Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups sliced mushrooms
- 2 tablespoons dried dillisk (seaweed)
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated cheddar cheese
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes.
3. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
4. Add the sliced mushrooms and dried dillisk to the pan. Cook until the mushrooms are soft and the dillisk is fragrant, about 10 minutes.
5. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg.
6. Add the mushroom mixture to the pie crust. Pour the egg mixture over the top.
7. Sprinkle the grated cheddar cheese over the top.
8. Bake for 35-40 minutes, or until the quiche is set and the cheese is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 17g
Protein: 12g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade crust
- Dillisk: use another type of seaweed or omit
- Mushrooms: use another type of mushroom or omit
- Heavy cream: use half-and-half or whole milk
Variations:
- Add cooked bacon or ham to the quiche
- Use different types of cheese, such as feta or goat cheese
- Add chopped spinach or kale to the mushroom mixture
Tips and tricks:
- Blind bake the pie crust for a few 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 prevent it from falling apart.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 dill or parsley.
Pairings:
Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette
- Roasted asparagus
- Sauteed zucchini
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure the quiche reaches an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust. It has since become a popular dish around the world with many variations.
Flavor profiles:
The dillisk and mushrooms add a savory umami flavor to the quiche, while the nutmeg adds a warm, slightly sweet note.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A