Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 can cannellini beans, drained and rinsed
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup shredded Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- skillet
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the asparagus, cannellini beans, onion, and garlic. Cook until the vegetables are tender, about 10 minutes.
4. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes.
5. Add the cooked vegetables to the pie crust. Pour the egg mixture over the vegetables.
6. Sprinkle the Parmesan cheese over the top of the quiche.
7. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
8. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 321
Fat: 16g
Saturated Fat: 6g
Cholesterol: 137mg
Sodium: 576mg
Carbohydrates: 28g
Fiber: 6g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- You can use any type of bean in place of the cannellini beans.
- If you don't have Parmesan cheese, you can use any type of shredded cheese.
Variations:
- Add cooked bacon or ham to the quiche for extra flavor.
- Use different vegetables, such as spinach or mushrooms, in place of the asparagus.
Tips and tricks:
- Be sure to trim the asparagus before cooking it.
- Use a fork to prick the bottom of the pie crust before adding the vegetables and egg mixture. This will prevent the crust from puffing up during baking.
- Let the quiche cool for a few minutes before slicing it. This will make it easier to cut and serve.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quiche, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche with a side salad for a complete meal.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the quiche before serving.
Pairings:
- Serve the quiche with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing would pair well with this quiche.
Troubleshooting advice:
- If the crust is browning too quickly during baking, cover the edges with foil to prevent burning.
Food safety advice:
- Be sure to cook the quiche until it is set and the internal temperature reaches 160°F to ensure that it is safe to eat.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
- This quiche is savory and slightly spicy, with a creamy texture from the eggs and milk.
Serving suggestions:
- Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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