Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cups fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Maó cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the pre-made pie crust in the pie dish and press down gently to fit. Set aside.
3. Heat the olive oil in a saute pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
6. Add the cooked onion and spinach mixture to the egg mixture and stir to combine.
7. Stir in the grated Maó cheese.
8. Pour the egg mixture into the prepared pie crust.
9. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
10. Let the quiche cool for 5-10 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: 220
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 135mg
Sodium: 370mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Instead of Maó cheese, you can use another type of hard cheese such as Parmesan or Pecorino Romano.
- You can use frozen spinach instead of fresh spinach, just make sure to thaw and drain it before using.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Substitute the spinach with other vegetables such as mushrooms, bell peppers, or zucchini.
Tips and tricks:
- Make sure to pre-bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- If the top of the quiche is browning too quickly, cover it with foil for the remaining baking time.
- 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:
- Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the quiche on a platter with a garnish of fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives
- Sliced cherry tomatoes
- Crumbled bacon or ham
Pairings:
- Serve the quiche with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes until it is firm.
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:
- Maó cheese is a hard cheese from the island of Menorca in Spain. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
- The Maó cheese adds a salty, nutty flavor to the quiche while the spinach adds a fresh, earthy taste.
Serving suggestions:
- Serve the 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