Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gouda cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the pie dish and press it firmly against the bottom and sides.
3. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the sliced mushrooms to the frying pan and cook until they release their liquid and are tender, about 10 minutes. Season with salt and black pepper.
5. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
6. Add the shredded Gouda cheese and chopped parsley to the mixing bowl and stir to combine.
7. Pour the mushroom mixture into the pie crust, spreading it evenly.
8. Pour the egg and cheese mixture over the mushrooms.
9. Bake the quiche for 35-40 minutes, or until the filling is set and the top is golden brown.
10. Let the quiche cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 415
- Total fat: 32g
- Saturated fat: 17g
- Cholesterol: 215mg
- Sodium: 530mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 15g
Substitutions for ingredients:
- Pie crust: use a homemade pie crust or a gluten-free pie crust
- Gouda cheese: substitute with another type of cheese, such as cheddar or Swiss
- Mushrooms: use any type of mushroom you prefer, or substitute with spinach or broccoli
Variations:
- Add cooked bacon or ham to the quiche for extra flavor.
- Use a mixture of different cheeses, such as Gouda, cheddar, and Parmesan.
- Add diced tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut the quiche into clean slices.
- Let the quiche cool for a few minutes before serving to allow the filling to set.
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 a garnish of fresh parsley or chives.
- Cut the quiche into small squares and serve as an appetizer.
Garnishes:
- Fresh parsley or chives
- Sliced tomatoes or avocado
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not fully set after the recommended cooking time, cover the top with foil and continue baking until set.
Food safety advice:
- Make sure the eggs are fully cooked before serving to avoid the 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:
- Creamy, savory, cheesy, earthy
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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