Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1 cup grated Kashkaval cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes.
4. Spread the sautéed leeks evenly over the bottom of the pie crust.
5. Sprinkle the grated Kashkaval cheese over the leeks.
6. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
7. Pour the egg mixture over the cheese and leeks in the pie crust.
8. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 418
- Fat per serving: 33g
- Carbohydrates per serving: 17g
- Protein per serving: 14g
Substitutions for ingredients:
- Instead of Kashkaval cheese, you can use any other hard, salty cheese such as Parmesan or Pecorino Romano.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Add chopped fresh herbs such as parsley or thyme to the egg mixture for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent it from getting soggy.
- Use a sharp knife to cut the quiche for clean slices.
- 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 sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish the quiche with a few slices of fresh tomato or avocado.
Pairings:
- Serve the quiche with a side salad of mixed greens and a simple vinaigrette.
Suggested side dishes:
- Mixed green salad with vinaigrette
- Roasted vegetables such as asparagus or broccoli
Troubleshooting advice:
- If the crust is browning too quickly, 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 internal temperature reaches 160°F (71°C) to ensure it is safe to eat.
Food history:
- Quiche originated in France and was traditionally made with a pastry crust and a filling of eggs, cream, and cheese.
Flavor profiles:
- This quiche is savory, cheesy, and slightly sweet from the leeks.
Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.
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Region: Bulgarian