Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon butter
- 1 onion, chopped
- 2 cups fresh spinach, chopped
- 1 cup Bergkäse cheese, grated
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Saute pan
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. In a saute pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes.
5. Spread the spinach and onion mixture evenly over the bottom of the pie crust.
6. Sprinkle the grated Bergkäse cheese over the spinach mixture.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
8. Pour the egg mixture over the cheese and spinach in the pie crust.
9. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 28g
Carbohydrates: 17g
Protein: 13g
Sodium: 330mg
Sugar: 2g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade crust
- Bergkäse cheese: substitute with Gruyere or Swiss cheese
- Heavy cream: substitute with half-and-half or milk
- Spinach: substitute with kale or Swiss chard
Variations:
- Add cooked bacon or ham to the quiche for extra flavor
- Use a mixture of different cheeses for a more complex flavor profile
- Add sliced mushrooms to the saute pan with the onions and spinach for an earthy taste
Tips and Tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to allow the filling to set.
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
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 fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the quiche with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve the quiche with a side salad or roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting Advice:
- If the quiche is browning too quickly, cover it with foil halfway through baking.
- If the filling is not setting, increase the baking time by 5-10 minutes.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover quiche in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food History:
Quiche originated in France and was traditionally made with a pastry crust and a filling of eggs, cream, and cheese. It has since become a popular dish around the world, with many variations and additions to the classic recipe.
Flavor Profiles:
The Bergkäse cheese adds a nutty and slightly sweet flavor to the quiche, while the spinach and onion provide a savory taste. The eggs and cream create a rich and creamy texture.
Serving Suggestions:
Serve the quiche for brunch, lunch, or dinner with a side salad or roasted vegetables. It can also be served as an appetizer or snack.
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Region: German