Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup Gruyère cheese, grated
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
4. Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. Spread the spinach mixture evenly over the bottom of the pie crust.
6. Sprinkle the Gruyère cheese over the spinach mixture.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
8. Pour the egg mixture over the cheese.
9. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 17g
Protein: 15g
Sodium: 460mg
Sugar: 2g
Substitutions for ingredients:
- Pie crust: You can use a store-bought crust or make your own from scratch.
- Spinach: You can use frozen spinach instead of fresh. Thaw and drain it before using.
- Gruyère cheese: You can substitute with any other type of cheese you prefer.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of cheese, such as cheddar or feta.
- Add other vegetables, such as mushrooms or bell peppers.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- 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:
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 herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve the quiche with a side salad for a light lunch or dinner.
- Pair it with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust starts to brown too quickly during baking, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the quiche until the filling is set and the crust is golden brown.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Quiche originated in France and is traditionally made with a pastry crust filled with eggs, cream, and cheese.
Flavor profiles:
The Gruyère cheese adds a nutty and slightly sweet flavor to the quiche, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, lunch, or dinner.
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Region: French