ソーセージキッシュの作り方☆冷凍パイシートで簡単！混ぜて焼くだけお手軽キッシュ！ソーセージたっぷりで食べ応え抜群です♪-How to make Sausage Quiche-【料理研究家ゆかり】

ソーセージキッシュの作り方☆冷凍パイシートで簡単！混ぜて焼くだけお手軽キッシュ！ソーセージたっぷりで食べ応え抜群です♪-How to make Sausage Quiche-【料理研究家ゆかり】

Today I made sausage quiche.
Hello, I’m Yukari, a cookery researcher.
This channel introduces various cooking recipes and useful information.
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Today I would like to make sausage quiche.
Going to show you a delicious quiche recipe filled with sausage.
This time I would like to make it with a lot of sausages from Schaussen, a famous sausage company.
There are some points in the process of making it, so please enjoy it to the end.
Please have a look at it.
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Let’s start with the ingredients for the filling.
Here are the ingredients.
Sausage, onion, shimeji mushrooms, spinach, and here are the four ingredients.
This time I will use sausage because it is a sausage quiche.
If you don’t have bacon, you can substitute bacon.
As for the ingredients here, use whatever you prefer.
Now, let’s continue with the other ingredients.
Here are the ingredients.
Frozen pie sheet, eggs, milk, cream, cheese powder, granulated consommé, sugar, grated garlic, olive oil, salt and pepper, here are the ingredients.
First of all, I will use two frozen pie sheets.
And then the quiche dough, but this time we’re going to add whipped cream.
The fresh cream will make it very rich and thick.
If you do not have fresh cream, you can use milk.
In that case, prepare 100 ml of milk.
The milk will give a rather light finish.
And then the rest of the seasoning is cheese powder and grated garlic.
The addition of cheese powder gives it a rich and delicious finish.
And grated garlic.
This one is a flavor accent, so please add it.
If you don’t like it, you can leave this one out.
And this time we will use a tart mold.
It will have a diameter of 18 cm and a height of 2.5 cm.
And I will use the type that the bottom can be removed like this.
This one is made without spreading butter, etc.
The pie sheet is quite oily, so it can be removed from the mold without using butter.
So I’m going to make it right away.
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Now let’s start making them.
First, I will cut the vegetables for the ingredients.
I will cut the spinach first.
Wash the spinach and blot it dry.
Then cut off the root first.
If you are concerned about this, rinse this area again with water after cutting the root.
Then cut it roughly 3 cm wide.
Spinach is now ok.
Next, we have shimeji mushrooms.
First, cut off the stone part of the shimeji mushrooms.
Then loosen them by hand.
Keep the shimeji mushrooms untangled by hand like this.
Now let’s move on to the onions.
Onions are cut into thin slices.
Cut off this core.
The onions are now ok.
Now let’s cut the sausage.
We are going to cut the sausage into round slices this time.
Cut roughly 1 cm wide.
The sausage is now ready.
The ingredients are now ready.
Here are the three first, and then we’ll add the spinach later, so keep the spinach separate.
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Now let’s fry the ingredients.
First, olive oil in a frying pan.
And let’s put it on the fire.
Medium heat.
Warm the olive oil once.
Meanwhile, turn the olive oil around the entire pan.
30 seconds have passed.
Then I will fry the ingredients.
First up are the onions.
And here, a light sprinkle of salt and pepper.
And fry.
First, fry the onions lightly first because they are a little slow to heat up.
When half cooked, add sausage and shimeji mushrooms.
Now fry.
When the shimeji mushrooms are half cooked, sprinkle a little salt and pepper again.
Add a little sugar here and there to make it richer.
Then I add consommé granules, and then grated garlic.
Now I fry it.
When all is cooked, add spinach at the end.
Spinach can be just sauteed quickly.
OK.
After adding the spinach, stir fry for roughly 40-50 seconds.
The ingredients are now ok.
Then, let’s take this ingredient out once into the bat.
Now put the ingredients in the bat.
Then, spread the ingredients all over and let them cool down.
When you take off the heat, please keep the surface of the ingredients tightly covered with plastic wrap so that the surface of the ingredients will not dry out.
Now remove from heat.
Now let’s continue to roll out this frozen pie sheet.
First, cover a cutting board with plastic wrap and place the frozen pie sheet on it.
Connect these two together first.
That’s roughly 1 cm on one side.
Apply water here first.
This is outside the quantity.
And then, well, I’m going to stack them like this, about 5 mm to 1 cm.
Then I press it down with my fingers.
Then connect the two pie sheets.
I think they sell rectangular and square pie sheets, so if you have a rectangular pie sheet, use two pie sheets connected together like this.
This is a frozen pie sheet, but let’s start working with it in a semi-thawed state.
Be careful not to let it thaw too much or it will be difficult to work with.
OK.
By the way, I’m using a frozen pie sheet of about 11 x 17 cm each.
Please use this one as a guide.
Then I will stretch this pie sheet with a menbo.
Stretch it out so that it is roughly half as thick as it should be.
OK.
Stretch it like this.
Now the pie sheet is about this thick.
Now I will lay this one out in the tart mold.
When you spread it out, as I said before, the pie sheet has quite a bit of grease, so you don’t need to put butter or anything on this side.
So I’m going to put it here and I’m going to take the plastic wrap and I’m going to flip this over.
And let’s put it gently on top of this.
Once it’s gently placed, remove the plastic wrap and lay the rest of it down firmly.
Make sure to lay it down properly all the way to the edges.
Lay it down while pressing it down firmly like this with your fingers.
When it looks like this, press down on this edge again with your finger.
After that, we’ll press down the sides with our fingers as well.
OK.
Then I will drop this overhang.
It is easier to use a rolling pin at this point.
Roll this rolling pin to remove excess pie sheet.
I’m going to have it stick to the pie sheet and then I’m going to roll it around.
