Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded cheese (Gruyere or Swiss)
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork. Set aside.
3. Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
4. Add the sliced mushrooms to the pan and cook until they release their liquid and are browned, about 10 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
6. Add the cooked onion and mushroom mixture to the egg mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Sprinkle the shredded 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: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 290
Total fat: 19g
Saturated fat: 8g
Cholesterol: 145mg
Sodium: 430mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 3g
Protein: 13g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade crust
- Olive oil: use any neutral oil or butter
- Onion: use shallots or leeks
- Mushrooms: use any type of mushrooms or substitute with spinach or broccoli
- Milk: use any type of milk or substitute with cream or half-and-half
- Cheese: use any type of cheese or omit for a dairy-free version
Variations:
- Add cooked bacon or ham for a meaty version
- Use different herbs and spices, such as thyme or rosemary
- Add roasted red peppers or sun-dried tomatoes for a Mediterranean twist
- Use a different type of cheese, such as cheddar or feta
Tips and tricks:
- Blind bake the pie crust for a crispier crust
- Use a non-stick frying pan to prevent the onion and mushroom mixture from sticking
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart
- Serve the quiche warm or at room temperature
Storage instructions:
Store leftover quiche 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 a side salad or roasted vegetables.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the quiche with a side salad, roasted vegetables, or fresh fruit.
Troubleshooting advice:
- If the quiche is not cooked through, bake it for an additional 5-10 minutes.
- If the crust is getting too brown, cover it with foil halfway through baking.
- If the quiche is too watery, make sure to cook the onion and mushroom mixture until all the liquid has evaporated.
Food safety advice:
Make sure to cook the quiche until it reaches an internal temperature of 160°F to prevent foodborne illness.
Food history:
Quiche originated in France and is a savory tart made with eggs, cream, and various fillings.
Flavor profiles:
This quiche has a rich and savory flavor from the onion, mushroom, and cheese filling, with a hint of nutmeg for warmth.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner. It's also a great dish to bring to potlucks or picnics.
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