Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 cup fresh dabberlocks (also known as sea spaghetti or seaweed)
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup shredded Gruyere cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
- Strainer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring a pot of water to a boil. Add the dabberlocks and spinach and cook for 2-3 minutes until tender. Drain and set aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
4. Stir in the cooked dabberlocks and spinach, Gruyere cheese, and Parmesan cheese.
5. Pour the mixture into the unbaked pie crust.
6. Bake for 35-40 minutes until the quiche is set and the crust is golden brown.
7. Let the quiche cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 14g
Protein: 13g
Sodium: 420mg
Sugar: 2g
Substitutions for ingredients:
- Dabberlocks can be substituted with other types of seaweed such as kelp or nori.
- Spinach can be substituted with kale or Swiss chard.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a different type of cheese such as feta or goat cheese.
- Add sliced mushrooms or diced onions for extra flavor.
Tips and tricks:
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before adding the filling.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
- 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:
- To reheat, place the quiche in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad with vinaigrette dressing
- Garlic roasted potatoes
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes until it is firm.
Food safety advice:
- Make sure to cook the dabberlocks and spinach thoroughly to prevent any foodborne illnesses.
Food history:
- Quiche originated in France and is a savory dish made with eggs and cream baked in a pastry crust.
Flavor profiles:
- The dabberlocks and spinach add a salty and earthy flavor to the quiche, while the Gruyere and Parmesan cheese add a nutty and savory flavor.
Serving suggestions:
- Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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