Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pignolo nuts
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped cooked bacon
- 1/2 cup chopped spinach
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor, pulse together flour, ground pignolo nuts, and salt until combined.
3. Add cubed butter and pulse until mixture resembles coarse crumbs.
4. Add cold water and pulse until dough comes together.
5. Roll out dough on a floured surface to fit a 9-inch tart pan.
6. Press dough into the bottom and up the sides of the pan.
7. In a mixing bowl, whisk together eggs, heavy cream, salt, and black pepper.
8. Stir in Parmesan cheese, bacon, and spinach.
9. Pour mixture into the prepared crust.
10. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
11. Let the quiche cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 460
- Fat: 37g
- Carbohydrates: 18g
- Protein: 16g
Substitutions for ingredients:
- Almond flour can be substituted for the ground pignolo nuts.
- Cooked ham or sausage can be substituted for the bacon.
- Kale or Swiss chard can be substituted for the spinach.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color.
- Use different types of cheese, such as cheddar or Gruyere.
- Add herbs, such as thyme or basil, for extra flavor.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Let the quiche cool for a few minutes before slicing to prevent the filling 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 fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs, such as parsley or chives, can be used as a garnish.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is too crumbly, add a little more water to the dough.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
- Make sure the quiche reaches an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
- This quiche has a nutty and savory flavor from the pignolo crust and bacon, with a creamy and cheesy filling.
Serving suggestions:
- Serve the quiche as a brunch or lunch dish, or as a light dinner.
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