French > Vegetarian

Nipplewort and Spinach Quiche Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of nipplewort leaves, washed and chopped
- 1 cup of spinach leaves, washed and chopped
- 1/2 cup of chopped onion
- 1/2 cup of shredded cheddar cheese
- 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
- Cutting board
- Knife
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Place the pre-made pie crust into the pie dish and press it firmly against the bottom and sides.

3. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

4. Add the chopped nipplewort, spinach, onion, and shredded cheddar cheese to the egg mixture and stir until evenly distributed.

5. Pour the mixture into the pie crust.

6. Bake the quiche for 35-40 minutes or until the center is set and the top is golden brown.

7. Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories per serving: 240
Total fat: 15g
Saturated fat: 7g
Cholesterol: 140mg
Sodium: 390mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 3g
Protein: 11g

Substitutions for ingredients:
- Nipplewort can be substituted with arugula or watercress.
- Spinach can be substituted with kale or Swiss chard.
- Cheddar cheese can be substituted with any other type of cheese.

Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a different type of cheese, such as feta or goat cheese.
- Add sliced mushrooms or diced bell peppers for extra flavor and texture.

Tips and tricks:
- Make sure to wash the nipplewort and spinach leaves thoroughly before chopping.
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the quiche tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.

Reheating instructions:
- To reheat the quiche, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the quiche on a platter with a side salad and crusty bread.
- Garnish with fresh herbs, such as parsley or chives.

Pairings:
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the quiche is not setting in the center, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator or freezer promptly.

Food history:
- Quiche originated in France and is a popular dish in French cuisine.

Flavor profiles:
- The quiche has a savory and slightly bitter flavor from the nipplewort and spinach, balanced by the creamy and cheesy egg filling.

Serving suggestions:
- Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.

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Taste: Savory, Rich, Creamy, Herbal, Earthy