The other side is rumbled in the same way.
Now you can lightly press down with your hand around this and cut off the surrounding dough like this.
The tart is now ready.
Please keep this one chilled in the refrigerator until ready to use.
This is the extra edge, and I’d like to bake this one together as well.
I’m going to put a little olive oil on the surface of the fish.
Then I put some cheese powder on top.
This is also out of the amount.
And let’s hold it down lightly.
And sprinkle with more black pepper, which is also out of the amount.
If you don’t like black pepper, or if children eat it, you can omit the black pepper.
And then press it down again.
I would like to continue to burn this one.
If you think it’s a little big, you can cut this one in half or something.
Try to make it as large as you like.
Now let this one chill in the refrigerator until you bake it the same way.
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Now let’s make the quiche dough.
First, crack the eggs into a bowl.
Then beat and unmelt.
Dissolve and unwind in this way.
Now add milk to the mixture.
And mix well.
And when well mixed, add the cream.
And mix well.
OK.
And now here is the cheese powder.
And mix well.
Mix well like this.
Then add these ingredients that you just took off the heat.
If the ingredients are still hot at this point, try to take off the heat a little more.
Now put it in.
And let’s mix it.
OK.
So now I will put this one in the mold.
Now please prepare the mold.
Then put in the ingredients.
After putting it in like this, let’s prepare the surface a little afterwards.
OK.
Please adjust the surface like this.
Then bake this one in an oven preheated to 180 degrees for 40 minutes.
If it starts to burn, cover the top with aluminum foil and continue baking.
Now let’s start baking.
Baking finished.
It is baked like this deliciously.
This pie sheet, which I added in the middle at the end, is also finished like this.
Then I put it on a cake cooler like this and remove it from the heat.
When taking off the heat, cover the top with kitchen paper to prevent the surface from drying out.
Now take off the heat.
Heat is removed.
Now remove the kitchen paper.
It looks delicious like this.
Now, here is the last one, taken out of the mold.
When you take it out, push up the bottom part since it is a bottomless type.
Then you can easily remove it like this.
Now you can remove it by putting a knife in the bottom part.
Now the quiche is complete.
Finished looking delicious.
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Now sausage quiche is ready.
This is how it turned out.
It’s finished like this, with plenty of sausage and delicious.
Now I would like to cut it.
The cross section looks like this.
This is how it looks delicious.
And here is a crispy pie made with leftover scraps.
This one is delicious too, so please try making it together.
Now, I would like to eat
Let’s eat.
Delicious.
It is full-bodied and very tasty.
And it has a lot of ingredients.
The seasoning is just right.
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Another tasty finish today.
This is the key to this sausage quiche.
First of all, I’m using a frozen pie sheet, and this time I’m using a pie sheet about 11 x 17 cm.
There are a variety of pie sheets available, so please use the size as a guide.
For a rectangular pie sheet, like the one I used in this case, you can put the two sheets together and then roll them out with a rolling pin until they are about half the thickness of the other sheet.
Then you spread it into the molds, but you don’t need to spread any butter or fat on the inside of the molds.
The pie dough is quite oily and can be easily removed from the mold.
The edges should also be properly lined when laying out.
As for this frozen pie sheet, start working from a semi-thawed state.
If you let it thaw out completely, it will be very difficult to work with.
And as for the remainder, scrape off the surface with a rolling pin.
I made a crispy pie like this one, which I had left over.
This one is also very tasty, so please try to make it together.
And as for the quiche ingredients, this time I added sausage because it’s a sausage quiche.
As for the other ingredients, you can make it with whatever you like.
As for the ingredients, fry them, remove them from the heat, and then mix them with the quiche batter.
And here is the key to the quiche dough.
I added half and half cream and half milk this time.
The addition of a little cream makes it very rich and full-bodied.
Add cheese powder as well for a richer, more blue king flavor.
Then put the quiche dough in and bake in the oven.
When baking in the oven, the quiche should turn a nice brown color, so when it’s done, cover it with aluminum foil and continue baking.
If you add this pie at that time, it will be baked just right.
This pie is baked for 20 minutes total.
Then take it out when it’s done baking, remove it from the heat, and after that, unmold it and enjoy.
The ingredients are handy and very easy to make.
It is very tasty, so please try to make it.
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Today I made sausage quiche.
I have many other various videos on my channel.
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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、ソーセージキッシュの作り方をご紹介します。冷凍パイシートで簡単！混ぜて焼くだけで作れるお手軽キッシュレシピです。シャウエッセンのソーセージがたっぷり入った食べ応え抜群のキッシュです。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make sausage quiche. Easy with a frozen pie sheet! This is an easy quiche recipe that you can make just by mixing and baking. A filling quiche with plenty of Schau Essen sausages. It’s very delicious, so please try making it.

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【材料】（18cmタルト型1台分）
・ソーセージ 4本
・玉ねぎ 1/2個
・しめじ 80g
・ほうれん草 1株
・冷凍パイシート 2枚
・卵 2個
・牛乳 50ml
・生クリーム 50ml
・粉チーズ 大さじ1.5
・顆粒コンソメ 小さじ1
・砂糖 ひとつまみ
・おろしニンニク 小さじ1/2
・オリーブオイル 小さじ2
・塩胡椒 適量

【ingredients】
・4 Sausages
・1/2 Onion
・80g Shimeji mushrooms
・1 Spinach
・2 Frozen pie sheets
・2 Eggs
・50ml Milk
・50ml Fresh cream
・1.5 tbsp Grated cheese
・1 tsp Consomme granules
・a pinch of Sugar
・1/2 tsp Grated garlic
・2 tsp Olive oil
・Salt and pepper

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