Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, chopped
- 1 cup of miner's lettuce, washed and chopped
- 4 eggs
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and set aside.
3. In a frying pan, cook the chopped bacon over medium heat until crispy. Remove from the pan and drain on paper towels.
4. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg.
5. Add the chopped miner's lettuce and cooked bacon to the pie crust.
6. Pour the egg mixture over the bacon and lettuce.
7. Sprinkle the shredded Gruyere cheese on top.
8. Bake the quiche for 35-40 minutes, or until the center is set and the top 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:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 385
Fat per serving: 28g
Carbohydrates per serving: 18g
Protein per serving: 14g
Substitutions for ingredients:
- Miner's lettuce can be substituted with spinach or arugula.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
Variations:
- Add diced onions or mushrooms to the quiche for extra flavor.
- Use a different type of meat, such as ham or sausage, instead of bacon.
- Make a vegetarian version by omitting the bacon and adding more vegetables, such as roasted red peppers or zucchini.
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 holes in the bottom of the pie crust before blind baking to prevent air bubbles from forming.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
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 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with a side salad and fresh fruit.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the quiche is not fully cooked in the center, cover the edges with foil and continue baking until the center is set.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure to cook the bacon until crispy to prevent any potential foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Miner's lettuce, also known as Claytonia perfoliata, is a leafy green that was commonly eaten by miners during the California Gold Rush in the mid-1800s. It got its name because miners would often eat it to prevent scurvy, a disease caused by a lack of vitamin C.
Flavor profiles:
The quiche has a savory and slightly nutty flavor from the Gruyere cheese, with a hint of sweetness from the miner's lettuce. The bacon adds a smoky and salty flavor to the dish.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner. It can be enjoyed hot or cold.
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