Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup henbit deadnettle leaves, washed and chopped
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust into the pie dish and set aside.
3. In a skillet, sauté the chopped onion and sliced mushrooms until tender.
4. Add the chopped henbit deadnettle leaves to the skillet and cook until wilted.
5. In a mixing bowl, whisk together the eggs, milk, shredded cheese, salt, and black pepper.
6. Add the cooked vegetables to the mixing bowl and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
9. Let the quiche cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 267
- Fat: 17g
- Carbohydrates: 15g
- Protein: 13g
Substitutions for ingredients:
- Henbit deadnettle leaves can be substituted with spinach or kale.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free version.
- Add diced tomatoes or bell peppers for extra flavor and color.
Tips and tricks:
- Make sure to wash the henbit deadnettle leaves thoroughly before using.
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy crust.
- 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:
- To reheat the quiche, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quiche on a platter with a side salad for a complete meal.
- Garnish with fresh herbs or chopped vegetables for extra color and flavor.
Garnishes:
- Fresh herbs, such as parsley or chives
- Chopped tomatoes or bell peppers
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine for a sophisticated touch.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the quiche is not setting, bake for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and was traditionally made with eggs, cream, and cheese.
Flavor profiles:
- The henbit deadnettle adds a slightly sweet and earthy flavor to the quiche, while the mushrooms and cheese provide a savory and creamy taste.
Serving suggestions:
- Serve the quiche warm or at room temperature for best flavor.
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