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.
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Green spinach and Quinoa Breakfast Small Quiche Recipe

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Healthy & Easy BreakfastMini Quiche (with Rye Biscuits)

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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.
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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..
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MINI VEGETARIAN QUICHES (How to)

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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

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Simple quiche recipes How to make mini quiches

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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.

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Quinoa Spinach Egg Mini Cups

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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.

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Video taken from the channel: Taylor Farms

EAT | Kale & Quinoa Crustless Quiche: Healthy Recipe

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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.

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Beth’s Mini Quiche Recipe

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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..
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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: Bok Choy and Oyster Mushroom Stir-Fry Recipe

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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

230 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:,(

Gavinrari 2020-10-28 - 03:53

do you make a lentil loaf? I haven’t seen one amongst your recipes, thanks x

Nikorn 2020-10-28 - 19:52

Egg yolks are good for you. Laughing cow cheese and organic eggs??? Bizarre and a bit pointless really.

Baris 2020-10-29 - 04:09

Hello! Hope h and your family are safe! Just wanted to ask, Do u have any keto recipe’s??? Tc stay safe ��

Galar 2020-10-29 - 10:59

How vital is the chickpea flour? I’m on a limited budget and I don’t want to waste the flour

Nalmeath 2020-10-29 - 22:12

Love the idea of using the crescent rolls for dough…so SIMPLE…thank YOU

Miradora 2020-10-30 - 04:24

I have all the ingredients right now! So why wait til Christmas YUMMY

Samura 2020-10-30 - 18:04

That looks absolutely gorgeous. What a beautiful recipe. Thank you so much!

Voodoosida 2020-10-31 - 00:53

I felt like they were having a very funny passive agressive fight over the cooking

Dianatus 2020-10-31 - 11:22

These two act like one of them stole the others boyfriend in high school and the other one never really got over it.

Sternkiller 2020-10-31 - 21:29

how many eggs? I did bisquick impossible quiche. enuf to feed an army!

Goldenskin 2020-11-01 - 05:22

@charminglayla i guess 2 eggs and an 8 ounce pack of cream cheese..

Mezikasa 2020-11-01 - 13:58

These were OMG so good. Totally didn’t expect it to be honest. I would so make these again! They look like so much work, but they couldn’t be easier!

Gojora 2020-11-02 - 05:09

Looks great! If we wanted to get the crust premade do you have any recs? Stay safe!

Doomshade 2020-11-02 - 14:58

That is so awesome to hear! Good luck with you future in the Culinary Arts!

Kijas 2020-11-02 - 16:46

Himalayan sea salt? How is that possible? I believe is just Himalayan salt… LOL

Miragar 2020-11-02 - 23:05

Hi Beth I hope you and your family have a safe and Happy Easter

Zolokasa 2020-11-03 - 06:52

I’ve tried with puff pastry! Turned out FANTASTIC! We don’t have “bake your own” dinner rolls here in Australia, or whatever it is that you guys used. Just cut the puff pastry (one sheet into 6 triangles) and line the muffin pan, use fingers to adjust the pastry so there aren’t any holes, and fill with whatever quiche mixture you have. The crust turns out slightly crunchy, flakes a little, and it’s very nice.

Agantrius 2020-11-03 - 19:27

Dear Beth
Thank you very much for this video!
These quiches look amazing!
I’m going to try these recipes for sure! I love them
Have a nice week!

Jumi 2020-11-04 - 06:10

Hey Beth, great video and recipe as always. Can you tell me where I can find the tart tins? Thanks so much.

Moogukus 2020-11-04 - 18:39

Thank you so much. This is delicious. I have made three so far. Can you freeze it?

Modar 2020-11-05 - 05:21

Absolutely delicious! The perfect vegan meal to bring to Easter brunch. I used caramelized onions and mushrooms instead of butternut squash and the flavor combination with the spinach and artichoke was fantastic! The potato crust was genius! Even the more “anti-vegan” relatives were commenting on how beautiful the quiche looked and smelled. This is the first of many “Cooking with Plants” recipes I intend to try!

