Ingredients with Measurements:
- 1 9-inch pie crust
- 4 slices of bacon, diced
- 1 cup of Japanese knotweed, chopped
- 1/2 cup of onion, chopped
- 1/2 cup of cheddar cheese, shredded
- 4 eggs
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
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 pie crust into the pie dish and set aside.
3. In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, sauté the chopped knotweed and onion until tender, about 5 minutes.
5. Spread the cooked knotweed and onion mixture evenly over the bottom of the pie crust.
6. Sprinkle the cooked bacon on top of the knotweed and onion mixture.
7. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
8. Pour the egg mixture over the bacon and knotweed mixture in the pie crust.
9. Sprinkle the shredded cheddar cheese on top of the egg mixture.
10. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
11. Let the quiche cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 15g
Protein: 14g
Substitutions for ingredients:
- Instead of Japanese knotweed, you can use asparagus or broccoli.
- Instead of bacon, you can use ham or sausage.
- Instead of cheddar cheese, you can use Swiss or Gouda cheese.
Variations:
- Add diced tomatoes or bell peppers to the egg mixture for added flavor.
- Use a different type of cheese, such as feta or goat cheese.
- Make a crustless quiche by skipping the pie crust.
Tips and tricks:
- Make sure to cook the knotweed and onion mixture until tender before adding it to the quiche.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up.
- Let the quiche cool for a few minutes before slicing to allow it to set.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quiche in the microwave or oven until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the quiche with fresh parsley or chives.
Pairings:
Serve the quiche with a side salad or fresh fruit.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted potatoes
- Fresh fruit salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the quiche is not setting in the center, bake it for an additional 5-10 minutes.
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 a popular dish around the world. It is typically made with eggs, cream, and cheese, and can be filled with a variety of ingredients.
Flavor profiles:
The knotweed and bacon quiche has a savory and slightly tangy flavor from the knotweed, which pairs well with the salty bacon and creamy egg mixture.
Serving suggestions:
Serve the knotweed and bacon quiche for breakfast, brunch, or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A