Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Passiflora Platyloba leaves, chopped
- 2 cups of fresh spinach, 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
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
4. Add the chopped Passiflora Platyloba leaves, spinach, onion, and shredded cheddar cheese to the egg mixture. Mix well.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes or until the center is set.
7. Remove the quiche from the oven and let it cool for 5-10 minutes.
8. Slice the quiche and serve.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 14g
Protein: 10g
Sodium: 320mg
Sugar: 3g
Substitutions for ingredients:
- Passiflora Platyloba leaves can be substituted with any other edible greens such as kale or Swiss chard.
- Cheddar cheese can be substituted with any other type of cheese such as feta or goat cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free version.
- Add sliced mushrooms for an earthy flavor.
Tips and tricks:
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before adding the filling.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
- Serve the quiche with a side salad for a complete meal.
Storage instructions:
- Leftover quiche can be stored in the refrigerator for up to 3 days.
- Cover the quiche with plastic wrap or aluminum foil before storing.
Reheating instructions:
- To reheat the quiche, preheat the oven to 350°F (175°C).
- Place the quiche on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quiche on a decorative plate.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or fruit for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing.
- Fresh fruit salad.
Troubleshooting advice:
- If the quiche is not setting in the center, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the Passiflora Platyloba leaves and spinach thoroughly before using.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
- Quiche originated in France and is a popular dish in French cuisine.
Flavor profiles:
- The Passiflora Platyloba and spinach quiche has a savory and slightly tangy flavor from the Passiflora Platyloba leaves and cheddar cheese.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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