Side note: Thank you for providing metric and imperial measurements in your recipes. I am American and live up to the stereotype of being inept at unit conversions. Greetings from Chicago!:)

Thundershade 2020-11-05 - 15:04

I will make these, but I haven’t got a muffin tray like that

Barin 2020-11-06 - 01:51

I honestly made this quiche so many times already and with different veggie fillings and I can never tell which one was the best. The one that is in the oven at the moment has carrots, green peas, corn, pumpkin, onions, garlic. I put some cumin in as well:D Thank you for the inspiration, Anja!

Thetamath 2020-11-06 - 13:22

So glad you don’t have that singing cartoon on there anymore

Golar 2020-11-06 - 19:56

Fantastic and easy! Great recipe. Just made some and it tastes so good! Thank you!

Danius 2020-11-06 - 23:38

Sorry about that the complete shopping list is
2 cans (8 oz each) refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 package (8 oz) cream cheese, softened
3 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

you can also find it at howdini dot com/howdini-video-8603503.html

Cedwyn 2020-11-07 - 04:56

other than the biscuit part being burnt they were A++
Help me….thanks again

Laigrinn 2020-11-07 - 11:05

Hi, I was wondering why it took 45 minutes and the crust got way too burnt? otherwise it was way too wet at 20 -40 minutes at 350….any help would be appreciated…Thanks

Akile 2020-11-08 - 03:15

You are right, making it from scratch if so delicious! It is nice to have an alternative to offer for those who do not have the time or desire to do so. Thank you so much for watching.

Bofym 2020-11-08 - 21:00

Made it today to try it out for Christmas afternoon tea. Delicious! We used French Bressot for cream cheese and used Dutch Gouda cheese instead of the mozzarella for it is a bit more salty and somehow the best hard cheese in the world (in my opinion), which also melts real nice. Next time we will use just one can of crescent dough for six croissants, for we had to throw away so much and then we tried splitting each part into two, which worked fine, because we pressed the seems, it didn’t leak. It was enough for 12 servings, not for 16.Today we ate it as dinner, with some tried out finger sandwiches on the side, which was plenty for four persons. A tomato salad would also be a tasty side dish, complementing in color. They recommend it for brunch, and if you have any dough left you can actually use that for what they are originally meant for: croissants. We had some leftovers and will enjoy our croissants tomorrow morning. It also makes a good starter or second dish for a dinner party.This recipe is a keeper to us. Easy to make and to everybody’s liking. It was quite a bite though for an afternoon party. We will try them as 24 mini cupcakes too. For our afternoon tea party we will bake them some time before and shortly warm them in the microwave before serving.

Landagra 2020-11-09 - 06:15

Can we come over, what time are you serving?:) Hope these turn out great!

Granilis 2020-11-09 - 10:50

I’m a student and i like to make big things and spread the leftovers out across the week. How well will this store in the fridge?

Tern 2020-11-10 - 01:20

Thanks for the update!!! Glad to know the the puff pastry turns out as well! We appreciate you watching and commenting!:)

Hurad 2020-11-10 - 04:39

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!

Ianfyn 2020-11-10 - 07:35

Loved the potato crust but my filling turned out very pasty. I used the artichokes and spinach. Did I blend them too much? I’ll yet it again but next time add turmeric. Red pepper, onion powder and an additional tbsp of nutritional yeast to the blender.

Sternseeker 2020-11-11 - 05:48

LOL! she got off the phone after having an argument with her mother and came on air.

Direhammer 2020-11-11 - 08:34

I just made this a little while ago and it is amazing even though I forgot to put the milk in it and I did not have Laughing Cow so I used drained cottage cheese that had been mashed it came out delicious I’m already planning to make another one tomorrow just cooked beet greens and fresh beets and I believe those are going to be my vegetables for the next one I’m a big salad eater and I can see this being a wonderful wonderful side accompaniment for a big dinner salad thanks ever so much for such a delicious recipe and wonderful new ideas

Tojalar 2020-11-11 - 11:29

The tip for using the turkey baster is ingenious. Thanks for sharing this recipe. Happy Easter.

Helleye 2020-11-12 - 04:25

love your recipes!
Can you make a coconut cake? I love coconut cake.

