Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Millhouse Sheep's Cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish.
3. In a frying pan, heat the olive oil over medium heat.
4. Add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are tender and the onions are translucent.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
6. Add the cooked mushrooms and onions to the egg mixture and stir to combine.
7. Pour the mixture into the pie crust.
8. Sprinkle the crumbled Millhouse Sheep's Cheese on top of the quiche.
9. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
10. Let the quiche cool for 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: 330
Fat: 25g
Carbohydrates: 15g
Protein: 11g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Any type of cheese can be used in place of Millhouse Sheep's Cheese.
- Spinach or kale can be used in place of mushrooms.
Variations:
- Add cooked bacon or sausage to the quiche for a meatier version.
- Use a gluten-free pie crust for a gluten-free version.
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 the bottom of the pie crust before blind baking to prevent it from puffing up.
- Let the quiche cool for 10 minutes before slicing to allow it to set.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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.
Garnishes:
Fresh herbs, sliced tomatoes, or a dollop of sour cream can be used as garnishes.
Pairings:
Serve the quiche with a side salad or fresh fruit.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Fresh fruit salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the quiche is not setting, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the quiche reaches an internal temperature of 165°F before serving.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
The Millhouse Sheep's Cheese and mushrooms give this quiche a savory and earthy flavor.
Serving suggestions:
Serve this quiche for brunch, lunch, or dinner.
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