Ingredients with Measurements:
- 1 1/2 cups of gofio flour
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of ice water
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 4 cups of fresh spinach, chopped
- 1/2 cup of red onion, chopped
- 1/2 cup of feta cheese, crumbled
- 4 eggs
- 1 cup of heavy cream
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Food processor
- Rolling pin
- Mixing bowls
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, combine the gofio flour, all-purpose flour, salt, black pepper, paprika, cumin, and garlic powder. Pulse until well combined.
3. Add the chilled butter cubes and pulse until the mixture resembles coarse sand.
4. Gradually add the ice water and pulse until the dough comes together.
5. Transfer the dough to a floured surface and roll it out to fit the pie dish.
6. Transfer the dough to the pie dish and trim the edges.
7. In a saute pan, cook the chopped spinach and red onion until the spinach is wilted and the onion is translucent.
8. Spread the spinach mixture evenly over the bottom of the pie crust.
9. Sprinkle the crumbled feta cheese over the spinach mixture.
10. In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper.
11. Pour the egg mixture over the spinach and cheese.
12. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
13. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 415
Fat: 32g
Carbohydrates: 20g
Protein: 12g
Sodium: 465mg
Sugar: 2g
Substitutions for ingredients:
- Gofio flour can be substituted with cornmeal or regular flour.
- Red onion can be substituted with yellow onion or shallots.
- Feta cheese can be substituted with goat cheese or queso fresco.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of cheese, such as cheddar or Swiss.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Use different types of greens, such as kale or arugula.
Tips and tricks:
- Chill the butter and ice water before using them in the dough to ensure a flaky crust.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for a few minutes before slicing to prevent the filling from falling apart.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the 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:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the quiche before serving.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too runny, bake the quiche for a few more minutes until it sets.
Food safety advice:
- Make sure the eggs are fully cooked before serving to prevent foodborne illness.
Food history:
- Gofio is a traditional flour made from roasted grains, such as wheat or corn, that is commonly used in Canarian cuisine.
Flavor profiles:
- The quiche has a savory and slightly nutty flavor from the gofio crust, with a creamy and tangy filling from the feta cheese and spinach.
Serving suggestions:
- Serve the quiche for brunch or lunch with a side salad and a glass of white wine.
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Region: Canary Islands