Bazan 2020-11-12 - 10:55

How are eggs vegetarian but chicken isn’t? I don’t understand, someone please explain

Kenin 2020-11-13 - 05:17

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! https://www.youtube.com/playlist?list=PLA8NZSto-k4O30rG9HrfqPGyL1w2JEsN9

JoJozil 2020-11-13 - 11:57

Was that 1/4 cup of cooked quinoa? if you meant raw, how much did you use cooked?

Thanks

Cerenis 2020-11-13 - 23:58

Oh my God…I tried this and I have to say they came out great…many thanks…I did not have spinach so I used some ham and I added a teaspoon of sugar…Also, my mixture was much more liquid than yours. Anyhow, many thanks…

Ballakus 2020-11-14 - 03:57

Does anyone know how much cream cheeses or eggs you need? If anyone know please let me no Thanks…

Magesmith 2020-11-14 - 09:17

They are yum:) let’s consider making more dishes that build up immune system in this pendamic times. Happy ester anyone he is risen indeed!:)

Kirinis 2020-11-14 - 17:52

Hmmm, it looks so good! �� Im gonna try the corn starch tip, thank you!

Moonterror 2020-11-15 - 01:33

Awesome recipe! Thank you so much!:)
I have never seen the point in wasting EXPENSIVE GAS to drive all the way to the store just for ONE item, if you have the other stuff, that makes it WAY TOO EXPENSIVE to make for a crowd! Besides… making it from scratch ALWAYS tastes sooooooo much better:)

Felhadi 2020-11-15 - 08:48

Gluten free option, rice flakes or quinoa flakes instead of oats

Andromarana 2020-11-15 - 20:13

hello! this lookes so gooood i just wanted to ask witg what can i substitute the miso paste with a simple ingredient that’s easily available since miso isn’t available where i live
thank you! i subsribed:*

Shashura 2020-11-16 - 09:51

I’ve been making your recipes for years and they have become classics in my household, thanks so much for sharing

Goldweaver 2020-11-17 - 00:33

How important are the artichokes please and what could I replace them with cos don’t have access to artichokes. Thanks

Mageforge 2020-11-17 - 11:40

Yum
Pouring cooler things in hot glass can shatter it
Did u oil ur dish

Bluewalker 2020-11-17 - 20:02

Really great recipe, easy way to eat kale!!!
Thanks for sharing!!

Morluzel 2020-11-18 - 01:22

VEGETARIAN makes no sense. You are either against cruelty or for it. Remember Chao, Vromage, Daiya make cheese you can use or you can make your own delicious cheese from cashews and spices. NO ONE NEEDS TO DIE to feed you. Eggs are chicken period full of cholesterol, you get way more protein from green leafy vegetables and legumes!

Dorus 2020-11-18 - 13:59

And Happy Easter�� everyone love all the way from Australia ��we are all in this together

Akijar 2020-11-19 - 02:06

Hi Maya, it’s an amazing recipe, thank you! Just a tip, try adding spring onions to the recipe, it’s mind blowing!

Fenrijind 2020-11-19 - 09:09

YUMMM!!! I don’t think I can wait to make this until Christmas:) and mushrooms are a must for me. I’ve made kale chips and had fresh kale in my salads but just started steaming and sauteing it.. I’ve had sauteed kale in my omelets the last couple mornings. And the best part is my son LOVES kale!! what a great idea to add in the LC Cheese..:)

Brantrius 2020-11-19 - 11:56

I made this today with kale instead of spinach and no artichokes. I added caramelized onion, sauteed mushrooms and broccoli instead of pumpkin, and it came out very good! I reduced the salt to just 1 tsp also. Very good dish!!! I think I will invest in a mandolin slicer since I liked this dish so much, and the idea of potatoes being the crust!!!

Mikagrel 2020-11-20 - 00:45

This looks amazing can you leave the artichokes out? Thank you

Kajirn 2020-11-20 - 13:48

first of all they don’t like each other..
secondly..everyone can bring a pre-made ingredients and put them together and do a recipe… it’s silly

Steelwalker 2020-11-20 - 23:56

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…

Shakalar 2020-11-21 - 07:49

Hi Anya Which plant milk has the mildest taste for use in cooking?

Kagor 2020-11-21 - 16:03

Like when you said “I speak from experience” then laughing. Thanks for your amazing receipe.

Kijas 2020-11-22 - 01:53

After watching twice I noticed the recipe at the bottom right appearing an then vanishing!! I agree with everyone these two do not have the people skills needed to do these videos!!

