Ingredients with Measurements:
- 1 pie crust
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated Pecorino Sardo cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Baking sheet
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.
3. In a skillet, heat the olive oil over medium-high heat. Add the asparagus and sauté for 5-7 minutes, until tender. Set aside.
4. In a large bowl, whisk together the eggs, heavy cream, Pecorino Sardo cheese, salt, and black pepper.
5. Arrange the sautéed asparagus in the bottom of the pie crust.
6. Pour the egg mixture over the asparagus.
7. Place the pie dish on a baking sheet and bake for 35-40 minutes, until the quiche is set and golden brown.
8. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 28g
Protein: 14g
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Pie crust: You can use a store-bought or homemade pie crust.
- Asparagus: You can use other vegetables such as broccoli, spinach, or mushrooms.
- Pecorino Sardo cheese: You can use other types of cheese such as cheddar, Gruyere, or Parmesan.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a mix of different cheeses for a more complex flavor.
- Add herbs such as thyme, rosemary, or basil for extra flavor.
Tips and tricks:
- Blind bake the pie crust before adding the filling to prevent a soggy bottom.
- Use a sharp knife to cut the quiche for clean slices.
- 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.
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 fresh herbs and sliced tomatoes.
- Garnish with extra grated cheese and chopped parsley.
Garnishes:
- Fresh herbs such as parsley, thyme, or basil.
- Sliced tomatoes or cherry tomatoes.
- Extra grated cheese.
Pairings:
- Serve with a side salad of mixed greens and vinaigrette.
- Pair with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed greens salad with vinaigrette.
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Garlic bread or crusty bread.
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure to cook the quiche until it reaches an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and is a savory pastry dish made with eggs, cream, and various fillings.
Flavor profiles:
- The Pecorino Sardo cheese adds a salty and nutty flavor to the quiche, while the asparagus adds a fresh and slightly bitter taste.
Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.
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Region: Italian