Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 cup fiddlehead ferns, trimmed and washed
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- baking sheet
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.
3. In a skillet, heat the olive oil over medium heat. Add the sliced leek and sauté for 5 minutes, until softened.
4. Add the fiddlehead ferns to the skillet and sauté for an additional 3 minutes, until tender.
5. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
6. Spread the leek and fiddlehead fern mixture evenly over the bottom of the pie crust.
7. Pour the egg mixture over the vegetables.
8. Sprinkle the shredded Gruyere cheese over the top of the quiche.
9. Place the pie dish on a baking sheet and bake for 35-40 minutes, until the quiche is set and the crust is golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 260
Fat: 17g
Saturated Fat: 7g
Cholesterol: 145mg
Sodium: 390mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Instead of fiddlehead ferns, you can use asparagus or spinach.
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use a different type of cheese, such as feta or goat cheese.
- Add herbs, such as thyme or parsley, to the egg mixture for extra flavor.
Tips and tricks:
- Make sure to trim the fiddlehead ferns and wash them thoroughly before using them in the quiche.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
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 a side salad and some fresh fruit.
Garnishes:
Garnish the quiche with some chopped fresh herbs, such as chives or parsley.
Pairings:
Pair the quiche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the quiche with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the quiche is not setting, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the fiddlehead ferns thoroughly before using them in the quiche to remove any dirt or debris.
Food history:
Quiche originated in France and is a savory dish made with eggs, cream, and various fillings.
Flavor profiles:
The fiddlehead fern and leek quiche has a savory and slightly earthy flavor from the vegetables, with a creamy and cheesy filling.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner. It can also be served as a light meal or snack.
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