Lathris 2020-11-22 - 10:05

You never let us down. Always a joy to see a video from you. Thank you!

Talkis 2020-11-22 - 20:06

Looking forward to your next video. Fingers crossed that it will be soon! Thank you. ��

Kekus 2020-11-23 - 08:29

Not so sure what you mean exactly but don’t you think your comment is rather rude and vulgar?

Nilage 2020-11-23 - 15:44

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?

Malace 2020-11-23 - 20:18

In a huge glass baking pan for my family (7 people), I add 1 cup wheat flour (1/2 a cup for every 6 eggs), 12 eggs, 1/4 cup milk, 1 large diced raw onion, 1 large diced red pepper, half or a whole cooked & forked spahgetti squash (about 3 cups), 16 oz of freshly shredded cheese,1 package of defrosted bird’s eye frozen spinach, & Salt & pepper to taste.

It makes the fluffiest eggs ever, with a nice golden brown skin on top. Not crusty at all.

And SO DAMN DELICIOUS!

Voodoomi 2020-11-24 - 01:12

How many eggs do you use. You don’t mention that in your recipe or your video????

Conadar 2020-11-24 - 21:45

Sad puppy face here, guess I’ll be dreaming of this tonight.

Umrin 2020-11-25 - 05:45

when putting the quiche back in the oven you say 200 degrees do you mean C or F?

Kirikus 2020-11-25 - 17:35

I always wonder why are there some people giving thumbs down to people who are doing great vids. SAD!

Darn 2020-11-25 - 22:19

Grrrrrrlllll, I made this yesterday with mushrooms, spinach and artichokes. Oh my goodness gracious. I can’t stop eating it, it was supposed to last me a week for meal prep but I can’t stop eating it��. Making another one tonight. Btw I accidentally left it in the oven for 30minutes. Doesn’t matter still tastes great

Gukinos 2020-11-26 - 07:19

Hi, you have givn super easy recipe, but we don’t consider eggs vegetarian so will you please give me suggestion what can I add in place of eggs please.
Kanchan Rao.
Thanks

Goshakar 2020-11-26 - 21:05

I can see that this is from a year ago, but believe me, it’s the WORST quiche I’ve ever tasted.
My son was visiting for the weekend, and I wanted to introduce him to some vegan food. This recipe was a bad idea. I’m thinking that putting marinated artichokes is the worst idea, that’s all you can taste. I spent most of the evening in the bloody kitchen, less time with my son, and when I took it out of the oven, and served it to him, he literally looked like he was going to vomit on the first bite. To be honest, I felt the same way!
Sorry, but the worst quiche ever so disappointed!

Moogusida 2020-11-27 - 00:42

Oh Anja its not cooked yet but even the mixture is delicious! I used apple cider vinegar cos I didn’t have lemons & topped it with brocolli, sweet corn and bell peppers(capsicums), basil & smoked paprika. It wont cook fast enough!!!�� Good Friday fare!

Tygok 2020-11-27 - 16:10

Hi, I just wanted to know if you are using corn starch or corn flour. Thanks for replying. Joelle

Tarisar 2020-11-27 - 18:16

Thanks so much for your diligent work, I love all your recipes,I will try them all!

Moogular 2020-11-28 - 06:56

her name is flake and she’s a baking finalist?? am I the only one that finds that hilarious?

Shaligelv 2020-11-28 - 16:41

I just love your channel! I really enjoy watching you explain the recipes and suggesting alternatives. I like that the recipes are dishes that I would actually try. Thanks so much for your efforts.

Vudotaxe 2020-11-28 - 22:05

well that would be a great recipe but in Brasil we dont have this kind of dough so how the hell am i going to know the size

Kulakelv 2020-11-29 - 06:13

I can tell you’ve lost weight. I hope you’re doing well and happy.

Redstone 2020-11-29 - 15:09

I am an internet troll. I exist simply to get people worked up and angry. I have nothing trollish to say about this lovely young lady. I hope she lives happily ever after.

Nuadagda 2020-11-29 - 23:59

Normally I love the videos, but I was so distracted by all the makeup and the makeup to enhance your cleavage, and focusing on that rather than the actual recipe (the way it was filmed) was nothing I care to watch. This whole freelee wannabe stuff, with the awful makeup makes all the natural stuff seem fake.

