Ingredients with Measurements:
- 1 cup farina
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cold water
- 1/2 cup chopped fresh spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 large eggs
- 1 cup whole milk
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the farina, softened butter, salt, and black pepper. Mix until the mixture resembles coarse crumbs.
3. Add the cold water and mix until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans.
6. Bake the crust for 10 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
7. In a mixing bowl, combine the chopped spinach, cheddar cheese, and Parmesan cheese. Spread the mixture evenly over the bottom of the crust.
8. In another mixing bowl, whisk together the eggs, whole milk, and ground nutmeg. Pour the mixture over the spinach and cheese.
9. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the quiche cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 20g
Saturated Fat: 11g
Cholesterol: 155mg
Sodium: 420mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Farina can be substituted with all-purpose flour or whole wheat flour.
- Fresh spinach can be substituted with frozen spinach (thawed and drained).
- Cheddar cheese can be substituted with any other type of cheese.
- Whole milk can be substituted with skim milk or almond milk.
Variations:
- Add cooked bacon or ham to the filling for a meatier quiche.
- Use different types of cheese, such as feta or goat cheese.
- Add diced onions or garlic to the filling for extra flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the farina.
- Use cold water to help the dough come together.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quiche, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs or sliced tomatoes.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the crust is too crumbly, add a little more water to help it come together.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quiche originated in France and is traditionally made with eggs, cream, and various fillings.
Flavor profiles:
This quiche has a savory and slightly nutty flavor from the farina crust, with a creamy and cheesy filling that is balanced by the fresh spinach.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner. It can be served hot or at room temperature.
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