Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Pecorino di Atri cheese, grated
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- 9-inch pie dish
- baking sheet
- aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Crimp 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 cook for 5-7 minutes, until tender. Set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
5. Sprinkle the grated Pecorino di Atri cheese over the bottom of the pie crust.
6. Arrange the cooked asparagus on top of the cheese.
7. Pour the egg mixture over the asparagus.
8. Place the pie dish on a baking sheet and cover the edges of the crust with aluminum foil to prevent burning.
9. Bake for 35-40 minutes, 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: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 28g
Saturated Fat: 15g
Cholesterol: 181mg
Sodium: 491mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Pecorino di Atri cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Asparagus can be substituted with any other vegetable, such as broccoli or spinach.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Add chopped herbs, such as thyme or parsley, for extra flavor.
- Use a different type of cheese, such as cheddar or feta, for a different flavor profile.
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.
- Let the quiche cool for 10 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 leftover 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 for a complete meal.
Garnishes:
Garnish the quiche with chopped 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 or roasted vegetables.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil.
- If the quiche is not setting, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure the quiche is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
This quiche has a creamy and savory flavor, with a nutty and salty taste from the Pecorino di Atri cheese.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner.
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Region: Italian