Ingredients with Measurements:
- 1 pie crust
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/2 cup grated Gruyere cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and prick the bottom with a fork.
3. In a saucepan, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly to prevent lumps.
6. Cook the sauce for about 5 minutes, stirring constantly, until it thickens.
7. Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg.
8. In a separate bowl, beat the eggs and then whisk in the béchamel sauce.
9. Stir in the grated cheese and chopped parsley.
10. Pour the mixture into the pie crust.
11. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
12. Let the quiche cool for a few 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: 320
Fat: 21g
Saturated Fat: 11g
Cholesterol: 140mg
Sodium: 390mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Pie crust: You can use a store-bought or homemade pie crust, or substitute with a puff pastry crust.
- Gruyere cheese: You can substitute with any other type of cheese, such as cheddar, Swiss, or Parmesan.
- Parsley: You can substitute with any other fresh herbs, such as thyme, basil, or chives.
Variations:
- Ham and cheese quiche: Add diced ham to the quiche filling for a classic ham and cheese quiche.
- Spinach and feta quiche: Add cooked spinach and crumbled feta cheese to the quiche filling for a vegetarian option.
- Bacon and onion quiche: Add cooked bacon and caramelized onions to the quiche filling for a savory twist.
Tips and tricks:
- Blind bake the pie crust before adding the filling to prevent a soggy bottom.
- Use whole milk for a creamier and richer béchamel sauce.
- Don't overcook the quiche, as it can become dry and rubbery.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 and some fresh fruit.
Garnishes:
Garnish the quiche with some fresh parsley or chives.
Pairings:
Pair the quiche with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the quiche is too watery, it may be undercooked. Bake it for a few more minutes until it's set.
- If the quiche is too dry, it may be overcooked. Reduce the baking time in the future.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure it's safe to eat.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
Béchamel sauce is a classic French sauce made with butter, flour, and milk. It's often used as a base for other sauces, such as cheese sauce or Mornay sauce. Quiche is a French savory tart made with a pastry crust and a filling of eggs, cream, and cheese. It's a popular dish in French cuisine and has become a staple in many other countries as well.
Flavor profiles:
The béchamel sauce adds a creamy and rich flavor to the quiche, while the Gruyere cheese adds a nutty and slightly sweet flavor. The parsley adds a fresh and herbaceous note.
Serving suggestions:
Serve the quiche warm or at room temperature for brunch, lunch, or dinner.
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Region: French