Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chopped bistort leaves
- 1 cup chopped spinach leaves
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a saute pan, cook onions and mushrooms until softened.
3. Add chopped bistort and spinach leaves to the pan and cook until wilted.
4. In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
5. Add the cooked vegetables to the egg mixture and stir to combine.
6. Pour the mixture into the pre-made pie crust.
7. Sprinkle shredded cheddar cheese on top of the quiche.
8. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
9. Let the quiche cool for a few 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: 240
Fat: 16g
Carbohydrates: 14g
Protein: 11g
Sodium: 380mg
Sugar: 3g
Substitutions for ingredients:
- Bistort leaves can be substituted with Swiss chard or kale.
- Spinach leaves can be substituted with arugula or collard greens.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a different type of cheese, such as feta or goat cheese.
- Add diced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to cook the vegetables before adding them to the quiche to avoid a watery texture.
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to allow it to set.
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 fresh herbs and sliced tomatoes.
Garnishes:
Garnish the quiche with fresh parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the quiche is too watery, make sure to cook the vegetables before adding them to the filling.
- If the crust is too soggy, blind bake it for a few minutes before adding the filling.
Food safety advice:
Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quiche originated in France and is typically made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
The quiche has a savory and slightly tangy flavor from the cheese and vegetables.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner. It can be served hot or cold.
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