Ingredients with Measurements:
- 1 pie crust
- 1 cup fishwort, chopped
- 1 cup broccoli florets, chopped
- 1/2 cup onion, chopped
- 1/2 cup cheddar cheese, shredded
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the pie dish. Trim the edges and set aside.
3. In a saute pan, cook the fishwort, broccoli, and onion over medium heat until tender, about 5-7 minutes.
4. Spread the cooked vegetables evenly over the bottom of the pie crust.
5. Sprinkle the shredded cheddar cheese over the vegetables.
6. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
7. Pour the egg mixture over the vegetables and cheese.
8. Bake the quiche for 35-40 minutes or until the center is set.
9. Let the quiche cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 15g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Fishwort can be substituted with spinach or kale.
- Broccoli can be substituted with cauliflower or asparagus.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free option.
- Add diced tomatoes or red peppers for a pop of color and flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick the bottom of the pie crust to prevent air bubbles from forming.
- 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 vegetables for a pop of color.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Sauteed mushrooms with thyme and butter
Troubleshooting advice:
- If the quiche is browning too quickly, cover it with foil halfway through baking.
- If the quiche is not setting in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover quiche in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
Quiche originated in France and was traditionally made with eggs, cream, and cheese. It has since evolved to include a variety of fillings, such as vegetables, meats, and seafood.
Flavor profiles:
The fishwort and broccoli add a slightly bitter and earthy flavor to the quiche, while the cheddar cheese adds a sharp and salty flavor.
Serving suggestions:
Serve the quiche for breakfast, brunch, or as a light dinner option.
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