Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup of shredded Gruyere cheese
- 4 large eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork. Place the pie dish on a baking sheet.
3. In a medium-sized pot, bring water to a boil. Add the asparagus and blanch for 2 minutes. Drain and rinse with cold water.
4. In a medium-sized bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
5. Sprinkle the shredded Gruyere cheese onto the bottom of the pie crust.
6. Add the blanched asparagus on top of the cheese.
7. Pour the egg mixture over the asparagus and cheese.
8. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 14g
Protein: 13g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Asparagus: Broccoli, spinach, or mushrooms
- Gruyere cheese: Swiss cheese or cheddar cheese
- Heavy cream: Half-and-half or whole milk
Variations:
- Add cooked bacon or ham for a meaty version.
- Use a gluten-free pie crust for a gluten-free version.
- Add chopped herbs like thyme or parsley for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Blanching the asparagus before baking ensures that it will be tender and cooked through.
- Letting the quiche cool for 10 minutes before slicing allows it to set and makes it easier to cut.
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 garnish of fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
- Serve with a side salad for a light lunch or dinner.
- Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables like carrots or Brussels sprouts
Troubleshooting advice:
- If the quiche is not setting in the center, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the quiche until the center is set and the top is golden brown to ensure that it is fully cooked.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
Quiche originated in France and is a savory dish made with a pastry crust filled with eggs, cream, and various ingredients like cheese, vegetables, or meat.
Flavor profiles:
Creamy, savory, nutty, and slightly sweet.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, lunch, or dinner.
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Region: French