Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cups fresh spinach, chopped
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Jarlsberg cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a skillet, heat the olive oil over medium heat.
4. Add the diced onion and sauté until translucent.
5. Add the chopped spinach and cook until wilted.
6. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
7. Add the cooked onion and spinach mixture to the egg mixture and stir to combine.
8. Stir in the shredded Jarlsberg cheese.
9. Pour the mixture into the prepared pie crust.
10. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
11. Let 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: 345
Fat: 28g
Carbohydrates: 13g
Protein: 12g
Sodium: 390mg
Sugar: 2g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Olive oil can be substituted with butter or vegetable oil.
- Onion can be substituted with shallots or leeks.
- Fresh spinach can be substituted with frozen spinach (thawed and drained).
- Heavy cream can be substituted with half-and-half or whole milk.
- Jarlsberg cheese can be substituted with Gruyere or Swiss cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Add sliced mushrooms for extra flavor.
- Use a mix of different cheeses for a more complex flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick holes in the bottom of the pie crust before blind baking to prevent air bubbles.
- 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:
Reheat leftover 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 for a colorful presentation.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Quiche originated in France and is typically made with eggs, cream, and cheese in a pastry crust. It has since become a popular dish around the world and can be customized with a variety of fillings.
Flavor profiles:
This quiche has a rich and creamy flavor from the eggs and heavy cream, with a slightly nutty flavor from the Jarlsberg cheese.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or as a light lunch or dinner.
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Region: Norwegian