Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of cooked spinach, drained and chopped
- 1 cup of Fromage Fort cheese, grated
- 4 eggs
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into a pie dish and set aside.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper.
4. Add the cooked spinach and grated Fromage Fort cheese to the mixing bowl and stir until well combined.
5. Pour the mixture into the pie crust.
6. Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
7. Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 24g
- Saturated fat: 12g
- Cholesterol: 200mg
- Sodium: 400mg
- Total carbohydrates: 19g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Instead of Fromage Fort cheese, you can use any other type of cheese that you prefer.
- Instead of spinach, you can use any other type of cooked vegetables.
Variations:
- You can add cooked bacon or ham to the quiche for a meatier version.
- You can add chopped herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- Make sure to drain the cooked spinach well to avoid a soggy quiche.
- You can blind bake the pie crust for 10 minutes before adding the filling to ensure a crispy crust.
- Let the quiche cool for a few minutes before slicing to avoid a runny center.
Storage instructions:
- Store any 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with a side salad for a complete meal.
- Garnish the quiche with chopped herbs or grated cheese.
Pairings:
- The quiche pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- A side salad with a vinaigrette dressing complements the quiche well.
- Roasted vegetables, such as asparagus or Brussels sprouts, also make a great side dish.
Troubleshooting advice:
- If the quiche is still runny in the center after baking, cover it with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the quiche until the center is set to avoid any risk of foodborne illness.
Food history:
- Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
- The quiche has a creamy and savory flavor with a crispy crust.
Serving suggestions:
- Serve the quiche warm or at room temperature for the best flavor.
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Region: French