Ingredients with Measurements:
- 1 pre-made pie crust
- 4 oz. Handkäse, crumbled
- 1 cup fresh spinach, chopped
- 4 eggs
- 1 cup milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and press it down to fit the bottom and sides.
3. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
4. Add the crumbled Handkäse, chopped spinach, and grated Parmesan cheese to the egg mixture and stir until well combined.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
7. Let the quiche cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 14g
Protein: 10g
Substitutions for ingredients:
- Handkäse can be substituted with any other type of cheese.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add diced bacon or ham for a meatier quiche.
- Substitute the spinach with mushrooms for a vegetarian option.
- Add sliced cherry tomatoes on top of the quiche before baking for a burst of color and flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before adding the filling to prevent it from puffing up.
- Use a deep-dish pie dish if you prefer a thicker quiche.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover quiche can be stored 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 and some fresh fruit for a colorful and balanced meal.
Garnishes:
Sprinkle some chopped fresh herbs, such as parsley or chives, on top of the quiche before serving.
Pairings:
Pair the quiche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the quiche with a side salad, roasted vegetables, or a crusty baguette.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the quiche is not setting, bake it for an additional 5-10 minutes or until the center is firm.
Food safety advice:
Make sure to cook the quiche until it is fully set and the internal temperature reaches 160°F to prevent any risk of foodborne illness.
Food history:
Quiche originated in France and is typically made with eggs, cream, and cheese in a pastry crust. It became popular in the United States in the 1970s and has since become a staple in brunch menus.
Flavor profiles:
The Handkäse and spinach quiche is savory, cheesy, and slightly tangy from the Handkäse. The nutmeg adds a warm and aromatic flavor, while the Parmesan cheese adds a nutty and salty taste.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or lunch. It can also be served as a light dinner with a side salad.
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Region: German