Ingredients with Measurements:
- 1 Arbroath Smokie, flaked
- 1 cup fresh spinach, chopped
- 4 eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pre-made pie crust
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, heavy cream, milk, cheddar cheese, parmesan cheese, salt, black pepper, and nutmeg until well combined.
3. Add the flaked Arbroath Smokie and chopped spinach to the egg mixture and stir until evenly distributed.
4. Pour the mixture into the pre-made pie crust and smooth the top with a spatula.
5. Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is set.
6. Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 350 per serving
- Fat: 28g
- Carbohydrates: 11g
- Protein: 16g
Substitutions for ingredients:
- Arbroath Smokie can be substituted with smoked haddock or salmon.
- Fresh spinach can be substituted with kale or Swiss chard.
- Cheddar cheese can be substituted with Gruyere or Swiss cheese.
- Parmesan cheese can be substituted with pecorino or Romano cheese.
Variations:
- Add diced onions and garlic to the egg mixture for extra flavor.
- Substitute the pre-made pie crust with a homemade crust.
- Add chopped bacon or ham to the egg mixture for a meatier quiche.
Tips and tricks:
- Make sure to flake the Arbroath Smokie into small pieces to distribute evenly throughout the quiche.
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for a few minutes before slicing to prevent the filling from falling apart.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover quiche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with a side salad for a complete meal.
- Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
- Serve the quiche with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the quiche is not cooked through after the recommended cooking time, cover it with foil and continue baking until the filling is set.
Food safety advice:
- Make sure to cook the quiche until the filling is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
- Arbroath Smokie is a traditional Scottish dish made by smoking haddock over hardwood chips.
Flavor profiles:
- The Arbroath Smokie adds a smoky and salty flavor to the quiche, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
- Serve the quiche as a brunch or lunch dish, or as a light dinner with a side salad.
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Region: Scottish