Kadora 2020-11-30 - 04:42

yummy! I love quiche!

but LOOL: ”would you like one to go?”
a.k.a p*** off!!

haha

Coidred 2020-11-30 - 11:58

Over processed cheese is NOT healthy. Total opposite actually. Outta here!

Jugal 2020-12-01 - 07:57

This looks divine! We love veganizing comfort food, so we will be adding some vegan ham and maybe some vegan bacon. Thank you for the recipe. I am planning to make it for the holidays! So excited to try this!

Mowield 2020-12-01 - 23:05

This looks soooo good! Can’t wait to try it! Thanks for the recipe….

Sirahelm 2020-12-02 - 03:41

Looks delicious! What can I put instead of artichokes, as it’s not available at our place! Plz advise

Felodi 2020-12-02 - 06:49

I made this tonight the filling itself is so yummy good I can’t wait until it bakes thoroughly through

Makelv 2020-12-02 - 18:27

I’m going to have to try these but I have to point out that these two look like they hated each other lol xD

Starmaster 2020-12-02 - 22:01

I would add raw, whole or roughly chopped spinach and raw pumpkin cubes as well, as the both will easily be cooked in 25 mins. But thanks for the vegan take on a quiche, will definitely try it.

Puredefender 2020-12-03 - 17:56

Looks very good. Do you have to use chickpea flour? Can you use any kind of flour instead?

Fenrijind 2020-12-04 - 08:13

Can’t wait to try these they look delicious!! Thank you I love your channel ��❤️

Anazius 2020-12-04 - 11:20

Oh these are super cute. They look perfect for brunch. I made your banana muffins they were fantastic.

Starbringer 2020-12-04 - 23:45

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 ��

Ariuhelm 2020-12-05 - 12:12

Thanks you so much for chiming in with your advice and a great recipe!:)

Drelalhala 2020-12-05 - 19:47

Please do some oreo cream ball or easy dessert for Christmas:)

Dontrius 2020-12-06 - 02:37

I don’t see this ‘shopping list’ that Howdini is speaking of. Website it not very user friendly!

Opithris 2020-12-06 - 04:12

It just adds a creaminess and makes it more of a liquid form not any flavor.

Anayawyn 2020-12-06 - 14:02

could you use couscous instead of quinoa because where i live it is very difficult to find quinoa?

Morlura 2020-12-07 - 08:29

ok this video made me sub! great presentation…this is nice for brunch!

Cerellador 2020-12-07 - 15:27

Delicious quiches filled with Love yummo. Thanks for sharing.

Ninis 2020-12-08 - 05:08

I was wondering could this recipe be done with sweet potatoes instead of white potatoes for a low carb option. Has anyone tried it that way?��

Morludwyn 2020-12-08 - 12:41

Yum that looks delicious. We have laughing cow cheeses here in Australia but they are plain cheese. I’m interested in your flavoured one lol darn it

Perilore 2020-12-08 - 23:27

Cooking instruction was 350f for 35 minutes. But the written recipe the temperature is different. So confusing.

Rainflame 2020-12-09 - 06:33

@SarahFit thank you! It is simply delicious! I had to adapt the recipe with what there was in the fridge, so instead of Mozzarella, I used a cheese mix, instead of almond milk, I used cashew and almond milk, and I added cubbed eggplant. It came out really very delicious!

Tojanos 2020-12-09 - 14:37

This quiche looked like it turned out very soft, like an eggy texture. Is that how it turned out! I’ve made several things using besan and the only thing that turned out with the eggy texture was the scrambled eggs I made. With everything else, I really had to cut into it with a fork, if I didn’t have a knife handy, and a lot of times, I couldn’t cut the food completely apart, and had to use my fingers to pull the food apart, when cutting into the food with a fork didn’t cut the food apart.

