ベーコンとほうれん草のキッシュ☆冷凍パイシートで簡単！スタバ風の具沢山で濃厚な厚焼きキッシュです♪-How to make Spinach and Bacon Quiche-【料理研究家ゆかり】

ベーコンとほうれん草のキッシュ☆冷凍パイシートで簡単！スタバ風の具沢山で濃厚な厚焼きキッシュです♪-How to make Spinach and Bacon Quiche-【料理研究家ゆかり】

Today I made a spinach and bacon quiche.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make a spinach and bacon quiche.
This time I would like to make a quiche using frozen pie sheets.
I would like to make a Starbucks style quiche this time.
I hope you’ll have a great time.
Please have a look at it.
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Let’s start by introducing today’s ingredients.
Here are the ingredients.
Frozen pie sheet, spinach, bacon, onions, potatoes, eggs, cream cheese, cream, granulated consommé, salted butter, cheese powder, salt, these are the ingredients I will use.
The key this time is to also add cream cheese in the quiche batter.
This will result in a rich, full-bodied, delicious quiche.
And this time I will use a tart mold with a diameter of 18 cm and a height of 4.5 cm.
I will use the bottomless type, but you can also use the bottomed type.
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Now let’s make it quickly.
First, I will lay out this frozen pie sheet in a tart mold.
Since using two rectangular sheets this time, we will lay these pie sheets on top of each other.
This will be the gluing surface, so apply a light coat of water.
Then put a pie sheet over that area.
Press it down with your fingers a little bit.
Take the frozen pie sheet out of the freezer about 15 minutes before you use it and let it thaw a little.
If you let them thaw too long, they will be harder to use this time, so I think 15 minutes before is about right.
Then blend the two borders with your fingers like this.
Attach them together like this.
Work on a cookie sheet if you have one, as they tend to stick to the cutting board.
Or, dust the surface with flour.
Stretch this lightly.
Like this.
Stretch it until it is roughly half as thick as it should be.
Now fill this mold.
Take the whole cookie sheet and cover it with this pie sheet face down.
Remove the cookie sheet.
Lay this down.
Let’s lay this down properly so that it goes in this depression as well.
Lay it down so that you can clearly see the depression like this.
Next is this side here.
Let’s put our finger on the depression and lay it down properly.
Please lay it down so that the thickness is roughly even.
If you find a lot of excess, please shred it and attach it here.
And then blend it in.
Then blend it in while making the thickness even.
OK.
Let’s lay it out like this.
Then I rummage over this with a rolling pin and cut off the excess.
It looks like this.
You can use this cut off part to make up for any thin areas in the mold, or you can twist it to a suitable size, sprinkle it with granulated sugar, and bake it as is for a simple crispy pie.
If you have some left over, please use it as well.
I think it would be good if you could correct the areas where you think it is a little thin like this.
Then I would use a fork to make holes all over.
As it bakes, it will puff up, and that’s when the air will exit.
The side of the baking pan should also be opened.
OK.
Then I lay the cookie sheet I just used here in a mess.
And then going to put a weight here.
If you don’t have this kind of weight, you can use rice or azuki beans, or if you have a heat-resistant plate that fits in there, you can put that plate on top.
Now I will bake this in the oven preheated to 180 degrees Celsius for 15 minutes.
Baked for 15 minutes.
Then I’ll leave it like this and take it off the heat.
Now let’s make the ingredients to put inside.
First, let’s start with the potatoes.
Let’s peel the potatoes.
And remove the potato sprouts.
Slice the potatoes roughly 5 mm wide.
OK.
Soak in water like this for 5 minutes to remove the yolk.
Yawning is finished.
Then we drain the water.
I cover this with fluffy plastic wrap and microwave this in a microwave oven at 600 watts for 2 minutes.
Finished heating.
Be very careful not to burn yourself when removing the plastic wrap.
The potatoes are now ready.
Keep them in this state of rough heat until ready to use.
Next, onions.
The onions are first cut off the heft and sliced thinly along the fibers.
The onions are now ready.
Next is the spinach.
Cut off the roots of the spinach first and cut it into pieces of appropriate size.
Cut this much zakuri.
Now let’s cut the rest in the same way.
The spinach is now ready.
Next is the bacon.
The bacon is cut into roughly 1 cm widths.
This is also cut to 1 cm width.
The bacon is now ready.
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Now let’s quickly stir-fry the ingredients we just cut up.
First of all, you have butter in the frying pan.
Put it on the fire.
Heat over medium heat and spread butter all over.
When butter is half melted, add onions and bacon.
Pinch of salt.
Fry these two first.
When the onions are about translucent, add the spinach.
Saute briefly here, too.
OK.
If the spinach is lightly cooked, it is ok.
Then put it in a bat and keep it hot until you are ready to use it.
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Now let’s make the dough.
First, put the cream cheese in a bowl.
This cream cheese is a little hard because I just took it right out of the refrigerator.
