Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Caciotta del Fermano cheese, grated
- 1 cup of asparagus, chopped
- 4 eggs
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. Sprinkle the grated Caciotta del Fermano cheese and chopped asparagus evenly over the bottom of the pie crust.
4. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined.
5. Pour the egg mixture over the cheese and asparagus in the pie crust.
6. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 150mg
- Sodium: 460mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 13g
Substitutions for ingredients:
- Caciotta del Fermano cheese can be substituted with any mild, semi-soft cheese such as Gouda or Fontina.
- Asparagus can be substituted with any other vegetable such as broccoli or spinach.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free version.
- Add chopped herbs such as parsley or chives for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to cut the quiche for clean slices.
- Let the quiche cool for a few minutes before slicing to allow the filling 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 herbs such as parsley or chives.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
Troubleshooting advice:
- If the quiche is not fully cooked after the recommended cooking time, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the quiche until the filling is set and the internal temperature reaches 160°F to ensure food safety.
Food history:
- Quiche originated in France and became popular in the United States in the 1970s.
Flavor profiles:
- The Caciotta del Fermano cheese adds a mild, nutty flavor to the quiche, while the asparagus adds a fresh, earthy taste.
Serving suggestions:
- Serve the quiche as a main dish for brunch or lunch.
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Region: Italian