if Quinoa is useable in a low carb diet. This looks great and I would love to try it.

Magami 2020-10-15 - 04:20

Hmmm Is It me? Or was some major shade being thrown around? lol “and because it’s quiche to go would you like it to go” and also go str8 to hell! LOL!!!!

Gasho 2020-10-15 - 08:30

These are so wonderfully easy to make and so delicious. We hope you decide to give these a try! 😉

Lainis 2020-10-15 - 13:18

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.

Mnethis 2020-10-15 - 22:10

They talk like they’re constipated and fake:/ clearly forced.

Gular 2020-10-16 - 03:03

Any kind of dinner roll dough would do, or you could use shortcrust pastry. Puff pasty is a little too flaky, but it might work. Of course, you could easily make it from scratch 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 4 tbsp butter, 3/4 cup milk sift flour, baking powder, baking soda, and salt together, cut in butter until it resembles coarse sand, and add milk gradually until it makes a soft dough. Kneed for 30 secs and roll out to 1/2 inch thick. Cut out rounds.

Brardana 2020-10-16 - 14:17

That looks so good. Thanks for sharing. I would probably add a homeade salsa on top

Kazan 2020-10-17 - 11:36

I love your videos! Where do you get the ideas? Do you do a lot of trial and error? You’re a genius ��

Margas 2020-10-17 - 14:57

In trying to eat right I’ve had trouble keeping the constant portions of vegetables fresh without sacrificing room in my fridge. I decided to design a product on Quirky in hopes they will make it so I can eliminate the messy plastic/foil/tupperware system that seems to be the only current options. I don’t mean to spamjust an avid veggie eater with a problem to solve! Check out my idea on Quirky.com and if you like the design please vote for it and share! quirky.com/ideations/311272

Bami 2020-10-18 - 07:39

sea salt from the Himalaya…………just impossible…..try or sea salt or himalaya salt.See for yourself.Use a map of India….

Kazikree 2020-10-18 - 16:03

I made this for a friend’s birthday potluck using a mix of button/ cremini mushrooms that I sauteed with roasted garlic. I topped it with a ground walnut and nutritional yeast mixture to make a crust. It came out absolutely amazing thanks so much for the inspiration!

Conjuris 2020-10-19 - 00:29

Mentioned on Twitter but made this recipe on New Years Day for friends. It was DELISH! Everyone loved it so much. I’m going to make again in the future and add some zucchini:) Thanks Sarah!

Pezius 2020-10-19 - 09:10

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!!

Akinorisar 2020-10-19 - 18:05

I’m making this today but with Spinach and mushrooms. I’ll let you know how it turns out! (Quinoa’s on the stove now)

Darkbeard 2020-10-19 - 23:35

You are simply amazing! You should have a show on Foodnetwork TV. I learn so much fro you. Thank you, sweet Beth. ��

Yggnin 2020-10-20 - 11:12

Looks absolutely delicious. I will definitely give it a try. Love that wood trivet/cutting board.

Shakashakar 2020-10-21 - 02:53

I tried this with 1/3 of a cup soaked (overnight) sunflower seeds. I used broccoli, zucchini, and spinach. It also kept it’s shape once it cooled. I’ve never been a fan of any kind of quiche, but I really like this one. The possibilities are endless. Thank you!

Dawnwood 2020-10-21 - 12:16

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.

Diananara 2020-10-21 - 16:51

Hey Sarah…this looks and sounds wonderful! Do you have the recipe listed anywhere?

Malmeena 2020-10-22 - 05:28

YUMMMMM… Looks great Anna… btw we tried your cinnamon roll pops for our grand kids, they were a big hit!!:)

Feshura 2020-10-22 - 12:07

Loved this! Added a vegan hollandaise sauce and some peas. Ate it for 4 days, sometimes dinner, sometimes lunch. Thank you!

Hellskin 2020-10-22 - 12:45

So festive and fancy. Love it as always ��
Stay healthy Beth!

Whispersinger 2020-10-23 - 02:33

Ive been experimenting with eating junk food and using an all natural meal replacement for 1 week now. My deadlifts, squats, power cleans and sprint time improved. Plus my bank account is also seeing gains. I think im done eating like a punk ass bitch…DONEZO!!!

Beazekus 2020-10-23 - 12:47

I cooked this I the morning. I had it for breakfast lunch dinner,and then finished off the rest as a late-night snack. Literally had this water and nothing else

Saithilsa 2020-10-24 - 04:04

Mom & I would be the only ones eating this deliciousness, the rest of my families too unhealthy for this option. (lol) You should make a cooking channel to Interact and increase exposure in YT’s cooking community

Malahelm 2020-10-24 - 09:37

Would it be possible to make a similar video on how to make Taco Quiches? I had some one year and they were amazing.

Drelari 2020-10-24 - 23:22

Have not tried it with the puff pastry. If you do, please let us know how it turned out.

Faem 2020-10-25 - 02:10

I like to plop egg whites into the bowl BEFORE whole eggs… that way, if a yolk drops in, no worries!

Gavinn 2020-10-25 - 07:12

I agree, the woman in the yellow looks like she was over it towards the end or maybe she was having a bad day.But they did not seem like they like each other or wanted to work with one another

Shadowforge 2020-10-26 - 00:47

I’m surprised that you forgot to mention the measurement of the cream cheese & how many eggs were used!

Minris 2020-10-26 - 09:08

Oh my goodness….I think you’re so cute! I’ve got my Vegan Quiche in the oven as I write. I could have eaten it raw it’s so delicious. Thank you, Anja!

Morargas 2020-10-26 - 15:21

whats the use of making this video without giving out the ingredients…plus u should keep ur hatred towards each other ASIDE once the camera starts rolling lol

Malmaran 2020-10-26 - 18:07

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?

Bolmeena 2020-10-27 - 02:35

This looks yummy but I m lacto-vegeterian so I cannot have eggs. What should I add instead of eggs?

Kekus 2020-10-27 - 18:31

Can I not a add the cream? I don’t want to add because I don’t think I have some:,(

Green spinach and Quinoa Breakfast Small Quiche Recipe

Best Ever Vegan Quiche Recipe (Spinach, Artichoke & Pumpkin) Egg & Dairy Free!!!

Healthy & Easy BreakfastMini Quiche (with Rye Biscuits)

MINI VEGETARIAN QUICHES (How to)

Simple quiche recipes How to make mini quiches

Quinoa Spinach Egg Mini Cups

EAT | Kale & Quinoa Crustless Quiche: Healthy Recipe

Beth’s Mini Quiche Recipe

Save Your Valuable Smile Having A Sports Mouthguard

Savory Spiced Nuts Snack Mix

You may also like

99 comments

Leave a Comment Cancel Reply