Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup blanched broccoli florets
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and press it down to fit the dish.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
4. Add the blanched broccoli florets, chopped spinach, crumbled feta cheese, and shredded cheddar cheese to the egg mixture. Mix well.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
7. Let the quiche cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 28g
Protein: 14g
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Broccoli florets can be substituted with cauliflower florets or asparagus.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Cheddar cheese can be substituted with Swiss cheese or Gruyere cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use different vegetables such as mushrooms, bell peppers, or onions.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick the bottom of the crust before blind baking to prevent it from puffing up.
- Let the quiche cool for 10 minutes before serving to allow it to set and make it easier to slice.
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 for a complete meal.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted potatoes or sweet potatoes.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Side salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
- Roasted vegetables such as carrots, zucchini, or Brussels sprouts.
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
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 was traditionally made with a pastry crust filled with eggs, cream, and cheese.
Flavor profiles:
- The quiche has a savory and creamy flavor with a buttery crust.
Serving suggestions:
- Serve the quiche warm or at room temperature.
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