Quiche > Asparagus Quiches

Gineprino and Asparagus Quiche Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of chopped asparagus
- 1/2 cup of chopped Gineprino cheese
- 4 eggs
- 1 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1 tablespoon of olive oil

Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Frying pan

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a frying pan, heat the olive oil over medium heat.
4. Add the chopped asparagus to the frying pan and cook until tender, about 5 minutes.
5. Spread the cooked asparagus evenly over the bottom of the pie crust.
6. Sprinkle the chopped Gineprino cheese over the asparagus.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until well combined.
8. Pour the egg mixture over the asparagus and cheese in the pie crust.
9. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 330
Fat: 25g
Carbohydrates: 15g
Protein: 11g
Sodium: 290mg
Sugar: 1g

Substitutions for ingredients:
- Asparagus can be substituted with broccoli or spinach.
- Gineprino cheese can be substituted with any other type of cheese such as cheddar or feta.

Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use a gluten-free pie crust for a gluten-free version.

Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to cut the quiche for clean slices.

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 fresh herbs and sliced tomatoes.

Garnishes:
- Garnish the quiche with chopped 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 a vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Roasted sweet potatoes with rosemary

Troubleshooting advice:
- If the quiche is browning too quickly, cover it with foil for the remaining baking time.

Food safety advice:
- Make sure the quiche is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Quiche originated in France and is a savory pastry dish filled with eggs, cream, cheese, and various other ingredients.

Flavor profiles:
- The Gineprino and asparagus quiche has a creamy and savory flavor with a slightly nutty taste from the Gineprino cheese.

Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.

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Taste: Savory, Herby, Earthy, Tangy, Aromatic