Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 cup chopped asparagus
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Frying pan
- Oven
Step-by-step instructions:
1. Preheat the 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 frying pan over medium heat. Add the mushrooms and asparagus and sauté for 5-7 minutes until tender.
4. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried thyme.
5. Spread the sautéed vegetables evenly over the pie crust. Sprinkle the shredded cheddar cheese over the vegetables.
6. Pour the egg mixture over the vegetables and cheese.
7. Bake for 35-40 minutes until the quiche is set and the crust is golden brown.
8. Let the quiche cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 215
Fat: 14g
Carbohydrates: 13g
Protein: 10g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade crust
- Mushrooms: use any type of mushroom you prefer
- Asparagus: substitute with broccoli or spinach
- Milk: use almond milk or soy milk for a dairy-free option
- Cheddar cheese: use any type of cheese you prefer or omit for a dairy-free option
Variations:
- Add cooked bacon or ham for a meatier quiche
- Use different vegetables such as bell peppers or zucchini
- Use different herbs such as rosemary or basil
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the vegetables and egg mixture for a crisper crust.
- Use a fork to prick the bottom of the pie crust before baking to prevent it from puffing up.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs or sliced vegetables as a garnish.
Garnishes:
Fresh herbs such as parsley or chives, sliced tomatoes, or avocado slices.
Pairings:
Serve with a side salad or fresh fruit for a light meal.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or fresh fruit salad.
Troubleshooting advice:
- If the quiche is not cooked through, bake for an additional 5-10 minutes until set.
- If the crust is getting too brown, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the quiche until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Quiche originated in France and is typically made with eggs, cream, and cheese in a pastry crust. It became popular in the United States in the 1970s.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve warm or at room temperature for breakfast, brunch, or a light lunch.
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