Ingredients with Measurements:
- 1 pie crust
- 1 cup chopped oak-leaved goosefoot
- 1 cup chopped spinach
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out pie crust and place in pie dish.
3. In a saute pan, cook onion and mushrooms until softened.
4. Add oak-leaved goosefoot and spinach to the pan and cook until wilted.
5. Spread the cooked vegetables evenly in the pie crust.
6. Sprinkle shredded cheddar cheese over the vegetables.
7. In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
8. Pour egg mixture over the vegetables and cheese in the pie crust.
9. Bake for 35-40 minutes or until the center is set and the crust is golden brown.
10. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Oak-leaved goosefoot can be substituted with any leafy green such as kale or Swiss chard.
- Cheddar cheese can be substituted with any cheese of your choice.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Substitute the pie crust with a gluten-free crust for a gluten-free option.
- Add diced tomatoes or bell peppers for extra flavor.
Tips and tricks:
- Make sure to let the quiche cool for 10 minutes before slicing to prevent it from falling apart.
- Use a fork to poke holes in the bottom of the pie crust before baking to prevent it from puffing up.
Storage instructions:
Refrigerate leftover quiche in an airtight container for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the center of the quiche is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the quiche until the center is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
The quiche has a savory and slightly nutty flavor from the oak-leaved goosefoot and a creamy and cheesy flavor from the eggs and cheddar cheese.
Serving suggestions:
Serve the quiche as a main dish for brunch or lunch.
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