So it is heated in a microwave oven for roughly 20 seconds.
If the product is soft when brought to room temperature, you can skip the microwaving step.
Then warm it up once.
Warmed up.
Then let’s crush it with a rubber spatula.
Knead it until it becomes creamy.
If it becomes smooth like this, it is OK.
Add a little cream here.
If you put it in all at once, the cream cheese will become lumpy, so blend it with the cream a little at a time.
Now let’s switch to the whisk and mix.
When it is blended like this, add some more.
Then mix it.
Add again.
And mix.
Add again.
Add a little at a time like this.
OK.
This is how nicely and smoothly it mixed.
Now let’s crack an egg in here.
Then let’s mix it.
And when well mixed, add another one.
Mix well each time.
Then add a tablespoon of hot water to the granulated consommé, which is not included here, and mix well to dissolve it.
If it dissolves nicely like this, you are good to go.
If it doesn’t dissolve easily, try warming it up a little in the microwave.
Then add it to the dough here.
And mix well.
Taste a little bit here and add salt to taste at the end.
The dough is now ready.
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So here is the tart dough that I chilled.
Going to put the dough into this.
First, here are the potatoes.
I will put the potatoes at the bottom.
Lay them down like this.
Then put half of the ingredients here first.
I put in half like this.
Then I put this dough here.
Then we put in the leftover ingredients.
OK.
And finally, sprinkle powdered cheese on top.
Now put this on a baking sheet and bake in a preheated oven at 180 degrees for 35-40 minutes.
If you feel like it is going to burn during baking, cover the top with aluminum foil while baking.
Baked.
It is baked up in a nice and tasty way.
Now I’m going to leave it in the mold and let it cool.
It has cooled down well.
Now I would like to remove it from the mold.
Be sure to let it cool before removing it from the mold.
Then push up the bottom part since this is a bottomless type.
Now the quiche is complete.
It looks very tasty.
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Now you have a spinach and bacon quiche.
This is how it turned out.
The baking color is well done and looks delicious.
Ingredients are packed tightly and look delicious.
Now, I would like to eat
Let’s eat.
Delicious.
It is very rich and tasty with lots of ingredients.
It is very filling and hearty.
And the powdered cheese y empty color on the end makes it very savory.
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It finished well today.
The key to this bacon and spinach quiche.
First of all, I used frozen pie sheets for the tart dough this time.
Frozen pie sheets come in a variety of sizes, so you’ll need to stretch the dough to just the right size to fill the mold.
When placing the dough into the mold, press down with your fingers and firmly place the dough around the mold.
And I think it would be a good idea to bring in a little extra fabric to compensate for the areas that were missing.
And once you have finished laying out the pie crust, please empty the oven.
This will prevent raw baking.
If you don’t have any weights, you can use rice or pre-boiled azuki beans.
Or, place on a heatproof plate and bake.
And here’s the key to making the filling.
This time I added cream cheese inside because it is Starbucks style.
This gives it a richer and tastier finish.
When frying the ingredients, it is okay to fry them lightly because if you fry them too much, they will become sinewy.
And when you are done preparing the ingredients, put the ingredients first in the baked mold, then the dough, and finally put the ingredients on top again.
And then you just bake it in the oven, so it’s very easy.
After baking, it is very easy to fall apart if you take it out of the mold right away, so make sure to let it cool down before removing it from the mold.
This time I used bacon, spinach, onions, and potatoes as ingredients.
The ingredients are easy to find and very simple to make.
The ingredients are easy to find and very simple to make.
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Today I made a spinach and bacon quiche.
I have many other various videos on my channel.
Please subscribe to my channel and enjoy.
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So that’s all for today.
Thank you for watching to the end today.
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See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、ベーコンとほうれん草のキッシュを作りました☆有名コーヒー店の大人気キッシュ風に仕上げました！冷凍パイシートで簡単に作れます。とても美味しいので、ぜひ作ってみてください♪

Hello ☆ I’m a culinary expert ♪
This time, I made spinach and bacon quiche ☆ I finished it in the popular quiche style of a famous coffee shop! You can easily make it with a frozen pie sheet. It’s very delicious, so please try it!
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【材料】（18cm型台分）
・冷凍パイシート 2枚
・ほうれん草 80g
・ベーコン 80g
・玉ねぎ 1/4個
・じゃがいも 1個
・卵 3個
・クリームチーズ 50g
・生クリーム 200ml
・顆粒コンソメ 小さじ1
・有塩バター 10g
・粉チーズ 適量
・塩 適量
【ingredients】
・2 Frozen pie sheets
・80 g Spinach
・80 g Bacon
・1/4 Onion
・1 Potato
・3 Eggs
・50 g Cream cheese
・200 ml Fresh cream
・1 tsp granulated consomme
・10 g Salted butter
・Powdered cheese
・Salt
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