Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chopped Painted Trillium petals
- 1 cup chopped asparagus
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 cup shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat 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.
3. In a saute pan, cook the asparagus, onion, and mushrooms until tender. Add the Painted Trillium petals and cook for an additional minute.
4. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg.
5. Spread the vegetable mixture evenly over the bottom of the pie crust.
6. Sprinkle the shredded Gruyere cheese over the vegetables.
7. Pour the egg mixture over the cheese.
8. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
9. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 16g
Protein: 14g
Substitutions for ingredients:
- Painted Trillium petals can be substituted with any edible flower petals.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use different vegetables such as spinach, bell 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 sharp knife to cut the quiche for clean slices.
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 or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and flowers as a garnish.
Garnishes:
Fresh herbs and flowers such as chives, parsley, or nasturtiums.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
- Roasted asparagus with lemon and garlic.
Troubleshooting advice:
- If the quiche is not setting, 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 the Painted Trillium petals thoroughly before using them in the recipe.
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 creamy flavor with a hint of nutmeg and a buttery crust.
Serving suggestions:
Serve the quiche for brunch, lunch, or as a light dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A