Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1/2 cup chopped friggitello peppers
- 2 cups fresh spinach leaves
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped friggitello peppers and cook for 2-3 minutes until they start to soften.
4. Add the fresh spinach leaves to the skillet and cook for another 2-3 minutes until they wilt.
5. In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and nutmeg.
6. Add the cooked friggitello peppers and spinach to the mixing bowl and stir to combine.
7. Pour the egg mixture into the prepared pie crust.
8. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the egg mixture.
9. Bake the quiche for 35-40 minutes 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: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 150mg
- Sodium: 440mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Friggitello peppers can be substituted with bell peppers or poblano peppers.
- Whole milk can be substituted with skim milk or almond milk.
- Mozzarella cheese can be substituted with cheddar cheese or Swiss cheese.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of cheese, such as feta or goat cheese, for a different flavor profile.
- Add chopped onions or garlic to the skillet with the friggitello peppers for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up while baking.
- Use a whisk to make sure the egg mixture is well combined and smooth.
- 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:
- To reheat the quiche, place it in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs or sliced tomatoes for a pop of color.
Garnishes:
- Garnish the quiche with fresh parsley or chives for added flavor.
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 with lemon and garlic
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes until it is fully cooked.
Food safety advice:
- Make sure to cook the friggitello peppers and spinach thoroughly to prevent any foodborne illnesses.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
- This quiche has a savory and slightly spicy flavor from the friggitello peppers, with a hint of nutmeg and a cheesy finish.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or a light 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: Italian