Transcripts
1. Introduction : Hello, and welcome to
my kitchen in France. Today we are going to be
making a classic French dish. A quiche will learn to make a spinach quiche or
Tish OS API now, as well as easy swaps to make two other variations of quiche. While our Keisha speaking, I'll show you how to make an easy green salad to
serve alongside the case, you can view and download
the recipe for occasion. The projects and resources that don't forget to leave
me some feedback on how this lesson went for you
and feel free to upload your pictures to
the project area so I can see your creation. Now let's get into cookie.
2. Ingredients and Equipment: To make the olive oil crust, you will need a mixing bowl, mixing spoon, rolling pin, a quiche pan, one and a quarter
cup, all-purpose flour, half a teaspoon of salt, three tablespoons of olive oil, and a third cup or
70 ml of water. For the filling, you will
need a cutting board. I'm nice. I'm mixing
bowl and mixing spoon. A food processor. The filling, you'll need 2.5
cups or 330 grams firm tofu, half a cup or a 110 ml oat milk, half cup or a 100
grams coconut cream, a tablespoon of
nutritional yeast, half a teaspoon of colony Mach, one teaspoon garlic powder, half a teaspoon turmeric powder, half teaspoon baking powder, half a teaspoon onion powder, a quarter teaspoon
nutmeg pattern, black pepper to taste, and 500 grams of spinach.
3. Olive Oil Crust: To make the olive oil crust, mix the flour and
salt together well, then drizzle and the olive
oil a little at a time while continuing to mix so that a
crumbly mixture is formed. Then mix in the water
a little at a time. The dole will start
to come together and pull away from the
sides of the bowl. Only mix as much as
you need to because over mixing can lead
to a tough crust. The final dose should
be slightly sticky but not go and easy
to shape into a ball. Shaped the dough into a ball, and then place it in the
refrigerator for 30 minutes.
4. Filling: To make the filling start by
roughly chopping the tofu. Tofu to a processor
along with the oat milk. If your processor is
small like mine is, you'll probably have to
do this in two batches. Pulse the tofu into
a rough puree. At the parade tofu to a mixing bowl along
with the coconut cream. Nutritional yeast, colon,
EMOC, garlic powder, turmeric powder, Baking powder, onion powder, not MSc,
and black pepper. Mix the ingredients well, now it's time to
cook the spinach, the olive oil in a
frying pan and then add the spinach stirring and
allowing it to cook down. To avoid a watery case, we want the Spanish to give
off all of its liquid. Once there is no liquid left, you can store the spinach
into the tofu mixture.
5. Leek Quiche: Uneasy variation on
this case is to make a leak quiche or a Kisho quadro. If you have a leak That's
looking a little old and sad, just remove the outer leaves. You will need to large
or for small leaks, one teaspoon, olive
oil and salt to taste. Trim the root ends of the leaks and then trim off
the dark green tops. Many chefs prefer to use only the bottom white
part of the leak, but I like to use
the entire leak. Trim off any dead parts of the tops of the lakes as
well as any tough parts. You can chop the
leaks as you wish. I like to slice them in half and then chop them up
into semi-circles. Leaks tend to hide
a lot of dirt. It's important to wash
them well before cooking. You can rent them in a colander or rinse them in
a bowl of water. Now it's time to cook the leaks, heat the olive oil
in a frying pan, then add the leaks
and cook them, storing occasionally until they give off all their liquid. Just like with the spinach, we want the legs to give off all their water to
avoid a watery quiche. Once the leaks are cooked, you can season
them with salt and stir them into the tofu better, just like you would
with the spinach.
6. Quiche Lorraine: The second variation
we can make as a caseload and additionally
made with bacon, but we're going to use smoky
sweet mushrooms instead. You will need eight
ounces mushrooms. One tablespoon, olive oil, one teaspoon smoked paprika, one teaspoon maple syrup, half a teaspoon soy sauce and
salt and pepper to taste. Wipe the mushrooms clean with a damp cloth and then dice them. French bacon called a lava dome is often shaped like
cubes are rectangles. So that's the look.
We're going for. The olive oil in a frying pan
and then add the mushrooms. Cook the mushrooms stirring occasionally until they
give off all their liquid. Then start in the maple syrup. Smoked paprika, soy sauce
and salt and pepper, and fry the mushrooms
until they start to brown. Then start the
mushrooms into the tofu better like you would
with the spinach.
7. Baking: Now it's time to
bake the quiche, preheat the oven to
375 F or 1 ninth DC. Remove the dough from the fridge and sprinkle your
workspace with flour. Flatten the dough into a disk, keeping it as round as possible. Sprinkled the dough
with flour and began to roll it out into the
size of your key Chapin. Bowl, gently pushing
out rather than down. Grease your key Japan well
with a little olive oil. Gently lift your dough and
place it into your key Chapin. Use a knife to trim any
hanging edges of the dome. You can use the trimmed edges to fill in any thin
parts of the crust. Use your fingers to gently
and evenly shaped the crust. Now that our crust is ready, we can pour in the topo filling, spread the filling evenly, placed the cation, the oven, and bake 25 to 30 minutes until the crust is Browning and the center is
beginning to form.
8. Green Salad: While our cue sheets baking, I'm going to show you how to
make a simple green salad. Referred to as just
salad in French, green salad is a
classic side for quiche or pretty much
any French dish. You can use a head of your favorite green lettuce
or a mixture of greens. Rinse the greens well and
then spin or pat them dry. Chop up your greens
and set them aside. Make a classic French
vinaigrette with olive oil, vinegar, and Dijon mustard. I use about three
parts olive oil to one part vinegar and
one part mustard, but you can adjust accordingly. I favorite vinegar
as balsamic vinegar, but you can use any
vinegar your site. Then whisk into a nice
fluffy vinaigrette. You can also add an midst herbs, minced garlic, and men shallots. But I'm showing you the
basics of the basics here. Now throw your greens in with
the vinaigrette and toss. Once the leaves hit
the vinaigrette, they'll start to wilt. So don't toss with the vinaigrette until
you're ready to serve. Unlike American
salads, French salads tend to have just a very
light coating of dressing. Now you can serve
the green salad just as this alongside the case. Feel free to add in
some vegetables, fruits, seeds, nuts,
whatever you prefer.
9. Serving: Now that our cases faked, I'm going to show you a little trick used
by food stylist. You can brush the
top of the quiche with a mixture of
olive oil and water. This is absolutely optional, but it gives the
Kish a pretty shine. Keisha is best enjoyed within a couple of
days of baking it. You can serve it fresh at room temperature or
reheat it in the oven. I'm so hungry and celebrity
to eat this case. Thanks for cooking
with me today. And don't forget if
you're interested in more vegan French cooking, you can check out
my other classes on Skillshare or get my cookbook. You can also find me on
Instagram and YouTube.
Sarala Terpstra, www.saralaterpstra.com