Axedefender 2020-12-09 - 19:44

This is an amazing idea. I have not eaten quiche since starting plant based diet. This is way healthier than any quiche out there. I love the use of potatoes for the base. Would it be possible to make pies using potato instead of pastry I wonder. Thanks

Aralas 2020-12-10 - 07:31

You added eggs?? But you mentioned that it is vegetarian?? Strange

Mikajinn 2020-12-10 - 23:41

I’ll make these soon for a birthday party! Thank you so much for sharing. From malaysia!:)

Axedragon 2020-12-11 - 02:18

I love your channel but we made this and it was completely inedible. It’s going in the compost.

Megrel 2020-12-11 - 15:59

Nice video! What days do you upload videos? I just started baking on YouTube and I kind of need a idea of a schedule

JoJozilkree 2020-12-12 - 00:02

Please shut up about calories. Eating well isn’t about calorie counting.

Mezilmaran 2020-12-12 - 06:17

Ummm where are the amounts for the ingredients? I didnt see any.

Nanin 2020-12-12 - 21:05

Love your recipes! So glad you posted this. Stay well & hope to see you soon.

Shaktishura 2020-12-13 - 00:54

It’s look very delicious, could you please tell me how many inches of your pan please? because I have 10 inches and I’m not sure that should I put more ingredients in your recipe or not. Thank you.

Steelbourne 2020-12-13 - 17:16

I just made this and it is delicious! Thank you for the recipe!

If you use regular milk I would recommend cutting the quantity to 3/4 cup, and increasing the cook time about 10-15 minutes in the second part, but watch it! Also, make sure that you cut the kale leaves into smaller pieces before you saute them or else when you are cutting it into pies a longer piece of kale will pull apart the adjacent pie pieces when you try to cut and grab a slice. Not a big deal, but it will help if you are really into presentation and you don’t want your pies to fall apart! I made mine with mushrooms that I sauteed with the kale and it is delicious! Don’t be afraid to add the cayenne, it helps balance out the sweetness of the caramelized onions! Don’t overfill your pie pan unless you like cleaning the bottom of your oven!

Thanks again Sarah for the recipe, I was looking for a new way to prepare kale, and had some left over quinoa from a previous dish I needed to use, so this was perfect!

Cerelsa 2020-12-13 - 21:47

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

Lathis 2020-12-14 - 10:12

I know it looks all cute and stuff..but a egg white omelette with all the veggies be good to. But It does look good plated like that.

Mikarisar 2020-12-14 - 17:02

I must have missed something. The potato crust cooks at 400 for 10 mins. (200 celsius). Then you cook the whole thing according to you at 200 for 30 mins. I assumed fahrenheit even though that seemed low. An hour later I think it’s done.

Kajinris 2020-12-15 - 07:00

hi i really like the filling, but i cant makes this as the roll dough is not available, can u give any alternative to that? or recipe how to make it. thankyou

Molas 2020-12-15 - 15:31

I really want to try this when I go home for Christmas break, but I’m afraid my family won’t like it!! Let’s hope they do:)

Nuamath 2020-12-15 - 20:48

Ehhh well I mix it all up in a bowl before pouring it into the pan… Just wanted to make that clear lolololol.

Gar 2020-12-16 - 10:22

Thanku Beth,I’m always looking for easier ways to make it easier for me,U make it looks easy,Thanku,Janet

Karamar 2020-12-16 - 18:06

Beaten egg in vegetarian quiche…. OK. At least its meat free,

Gasida 2020-12-16 - 22:37

Look delicious! Do you think your cornflour is our corn starch in the U.S.?

Direstalker 2020-12-17 - 08:07

As ever you make it look super easy Beth…. I’ll make this once the current nightmare ends & we can invite family & friends over ��

��

Granilmeena 2020-12-17 - 20:25

Thank You for this Sarah! I was impressed by the ease of your instruction. Living with a Chicano man who loves Chorizo I made a HippieChicano mixture and made this more of a lunch/dinner dish. I only had 2 eggs so I researched binders and came up with Chia seed. Added Quinoa throughout, Spinach, Broccoli, scallions, cheese, garlic, pepperonis and chili sauce in drops on top! Sooo great for the meat eaters who love a bit of spice to their lives.

Nalrajas 2020-12-18 - 08:31

wow! thanks for this recipe. it was great! i used broccoli, spinach and carrots. even did it wrong and it came out wonderful. forgot to bake the potato crust first just did it altogether with foil on it for 40 mins lol How do you do all these amazing recipes? your channel is the best!

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