Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 eggs
- 1 cup heavy cream
- 1 cup Mossfield Mature Cheddar Cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a frying pan over medium heat. Add the sliced onion and cook until softened and lightly browned, about 10 minutes.
3. In a mixing bowl, whisk together the eggs, heavy cream, grated Mossfield Mature Cheddar Cheese, salt, and black pepper.
4. Add the cooked onions to the egg mixture and stir to combine.
5. Pour the mixture into the pre-made pie crust.
6. Bake for 35-40 minutes or until the quiche is set and lightly browned on top.
7. Let the quiche cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 33g
- Saturated fat: 18g
- Cholesterol: 220mg
- Sodium: 470mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 15g
Substitutions for ingredients:
- Pie crust: You can make your own pie crust from scratch or use a gluten-free pie crust if needed.
- Onion: You can use shallots or leeks instead of onion.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
- Mossfield Mature Cheddar Cheese: You can use any type of cheddar cheese or a combination of different cheeses.
Variations:
- Spinach and feta quiche: Add 1 cup of fresh spinach and 1/2 cup of crumbled feta cheese to the egg mixture.
- Bacon and mushroom quiche: Cook 4 slices of bacon and 1 cup of sliced mushrooms in a frying pan before adding them to the egg mixture.
- Tomato and basil quiche: Add 1 cup of diced tomatoes and 1/4 cup of chopped fresh basil to the egg mixture.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the egg mixture to prevent a soggy crust.
- Let the quiche cool for 10 minutes before slicing to make it easier to cut.
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
Storage instructions:
- Store the leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the quiche on a baking sheet and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Garnish the quiche with fresh herbs, such as parsley or chives.
- Serve the quiche on a platter with a colorful salad or roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or chives
Pairings:
- White wine, such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the quiche is not cooked through, 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 the quiche is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Quiche originated in France and is a savory dish made with eggs, cream, and various fillings.
Flavor profiles:
- The Mossfield Mature Cheddar Cheese and onion quiche has a rich and savory flavor with a creamy texture.
Serving suggestions:
- Serve the quiche as a main dish for brunch or lunch.
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