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Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet. Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until ...
Add the olive oil to the pan and allow it to heat up. Add the Italian sausage, breaking it up with the back of a spoon. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.
Spinach Quiche. Don't get bogged down with a watery quiche! Use our tip for squeezing the heck out of your thawed spinach before adding it to the filling.
To make the crust, place the oats, flour, and salt in a food processor and pulse to combine. Add the butter and pulse about 12 times, until the mixture has a pebbly coarse texture. Add the buttermilk and pulse 3 to 5 times more to combine.
In pastries there are five different types of dough you can use as the crust; flaky, shortcrust, puff, choux and filo. Flaky Flaky crust is a delicate crust but very easy to make. Flaky crust can be used for sweet and savory treats. An example of a flaky crust is it can be used as the crust for a quiche. Shortcrust Shortcrust is a thicker crust.
Put your technique to the test with this vegetable and fine herb quiche. First, make a homemade crust with pastry flour, cold butter, egg, milk, sugar and salt, then par-bake it in a tart mold ...
Coat a large sauce pan with a little bit of olive oil or cooking spray. Add onions over medium heat and cook until tender, about 5-7 minutes. Add the Guinness to the pan, stir and cover.
1 refrigerated pie crust; 2 tbsp extra-virgin olive oil; 1 large yellow onion, thinly sliced; 1 tsp coarse salt; 1 / 2 cup fresh asparagus, tough woody stems snapped off and discarded, cut into 1/ ...