Ingredients with Measurements:
- 1 pie crust
- 1 cup of Pljevaljski sir cheese, grated
- 1 cup of asparagus, chopped into small pieces
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
4. Add the grated Pljevaljski sir cheese and chopped asparagus to the mixing bowl. Stir until well combined.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes or until the top is golden brown and the filling is set.
7. Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 320
- Fat: 25g
- Carbohydrates: 12g
- Protein: 12g
Substitutions for ingredients:
- Pljevaljski sir cheese can be substituted with any other hard cheese, such as Parmesan or cheddar.
- Asparagus can be substituted with any other vegetable, such as spinach or broccoli.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use a gluten-free pie crust for a gluten-free version.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with egg wash before adding the filling.
- To make the quiche fluffier, beat the eggs and cream together until frothy before adding the other ingredients.
- 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.
Garnishes:
- Garnish the quiche with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and potatoes
Troubleshooting advice:
- If the quiche is not cooked through, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover quiche in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Quiche originated in France and is typically made with eggs, cream, and cheese.
Flavor profiles:
- The Pljevaljski sir 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 as a main dish for brunch or lunch.
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