Ingredients with Measurements:
- 1 pre-made pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup Caciotta Sarda cheese, grated
- 1 cup asparagus, chopped
- 1/2 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Saute pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Trim any excess dough.
3. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
4. Add the grated Caciotta Sarda cheese, chopped asparagus, chopped red onion, chopped parsley, salt, and black pepper to the mixing bowl. Mix well.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Let the quiche cool for 10 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: 375
Fat: 29g
Carbohydrates: 14g
Protein: 14g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Caciotta Sarda cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
- Asparagus can be substituted with any other vegetable, such as broccoli or spinach.
- Red onion can be substituted with any other type of onion, such as yellow or white.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free quiche.
- Add sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Make sure to let the quiche cool for 10 minutes before slicing and serving.
- Use a sharp knife to cut the quiche into clean slices.
- Serve with a side salad for a complete meal.
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 crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the quiche with a side salad or roasted vegetables.
Troubleshooting advice:
- If the quiche is not cooked through, 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 is typically made with eggs, cream, cheese, and various fillings.
Flavor profiles:
The Caciotta Sarda cheese adds a nutty and slightly sweet flavor to the quiche, while the asparagus and red onion add a fresh and slightly savory flavor.
Serving suggestions:
Serve the quiche for breakfast, brunch, or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian