Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, cooked and crumbled
- 1 cup of eelgrass, washed and chopped
- 1/2 cup of shredded cheddar cheese
- 4 eggs
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust into the pie dish and press it firmly against the bottom and sides.
3. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Add the chopped eelgrass, crumbled bacon, and shredded cheddar cheese to the mixing bowl and stir until evenly distributed.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes or until the center is set and the top 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:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 13g
Protein: 12g
Substitutions for ingredients:
- Instead of eelgrass, you can use spinach or kale.
- Instead of bacon, you can use ham or sausage.
- Instead of cheddar cheese, you can use Swiss or Gouda cheese.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use a different type of cheese for a different taste.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to press the pie crust firmly against the bottom and sides of the pie dish to prevent it from shrinking during baking.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up.
- 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 leftover quiche in the microwave or oven until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs or sliced tomatoes for garnish.
Garnishes:
- Fresh herbs such as parsley or chives
- Sliced tomatoes or bell peppers
Pairings:
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not cooked through, bake it for an additional 5-10 minutes until the center is set.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to wash the eelgrass thoroughly before using it in the recipe.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, and cheese.
Flavor profiles:
- The quiche has a savory and slightly salty flavor from the bacon and cheese, with a subtle taste of eelgrass.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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