Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup Kitron liqueur
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish. Trim the edges and set aside.
3. In a saute pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the chopped spinach to the pan and cook until wilted, about 3 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
6. Add the cooked spinach mixture to the egg mixture and stir to combine.
7. Stir in the crumbled feta cheese, grated Parmesan cheese, and Kitron liqueur.
8. Pour the mixture into the prepared pie crust.
9. Bake for 35-40 minutes, or until the quiche is set and golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 267
Fat: 17g
Saturated Fat: 7g
Cholesterol: 139mg
Sodium: 526mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Instead of Kitron liqueur, you can use lemon juice or white wine.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of feta cheese, you can use goat cheese or blue cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a different type of cheese, such as Gruyere or cheddar.
- Add sliced mushrooms or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the cooked spinach before adding it to the egg mixture.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quiche in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche with a side salad or fresh fruit.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes until set.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Quiche originated in France and was traditionally made with a pastry crust filled with eggs, cream, and cheese.
Flavor profiles:
- The Kitron liqueur adds a citrusy and slightly sweet flavor to the quiche, which pairs well with the savory spinach and cheese.
Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.
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