Ingredients with Measurements:
- 2 chayotes, peeled and diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, diced
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded cheese
- 1/2 cup heavy cream
- 3 eggs
- 1/2 cup milk
Special Equipment Needed:
- 9-inch pie plate
- Medium skillet
- Medium bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a medium skillet over medium heat.
3. Add the diced onion and garlic and cook until softened, about 5 minutes.
4. Add the diced chayote and mushrooms and cook until softened, about 5 minutes.
5. Add the thyme, salt, and pepper and cook for another minute.
6. Remove from heat and set aside.
7. In a medium bowl, whisk together the eggs, cream, and milk.
8. Add the cheese and the cooked chayote and mushroom mixture and stir to combine.
9. Pour the mixture into the prepared pie plate.
10. Bake for 30 minutes, or until the center is set and the top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 209
Fat: 14 g
Carbohydrates: 11 g
Protein: 9 g
Substitutions for Ingredients:
- Chayote: zucchini, summer squash, or eggplant
- Olive oil: vegetable oil or butter
- Onion: shallot or leek
- Mushrooms: bell peppers, spinach, or broccoli
- Cheese: feta, goat cheese, or ricotta
- Heavy cream: half-and-half or evaporated milk
- Milk: almond milk or coconut milk
Variations:
- Add cooked bacon or sausage
- Use different herbs such as rosemary or oregano
- Use different types of cheese such as cheddar or mozzarella
- Add diced bell peppers or jalapenos for a spicy kick
Tips and Tricks:
- Make sure to cook the chayote and mushrooms until softened before adding to the egg mixture.
- Use a pre-made pie crust for a quicker and easier preparation.
- Let the quiche cool for 10 minutes before serving for best results.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
- Serve with a side salad for a light meal.
- Slice into wedges and serve as an appetizer.
- Cut into small squares and serve as a finger food.
Garnishes:
- Fresh herbs such as thyme, oregano, or parsley
- Sliced green onions
- Shredded cheese
Pairings:
- A crisp white wine such as Sauvignon Blanc
- A light red wine such as Pinot Noir
- A light beer such as a Pilsner
Suggested Side Dishes:
- Roasted vegetables
- Grilled asparagus
- Roasted potatoes
Troubleshooting Advice:
- If the quiche is too dry, add a bit more milk to the egg mixture.
- If the quiche is too wet, bake for an additional 5 minutes.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Quiche is a French dish that dates back to the 16th century. It was originally made with a custard filling and served as a savory tart.
Flavor Profiles:
This quiche has a savory flavor with a hint of sweetness from the chayote and a hint of earthiness from the mushrooms.
Serving Suggestions:
- Serve with a side of fresh fruit for a light meal.
- Serve with a side of roasted potatoes for a heartier meal.
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