Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chopped creeping woodsorrel
- 1 cup chopped asparagus
- 1/2 cup chopped onion
- 1/2 cup shredded Gruyere cheese
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 the chopped onion until translucent.
3. Add the chopped creeping woodsorrel and asparagus to the pan and cook until tender.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
5. Add the cooked onion, creeping woodsorrel, and asparagus to the egg mixture and stir to combine.
6. Pour the mixture into the pre-made pie crust.
7. Sprinkle the shredded Gruyere cheese on top of the mixture.
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 servings
Nutritional information:
Calories: 375
Fat: 29g
Protein: 12g
Carbohydrates: 17g
Fiber: 2g
Sugar: 2g
Sodium: 390mg
Substitutions for ingredients:
- Creeping woodsorrel can be substituted with spinach or arugula.
- Asparagus can be substituted with broccoli or zucchini.
- Gruyere cheese can be substituted with cheddar or Swiss cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Add sliced mushrooms for an earthy flavor.
- Use a different type of cheese for a different flavor profile.
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 holes in the bottom of the pie crust before blind baking to prevent air bubbles.
- Let the quiche cool for a few minutes before slicing to prevent the filling from falling apart.
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 vegetables for a colorful presentation.
Garnishes:
- Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes until set.
Food safety advice:
- Make sure the quiche reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
- The creeping woodsorrel adds a tangy, lemony flavor to the quiche, while the asparagus adds a slightly sweet, earthy flavor. The Gruyere cheese adds a nutty, savory flavor to the dish.
Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.
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